Some of the best steaks require only a few quality ingredients. With just two or three additions you can enhance and complement the natural richness of the beef. This Pan-Seared Steak with Rosemary Garlic Butter is a simple, flavorful method that delivers a beautiful crust, herb-scented butter, and a quick pan sauce.
How to Make This Pan-Seared Steak with Rosemary Garlic Butter:
- Pat the steak dry with paper towels, then generously season both sides with salt.
- Preheat a cast-iron skillet over medium-high heat until it’s very hot. No oil or butter is necessary for the initial sear.
- Place the steak in the hot skillet and sear undisturbed to form a crust: about 2–3 minutes per side for rare, 4–5 minutes per side for medium, and 6–7 minutes per side for well done.
- After searing the top and bottom, quickly sear the edges to render any fat and develop color all around the steak.
- Reduce the heat to medium-low, return the steak to the pan, and add butter, rosemary sprigs, and smashed garlic cloves. Tilt the skillet and baste the steak with the melted butter for about 1–2 minutes per side.
- Transfer the steak to a plate and let it rest for up to 5 minutes so the juices redistribute.
- Raise the heat back to medium, add the remaining butter and beef broth to the skillet, and scrape up the browned bits (fond) from the bottom.
- Simmer the pan sauce for about 2 minutes until slightly thickened, then pour it into a small serving bowl and set aside.
- Slice the steak against the grain, arrange on a serving platter, and finish with freshly cracked pepper.
- Serve the slices with the warm pan sauce and enjoy.
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If you make this Pan-Seared Steak with Rosemary Garlic Butter, tag me on Instagram! Seeing you cook my recipes makes me so happy.
Servings: 2 servings
How to Make Pan-Seared Steak with Rosemary Garlic Butter
A straightforward steak recipe that relies on a hot pan, good salt, butter, rosemary, and garlic to highlight the beef’s flavor. Follow these steps for a restaurant-quality result at home.
Prep: 2 minutes
Cook: 15 minutes
Total: 17 minutes
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Ingredients
- 1 lb. ribeye or New York strip steak
- 1 tsp salt
- 2 tbsp unsalted grass-fed butter
- 2 sprigs of fresh rosemary
- 2 garlic cloves, peeled and smashed
- Freshly cracked pepper
Steak Dripping Pan Sauce
- Steak drippings, along with the garlic and rosemary used for the steak
- 1 tbsp grass-fed butter
- 2 tbsp beef broth
Instructions
-
Pat the steak dry with a paper towel, then generously salt both sides.
-
Heat a cast-iron skillet over medium-high until it’s very hot, then place the steak in the pan—no oil or butter needed for this initial sear.
-
Sear each side to your desired doneness: 2–3 minutes per side for rare, 4–5 minutes per side for medium, and 6–7 minutes per side for well done. Avoid moving the steak while searing so a proper crust forms.
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Sear the edges as well to render any fat and develop even color.
-
Lower the heat to medium-low, return the steak to the skillet, and add butter, rosemary, and smashed garlic. Tilt the pan and baste the steak for 1–2 minutes per side to infuse it with flavor.
-
Remove the steak from the skillet and let it rest for up to 5 minutes so the juices settle.
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Bring heat back to medium and add the remaining butter and beef broth to the skillet.
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Scrape up the browned bits from the bottom of the pan and simmer the pan sauce for about 2 minutes until it reduces slightly. Pour into a small bowl and set aside.
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Slice the steak against the grain, transfer to a serving platter, and finish with freshly cracked pepper.
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Serve with the pan sauce and enjoy.
Notes
Nutrition
Calories: 735kcal
Nutrition information is automatically calculated and is an approximation.
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