This Pan-Seared Steak has a garlic rosemary-infused butter that makes it taste steakhouse quality. You’ll be impressed at how easy it is to make the perfect steak – seared and caramelized on the outside, and so juicy inside.

Thank you to Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff for sponsoring this garlic butter steak recipe. I received compensation, but all opinions are my own.

Juicy steak on a pan topped with garlic rosemary butter

This post may contain affiliate links. Read my disclosure policy.

As everyone is staying home, working from home and homeschooling, people are cooking way more often and looking to improve their cooking skills. You all have been asking for more simple and delicious recipes that come together fast and have minimal ingredients. This steak recipe is so satisfying and will impress your entire family.

The BEST Pan-Seared Steak

This 20-minute recipe is done on the stovetop in one pan (no need to finish it in the oven). This is one of our favorite steak recipes and we make it year-round because it’s such a quick and convenient cooking method. That garlic butter is lip-smacking good! Read on for great tips on how to improve beef sustainability, reduce food waste and you will love our ideas for easy meal prep with leftover steak.

Ingredients for Garlic Butter Steak.

It really doesn’t get any easier than this and you don’t need much to make a lip-smacking good steak. We used 2 New York Strip Steaks (pictured below), each weighing 1 pound and 1 1/4″ thick. Keep in mind a thicker steak will take longer to cook through and a thinner steak will cook faster.

Well-marbled steaks will give you the juiciest results. Our favorite steaks to cook on a skillet are:

Ingredients for pan seared steak with garlic rosemary butter

How to Pan Sear Steaks:

  1. Pat dry – use paper towels to pat the steaks dry to get a perfect sear and reduce oil splatter.
  2. Season generously – just before cooking steaks, sprinkle both sides liberally with salt and pepper.
  3. Preheat the pan on medium and brush with oil. Using just 1/2 Tbsp oil reduces splatter.
  4. Sear steaks – add steaks and sear each side 3-4 minutes until a brown crust has formed then use tongs to turn steaks on their sides and sear edges (1 min per edge).
  5. Add butter and aromatics – melt in butter with quartered garlic cloves and rosemary sprigs. Tilt pan to spoon garlic butter over steaks and cook to your desired doneness (see chart below).
  6. Remove steak and rest 10 minutes before slicing against the grain.

Pro Tip: We prefer using a large cast-iron pan for best heat conduction, but a large heavy stainless steel pan will also work.

Step by step photos how to season and sear a steak on a skillet

Steak Doneness Temperature Chart:

A steaks internal temperature continues to rise as it rests, so remove steaks from the pan about 5-10 degrees before reaching your desired doneness. Use this chart to determine steak doneness when testing with an instant-read thermometer. For example, if you desire a medium doneness steak, remove it from the pan at 145 degrees F and it should rise to 150-155˚F as it rests. The USDA recommends cooking steaks to at least 145 degrees. Read more beef safety tips here. Use the following steak temperature chart. These numbers reflect the final temperature after resting 10 minutes.

  • Medium Rare (soft, dark pink inside): 145 degrees F
  • Medium (soft, some pink inside): 160 degrees F
  • Well Done (very firm, no pink inside): 170 degrees F

Slice of steak cooked to medium doneness

Pro Tip: Check the temperature using an instant-read thermometer, inserting it horizontally into the side of the steak, so it penetrates the thickest part of the center of the steak (without touching the bone or fat portions).

Checking steak temperature inserting thermometer into side of steak

What to Serve with Steaks:

Steak is so versatile but our favorite sides for making the perfect steak dinner are:

Pro Tips for the Best Steak:

  • Preheat pan 5 minutes before adding steak for a great sear with good color and flavor.
  • Press steak down just as it hits the pan to ensure steak makes contact with the surface of the pan.
  • Loosely cover and rest steaks on a cutting board 10 minutes before slicing so they don’t dry out.
  • Don’t slice too thin, or the steak cools too quickly.
  • Slice steak against the grain and at an angle for a steakhouse presentation

Juicy steak topped with melted garlic butter and rosemary

How to Buy and Store Beef:

We love buying larger packages of beef, which are often a better value in price per pound. Once we have our meal plan for the week figured out, we refrigerate what we plan to cook within 3-4 days and freeze the rest. To preserve the quality of our steaks, we vacuum seal since air is the enemy of food. If you don’t have a vacuum sealer, you can also use a freezer-safe zip bag and squeeze out as much air as possible before freezing. To reduce waste, follow these guidelines:

  • Refrigerate Steaks (at 40˚F) for 3-4 days from purchase date
  • Freeze Steaks for 6-12 months*
  • Refrigerate or freeze right after purchasing
  • Place in freezer bags removing as much air as possible, or vacuum seal.

Vacuum sealed steaks ready for the freezer

Steak Meal Prep:

Did you know 40% of all food brought home in America goes uneaten? Some of the things we do to reduce waste are to eat what we have in our kitchen and also to repurpose leftovers. Leftover steak is perfect for meal planning. Cooked beef can be refrigerated for 3-4 days or frozen 2-3 months. We love using leftover steak to meal prep Steak Cobb Salad in reusable to-go containers. Here are some more great ideas for using up leftover steak:

Love Beef? Visit Beef. It’s What’s for Dinner. for more great dinner inspiration and recipes.

