Perfectly seared steak with a golden crust, basted in garlic, butter, and herbs for bold flavor and a melt-in-your-mouth finish.
🛒 Ingredients (Serves 2–3)
- 2 ribeye or sirloin steaks (about 1–1.5 inches thick)
- 2 tablespoons olive oil
- Salt & freshly cracked black pepper
🔹 Garlic Butter
- 3 tablespoons butter
- 4 cloves garlic, smashed
- 2 sprigs fresh rosemary or thyme
🍳 Equipment
- Heavy skillet (cast iron preferred)
- Tongs
- Spoon (for basting)
👩🍳 Step-by-Step Instructions
🔸 Step 1: Bring to Room Temp
- Take steaks out 30–45 minutes before cooking
🔸 Step 2: Season
- Pat steaks dry
- Season generously with salt and pepper
🔸 Step 3: Heat Pan
- Heat skillet over high heat
- Add olive oil until shimmering
🔸 Step 4: Sear
- Place steaks in pan
- Cook 3–4 minutes per side for medium-rare
- Don’t move them—this builds a crust
🔸 Step 5: Add Garlic Butter
- Lower heat slightly
- Add butter, garlic, and herbs
- Tilt pan and spoon melted butter over steak continuously for 1–2 minutes
🔸 Step 6: Check Doneness
| Doneness | Internal Temp |
|---|---|
| Rare | 50°C (122°F) |
| Medium Rare | 54–57°C (130–135°F) |
| Medium | 60°C (140°F) |
🔸 Step 7: Rest
- Remove steak and rest 5–10 minutes
🔸 Step 8: Serve
- Slice against the grain
- Spoon garlic butter over top
🍽️ Serving Ideas
- Mashed potatoes or fries
- Roasted vegetables
- Fresh salad
- Garlic bread
💡 Pro Tips
✔ Dry steak well for best crust
✔ Use high heat for proper sear
✔ Don’t overcrowd pan
✔ Resting keeps juices inside
🔄 Variations
🧀 Parmesan Crust
Add grated parmesan at the end
🌶️ Spicy
Add chili flakes to butter
🍋 Lemon Garlic
Finish with lemon juice
🧄 Extra Garlic
Roast garlic beforehand for deeper flavor
❓ FAQs
Can I use another cut?
Yes—strip steak, filet mignon, or sirloin work well.
No cast iron?
Any heavy pan works, just ensure it’s very hot.
Can I cook in air fryer?
Yes, but you won’t get the same crust—finish in pan if possible.
⚖️ Approx. Nutrition (Per Serving)
- Calories: ~450–600
- Protein: ~35g
- Fat: ~40g