Just whipped up this Pan-Seared Garlic Butter Steak – It’s juicy, it’s flavorful, and it’s on your dinner table in 15 minutes! Succulent Seared Steak with a Rich Garlic Butter Glaze
Ingredients:
2 ribeye steaks (about 1-inch thick)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
4 tablespoons unsalted butter
3 cloves garlic, minced
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
Juice of half a lemon
Directions:
Season the steaks generously with salt and pepper.
Heat olive oil in a heavy skillet over high heat until very hot.
Place the steaks in the skillet, and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness.
In the last minute of cooking, add butter, garlic, thyme, and rosemary to the pan.
Spoon the melted herb butter continuously over the steaks for the final minute.
Squeeze lemon juice over the steaks and let them rest for 5 minutes before serving.
Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes
Kcal: 600 kcal | Servings: 2 servings
Pan-Seared Garlic Butter Steak
Equipment
- Large Skillet (I like cast-iron, it goes from stove/oven to table)
Ingredients
- 2 ribeye steaks about 1-inch thick
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 tablespoon fresh thyme chopped
- 1 tablespoon fresh rosemary chopped
- Juice of half a lemon
Instructions
- Season the steaks generously with salt and pepper.
- Heat olive oil in a heavy skillet over high heat until very hot.
- Place the steaks in the skillet, and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness.
- In the last minute of cooking, add butter, garlic, thyme, and rosemary to the pan.
- Spoon the melted herb butter continuously over the steaks for the final minute.
- Squeeze lemon juice over the steaks and let them rest for 5 minutes before serving.