Steak cobb salad in meal prep container

Natasha's Kitchen Cookbook

Pan-Seared Steak with Garlic Butter

5 from 560 votes
Author: Natasha of NatashasKitchen.com
Pan-Seared Steak on skillet topped with butter and fresh rosemary
This Pan-Seared Steak has a garlic butter that makes it taste like a steakhouse quality meal. You'll be impressed at how easy it is to make the perfect steak that's seared on the outside, and perfectly tender inside.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients 

Servings: 4 people or 1/2 steak per person
  • 2 lbs New York Strip Steaks (2 steaks), or Ribeye or Top Sirloin Steaks (1 lb each steak, 1 1/4” thick)
  • 1/2 Tbsp vegetable oil, or any high heat cooking oil like canola or extra light olive oil
  • 1 1/2 tsp sea salt
  • 1 tsp black pepper, freshly ground
  • 2 Tbsp unsalted butter
  • 2 cloves garlic, peeled and quartered
  • 1 sprig fresh rosemary

Instructions

  • Thoroughly pat steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper
  • Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).
  • Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-10 degrees while steaks rest).
  • Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing into 1/2" strips to serve. Spoon extra butter sauce over sliced steak to serve.

Notes

Steak Doneness Chart:
Medium Rare: 145 degrees F
Medium Doneness: 160 degrees F
Well Done: 170 degrees F

Nutrition Per Serving

542kcal Calories1g Carbs46g Protein40g Fat19g Saturated Fat154mg Cholesterol991mg Sodium608mg Potassium1g Fiber1g Sugar211IU Vitamin A1mg Vitamin C19mg Calcium4mg Iron
Nutrition Facts
Pan-Seared Steak with Garlic Butter
Amount per Serving
Calories
542
% Daily Value*
Fat
 
40
g
62
%
Saturated Fat
 
19
g
119
%
Cholesterol
 
154
mg
51
%
Sodium
 
991
mg
43
%
Potassium
 
608
mg
17
%
Carbohydrates
 
1
g
0
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
46
g
92
%
Vitamin A
 
211
IU
4
%
Vitamin C
 
1
mg
1
%
Calcium
 
19
mg
2
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dinner, Main Course
Cuisine: American
Keyword: garlic butter steak, pan seared steak, steak recipes
Skill Level: Easy
Cost to Make: $$
Calories: 542

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Emily
    February 15, 2024

    I was very skeptical that this would not be flavorful enough for me, but it was incredible! The best steak recipe I’ve followed!

    Reply

    • Natashas Kitchen
      February 15, 2024

      That’s just awesome! Thank you for sharing your wonderful review, Emily! I’m so glad you enjoyed it!

      Reply

  • GrammyPammy
    February 14, 2024

    WOOHOO! Steak was cooked to perfection. Hubby cooked it, ànd, sadly, he’s been known to overcook a steak. The instructions were so easy to follow. Thank you for this easy and effective recipe. We’ll come back to it again and again, I know.

    Reply

    • NatashasKitchen.com
      February 14, 2024

      You’re very welcome! So glad you loved it.

      Reply

  • Robin
    February 5, 2024

    Hi Natasha!

    I tried a modification of your recipe for a single top sirloin steak with what I had on hand – and wonder if you might have suggestions on what might work better (although it turned out ok). I put the stove on 7.5 (electric stove dial from 0 to 10), used Kirkland olive oil w/ 15% extra virgin olive oil.

    Unfortunately when I’d just about finished cooking both sides (before doing the butter), it started smoking and set off the smoke alarm. Would a soybean oil cooking spray that I have work better? Or what dial number would you suggest? 7? 6?

    I also didn’t have fresh garlic or rosemary – so I used about 1/8th tsp. garlic powder, and 1/4 tsp. dried rosemary to make the butter sauce.

    Any suggestions for how I might tweak things (heat, or spice amounts, or the spray instead of olive oil, or?) to make it better when using items I have on hand like this?

    Thanks for any suggestions!!

    Reply

    • Natasha
      February 5, 2024

      Hi Robin, I would not use extra virgin olive oil since it has a lower smoke point. Also definitely have the stove fan on while searing steak on high heat which helps. Every stove is very different. If you experienced a high amount of smoke, I would suggest reducing the heat down a notch.

      Reply

      • Robin
        February 5, 2024

        Thanks Natasha! I’ll give the cooking spray a try next time, and maybe also go a little lower on the heat. :0)

        I think next time I might try a little more powdered garlic & dried rosemary than I used this last time also.

        I’d read somewhere that if you add just a little onion powder to powdered garlic it supposedly tastes a bit more like fresh garlic than just garlic powder alone… I wonder if that’s true?

        Regardless, thanks for the recipe and the tips!!

        Reply

  • Daisy
    January 31, 2024

    Hi! Going to make this because the raging reviews but one question! How long do i let the steak sit before cooking? Does it matter?

    Reply

    • Natashas Kitchen
      January 31, 2024

      Hi Daisy, if you’re pulling it out of the fridge, I can give it at least 30 minutes before cooking. This helps the steak cook more evenly. I hope this helps.

      Reply

  • MELODY MULHALL
    January 20, 2024

    I have made this recipe twice. The first time using New York strip and tonight I made with beef tenderloins just like the recipe but added some parsley with garlic. Absolutely fabulous. Thanks again. My husband said out of 10 it’s a 12!

    Reply

    • NatashasKitchen.com
      January 20, 2024

      You’re very welcome, Melody! So glad you loved it.

      Reply

  • Maggie
    January 18, 2024

    Can this be made with salted butter and garlic powder and without the rosemary? Trying to save myself a trip out in the dangerous cold.

