Mouthwatering and insanely delicious, and easy, this Pan-Seared Steak with Rosemary and Garlic Butter can make your kitchen the best steakhouse around.

Friends, wipe that drool off your chin, head to the kitchen, and make this pan-Seared steak right now, or at least add it to your weekly or holiday dinner menu.

Pan-Seared Steak partly sliced on a cutting board

This recipe and my tips for making the perfect steak at home will come with so much ease and simplicity that you’ll feel like you have become a “master chef.”

For all of you who know our family well, you already know I have five little and one big meat eater, specifically steak lovers. Every time we have a special occasion dinner, whether a night out at a restaurant or an at-home celebration, the favorite request is steak.

And then you have me, the outnumbered family member who would instead stick to a baked potato and salad. While I like meat, I feel like I never get it the way I want it – medium – or the way I want it seasoned – with a hint of garlic and shallots. And I don’t need a sauce, but that can be a bonus too.

If I’m craving steak, I prefer to make it at home so it’s cooked to my liking. I’m showing you how to pan-sear steak so it always comes out perfectly.

The Best Pan-Seared Steak

Sliced steak on a wooden cutting board

Steak with Butter and Garlic Sauce

For this recipe, I like to cook ribeye steaks (hubby’s favorite) or strip steaks (kiddos’ favorite), but you can choose your favorite cut. Just remember to adjust the cooking time depending on the thickness of the meat.

The steaks are delicious with salt and pepper, but adding garlic butter sauce takes it over the top. It looks and tastes like it came from a fancy steakhouse. Here’s what you will need to make it:

  • Steaks of your choice
  • Finely diced garlic
  • Finely chopped rosemary
  • Thinly sliced shallots
  • Butter
  • Olive oil
  • White wine
  • Coarse sea salt
  • Salt and pepper

Tips to making pan Seared Steak

  • When seasoning your steak, rub the garlic and rosemary mixture all over your choice of steak—in this case, ribeye. Allow it to sit at room temperature for 20 minutes.
  • Preheat your skillet. Once heated, add butter and olive oil; use both for best-seared steak.
  • Once cooked to the desired temperature, remove the skillet from the heat. Remove steaks and let rest for 5 minutes.
  • Never cut a steak to check doneness! To test, lightly press the steak with a fork; if it gives, it’s rarer. The well-cooked steak will resist pressure.
Raw Steak with Rosemary and Garlic Butter spread on top
sliced steak served on a plate

Now that I’ve shared this recipe for Pan-Seared Steak with Rosemary and Garlic Butter, I need to go and start defrosting my other steaks because we are making this again.

And friends, considering this girl was once not a big steak fan, it speaks volumes to how much I love this recipe.

Pin To Your Favorite Pinterest Board!

pan seared steak collage image

Pan-Seared Steak with Rosemary and Garlic Butter

Prep: 20 minutes
Cook: 7 minutes
Total: 27 minutes
Servings: 4
Mouthwatering and insanely delicious and easy, this Pan-Seared Steak with Rosemary and Garlic Butter can make your kitchen the best steakhouse around.
Mouthwatering and insanely delicious and easy, this PAN SEARED STEAK WITH ROSEMARY AND GARLIC BUTTER can make your kitchen the best steakhouse around.

Ingredients
 

  • 2-4 Ribeye (2) or Strip Steaks (4) 1 1/2 inches thick, I used Kansas City Steaks
  • 3 cloves garlic finely diced
  • 2 tablespoons fresh rosemary finely chopped
  • 2 shallots thinly sliced
  • 3-4 tablespoons butter
  • 1 tablespoon olive oil optional
  • 1 tablespoon white wine
  • 2 teaspoons coarse sea salt
  • salt and pepper to taste

Instructions
 

  • Finely dice or mince rosemary and garlic. 
  • On a cutting board add 2 teaspoons coarse sea salt, minced rosemary and garlic and mix together and roughly chop all together.
  • Rub the garlic and rosemary mixture all over your choice of steak, in this case I used ribeye. Allow to sit at room temperature for 20 minutes.
  • Over medium-high heat, heat up your skillet.
  • Once heated add butter and olive oil, if you are using.
  • Right before you add the steaks to the pan season with pepper and more salt if desired. Add steaks one at a time, I cook two at a time and cook about 1-2 minutes on one side then flip and cook for another 1-2 minutes.
  • Turn steaks again, add wine and shallots and cook 2 or 3 more minutes.
  • Depending how you want your steak cooked, turn your steak once more and cook for another 2-3 minutes. 
  • Once cooked to desired temperature, remove skillet from the heat. Remove steaks and let rest for 5 minutes.
  • Right before serving, drizzle remaining liquids and shallots from pan over the steak. 

Notes

Recipe adapted from Vintage Kitchen Notes.
Mouthwatering and insanely delicious and easy, this PAN SEARED STEAK WITH ROSEMARY AND GARLIC BUTTER can make your kitchen the best steakhouse around.
Tried this recipe?Let us know what you think!

 

Similar Posts

16 Comments

  1. 5 stars
    I almost never make steak because I just don’t feel that competent cooking it, but your tips were really helpful! Everyone enjoyed it.

  2. 5 stars
    Ribeyes are the best by far – but then again, i can’t say no to any meat. This was soooo good. Definitely will have again.

  3. Everyone knows you don’t salt the meat right before you cook it.

    Holy crap at the number of ads on this page I could barely scroll without accidentally bumping one and opening it.

    This could’ve done without that lengthy boring story prior to the recipe.

    1. You can totally move on to another recipe that is similar on another site or just scroll, no reason to read it if you don’t want to.
      Also, my blog with a free recipe for you, enjoy.

      And sad your meat doesn’t have the salt before you cook it, very sad. Very sad indeed.

  4. 5 stars
    The best steak I have had hands down. Every flavor and step paired perfectly. I highly recommend!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating