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This classic pan-seared steak recipe delivers perfectly juicy, flavorful results every time. Thick-cut steaks are seasoned simply, seared in a hot cast iron skillet, and finished with a rich garlic butter infused with rosemary. Whether you’re using New York strip, ribeye, or sirloin, this method ensures a restaurant-quality steak right from your kitchen.

Ingredients

2 lbs New York Strip Steaks (2 steaks, 1 lb each, about 1 1/4” thick) — or substitute with Ribeye or Top Sirloin
1/2 Tbsp vegetable oil — or any high-heat oil like canola or light olive oil
1 1/2 tsp sea salt
1 tsp freshly ground black pepper
2 Tbsp unsalted butter
2 garlic cloves, peeled and quartered
1 sprig fresh rosemary

Instructions

Prep the Steaks:
Pat steaks completely dry with paper towels. Right before cooking, season generously on all sides with salt and pepper.
Heat the Pan:
Preheat a cast iron skillet over medium-high heat until very hot. Add the oil and swirl to coat the pan.
Sear the Steaks:
Place steaks in the pan and sear for about 4 minutes on the first side until a deep golden crust forms. Flip and sear for another 3 to 4 minutes.
Sear the Edges:
Use tongs to hold the steaks on their sides, searing the edges for about 1 minute per edge to render any fat.
Add Garlic Butter:
Lower the heat to medium. Add butter, garlic, and rosemary to the pan. As the butter melts, tilt the pan slightly and spoon the butter over the steaks repeatedly for about 1 minute, or until the internal temperature is 5–10°F below your target doneness.
Rest and Serve:
Transfer steaks to a cutting board. Loosely tent with foil and let rest for 10 minutes. Slice against the grain into 1/2-inch strips and spoon the remaining butter sauce over the top before serving.

Why You’ll Love This Recipe

Simple but impressive: Uses just a few quality ingredients for a restaurant-style result.
Perfectly cooked every time: The combination of high heat and resting ensures juicy, tender steaks.
Fast and flavorful: Cooks in under 15 minutes with rich, buttery garlic and rosemary flavor.

Tips

Let steaks sit at room temperature for 30 minutes before cooking to ensure even cooking.
Use a meat thermometer for accurate doneness:
- Rare: 120–125°F
- Medium-rare: 130–135°F
- Medium: 140–145°F
- Medium-well: 150–155°F
Don’t skip the rest period — it helps juices redistribute.

Variations and Substitutions

Steak cuts: Try filet mignon or flat iron if preferred.
Butter flavor: Swap rosemary for thyme or add a splash of lemon juice to the butter for brightness.
Garlic confit: For milder garlic flavor, use roasted or confit garlic instead of raw.

FAQs

Can I use a different pan if I don’t have cast iron?
Yes, a heavy-bottomed stainless steel skillet works well — just avoid nonstick for proper searing.

How do I know when the steak is done?
Use an instant-read thermometer or press the center — firmer means more done.

Can I cook this without butter?
Yes, though the garlic rosemary butter adds great flavor. You can use ghee or a dairy-free alternative.

Serving

Serve your sliced steak over mashed potatoes, roasted vegetables, or a fresh green salad. Drizzle the garlic butter sauce generously over everything for added richness.

Suggestions

Pair with a bold red wine like Cabernet Sauvignon or Malbec.
Add sautéed mushrooms or caramelized onions on top for an extra touch.
For a lighter option, serve with grilled asparagus or steamed green beans.