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5 from 9 votes

Pan-Seared Steak with Rosemary and Garlic Butter

Mouthwatering and insanely delicious and easy, this Pan-Seared Steak with Rosemary and Garlic Butter can make your kitchen the best steakhouse around.
Prep Time20 mins
Cook Time7 mins
Total Time27 mins
Course: Main Course
Cuisine: American
Keyword: butter garlic steak, how to cook steak, pan seared steak
Servings: 4
Author: Sandra


  • 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


  • 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. 


Recipe adapted from Vintage Kitchen Notes.