Pan Seared Steak + Steak Meal Prep Ideas
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.
This post may contain affiliate links. Read my disclosure policy.
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.
The BEST Pan-Seared Steak
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.
Ingredients for Garlic Butter 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:
- New York Steak
- Top Sirloin Steak
- Ribeye Steak
How to Pan Sear Steaks:
- Pat dry – use paper towels to pat the steaks dry to get a perfect sear and reduce oil splatter.
- Season generously – just before cooking steaks, sprinkle both sides liberally with salt and pepper.
- Preheat the pan on medium and brush with oil. Using just 1/2 Tbsp oil reduces splatter.
- Sear steaks – add steaks and sear each side 3-4 minutes until a brown crust has formed then use tongs to turn steaks on their sides and sear edges (1 min per edge).
- Add butter and aromatics – melt in butter with quartered garlic cloves and rosemary sprigs. Tilt pan to spoon garlic butter over steaks and cook to your desired doneness (see chart below).
- Remove steak and rest 10 minutes before slicing against the grain.
Pro Tip: We prefer using a large cast-iron pan for best heat conduction, but a large heavy stainless steel pan will also work.
Steak Doneness Temperature Chart:
A steaks internal temperature continues to rise as it rests, so remove steaks from the pan about 5-10 degrees before reaching your desired doneness. Use this chart to determine steak doneness when testing with an instant-read thermometer. For example, if you desire a medium doneness steak, remove it from the pan at 145 degrees F and it should rise to 150-155˚F as it rests. The USDA recommends cooking steaks to at least 145 degrees. Read more beef safety tips here. Use the following steak temperature chart. These numbers reflect the final temperature after resting 10 minutes.
- Medium Rare (soft, dark pink inside): 145 degrees F
- Medium (soft, some pink inside): 160 degrees F
- Well Done (very firm, no pink inside): 170 degrees F
Pro Tip: Check the temperature using an instant-read thermometer, inserting it horizontally into the side of the steak, so it penetrates the thickest part of the center of the steak (without touching the bone or fat portions).
What to Serve with Steaks:
Steak is so versatile but our favorite sides for making the perfect steak dinner are:
- Roasted Asparagus or Roasted Brussels Sprouts
- Creamy Mashed Potatoes
- Oven-roasted Baby Red Potatoes.
- Another classic steak pairing is Corn on the Cob.
- Chimichurri Sauce is a quick way to add tons of flavor
Pro Tips for the Best Steak:
- Preheat pan 5 minutes before adding steak for a great sear with good color and flavor.
- Press steak down just as it hits the pan to ensure steak makes contact with the surface of the pan.
- Loosely cover and rest steaks on a cutting board 10 minutes before slicing so they don’t dry out.
- Don’t slice too thin, or the steak cools too quickly.
- Slice steak against the grain and at an angle for a steakhouse presentation
How to Buy and Store Beef:
We love buying larger packages of beef, which are often a better value in price per pound. Once we have our meal plan for the week figured out, we refrigerate what we plan to cook within 3-4 days and freeze the rest. To preserve the quality of our steaks, we vacuum seal since air is the enemy of food. If you don’t have a vacuum sealer, you can also use a freezer-safe zip bag and squeeze out as much air as possible before freezing. To reduce waste, follow these guidelines:
- Refrigerate Steaks (at 40˚F) for 3-4 days from purchase date
- Freeze Steaks for 6-12 months*
- Refrigerate or freeze right after purchasing
- Place in freezer bags removing as much air as possible, or vacuum seal.
Steak Meal Prep:
Did you know 40% of all food brought home in America goes uneaten? Some of the things we do to reduce waste are to eat what we have in our kitchen and also to repurpose leftovers. Leftover steak is perfect for meal planning. Cooked beef can be refrigerated for 3-4 days or frozen 2-3 months. We love using leftover steak to meal prep Steak Cobb Salad in reusable to-go containers. Here are some more great ideas for using up leftover steak:
- Dice or thinly slice cooked steak for tacos or Steak Fajitas
- Whip up some easy Cheesesteak Quesadillas
- Make a quick Philly Cheesesteak Sandwich
Love Beef? Visit Beef. It’s What’s for Dinner. for more great dinner inspiration and recipes.