    Reply

    • NatashasKitchen.com
      January 19, 2024

      Hi Maggie! We use unsalted butter because it allows control over the salt level. You can use salted, just use less or omit the salt called for in the seasoning. You can add more salt to taste as needed when you serve the steak. The Rosemary really adds aroma and flavor. You can use garlic powder but it tends to burn easily so watch for that.

      Reply

  • Heidi
    January 15, 2024

    This steak with garlic and Rosemary butter looks SO DELICIOUS! I was wondering, do you grow your own herbs through the winter or do you find them in the grocery store? I would imagine that you would go through a lot in preparing your many BEAUTIFUL and IMPECCABLE looking dishes!! THANK YOU for these delicious recipes made accessible for exciting cooking at home! 🙂

    Reply

    • Natasha's Kitchen
      January 15, 2024

      Thank you for your great comments! We grow some of our herbs and find some in the grocery store. I’m happy to know that you are enjoying my recipes.

      Reply

  • Matt
    December 21, 2023

    This has become my go-to recipe whenever I’m cooking steak. So fast, easy and the garlic and rosemary add so much flavor.

    Reply

    • NatashasKitchen.com
      December 21, 2023

      That’s great, Matt! Thank you for sharing.

      Reply

  • Tamara M
    December 12, 2023

    Perfect and super easy recipe for a delicious and tender steak every time. Follow the recipe as is and you won’t be disappointed! I cooked my steak to 120, added butter/etc and spooned over top quickly, then rested for 10, which got my 20 oz strip (about 1.5” thick) to 130/134. It was a lovely medium and my husband loved it for his birthday dinner with some mashed potatoes and green beans! Thanks Natasha!

    Reply

    • Natasha's Kitchen
      December 12, 2023

      I’m happy to hear that it was a huge hit! Thanks so much for sharing, Tamara. That’s so wonderful

      Reply

  • Nicole
    November 22, 2023

    I made this this year for Thanksgiving because I decided screw it I don’t even like turkey! It was AMAZING, the best steak I have ever tasted. My family went nuts for it. Thank you, I will have this recipe in my back pocket for years to come!

    Reply

    • Natasha's Kitchen
      November 23, 2023

      Awesome feedback, thank you so much for sharing!

      Reply

  • David
    November 18, 2023

    How do you do this without smoking up the kitchen, butter burns and smokes

    Reply

    • Natashas Kitchen
      November 18, 2023

      Hi David, you may need to reduce your heat a bit after the initial sear. Usually the bit of oil added and the fat rendered from the steaks is enough to keep the butter from getting too smoky, but reducing the heat slightly will help.

      Reply

  • David
    November 18, 2023

    How do you do this without smoking up the kitchen, butter burns.
    Whenever I try this my smoke alarms go off! Then my wife goes nuts.

    Reply

    • Natasha
      November 18, 2023

      HI David, you may need to reduce your heat a bit after the initial sear. Usually the bit of oil added and the fat rendered from the steaks is enough to keep the butter from getting too smoky, but reducing the heat slightly will help.

      Reply

  • Jen
    November 13, 2023

    Hi Natasha,
    Quick question are the ingredients for 1 steak or two? Like would I use 1 1/2 teaspoons of salt for 1 steak or spread it among both? Can’t wait to try your recipe.

    Reply

    • NatashasKitchen.com
      November 13, 2023

      Hi Jen! The ingredient list is for the whole 2lbs (2 steaks). I hope you love this recipe!

      Reply

  • Juls
    October 28, 2023

    Hi Natasha. I made a ribeye last night using this recipe. It was delicious. Going to make a philly pizza with the leftovers. Thanks for another great recipe!!

    Reply

    • NatashasKitchen.com
      October 28, 2023

      That’s sounds delicious, Juls! You’re very welcome!

      Reply

  • R Drury
    October 10, 2023

    I don’t follow. You suggest “garlic butter” at step 5, but don’t mention it until step 5. Don’t you have add the garlic before step 5 for garlic butter to be a possibiloity?

    Reply

    • NatashasKitchen.com
      October 10, 2023

      It’s not really garlic butter until this step, when you add the garlic cloves and aromatics to the butter in the pan. This is essentially how you make the “garlic butter” I’m referring to, then you use it to spoon over the steaks. I feel that it’s pretty clear in the instructions. I’m sorry if it’s causing confusion.

      Reply

  • Milli
    August 27, 2023

    Great recipe. I forgot the cloves of garlic so I used garlic powder. Still tasted great. Of course a complaint is that the steak cooled off so fast. But that happens with food all the time. Advantage to cooking at home is that I can reheat it without drying it out. Thanks for the recipe!!

    Reply

    • Natasha's Kitchen
      August 27, 2023

      You’re welcome! Happy to hear that you enjoyed our recipe a lot!

      Reply

  • Mike M
    August 20, 2023

    Hi Natasha,
    Wonderful recipe.
    One thing, please put the picture of each step underneath that corresponding step. I saw these helpful images of the steps after eating the stake 🙂
    Also, the section about the temperature/steak cooking level in a simple line/picture right after the cooking step, say step 7 For cooking level, so I can follow that step.
    Again, I didn’t get to this section until well after eating the steak 😀

    Reply

    • Natasha
      August 21, 2023

      Hi Mike, that is a collage of images that is combined into a single image but than you for that feedback. Also, I’m so glad you loved the recipe!

      Reply

  • Marie
    July 25, 2023

    I love all your recipes My hubby loved this steak. I followed the recipe as it was written turned out perfect. The best steak I ever made and as my hubby said the best steak we have had. I am no longer timid in doing a steak Thanks you for sharing.

    Reply

    • NatashasKitchen.com
      July 25, 2023

      That’s wonderful, Marie! I’m so glad to hear that.

