Pan-Seared Steak with Garlic Herb Butter
In short: Thick steaks seared hard in a hot skillet, basted with garlic and thyme butter, then topped with a lemony herb butter that melts into the juices. It takes about 22 min in total and makes 2 servings.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Servings
- 2
- Difficulty
- Easy
- Calories
- 500 kcal
A good steak dinner does not need a restaurant. A heavy skillet, a thick cut and a few minutes of attention give a deep brown crust and a pink, juicy center. Here the steaks are basted with butter, garlic and thyme in the pan, then topped with a spoonful of soft herb butter that melts into the resting juices. It suits sirloin, ribeye or strip steaks, and it is on the table in 25 minutes.
Instructions
- Take the steaks out of the fridge 30 minutes before cooking. Pat them very dry with paper towels and season both sides with the coarse salt and pepper.
- Mash the soft butter with the grated garlic, parsley, lemon zest and salt in a small bowl. Set it aside at room temperature.
- Heat a heavy skillet over high heat for 3 minutes until very hot. Add the oil, which should shimmer at once.
- Lay the steaks in the pan, pressing each down briefly. Cook without moving them for 3 minutes, until a deep brown crust forms, then turn them over.
- Lower the heat to medium and add the basting butter, thyme and crushed garlic. When the butter foams, tilt the pan and spoon it over the steaks for 2 to 3 minutes.
- Pull the steaks when a thermometer in the thickest part reads 58°C (136°F). They climb to about 63°C (145°F), a medium steak, as they rest.
- Move the steaks to a board, top each with half the herb butter and rest for 5 minutes. Slice against the grain and spoon over the melted butter and pan juices.
Tips
- Steaks thinner than 2 cm (3/4 inch) need only 2 minutes per side. Skip the basting so they do not overcook.
- Make a double batch of herb butter and freeze the extra as a log. Slices melt nicely over chops, fish or baked potatoes.
Questions and answers
Which cut of steak is best for pan-searing?
Ribeye and strip steak have the most marbling and stay juicy. Sirloin is leaner and cheaper, and works well if you do not cook it past medium. Choose steaks at least 2.5 cm (1 inch) thick.
Why won't my steak form a brown crust?
The surface was wet or the pan was not hot enough. Dry the steak thoroughly, heat the pan until the oil shimmers, and do not crowd the pan or move the steak while it sears.
What should I serve with pan-seared steak?
Roast or mashed potatoes, a green salad, steamed green beans or sautéed mushrooms all suit it. Spoon the pan juices over the vegetables.
How long does it take to make Pan-Seared Steak with Garlic Herb Butter?
About 22 min in total: 10 min of preparation and 12 min of cooking.
How many calories are in Pan-Seared Steak with Garlic Herb Butter?
About 500 kcal per serving, with 50 g of protein, 1 g of carbohydrates and 31 g of fat. These values are estimates.
Nutrition per serving
| Calories | 500 kcal |
|---|---|
| Protein | 50 g |
| Carbohydrates | 1 g |
| Fat | 31 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 1450 mg |
Estimated values, calculated from the ingredients.
