Steaks are one of my family’s favorite meals because we love a good, juicy piece of meat. We love buying thicker cuts at Costco or Safeway. It’s served best with some home-made gravy (which I will include in a later post on how I make a delicious gravy using leftover juices from the steak).
We like to pair the steak with rice or mashed potatoes and a side of veggies. The butter, garlic and rosemary that’s added midway enhances the flavors of the steak, giving it a beautiful aroma.
Pan-Seared Steak With Garlic Butter
This juicy pan-seared steak is infused with the rich flavors of garlic, rosemary, and sizzling butter, creating a golden crust and tender center. It’s a simple yet indulgent dish perfect for any steak lover.
Prep time: 5 minutes
Cook time: 10 minutes
Serves: 2-3
Ingredients
- 1-2 boneless ribeye or striploin steaks (1–1.5 inches thick) (we like Costco or Safeway steaks most)
- Salt and freshly cracked black pepper
- 2 tbsp neutral oil (e.g., canola or avocado oil)
- 3 tbsp unsalted butter
- 3–4 garlic cloves, smashed (skin on)
- 1 sprig fresh rosemary
Directions
- Bring steaks to room temperature: Let the steaks sit out for about 30 minutes. Pat dry with paper towels and season generously with salt and pepper on both sides.
- Sear the steaks: Heat a cast iron skillet over high heat until smoking hot. Add oil, then gently lay the steaks in the pan (fat side first). Sear for 2–3 minutes on each side until a deep brown crust forms.
- Add flavor: Lower the heat to medium. Add butter, garlic cloves, and rosemary to the pan. Tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter for another 1–2 minutes per side, or until desired doneness (125°F for rare, 135°F for medium-rare).
- Rest and serve: Transfer steaks to a cutting board and let them rest for 5–10 minutes before slicing. Spoon some of the garlic-rosemary butter over the top and serve.
Taste of Raine 