Here’s a simple, restaurant-quality way to make Pan-Seared Steak with Garlic & Herbs—crispy on the outside, juicy inside, and packed with flavor.
🥩 Ingredients
- 1–2 steaks (ribeye, sirloin, or filet mignon)
- Salt & black pepper
- 2 tbsp oil (vegetable or olive oil)
- 2 tbsp butter
- 3–4 garlic cloves (crushed)
- Fresh herbs (rosemary, thyme, or both)
🔥 Step-by-Step Instructions
1. Bring Steak to Room Temp
Take the steak out of the fridge about 20–30 minutes before cooking. Pat it dry.
2. Season Generously
Rub both sides with salt and black pepper.
3. Heat the Pan
Use a heavy pan (cast iron if possible). Heat it until very hot—almost smoking.
4. Sear the Steak
Add oil, then place the steak in the pan:
- Cook 2–3 minutes per side (depending on thickness)
- Don’t move it too much—let a crust form
5. Add Butter, Garlic & Herbs
Lower heat slightly. Add:
- Butter
- Garlic
- Herbs
Tilt the pan and spoon the melted butter over the steak continuously for about 1–2 minutes.
6. Check Doneness
- Rare: soft, cool center
- Medium-rare: warm red center (best for flavor)
- Medium: pink center
7. Rest the Steak
Remove and let it rest 5–10 minutes before cutting (keeps juices inside).
🍽️ Pro Tips
- Use medium-rare for the juiciest result
- Don’t overcrowd the pan
- Add a splash of lemon juice at the end for brightness
🥗 Serving Ideas
- Mashed potatoes
- Grilled vegetables
- Garlic butter rice
If you want, I can show you how to make a steakhouse-style sauce (peppercorn, mushroom, or creamy garlic) to go with it.