      Reply

  • Sarah J.
    July 8, 2023

    I followed this recipe and this is by far the best steak recipe that I’ve followed! I cooked mixed veggies and mashed potatoes to partner with the steak! It was sooooo delicious!

    Reply

    • Natashas Kitchen
      July 8, 2023

      I’m so glad you enjoyed it, Sarah! It sounds like you have a new favorite!

      Reply

  • Julie Peterson
    June 27, 2023

    I will be using a 12″ stainless steel All-Clad pan to sear the steak. With that large of a pan, will 1/2 tbsp of oil be enough? I worry that the pan might get dry and just wanted your opinion before I try this. I’m guessing that maybe the fat from the steak would render and add to the oil in the pan?

    Could I use minced garlic instead of whole cloves, or would they burn at medium heat for that length of time? I ask because I always have minced on hand but not whole cloves. I could get whole cloves of course, but just asking your opinion on using minced for convenience and using up that resource.

    Thank you for the wonderful recipe, I can’t wait to try it!

    Reply

    • NatashasKitchen.com
      June 27, 2023

      Hi Julie! You can add as much oil as needed to coat the whole pan. Mined garlic will burn faster which is why it works well to use larger pieces. I hope you love this recipe.

      Reply

      • Julie Peterson
        July 3, 2023

        Thank you so much! I’m making this in a couple of days and will report back with what I’m sure will be a glowing review. 🙂

        Reply

  • Jasmine Brennan
    June 8, 2023

    This looks great I’ll try it tonight. However, Olive oil does not have a high smoke point, if your looking for a healthy oil with a high smoke point I’d suggest avocado oil.

    Reply

    • NatashasKitchen.com
      June 8, 2023

      Hi Jasmine! Light olive oil has a higher smoke point than virgin olive oil. Avocado oil is a good choice as well.

      Reply

    • Will
      August 15, 2023

      Yes! So true!
      Which is why I also use avocado oil all the time when frying steaks! I discovered this purely by accident.

      Reply

  • Anna
    June 2, 2023

    Like my second time ever making a steak. It’s so good!! I don’t even get how delicious it became.

    Reply

    • NatashasKitchen.com
      June 2, 2023

      Hi Anna! I’m so glad you love the recipe! Thank you for sharing.

      Reply

  • Tash
    May 22, 2023

    This is a 10/10. My first time making steak and it was so easy and delicious. Definitely my go to recipe from now on 🙂

    Reply

    • NatashasKitchen.com
      May 22, 2023

      Hi Tash! That’s amazing. Thank you for trying my recipe. I’m so glad you found a winner.

      Reply

  • Jamesg
    May 13, 2023

    I am definitely trying this recipe, however.. I’m surprised that in 3 years nobody has pointed this out.. You temp chart is off compared to almost every other source I can find.
    Med Rare is 130 to 135
    Medium is 140
    145 like you mention is closer to Med Well
    Just curious where you got those temps.
    Thank you

    Reply

  • Henry John
    April 22, 2023

    Hello! I have used this recipe a couple of times, and I must say, the steaks turn out so delicious and so beautiful!

    I am curious, however, how do you determine the nutrient count? I must watch my saturated fat, and this is a treat for me, but wanted to know if the nutritional counts are accurate.

    Reply

    • NatashasKitchen.com
      April 24, 2023

      Hi Henry! The nutrition facts are computer generated by inputting the ingredients into the calculator. I try to scan through and make sure it looks right beforehand but I have had to correct the computer in the past so at times there can be an error.

      Reply

  • Steven
    April 3, 2023

    I grill steaks, pellet smoke steaks, barbecue steaks, but I’ve never made one this way, but I can tell you that I will be making a steak this way soon! Looks so good! It’s hard to beat a really good steak! Thanks Natasha!

    Reply

    • Natasha's Kitchen
      April 3, 2023

      Sounds like a plan, I hope it becomes your new favorite!

      Reply

  • Cathy
    March 16, 2023

    Can I use powdered rosemary instead of a sprig? If I bought rosemary sprigs I would have too much left over to use.

    Reply

    • NatashasKitchen.com
      March 16, 2023

      Hi Cathy, it should work fine but I haven’t tested it to advise how much. Let us know how it turns out if you experiment.

      Reply

  • jess
    March 14, 2023

    I made NY strips using this method last night, along with your tips for creamy mashed potatoes. They were phenomenal. Have used your recipes for baked ziti and stuffed shells recently, as well as deserts including the rice crispy treats. And oh my, that ranch dressing recipe!?! THE best! My only regret is not discovering your existence sooner. Thank you for being you! Can’t wait for your cookbook release. Many blessings to you and your family.

    Reply

    • NatashasKitchen.com
      March 14, 2023

      Hi Jess! Thank you so very much for your wonderful feedback. I’m so glad you found my blog and glad that you are enjoying my recipes. I can’t wait for you to get your cookbook! 🙂
      Be blessed!

      Reply

  • Rose
    February 25, 2023

    What to do when folks prefer well done steaks? As in hardly any pink… Always a dilema for me!

    Reply

    • NatashasKitchen.com
      February 25, 2023

      Hi Rose! I have a temperature chart in the notes above. The best thing would be to use a thermometer and prepare the steak to each individual preference. 🙂

      Reply

  • Davina
    February 24, 2023

    I really love all that you offer. Just great recipie. Have tried many and been very pleased. “Cutting against the grain” has been an issue with me with different cuts of meats. I could use a tutorial. Hope I am not alone.

