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Pan-Seared Steak with Rosemary and Garlic Butter

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.
Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings 4
Author Sandra

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.