Pan-Seared Steak with Garlic Butter
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
Instructions
- Thoroughly pat steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper
- 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).
- 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).
- 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.
Notes
Medium Rare: 145 degrees F
Medium Doneness: 160 degrees F
Well Done: 170 degrees F
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I don’t follow. You suggest “garlic butter” at step 5, but don’t mention it until step 5. Don’t you have add the garlic before step 5 for garlic butter to be a possibiloity?
It’s not really garlic butter until this step, when you add the garlic cloves and aromatics to the butter in the pan. This is essentially how you make the “garlic butter” I’m referring to, then you use it to spoon over the steaks. I feel that it’s pretty clear in the instructions. I’m sorry if it’s causing confusion.
Great recipe. I forgot the cloves of garlic so I used garlic powder. Still tasted great. Of course a complaint is that the steak cooled off so fast. But that happens with food all the time. Advantage to cooking at home is that I can reheat it without drying it out. Thanks for the recipe!!
You’re welcome! Happy to hear that you enjoyed our recipe a lot!
Hi Natasha,
Wonderful recipe.
One thing, please put the picture of each step underneath that corresponding step. I saw these helpful images of the steps after eating the stake 🙂
Also, the section about the temperature/steak cooking level in a simple line/picture right after the cooking step, say step 7 For cooking level, so I can follow that step.
Again, I didn’t get to this section until well after eating the steak 😀
Hi Mike, that is a collage of images that is combined into a single image but than you for that feedback. Also, I’m so glad you loved the recipe!
I love all your recipes My hubby loved this steak. I followed the recipe as it was written turned out perfect. The best steak I ever made and as my hubby said the best steak we have had. I am no longer timid in doing a steak Thanks you for sharing.
That’s wonderful, Marie! I’m so glad to hear that.
I followed this recipe and this is by far the best steak recipe that I’ve followed! I cooked mixed veggies and mashed potatoes to partner with the steak! It was sooooo delicious!
I’m so glad you enjoyed it, Sarah! It sounds like you have a new favorite!
I will be using a 12″ stainless steel All-Clad pan to sear the steak. With that large of a pan, will 1/2 tbsp of oil be enough? I worry that the pan might get dry and just wanted your opinion before I try this. I’m guessing that maybe the fat from the steak would render and add to the oil in the pan?
Could I use minced garlic instead of whole cloves, or would they burn at medium heat for that length of time? I ask because I always have minced on hand but not whole cloves. I could get whole cloves of course, but just asking your opinion on using minced for convenience and using up that resource.
Thank you for the wonderful recipe, I can’t wait to try it!
Hi Julie! You can add as much oil as needed to coat the whole pan. Mined garlic will burn faster which is why it works well to use larger pieces. I hope you love this recipe.
Thank you so much! I’m making this in a couple of days and will report back with what I’m sure will be a glowing review. 🙂
This looks great I’ll try it tonight. However, Olive oil does not have a high smoke point, if your looking for a healthy oil with a high smoke point I’d suggest avocado oil.
Hi Jasmine! Light olive oil has a higher smoke point than virgin olive oil. Avocado oil is a good choice as well.
Yes! So true!
Which is why I also use avocado oil all the time when frying steaks! I discovered this purely by accident.
Like my second time ever making a steak. It’s so good!! I don’t even get how delicious it became.
Hi Anna! I’m so glad you love the recipe! Thank you for sharing.
This is a 10/10. My first time making steak and it was so easy and delicious. Definitely my go to recipe from now on 🙂
Hi Tash! That’s amazing. Thank you for trying my recipe. I’m so glad you found a winner.
I am definitely trying this recipe, however.. I’m surprised that in 3 years nobody has pointed this out.. You temp chart is off compared to almost every other source I can find.
Med Rare is 130 to 135
Medium is 140
145 like you mention is closer to Med Well
Just curious where you got those temps.
Thank you
Hi James, these are the official timings from Beef It’s What’s for Dinner and the National Beef Council.
