Description
A simple yet flavorful garlic butter pan-seared steak that's juicy, tender, and packed with rich, aromatic flavors. Perfect for weeknights or special occasions, and naturally low-carb and gluten-free.
Ingredients
2 boneless ribeye steaks (about 1 inch thick)
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
4 garlic cloves, smashed
2 sprigs fresh rosemary (or thyme)
Instructions
- Remove the steaks from the fridge and let them sit at room temperature for 30 minutes.
- Pat the steaks dry with paper towels and season both sides with salt and freshly ground black pepper.
- Heat olive oil in a cast-iron skillet over medium-high heat until it begins to smoke slightly.
- Place the steaks in the hot pan and sear for 2–3 minutes without moving to form a crust.
- Flip the steaks and cook another 2–3 minutes for medium-rare or longer if desired.
- Reduce heat to medium-low and add butter, smashed garlic, and rosemary to the skillet.
- Tilt the pan and spoon the melted garlic butter over the steaks for 1–2 minutes, basting continuously.
- Remove the steaks from the pan and let them rest for 5–10 minutes before slicing and serving.
Notes
Swap rosemary with thyme based on availability.
Add red pepper flakes for heat while melting butter.
Enhance richness with a splash of cream or blue cheese crumbles at the end.
Sirloin or filet mignon can be used; adjust cooking time accordingly.
Use ghee for a dairy-free version.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet with butter to maintain juiciness; avoid microwaving.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 410
- Sugar: 0g
- Sodium: 150mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 110mg