    Reply

    • NatashasKitchen.com
      February 24, 2023

      Hi Davina! That’s a great suggestion. Thank you for sharing that with me. I’m really happy to hear you enjoy the recipes. 🙂

      Reply

  • Helen
    February 24, 2023

    Always cook my steak this way, absolutely delicious. Thank you Natasha

    Reply

    • Natasha's Kitchen
      February 24, 2023

      You’re welcome, I’m glad you love this recipe!

      Reply

  • Davie O.
    February 19, 2023

    Hi Natasha, made these last night along with your roasted asparagus. It was truly better than any restaurant steak we have ever had. Everything came out perfect!! All of your tips and tricks make all the difference! You and your recipes ROCK!!!

    Reply

    • Natasha's Kitchen
      February 19, 2023

      I’m very glad that I saw your comment. It made my day brighter, thank you for sharing that with us!

      Reply

  • Robert H.
    February 13, 2023

    Hi Natasha,

    Your butter sauce addition is outstanding! The sauce also works great on tenderloins, ribs, poultry and seafoods. And “tangier” with a splash of fresh lemon or lime juice.

    My method for searing steaks, chops or tenderloins has always been exact to yours – finished with some type of butter sauce.

    Some readers have asked about grilling, using your sauce addition. Here’s what I do, and with good success.

    While the grill is heating, prepare the meat, grab a pan to fit the meat and place all sauce ingredients in the pan. Brush the grates with cooking oil and begin searing the meat (mine with cross-marks). Flip at 4 minutes and continue grilling. At about 3 minutes before desired meat temp, place the pan on the grates and heat the sauce. When butter is melted, transfer meat to the pan (grill marks up). Spoon sauce over the tops and continue grilling, until desired doneness. Remove meat to a plate and tent with aluminum foil, for resting.

    Reply

    • Natashas Kitchen
      February 13, 2023

      That’s so great, Robert! Thank you so much for sharing that with all of us!

      Reply

  • Criss
    February 10, 2023

    Wow! My husband and I were very impressed with this recipe. It tasted like it came out of a restaurant. So delicious! Thanks for the recipe. 🙂

    Reply

    • NatashasKitchen.com
      February 10, 2023

      That’s wonderful! I’m so glad you loved it. Thank you for sharing.

      Reply

  • Deb Mayer
    February 6, 2023

    I did steak as shown on your recipe & it was the absolute best!! I have never made such a delicious steak…..thank you!!
    Would have done a picture but we ate them too fast!!

    Reply

    • Natasha's Kitchen
      February 6, 2023

      No worries, glad that you enjoyed it!

      Reply

  • Melissa
    February 6, 2023

    Truly phenomenal and sated my steak craving – though even with the vent fan on high, my house was smoked out and smelled like a steak house for days. 😂 Will try this again in grilling months using a cast iron skillet on the grill.

    Reply

    • Natasha
      February 6, 2023

      Hi Melissa, it should be just starting to smoke and if it’s smoking out of control, the heat is probably too high, but I”m so happy you loved the steak anyway!

      Reply

    • Julie Peterson
      June 27, 2023

      If you use an oil with a lower smoke point like EVOO, then it will also smoke, so it could have been the oil you used. Try using an oil with a higher smoke point like canola/vegetable oil or refined avocado oil. If you did already use an oil with a high smoke point then like Natasha said, the heat was probably a bit too high.

      Reply

  • Thea
    January 11, 2023

    I made the recipe pan seared steak. I made the T-bone. It was absolutely delicious. Thank you so much Natasha.

    Reply

    • NatashasKitchen.com
      January 11, 2023

      You’re very welcome, Thea! I’m glad you loved it.

      Reply

  • Erica Mcfadgon
    December 16, 2022

    Best steak recipe! So juicy and the fresh rosemary gives it a great flavor.

    Reply

    • NatashasKitchen.com
      December 16, 2022

      I’m so glad you loved it, Erica! Thank you for sharing.

      Reply

  • Elise Lancaster
    December 4, 2022

    Love your website! Made the cast iron steak tonight…delish!

    Reply

    • Elise Lancaster
      December 4, 2022

      Also frequently make your Dijon salmon. Thanks for being such a great “go to” for me. Keep it up! Following you!

      Reply

      • NatashasKitchen.com
        December 4, 2022

        I’m so glad you love my recipes. Thanks for the support.

        Reply

    • NatashasKitchen.com
      December 4, 2022

      Thank you, Elise! So glad you loved it.

      Reply

  • Ariel
    December 3, 2022

    This was so good! I tend to overcook steaks but with this recipe I got a perfect medium rare steak and the flavor was excellent even though I needed to sub coconut oil for the butter to be dairy free. I used a stainless pan and it turned out great! Thanks!

    Reply

    • NatashasKitchen.com
      December 3, 2022

      Thank you for sharing, Ariel! So glad you loved it.

      Reply

  • JJ
    November 27, 2022

    Oh.My. …WOW.

    Only the 2nd time I’ve done steak on the cooktop, and let me tell you, the flavor was out of this world. I’m so glad I pulled up this recipe first, and thank you Natasha! I’ll be a repeat reader here.

    Reply

    • Natasha's Kitchen
      November 27, 2022

      Happy to hear that you liked this!

      Reply

  • Jane-Marie
    November 17, 2022

    I’ve been using this recipe for a while now so thought I should comment on how delicious and perfect the steak ALWAYS turns out. For those who mention they don’t have a meat thermometer, this is what I do: just feel the center of the meat with your finger, if it feels like touching your chin then it’s rare, touch your nose and that’s medium rare, touch inbetween your eyebrows and that’s medium. Believe me, it works. Even Gordon Ramsay swears by this method.

