Sizzle & Serve: The Easy Way to Steakhouse-Level Perfection at Home

Pan-Seared Steak with Garlic Butter – A Steakhouse Classic in Your Kitchen

This pan-seared steak with garlic butter is the perfect recipe for a steakhouse-quality meal at home. It's juicy on the inside, crispy on the outside, and loaded with flavor thanks to that rich garlic butter. Plus, it only takes 20 minutes to make, so you'll have plenty of time to impress without breaking a sweat.

Serves: 4 people (or 2 if you’re feeling extra hungry)

Calories: 542 per serving

Total Time: 20 minutes (yes, really)

Ingredients:

• 2 lbs New York Strip Steaks (or Ribeye, Top Sirloin, 1 ¼” thick)

• ½ Tbsp any high-heat oil ( I use avocado oil)

• 1 ½ tsp sea salt

• 1 tsp freshly ground black pepper

• Garlic powder

• Steak seasoning

• 2 Tbsp unsalted butter

• 2-4 cloves garlic, peeled and quartered ( I love adding extra garlic)

• 1 sprig fresh rosemary (you can also add thyme and sage)

Directions:

1. Prep the Steak – Pat the steaks dry with paper towels (this helps get that perfect crust). Right before cooking, season generously with salt and pepper.

2. Sear It – Heat a cast iron pan over medium-high heat, then add the oil. When the oil is hot, add the steaks. Sear for about 4 minutes on the first side until a nice crust forms, then flip and sear the other side for another 3-4 minutes.

3. Get the Edges – Use tongs to hold the steak on its sides and sear the edges for about 1 minute per side to get that white fat rendered.

4. Butter Bath – Lower the heat to medium, add the butter, garlic, and rosemary to the pan. Spoon the melted butter over the steaks, making sure to coat them well. Keep doing this for about a minute until the steaks are about 5-10 degrees from your desired doneness (remember, they’ll keep cooking a little after you take them off the heat).

5. Rest & Serve – Let the steaks rest on a cutting board for about 10 minutes before slicing into strips. Spoon any remaining butter sauce over the top before serving.

Suggestions:

- Want that perfect doneness? Use a meat thermometer! Aim for 120°F for rare, 130°F for medium-rare, or 140°F for medium.

- Switch up the herbs: Try thyme instead of rosemary for a slightly different flavor profile.

- Add some extra flavor: Throw in a few whole peppercorns or a splash of red wine to the butter sauce for a richer taste.

- Sides that shine: Pair this steak with roasted veggies, garlic mashed potatoes, or a simple green salad to keep the focus on the main event.

No frills, just a solid, easy-to-make steak that’ll have you wondering why you ever needed to go to a steakhouse in the first place.