Hello! I have used this recipe a couple of times, and I must say, the steaks turn out so delicious and so beautiful!
I am curious, however, how do you determine the nutrient count? I must watch my saturated fat, and this is a treat for me, but wanted to know if the nutritional counts are accurate.
Hi Henry! The nutrition facts are computer generated by inputting the ingredients into the calculator. I try to scan through and make sure it looks right beforehand but I have had to correct the computer in the past so at times there can be an error.
I grill steaks, pellet smoke steaks, barbecue steaks, but I’ve never made one this way, but I can tell you that I will be making a steak this way soon! Looks so good! It’s hard to beat a really good steak! Thanks Natasha!
Sounds like a plan, I hope it becomes your new favorite!
Can I use powdered rosemary instead of a sprig? If I bought rosemary sprigs I would have too much left over to use.
Hi Cathy, it should work fine but I haven’t tested it to advise how much. Let us know how it turns out if you experiment.
I made NY strips using this method last night, along with your tips for creamy mashed potatoes. They were phenomenal. Have used your recipes for baked ziti and stuffed shells recently, as well as deserts including the rice crispy treats. And oh my, that ranch dressing recipe!?! THE best! My only regret is not discovering your existence sooner. Thank you for being you! Can’t wait for your cookbook release. Many blessings to you and your family.
Hi Jess! Thank you so very much for your wonderful feedback. I’m so glad you found my blog and glad that you are enjoying my recipes. I can’t wait for you to get your cookbook! 🙂
Be blessed!
What to do when folks prefer well done steaks? As in hardly any pink… Always a dilema for me!
Hi Rose! I have a temperature chart in the notes above. The best thing would be to use a thermometer and prepare the steak to each individual preference. 🙂
I really love all that you offer. Just great recipie. Have tried many and been very pleased. “Cutting against the grain” has been an issue with me with different cuts of meats. I could use a tutorial. Hope I am not alone.
Hi Davina! That’s a great suggestion. Thank you for sharing that with me. I’m really happy to hear you enjoy the recipes. 🙂
Always cook my steak this way, absolutely delicious. Thank you Natasha
You’re welcome, I’m glad you love this recipe!
Hi Natasha, made these last night along with your roasted asparagus. It was truly better than any restaurant steak we have ever had. Everything came out perfect!! All of your tips and tricks make all the difference! You and your recipes ROCK!!!
I’m very glad that I saw your comment. It made my day brighter, thank you for sharing that with us!
Hi Natasha,
Your butter sauce addition is outstanding! The sauce also works great on tenderloins, ribs, poultry and seafoods. And “tangier” with a splash of fresh lemon or lime juice.
My method for searing steaks, chops or tenderloins has always been exact to yours – finished with some type of butter sauce.
Some readers have asked about grilling, using your sauce addition. Here’s what I do, and with good success.
While the grill is heating, prepare the meat, grab a pan to fit the meat and place all sauce ingredients in the pan. Brush the grates with cooking oil and begin searing the meat (mine with cross-marks). Flip at 4 minutes and continue grilling. At about 3 minutes before desired meat temp, place the pan on the grates and heat the sauce. When butter is melted, transfer meat to the pan (grill marks up). Spoon sauce over the tops and continue grilling, until desired doneness. Remove meat to a plate and tent with aluminum foil, for resting.
That’s so great, Robert! Thank you so much for sharing that with all of us!
Wow! My husband and I were very impressed with this recipe. It tasted like it came out of a restaurant. So delicious! Thanks for the recipe. 🙂
That’s wonderful! I’m so glad you loved it. Thank you for sharing.
I did steak as shown on your recipe & it was the absolute best!! I have never made such a delicious steak…..thank you!!
Would have done a picture but we ate them too fast!!
No worries, glad that you enjoyed it!
Truly phenomenal and sated my steak craving – though even with the vent fan on high, my house was smoked out and smelled like a steak house for days. 😂 Will try this again in grilling months using a cast iron skillet on the grill.
Hi Melissa, it should be just starting to smoke and if it’s smoking out of control, the heat is probably too high, but I”m so happy you loved the steak anyway!
