Pan-Seared Steak With Garlic and Herbs
1 days ago
Skip to recipe
Our family loves steak and, while grilling is usually our go-to, our local weather has other plans. Since grilling outside isn’t a favorable option for us in the colder months, I started looking for a solid stovetop method that still delivers that savory, seared flavor we crave. Cast iron is great, but it takes a little more care and time to season properly. So we gave the sauté pan a try and I have to say, it’s a quick and easy alternative with much less fuss.
This Pan-Seared Steak With Garlic and Herbs came together thanks to a little inspiration from my daughter, who suggested tossing in fresh herbs and garlic to really enhance the flavor. She was right. It was a win all around. I like to serve it with roasted potatoes and green beans for a complete meal, but feel free to mix things up with your favorite sides. You can also swap in your favorite cut of steak to use instead of rib-eye steaks.
Prepping the Ingredients
Start by chopping up a mix of fresh rosemary, thyme and oregano. I reach for the 7-5/8" Petite Chef knife for this. It’s versatile and makes quick work of herbs.
Using the same knife, mince two garlic cloves. If you’re looking for a refresher on how to do that easily, Cutco has a great tutorial worth checking out.
Pat your steaks dry with paper towels. Mix the salt and pepper together and add half that mixture to a plate. Press each steak into the seasoning to coat the bottom and then sprinkle the remaining salt and pepper on top so both sides are coated. Before pan-frying, ensure the steaks have reached room temperature, which takes about 30 minutes if they’re coming out of the fridge. This helps them cook more evenly once they hit the pan.
Pan-Seared Perfection
Preheat a large sauté pan over medium heat, then add two tablespoons of butter along with a splash of olive oil. Once the butter melts and the foaming subsides, carefully lay the steaks in the pan and turn the heat up to medium-high.
Sear the steaks for about three minutes per side until a rich brown crust forms. Don’t forget to use tongs to stand the steaks on their sides so every edge gets that beautiful sear. Take care as the grease may fly as you cook them.
Once the steaks are browned, move them to one side of the pan. Add the remaining two tablespoons of butter to the empty side and let it melt. Toss in your chopped herbs and let them sizzle for about a minute. Add the garlic and cook for another 30 seconds. Your kitchen will smell amazing at this point.
While cooking, use a spoon to keep pouring the melted herb butter over the steaks, which will enhance their flavor.
Use a meat thermometer to check for doneness. For medium-rare, you’ll want an internal temperature of around 125 to 130 F.
Transfer the steaks to a plate once done and tent with foil. It’s important for the steaks to rest for five minutes once they are done to allow their juices to redistribute, making for a tender, juicy steak. During that rest time, the internal temperature will rise another five degrees.
Time to Serve
Using a Turning Fork to hold the steak in place, cut it into slices with a 6-3/4" Petite Carver.
Spoon that flavorful garlic-herb butter over the top of the slices and serve with your favorite sides. Whether its classic mashed potatoes and green beans or something totally different, this meal is guaranteed to be a crowd-pleaser.
If there are any leftovers, the sliced steak is perfect for sandwiches, or for quick fajitas or tacos.
Ingredients
- 2 rib-eye steaks, 1-inch thick
- Pink Himalayan salt, to taste
- Freshly ground black pepper, to taste
- 4 tablespoons unsalted butter, divided
- 1 tablespoon olive oil (not extra virgin) or other neutral vegetable oil
- 1 teaspoon each fresh chopped rosemary, thyme and oregano
- 2 white Italian garlic cloves, chopped
Directions
- Pat the steaks dry with paper towels. On a plate sprinkle the salt and pepper then lay both steaks on top and season the topside of the steaks. Allow steaks to come to room temp, about 30 minutes.
- Preheat a large sauté pan on medium heat. Add 2 tablespoons of butter and olive oil to pan and let butter melt.
- Once the foam subsides, add the steaks and turn temp to medium high. Sear until a brown crust forms, about 3-4 minutes per side. Using tongs, stand the steaks on the edges so all surfaces are browned.
- Lay the steaks flat again and move them to one side of the pan. Add remaining 2 tablespoons of butter and let melt. Add rosemary, thyme and oregano and cook for 1 minute. Add the garlic and sauté for 30 seconds. Using a spoon, scoop up the herb butter and drizzle over steaks.
- Use a thermometer to check the internal temperature to gauge doneness. For medium rare temperature should be 125–130 F.
- Remove the steak from pan and transfer to a cutting board or plate, tent with foil, and rest for 5 minutes. The internal temperature will increase about 5 F while steak rests. Slice steaks and drizzle with the garlic-herb butter.
Recommended Tools