    Reply

    • Natasha's Kitchen
      November 17, 2022

      Hello Jane-Marie, thank you so much for your great comments and feedback. We appreciate it! We’re so glad you like this recipe.

      Reply

  • Giorgi
    November 5, 2022

    Natasha You are super. You deserve to have your own show on TV.

    Reply

    • NatashasKitchen.com
      November 5, 2022

      Thank you, Giorgi!

      Reply

  • Shenea Moon
    November 1, 2022

    Holy moly this is the best steak I have ever made! Thank you so much for this amazing recipe!!

    Reply

    • Natasha's Kitchen
      November 2, 2022

      Aaaw thank you for your awesome comments!

      Reply

  • Rekha Dayal
    October 31, 2022

    I tried the recipe this evening. It was delicious. Thanks for sharing.

    Reply

    • Natasha's Kitchen
      October 31, 2022

      You’re so welcome, glad you enjoyed it!

      Reply

  • Ana
    September 22, 2022

    Felicidades por sus recetas, son deliciosas, muy bien explicadas y
    Y muy variadas!!!!!

    Reply

    • Natashas Kitchen
      September 22, 2022

      Thank you, Ana! I’m so happy you’re enjoying my recipes!

      Reply

  • TrinaR
    September 4, 2022

    Any tips on not smoking out the house? I don’t know why, but every time I attempt this technique (instead of grilling) it’s eye-burning! I know my kitchen’s ventilation isn’t the greatest—but I’m wondering if I’m actually overheated my cast iron—or something else. Any ideas?

    And I concur with all the other commenters—you’re recipes are amazing. So many have become a regular part of our meals—and have made me a much better cook! You make everything look like the average cook can do it—so I’ve tried things I’ve previously struggled with (like poached eggs!). Thank you!!!

    Reply

    • NatashasKitchen.com
      September 5, 2022

      Hi Trina! So glad you enjoy my recipes! It could be the high heat. I would also make sure you are using a an oil that has a high smoke point.

      Reply

  • Ernest Fortier
    September 3, 2022

    Frying in cast iron, using a tenderizer making holes in the meat and cooking in butter the meat comes out very tasty and tender.

    Reply

  • Karina
    August 31, 2022

    I followed the recipe, exactly as noted, and WOW! Who knew it could be so easy to compete with high-end steakhouses? I’ve always struggled with cooking steak to my liking. My results have been inconsistent, but with this one, it cane out absolutely perfect. 🙂 Thanks, Natasha! <3

    Reply

    • Natasha's Kitchen
      August 31, 2022

      Hello Karina, love it! Thanks for the good comments and feedback, we’re so happy to know that you loved the result of this recipe!

      Reply

  • Duncan Edwards
    August 19, 2022

    Any resistance from this magnificently prepared entree will be futile, We love it😛

    Reply

    • NatashasKitchen.com
      August 19, 2022

      So glad it was enjoyed! 🙂

      Reply

  • Andrea
    August 15, 2022

    This is the best recipe to create the most tender, juicy, and delicious steak you ever had. And so easy to do. Natasha has done it again. My husband is an absolute lover of steaks and has been grilling them forever, but he said this was the best steak he ever had. Once you try it, you too will be convinced.

    Reply

    • Natasha's Kitchen
      August 15, 2022

      Hi Andrea, thank you for the awesome feedback, we’re so glad you loved it!

      Reply

  • Mary Hammack
    August 8, 2022

    Hello, I just wanted to say that I love watching you do your videos, I was hoping to see a video for the steak recipes you were using. I get excited every time I see your sight come up on my iPad thank you so much and I hope to always receive your emails. God bless.

    Reply

    • Natashas Kitchen
      August 8, 2022

      Hi Mary! Thank you so much for that suggestion! I’m adding it to my list!

      Reply

    • Carey
      November 12, 2022

      Hi, I don’t have a cast iron skillet, can I just use a regular nonstick skillet? Thank you in advance!

      Reply

      • NatashasKitchen.com
        November 12, 2022

        Hi Carey! We prefer using a large cast-iron pan for the best heat conduction, but a large heavy stainless steel pan will also work. One of my readers reported good results using a non-stick pan.

        Reply

  • Judy
    July 10, 2022

    This looks delicious but I am in a rental without a meat thermometer. How much time should I cook it for med/rare?

    Reply

    • NatashasKitchen.com
      July 11, 2022

      Hi Judy, it’s hard to say precisely. It depends on the size of your steak, that is why a food thermometer is essential when dealing with meat. I would say anywhere from 3-5 mins per side.

      Reply

  • Rhiannon
    July 8, 2022

    I just wanted to extend a huge thank you! I’m in my 20s, this meat was on sale and I had no idea what to do with it! I followed your recipe and WOAH!! It was so good! Thank you so much. What you’re doing matters ❤️

    Reply

    • NatashasKitchen.com
      July 8, 2022

      Aww, I’m so happy to hear that. Thank you for sharing this with me.

      Reply

  • Francene Sorrell
    July 2, 2022

    I haven’t made this yet but everything I have made of yours is delicious….and you are so dang cute and fun to watch!!

    Reply

    • Natasha's Kitchen
      July 3, 2022

      Thank you, I appreciate the compliment!

      Reply

  • VLB
    June 23, 2022

    Super easy and delicious! One of the best steak recipes I’ve found. Used it for a dinner party, and it was a huge hit. Can’t wait to use it again!