If you use an oil with a lower smoke point like EVOO, then it will also smoke, so it could have been the oil you used. Try using an oil with a higher smoke point like canola/vegetable oil or refined avocado oil. If you did already use an oil with a high smoke point then like Natasha said, the heat was probably a bit too high.
I made the recipe pan seared steak. I made the T-bone. It was absolutely delicious. Thank you so much Natasha.
You’re very welcome, Thea! I’m glad you loved it.
Best steak recipe! So juicy and the fresh rosemary gives it a great flavor.
I’m so glad you loved it, Erica! Thank you for sharing.
Love your website! Made the cast iron steak tonight…delish!
Also frequently make your Dijon salmon. Thanks for being such a great “go to” for me. Keep it up! Following you!
I’m so glad you love my recipes. Thanks for the support.
Thank you, Elise! So glad you loved it.
This was so good! I tend to overcook steaks but with this recipe I got a perfect medium rare steak and the flavor was excellent even though I needed to sub coconut oil for the butter to be dairy free. I used a stainless pan and it turned out great! Thanks!
Thank you for sharing, Ariel! So glad you loved it.
Oh.My. …WOW.
Only the 2nd time I’ve done steak on the cooktop, and let me tell you, the flavor was out of this world. I’m so glad I pulled up this recipe first, and thank you Natasha! I’ll be a repeat reader here.
Happy to hear that you liked this!
I’ve been using this recipe for a while now so thought I should comment on how delicious and perfect the steak ALWAYS turns out. For those who mention they don’t have a meat thermometer, this is what I do: just feel the center of the meat with your finger, if it feels like touching your chin then it’s rare, touch your nose and that’s medium rare, touch inbetween your eyebrows and that’s medium. Believe me, it works. Even Gordon Ramsay swears by this method.
Hello Jane-Marie, thank you so much for your great comments and feedback. We appreciate it! We’re so glad you like this recipe.
Natasha You are super. You deserve to have your own show on TV.
Thank you, Giorgi!
Holy moly this is the best steak I have ever made! Thank you so much for this amazing recipe!!
Aaaw thank you for your awesome comments!
I tried the recipe this evening. It was delicious. Thanks for sharing.
You’re so welcome, glad you enjoyed it!
Felicidades por sus recetas, son deliciosas, muy bien explicadas y
Y muy variadas!!!!!
Thank you, Ana! I’m so happy you’re enjoying my recipes!
Any tips on not smoking out the house? I don’t know why, but every time I attempt this technique (instead of grilling) it’s eye-burning! I know my kitchen’s ventilation isn’t the greatest—but I’m wondering if I’m actually overheated my cast iron—or something else. Any ideas?
And I concur with all the other commenters—you’re recipes are amazing. So many have become a regular part of our meals—and have made me a much better cook! You make everything look like the average cook can do it—so I’ve tried things I’ve previously struggled with (like poached eggs!). Thank you!!!
Hi Trina! So glad you enjoy my recipes! It could be the high heat. I would also make sure you are using a an oil that has a high smoke point.
Frying in cast iron, using a tenderizer making holes in the meat and cooking in butter the meat comes out very tasty and tender.
I followed the recipe, exactly as noted, and WOW! Who knew it could be so easy to compete with high-end steakhouses? I’ve always struggled with cooking steak to my liking. My results have been inconsistent, but with this one, it cane out absolutely perfect. 🙂 Thanks, Natasha! <3
Hello Karina, love it! Thanks for the good comments and feedback, we’re so happy to know that you loved the result of this recipe!
Any resistance from this magnificently prepared entree will be futile, We love it😛
So glad it was enjoyed! 🙂
This is the best recipe to create the most tender, juicy, and delicious steak you ever had. And so easy to do. Natasha has done it again. My husband is an absolute lover of steaks and has been grilling them forever, but he said this was the best steak he ever had. Once you try it, you too will be convinced.
Hi Andrea, thank you for the awesome feedback, we’re so glad you loved it!
Hello, I just wanted to say that I love watching you do your videos, I was hoping to see a video for the steak recipes you were using. I get excited every time I see your sight come up on my iPad thank you so much and I hope to always receive your emails. God bless.
