Perfect Pan-Seared Garlic Butter Steak

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​1. Ingredients

  • ​Steak: 1 to 1.5-inch thick cut (Ribeye or New York Strip are highly recommended).
  • ​Salt: Kosher salt or sea salt (be generous).
  • ​Black Pepper: Freshly cracked.
  • ​Oil: 1–2 tablespoons of high-smoke point oil (Avocado oil or Grapeseed oil).
  • ​Butter: 3 tablespoons of unsalted butter.
  • ​Aromatics: 3 cloves of garlic (crushed) and 2 sprigs of fresh rosemary or thyme.

​2. Preparation (The Golden Rules)

  1. ​Tempering: Take the steak out of the fridge 30–45 minutes before cooking. It must be at room temperature to cook evenly.
  2. ​Drying: Pat the steak extremely dry with paper towels on all sides. Moisture is the enemy of a good crust (sear).
  3. ​Seasoning: Season heavily with salt and pepper just before putting it in the pan.

​3. Cooking Instructions

  1. ​Heat the Pan: Use a cast-iron skillet if possible. Heat it over high heat until the oil starts to shimmer and smoke slightly.
  2. ​The Sear: Place the steak in the pan. Press it down slightly to ensure contact.
    • ​For a Medium-Rare steak (1.5 inches thick): Sear the first side for about 3–4 minutes without moving it, until a deep brown crust forms.
  3. ​The Flip: Flip the steak. Immediately turn the heat down to medium-high.
  4. ​The Butter Baste: Add the butter, crushed garlic, and herbs to the pan. Once the butter melts and foams, tilt the pan slightly and use a large spoon to continuously pour the flavored butter over the steak for the last 2–3 minutes of cooking.
  5. ​Check Temperature:
    • ​Rare: 52°C (125°F)
    • ​Medium-Rare: 57°C (135°F)
    • ​Medium: 63°C (145°F)

​4. The Most Important Step: Resting

​Transfer the steak to a warm plate or cutting board. Pour the remaining pan juices over it and let it rest for 5–10 minutes. This allows the fibers to relax and the juices to redistribute, ensuring a juicy steak rather than a puddle of blood on your plate.

​Quick Guide to the Cuts in your Image:

  • ​Ribeye: Best for flavor and fat marbling.
  • ​Filet Mignon: The most tender, but needs butter because it’s lean.
  • ​T-Bone / Porterhouse: The best of both worlds (Filet on one side, Strip on the other).
  • ​Flank / Skirt: Best for marinating and slicing thin against the grain (perfect for tacos or stir-fry).

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