    Reply

    • Natasha's Kitchen
      June 23, 2022

      Thank you for your good comments and feedback, we appreciate you sharing that with us!

      Reply

  • Lisa A Kiessling
    June 22, 2022

    Good morning I made this steak recipe last evening with crock pot baked potatoes fresh fresh green beans and a salad my family loved the steaks they were wonderful.

    Reply

    • Natashas Kitchen
      June 22, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us, Lisa!

      Reply

  • Beverly Leszczynski
    June 14, 2022

    Can I do T-Bone or Delmonico steak your way, I think is awesome. I’m planning Father’s Day dinner.

    Reply

    • Natashas Kitchen
      June 15, 2022

      Hi Beverly, I haven’t tried this method with those steaks, but with a couple adjustments I bet it could work! If you experiment, let me know how you liked the recipe.

      Reply

  • John Czornyj
    June 14, 2022

    Have tried several of your recipes recently, all turn out great!!
    “Slava Ukriana”

    Reply

    • Natashas Kitchen
      June 14, 2022

      That’s so great! Thank you so much for sharing that with me, John!

      Reply

  • Nancy
    June 14, 2022

    Great job Nash, I am learning so much from you.
    Many thanks

    Reply

    • Natashas Kitchen
      June 14, 2022

      Hi Nancy! I’m so happy to hear that! This comment made my day!

      Reply

  • Victoria
    June 3, 2022

    I love the recipe, seems about the same way I see chefs on TV cook their steaks. My question is should I brine my steak the night before? Im not sure when to brine and when not to brine. Constructive feedback though, I think this 50 word minimum is a little inconvenient especially when I just wanted to ask an eight word question.

    Reply

    • Natasha
      June 3, 2022

      Hi Victoria, it’s actually a 50-character limit (not 50 words, which I agree would be weird). It helps us avoid spammy comments. As far as the steaks, I don’t marinate steaks and it’s not necessary for this recipe.

      Reply

  • anne blanche
    May 27, 2022

    My kids don’t eat anything that doesnt first appear on a handheld screen.

    But.

    I made this steak. And then all of the following happened:
    1. my daughter dumped her loser boyfriend
    2. my son, who is 23, told me he loved me (he hadnt done so since he was 11 and I left his abusive father)
    3. i started volunteering at a baby seal refuge
    4. my church nominated me as the Mother Of The Millennium.
    5. I paid my backtaxes and can now get a loan

    I generally don’t eat meat that much, but you convinced me to try this recipe out, and now MY ENTIRE LIFE HAS TAKEN A DRASTIC RETURN TO JOY.

    Reply

    • Natasha
      May 29, 2022

      I mean I’ve heard of people getting proposals over a recipe but this is remarkable! I’m very happy for you.

      Reply

  • Catherine Creedon
    May 26, 2022

    Hi Natasha,
    I am thinking of trying this recipe soon. Is it possible to marinade the steak in the butter beforehand and then grill it over a charcoal grill?

    Reply

    • Natashas Kitchen
      May 26, 2022

      Hi Catherine, I haven’t tested that to advise on the outcome. If you experiment, let me know how you liked the recipe.

      Reply

  • Lori Marsh
    May 24, 2022

    Natasha, I am eating this as I type. This is so delish and I love ALL of your recipes that I have tried! Thank you so much! I have always used a grill but not anymore on steak!!!! Thank You!!!

    Reply

    • Natasha's Kitchen
      May 24, 2022

      Hi Lori, you are so welcome! I’m happy that you’re enjoying these recipes, I hope you’ll love all the recipes that you will try!

      Reply

  • JanB
    May 22, 2022

    While the steak is cooking, dip the rosemary sprig in the butter. Then rub the sprig over the top of the steak repeatedly. Don’t know why, but for some reason it adds extra flavor. That trick is from an old recipe.

    Reply

    • Natasha's Kitchen
      May 22, 2022

      Thanks for the tip, I should try that next time!

      Reply

  • Joyce
    May 22, 2022

    I am going to cook my loin lamb chops following your steak receipe in heavy skillet……expecting it to be delicious! Thanks for all your great receipes(especialy the easy ones)

    Reply

    • Natasha's Kitchen
      May 22, 2022

      You’re welcome, Joyce. I hope you love it, please let us know how it goes!

      Reply

  • jane hernandez
    May 22, 2022

    I am disregarding all the recipes I’ve saved over 70 yrs. and plan to use most of your recipes.
    You are an amazing cook and I love your attitude and the fact your husband appreciates you.

    Reply

    • Natasha's Kitchen
      May 22, 2022

      Wow, thank you for your trust. I hope you’ll love this and all the other recipes that you will try!

      Reply

  • Linda P
    May 9, 2022

    This was amazing. My daughter even commented that she really enjoyed how the steak was cooked. Thank You!

    Reply

    • Natasha's Kitchen
      May 9, 2022

      Great comment, thanks for sharing that with us, Linda!

      Reply

  • Tarina
    May 8, 2022

    Thank you for posting this recipe Natasha! I followed this recipe when pan searing Ribeye and NY Strip steaks and it tasted phenomenal 👌My kids and I were more than pleased with the taste and tenderness… I’ll be sure to take pics on the next go around 👍🏾👍🏾

    Reply

    • Natasha's Kitchen
      May 8, 2022

      Hello Tarina, that’s really great to hear! Thanks a lot for the good feedback, feel free to share some photos on our Facebook page in the comments section.

      Reply

  • Keith Lucas
    May 7, 2022

    My wife informed me there should be no other way to cook steak. Use this recipe several times and steaks were perfect!

