Best Steak Recipe

This Pan-Seared Steak has a garlic rosemary-infused butter that makes it taste steakhouse quality. You’ll be impressed at how easy it is to make the perfect steak – seared and caramelized on the outside, and so juicy inside.

Thank you to Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff for sponsoring this garlic butter steak recipe. I received compensation, but all opinions are my own.

As everyone is staying home, working from home and homeschooling, people are cooking way more often and looking to improve their cooking skills. You all have been asking for more simple and delicious recipes that come together fast and have minimal ingredients. This steak recipe is so satisfying and will impress your entire family.

This 20-minute recipe is done on the stovetop in one pan (no need to finish it in the oven). This is one of our favorite steak recipes and we make it year-round because it’s such a quick and convenient cooking method. That garlic butter is lip-smacking good! Read on for great tips on how to improve beef sustainability, reduce food waste and you will love our ideas for easy meal prep with leftover steak.

It really doesn’t get any easier than this and you don’t need much to make a lip-smacking good steak. We used 2 New York Strip Steaks (pictured below), each weighing 1 pound and 1 1/4″ thick. Keep in mind a thicker steak will take longer to cook through and a thinner steak will cook faster.

Well-marbled steaks will give you the juiciest results. Our favorite steaks to cook on a skillet are:

Pan-Seared Steak with Garlic Butter

This Pan-Seared Steak has a garlic butter that makes it taste like a steakhouse quality meal. You’ll be impressed at how easy it is to make the perfect steak that’s seared on the outside, and perfectly tender inside.

Prep: 5min

Total: 20min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 542 kcal, Carbohydrate 1 g, Protein 46 g, Fat 40 g, Saturated Fat 19 g, Cholesterol 154 mg, Sodium 991 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 2 lbs New York Strip Steaks (2 steaks) (or Ribeye or Top Sirloin Steaks (1 lb each steak, 1 1/4” thick))
• 1/2 Tbsp vegetable oil (or any high heat cooking oil like canola or extra light olive oil)
• 1 1/2 tsp sea salt
• 1 tsp black pepper (freshly ground)
• 2 Tbsp unsalted butter
• 2 cloves garlic (peeled and quartered)
• 1 sprig fresh rosemary

Instruction:

1. Thoroughly pat steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper
2. Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).
3. Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-10 degrees while steaks rest).
4. Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing into 1/2″ strips to serve. Spoon extra butter sauce over sliced steak to serve.

Pan-Seared Steaks

Pan-searing is the best way to cook a steak, and it’s also the easiest!

Prep: 4min

Total: 10min

Yield: 2 to 4

Serving Size: 6-oz portion NY Strip

Nutrition Facts: servingSize 6-oz portion NY Strip, calories 492, Fat 39 g, Carbohydrate , Protein 33 g, Saturated Fat 14 g, unSaturated Fat , Sugar , Fiber , Sodium 421 mg, Cholesterol 147 mg

Ingredients:

• 2 (12-oz) New York strip or ribeye steaks or 4 (6-oz) filet mignons, about 1½ inches thick
• 1 heaping teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 tablespoon unsalted butter
• A few sprigs fresh thyme leaves

Instruction:

1. To begin, pat the steaks dry with paper towels.
2. Season the steaks all over with the salt and pepper.
3. Turn on your exhaust fan and heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it’s VERY hot.
4. Add the oil to the pan and heat until it begins to shimmer and move fluidly around the pan.
5. Carefully set the steaks in the pan, releasing them away from you so the oil doesn’t splatter in your direction. The oil should sizzle.
6. Leave the steaks alone! Avoid the temptation to peek or fiddle or flip repeatedly; the steaks need a few minutes undisturbed to develop a golden crust. Flip the steaks when they release easily and the bottom is a deep-brown color, about 3 minutes. Continue to cook the steaks for another 3 to 4 minutes on the second side for rare to medium-rare. (For medium, cook 4 to 5 minutes on second side; for well-done, cook 5 to 6 minutes on second side).
7. During the last minute of cooking, add the butter and thyme sprigs to the pan with the steaks.
8. If you are serving the steaks unsliced, transfer them to plates and serve hot. If you plan to slice the steaks, transfer them to a cutting board and let rest, covered with aluminum foil, for 5 to 10 minutes; then slice thinly against the grain.

The Perfect Garlic Butter Steak Recipe

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