Mouthwatering and insanely delicious and easy, this Pan-Seared Steak with Rosemary and Garlic Butter can make your kitchen the best steakhouse around.
Friends, wipe that drool off your chin and head to the kitchen and make this pan-Seared steak right now, or at least get it added to your weekly or holiday dinner menu.
This recipe and my tips for making the perfect steak at home will come with so much ease and simplicity that you’ll feel like you have become a steak “master chef.”
For all of you, who know our family well, you already know I have 5 little and 1 big meat eater, specifically steak lovers. Every time we have a special occasion dinner, whether it’s a night out at a restaurant or an at-home celebration, the favorite request is steak.
And then you have me, the outnumbered family member who would rather just stick to a baked potato and salad. While I like meat, I feel like I never get it the way I want it – medium – or the way I want it seasoned – with a hint of garlic and shallots. And I don’t need a sauce, but that can be a bonus too.
So, if I’m craving steak, I prefer to make it at home, so it’s cooked to my liking. So, I’m showing you how to pan sear steak, so it comes out perfectly every time.
The Best Pan-Seared Steak
It starts with the best meat, and I love Kansas City Steaks. You can customize your order and have it delivered to your house, and the quality is outstanding.
I ordered the Gift Boxed Kansas City Signature Steak Combo, including Super Trimmed Filet Mignon, Boneless Ribeye Steaks, and Kansas City Strip Steaks. In addition, it came with an Original Steak Seasoning packet and Kansas City Gourmet Guide.
Steak with Butter Garlic Sauce
For this recipe I like to cook ribeye steaks (hubby’s favorite) or strip steaks (kiddos favorite), but you can choose your favorite cut. Just keep in mind you will need to adjust the cooking time depending on how thick the meat is.
The steaks are delicious with just salt and pepper, but adding garlic butter sauce just takes it over the top. It looks and tastes like it came from a fancy steakhouse. Here’s what you will need to make it:
- Steaks of your choice
- Finely diced garlic
- Finely chopped rosemary
- Thinly sliced shallots
- Butter
- Olive oil
- White wine
- Coarse sea salt
- Salt and pepper
How do you make Pan Seared Steak?
On a cutting board add 2 teaspoons coarse sea salt, minced rosemary, and garlic and mix together and roughly chop all together.
Rub the garlic and rosemary mixture all over your choice of steak, in this case, I used ribeye. Allow to sit at room temperature for 20 minutes.
Over medium-high heat, heat your skillet. Once heated, add butter and olive oil, if you are using.
Right before you add the steaks to the pan, season with pepper and more salt if desired. Add steaks one at a time. I cook two at a time and cook about 1-2 minutes on one side, then flip and cook for another 1-2 minutes.
Turn steaks again, add wine and shallots and cook 2 or 3 more minutes. Depending on how you want your steak cooked, turn your steak once more and cook for another 2-3 minutes.
Once cooked to the desired temperature, remove skillet from the heat. Remove steaks and let rest for 5 minutes.
Right before serving, drizzle remaining liquids and shallots from pan over the steak.
Tips for Cooking the Best Steak
- Room Temperature meat. Setting meat out for a bit to bring it to room temperature will allow it to be more tender. I defrosted my steaks by setting them in the fridge 1 1/2 days before. You could even do this overnight.
- Make sure to preheat the skillet; this is very important to get a good sear without having to overcook your meat.
- Season the meat before you cook it. Right before you put it in the pan, season your meat. I love adding salt and pepper. If you are adding a rub, do this and allow the meat to sit for 15-20 minutes.
- After cooking, let the steak rest for 5 minutes after you remove it from the hot skillet. This makes for a juicy steak.
- Please don’t EVER cut a steak to check for doneness! One of the best ways to check if your meat is done is to lightly press the steak down with a fork, the more it gives, or the flabbier it feels, the rarer it still is. When it’s very cooked, the meat will hardly yield when you press it. Don’t cook it that long either, okay?
Side Dish Ideas
Looking for some sides to go with this steak?
For a special treat, finish the meal with slices of German Chocolate Cake.
Make this recipe for Pan-Seared Steak with Rosemary and Garlic Butter for holidays or whenever you want to treat yourself to an amazing dinner.
Now that I’ve shared this recipe for Pan-Seared Steak with Rosemary and Garlic Butter, I need to go and start defrosting my other steaks because we are making this again.
And friends, considering this girl right here was once not a big steak fan, it speaks volumes to how much I love this recipe – and of course, my new favorite butcher, Kansas City Steaks.
Enjoy friends! XOXO San
More Special Occasion Main Dishes
Don’t forget to pin this recipe to your favorite Pinterest board for later.
Pan-Seared Steak with Rosemary and Garlic Butter
Ingredients
- 2-4 Ribeye (2) or Strip Steaks (4) 1 1/2 inches thick, I used Kansas City Steaks
- 3 cloves garlic finely diced
- 2 tablespoons fresh rosemary finely chopped
- 2 shallots thinly sliced
- 3-4 tablespoons butter
- 1 tablespoon olive oil optional
- 1 tablespoon white wine
- 2 teaspoons coarse sea salt
- salt and pepper to taste
Instructions
- Finely dice or mince rosemary and garlic.
- On a cutting board add 2 teaspoons coarse sea salt, minced rosemary and garlic and mix together and roughly chop all together.
- Rub the garlic and rosemary mixture all over your choice of steak, in this case I used ribeye. Allow to sit at room temperature for 20 minutes.
- Over medium-high heat, heat up your skillet.
- Once heated add butter and olive oil, if you are using.
- Right before you add the steaks to the pan season with pepper and more salt if desired. Add steaks one at a time, I cook two at a time and cook about 1-2 minutes on one side then flip and cook for another 1-2 minutes.
- Turn steaks again, add wine and shallots and cook 2 or 3 more minutes.
- Depending how you want your steak cooked, turn your steak once more and cook for another 2-3 minutes.
- Once cooked to desired temperature, remove skillet from the heat. Remove steaks and let rest for 5 minutes.
- Right before serving, drizzle remaining liquids and shallots from pan over the steak.
Notes
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Everything compliments the steak so well, this is my new all time favorite!
I almost never make steak because I just don’t feel that competent cooking it, but your tips were really helpful! Everyone enjoyed it.
Lovely flavor combination and the steak was seared perfectly! Excellent recipe
Ribeyes are the best by far – but then again, i can’t say no to any meat. This was soooo good. Definitely will have again.
This looks so tasty and juicy! I can’t wait to give this a try!
I am drooling over this steak! It looks amazing and it’s so easy to make!
I love how easy it is to make!! My husband loved it! And we’ll make it again for Valentine’s Day dinner!
This turned out perfect! It’s going to be out go-to for date night at home!
Everyone knows you don’t salt the meat right before you cook it.
Holy crap at the number of ads on this page I could barely scroll without accidentally bumping one and opening it.
This could’ve done without that lengthy boring story prior to the recipe.
You can totally move on to another recipe that is similar on another site or just scroll, no reason to read it if you don’t want to.
Also, my blog with a free recipe for you, enjoy.
And sad your meat doesn’t have the salt before you cook it, very sad. Very sad indeed.