    Reply

    • NatashasKitchen.com
      May 7, 2022

      That’s awesome! We love this recipe, it’s so good!

      Reply

  • Kenya J
    April 24, 2022

    Hi Natasha!
    This looks SUUPER YUMMY
    Can I use hanger steak. I am
    addicted to hanger steak

    Reply

    • Natasha's Kitchen
      April 24, 2022

      Hi Kenya, I think that will work just fine. Please share with us how it goes if you try that!

      Reply

  • Michelle
    April 17, 2022

    Do you bring your steak to room temperature first? Thank you.

    Reply

    • Natasha's Kitchen
      April 17, 2022

      Hi Michelle, I usually do it and let it thaw.

      Reply

  • Kyle
    March 23, 2022

    This was super simple, I have used this recipe twice, cooked it exactly as stated here and my family loved it. Thank you, great way to cook steak.

    Reply

    • Natasha's Kitchen
      March 23, 2022

      You’re welcome, Kyle. Thank you for your good comments and feedback!

      Reply

  • Tori
    March 22, 2022

    Best steak I’ve ever eaten. The flavor is out of this WORLD. Will be making this again! Thank you!

    Reply

    • NatashasKitchen.com
      March 22, 2022

      You’re very welcome! So happy you enjoyed this recipe.

      Reply

  • Lorrie
    March 21, 2022

    Natasha,
    You are so fun to watch, and your recipes are always wonderful!! Thanks for sharing them with us!

    Reply

    • Natasha's Kitchen
      March 21, 2022

      Thank you for your compliments, Lorrie.

      Reply

  • William P.
    March 5, 2022

    Definitely 5 Star recipe, however your “Doneness” Chart is off. Rare is 125F, Medium Rare is 135F, Medium is 145F, Medium Well is 150F, and Well Done is 160+. Thanks!

    Reply

    • Natasha's Kitchen
      March 6, 2022

      Thanks for sharing that with us, William. Glad you liked it!

      Reply

  • Elizabeth
    February 23, 2022

    Amazing!!!! The butter sauce is sooooo good! I have never made a steak at home because I thought it would be too challenging for me, as I don’t like to cook. This was soooo simple and soooo delicious! Thank you so much!

    Reply

    • Natashas Kitchen
      February 23, 2022

      You’re welcome! I’m so happy you enjoyed it, Elizabeth!

      Reply

  • Pat
    February 22, 2022

    Absolutely Delicious!! My Sirloin came out perfect and the touch of the butter and garlic in the end made it even more amazing!!

    Reply

    • Natashas Kitchen
      February 23, 2022

      Isn’t the flavor amazing? I’m so happy you enjoyed that, Pat!

      Reply

  • Robert J
    February 6, 2022

    I bought a slab of cheek meat beef for about $13 and cut it into steaks/slivers to try for a pan seared steak. Nominally I don’t cook steaks, mostly BBQ pork on a wood grille, but even as a former line cook I Googled this and it works–Perfect. Even for cheek meat beef!

    Reply

    • Natasha's Kitchen
      February 7, 2022

      Great to hear that, Robert. Thank you for the review, I’m glad you enjoyed this recipe!

      Reply

  • Victoria Jammes
    January 28, 2022

    It would be very helpful if you included a timetable for those of us who do not have a meat thermometer. Even an approximation would be great. As it is, turned out great!! Thanks!

    Reply

    • Natasha's Kitchen
      January 30, 2022

      I’ll take note of that suggestion, Victoria. Thanks for letting me know.

      Reply

  • Heather
    January 26, 2022

    Oh Natasha!!
    Best steak I’ve ever made! I am not consistent when it comes to steak. Some times it’s really good, other times it’s a flop for one reason or another. Your recipe was fail proof. And I could never make it without that rosemary garlic butter sauce again! I made more than enough steaks and there wasn’t a piece left!
    Oh and I served it with roasted brussel sprouts drizzled with your balsamic glaze. Yum!!
    Thank you for helping me serve my family!

    Reply

    • Natashas Kitchen
      January 26, 2022

      I’m so happy it was a hit, Heather! Thank you so much for sharing that with me.

      Reply

  • Labelle
    January 26, 2022

    I tend to lean towards BBQ’ing steak all the time, but the ‘Q is currently snowed in. Previous attempts at using the cast iron have yielded mixed results. Made this last night and it was spectacular! So flavourful!! Definitely a doer againer!!

    Reply

    • Natashas Kitchen
      January 26, 2022

      I’m so glad you gave this a try! Steak on a cast iron is SO GOOD! Thank you for your excellent review!

      Reply

  • Kate
    January 25, 2022

    This recipe was so yummy – I managed to make one of the best steaks I’ve ever made without it being a long complicated process! Make sure you actually read to the end for tips about letting the meat rest and proper temperatures.

    Reply

    • Natashas Kitchen
      January 25, 2022

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Jolee
    January 22, 2022

    Hi, all I could find was dried Rosemary, how much do you recommend using if I could not find fresh rosemary? thanks!

    Reply

    • Natashas Kitchen
      January 22, 2022

      Hi Jolee, I haven’t tried that, please let us know if you like it better with dried rosemary.

      Reply

    • PASTOR DAVE TOESET
      October 1, 2022

      Hi, Jolee. Usually when using dried spices you want 50% of the fresh.

      Reply

Read more comments/reviewsAdd comment/review

Leave a comment

Recipe Rating




As Featured On

FREE BONUS: 5 Secrets to Be a Better Cook!

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.