This Is The Only Steak Recipe You'll Ever Need

If you’ve ever craved that melt-in-your-mouth steakhouse-quality experience at home, you’re in for a treat. This pan-seared steak recipe, with its luscious garlic-rosemary-thyme butter, is the ultimate answer to your steak-cooking dreams. It’s the kind of dish that impresses without the fuss, perfect for today’s fast-paced world where we want big flavors with minimal effort. This recipe comes together in just 20 minutes and requires only a few ingredients, but the result is so satisfying, it’ll easily become a favorite.

Click here for a Guide on Our Top Budget-Friendly Steak Cuts

I recently tried this recipe on a weeknight, expecting a decent meal. What I got was far beyond that – a steak that tasted like it came from an upscale restaurant! The golden-brown crust, achieved by simply patting the steak dry and searing it in a hot pan, was perfection. And that garlic herb butter? It added a rich depth of flavor that felt luxurious, yet the whole process was surprisingly easy. Honestly, it might just be the best steak I’ve ever made at home!

The Secret to Steakhouse Flavor

The key to this recipe is the garlic-rosemary-infused butter that takes the steak from ordinary to extraordinary. As the butter melts, the garlic and herbs release their aromas, creating a savory, herb-infused sauce that’s spooned over the steak as it finishes cooking. The result is a juicy, flavorful steak that’s seared to perfection on the outside and tender on the inside.

Quick, Easy, and Impressive

This recipe is designed for busy people who love great food but don’t have time for complicated steps. You’ll need just two New York strip steaks (or ribeye if you prefer), a little oil, butter, garlic, rosemary, and thyme. Pat the steaks dry, season generously, and sear them in a hot cast-iron pan for that irresistible caramelized crust. Finish them off by basting them with the buttery herb sauce, and you’ve got a meal that will wow!

Tips for Perfect Steak

- Pat the steaks dry to get that perfect crust.

- Sear on high heat for a rich, caramelized exterior.

- Use a cast-iron pan for the best heat retention and sear. A large heavy stainless steel pan will also work.

- Let the steak rest for 10 minutes before slicing to lock in all the juices.

Steak Doneness Temperature Guide:

- Medium Rare (dark pink inside): Remove at 135°F, final temperature 145°F

- Medium (slight pink inside): Remove at 150°F, final temperature 160°F

- Well Done (no pink inside): Remove at 160°F, final temperature 170°F

This is one of those recipes that you’ll come back to time and time again because it’s both foolproof and fancy enough to serve on special occasions. Whether it’s for a casual weeknight dinner or a gathering, this pan-seared steak is sure to impress! Thank you, Natasha’s Kitchen, for making this simple, delicious meal part of our regular rotation.

---

Pan-Seared Garlic Butter Steak Recipe

Recipe from Natasha's Kitchen

Serves: 4 or 1/2 steak per person

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients:

- 2 lbs New York Strip Steaks (or Ribeye/Top Sirloin), 1 ¼” thick (1 lb each steak)

- ½ Tbsp vegetable oil (or high heat oil like canola or extra light olive oil)

- 1 ½ tsp sea salt

- 1 tsp black pepper, freshly ground

- 2 Tbsp unsalted butter

- 2 garlic cloves, peeled and quartered

- 1 sprig fresh rosemary and/ or thyme

Instructions:

1. Prepare the steaks: Pat the steaks dry using paper towels to ensure a perfect sear. Just before cooking, generously season both sides with 1 ½ tsp salt and 1 tsp black pepper.

2. Heat the pan: Place a cast iron skillet over medium-high heat and let it heat up. Add ½ Tbsp of oil, swirling it around to coat the pan.

3. Sear the steaks: Once the oil is hot, carefully place the steaks in the pan. Sear the first side for about 4 minutes, until a brown crust forms. Flip the steaks and cook the other side for another 3-4 minutes. Use tongs to hold the steaks on their sides and sear the edges for 1 minute per edge.

4. Add butter and aromatics: Reduce the heat to medium, then add 2 Tbsp butter, the quartered garlic cloves, and the herb sprig(s) to the pan. As the butter melts, tilt the pan and use a spoon to continuously baste the steaks with the garlic-herb butter for about 1 minute.

5. Check the doneness: Cook the steak until it's 5-10 degrees below your desired doneness (use the chart below). The temperature will continue to rise while the steak rests.

6. Rest the steak: Remove the steak from the pan and let it rest on a cutting board, loosely covered, for 10 minutes. This helps the juices redistribute. Slice the steak against the grain into ½-inch strips.

7. Serve: Spoon any remaining garlic butter over the sliced steak before serving.

Enjoy the rich, buttery flavor with every bite!