The pan-seared steak has butter that has been flavored with garlic and rosemary to give it a steakhouse flavor. You’ll be astounded by how simple it is to prepare the ideal steak, which is seared and caramelized on the exterior and incredibly juicy on the inside.
You can almost be sure that this steak recipe will end up being one of your go-to steak preparation methods! It’s really simple to do, and the results are deliciously straightforward. When we start with a decent steak, it doesn’t take much to make a memorable steak; all you need is a little butter, garlic, and thyme if you have any.
I appreciate Beef. Supper is what’s for supper. In honor of the Beef Line item for supporting this garlicky butter steak recipe. I received remuneration, but all comments are my own.
People are cooking much more frequently and want to enhance their cooking skills as everyone is living at home, working from home, and homeschooling. More quick, easy, and delicious dishes with few ingredients have been requested by all of you. This family will be impressed by this delicious steak recipe.
TOP Steak to Pan-Roast
This one-pan, stovetop meal takes 30 minutes to complete. We make this dish for steak all the time because it’s one of our favorites because it’s so simple and convenient to prepare. That garlicky butter is just delicious! Continue reading for amazing advice on how to increase the sustainability of beef, decrease food waste, and prepare quick meals using leftover steak.
Pro Tips for the Best Steak:
- Warm the pan. To achieve a fantastic sear with good color and flavor, wait 5 mins before adding the meat.
- To make sure the steak comes in contact with the pan’s surface as it comes into contact with the pan, press down immediately.
- To prevent drying out, loosely cover steaks and let them rest on a cutting board for 10 minutes before slicing.
- Don’t cut the steak too thin or it will cool down too quickly.
- For a steakhouse presentation, cut meat at an angle and against the grain.
Prep: 5 minutes
Cook: 10 minutes
Resting time: 30 minutes
Servings: 4 (1/2 steak per person)
Ingredients for a steak with garlic butter.
Nothing is simpler than this, and you don’t need much to cook a wonderful steak.
The juiciest outcomes will come from well-marbled steaks.
- 2 (12 oz.), approximately 1 1/4-inch-thick steak or New York strips steaks
- 1/9 cup of vegetable oil
- 1 teaspoon kosher salt
- Freshly ground black pepper, 3/4 tsp.
- 2 tablespoons salted butter
- 2 fresh thyme sprigs
- 2 peeled and crushed garlic cloves
How to Make Garlic Herb Butter?
Garlic the majority of grilled meats and steaks go well with herb butter, commonly referred to as compound butter. Each dish will be improved by the addition of garlic and herbs to the butter, which brings it to a higher level.
Begin with ambient temperature butter to make the garlic herb butter. Then, add the butter and any preferred herbs to the finely minced 2-3 cloves of garlic. Herbs can be used fresh, dried, or in combination. I advise carrying out this action while the steaks are grilling.
Just wrap in saran wrap or wrap in parchment to prepare ahead of time and keep in the refrigerator for a few hours to days.
How to Pan Sear Steaks:
Pat Dry: For a beautiful sear andless oil splatter, blot the steaks dry with paper towels.
Season Generously: Just before cooking, thoroughly season both sides of the steaks using pepper and salt. Brush oil on the pan and heat it to medium. Splatter is decreased by using only 1/2 Tbsp of oil.
Sear Steaks: Add the steaks and sear them for 3–4 minutes on each side, until a golden brown crust has formed. Then, using tongs, flip the steaks over and sear the sides (1 min per edge).
Add butter & Aromatics: Melt the butter with the cut into quarter’s finely chopped garlic and rosemary sprigs before adding the aromatics. To cook steaks to the appropriate doneness, tilt the pan and ladle garlic butter over the steaks.
Pro Tip: For optimum heat conduction, we recommend using a sizable cast-iron pan, but a sizable, sturdy metal pan will also do the trick.
Steak Internal Temperature Chart:
A steak’s temperature rises as it rests, so take it out of the pan 5 to 10 degrees before you want it to be done. When using an instant-read thermometer to assess the doneness of a steak, use this chart. For instance, if you want medium-done steaks, take them out of the pan when it reaches 145 degrees F; it should then rise to 150–155 degrees F while it rests. Steaks should be cooked to a minimum of 145 degrees, according to the USDA. Learn more about beef safety here. Use the steak temperature chart below. These figures represent the ultimate temperature following a 10-minute rest period.
- Medium Rare (soft, dark pink inside): 145 degrees F
- Medium (soft, some pink inside): 160 degrees F
- Well Done (very firm, no pink inside): 170 degrees F
Pro tip: To check the temperature, place an instant-read thermometer into the side of the steak horizontally so that it pierces the thickest area of the steak’s center.
What to Serve with Steaks?
Although steak can be served with a wide variety of sides, the following are our favorites for the ideal steak dinner:
- Grilled Brussels sprouts or Roasted Asparagus.
- Delicious Mashed Potatoes.
- Tiny red potatoes cooked in the oven.
- Maize on the Cob is another traditional side dish for steak.
- Pesto Dressing is a quick and easy way to spice food.
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