Hi Mary! Thank you so much for that suggestion! I’m adding it to my list!
Hi, I don’t have a cast iron skillet, can I just use a regular nonstick skillet? Thank you in advance!
Hi Carey! We prefer using a large cast-iron pan for the best heat conduction, but a large heavy stainless steel pan will also work. One of my readers reported good results using a non-stick pan.
This looks delicious but I am in a rental without a meat thermometer. How much time should I cook it for med/rare?
Hi Judy, it’s hard to say precisely. It depends on the size of your steak, that is why a food thermometer is essential when dealing with meat. I would say anywhere from 3-5 mins per side.
I just wanted to extend a huge thank you! I’m in my 20s, this meat was on sale and I had no idea what to do with it! I followed your recipe and WOAH!! It was so good! Thank you so much. What you’re doing matters ❤️
Aww, I’m so happy to hear that. Thank you for sharing this with me.
I haven’t made this yet but everything I have made of yours is delicious….and you are so dang cute and fun to watch!!
Thank you, I appreciate the compliment!
Super easy and delicious! One of the best steak recipes I’ve found. Used it for a dinner party, and it was a huge hit. Can’t wait to use it again!
Thank you for your good comments and feedback, we appreciate you sharing that with us!
Good morning I made this steak recipe last evening with crock pot baked potatoes fresh fresh green beans and a salad my family loved the steaks they were wonderful.
I’m so happy you enjoyed that. Thank you for sharing that with us, Lisa!
Can I do T-Bone or Delmonico steak your way, I think is awesome. I’m planning Father’s Day dinner.
Hi Beverly, I haven’t tried this method with those steaks, but with a couple adjustments I bet it could work! If you experiment, let me know how you liked the recipe.
Have tried several of your recipes recently, all turn out great!!
“Slava Ukriana”
That’s so great! Thank you so much for sharing that with me, John!
Great job Nash, I am learning so much from you.
Many thanks
Hi Nancy! I’m so happy to hear that! This comment made my day!
I love the recipe, seems about the same way I see chefs on TV cook their steaks. My question is should I brine my steak the night before? Im not sure when to brine and when not to brine. Constructive feedback though, I think this 50 word minimum is a little inconvenient especially when I just wanted to ask an eight word question.
Hi Victoria, it’s actually a 50-character limit (not 50 words, which I agree would be weird). It helps us avoid spammy comments. As far as the steaks, I don’t marinate steaks and it’s not necessary for this recipe.
My kids don’t eat anything that doesnt first appear on a handheld screen.
But.
I made this steak. And then all of the following happened:
1. my daughter dumped her loser boyfriend
2. my son, who is 23, told me he loved me (he hadnt done so since he was 11 and I left his abusive father)
3. i started volunteering at a baby seal refuge
4. my church nominated me as the Mother Of The Millennium.
5. I paid my backtaxes and can now get a loan
I generally don’t eat meat that much, but you convinced me to try this recipe out, and now MY ENTIRE LIFE HAS TAKEN A DRASTIC RETURN TO JOY.
I mean I’ve heard of people getting proposals over a recipe but this is remarkable! I’m very happy for you.
Hi Natasha,
I am thinking of trying this recipe soon. Is it possible to marinade the steak in the butter beforehand and then grill it over a charcoal grill?
Hi Catherine, I haven’t tested that to advise on the outcome. If you experiment, let me know how you liked the recipe.
Natasha, I am eating this as I type. This is so delish and I love ALL of your recipes that I have tried! Thank you so much! I have always used a grill but not anymore on steak!!!! Thank You!!!
Hi Lori, you are so welcome! I’m happy that you’re enjoying these recipes, I hope you’ll love all the recipes that you will try!
While the steak is cooking, dip the rosemary sprig in the butter. Then rub the sprig over the top of the steak repeatedly. Don’t know why, but for some reason it adds extra flavor. That trick is from an old recipe.
Thanks for the tip, I should try that next time!
I am going to cook my loin lamb chops following your steak receipe in heavy skillet……expecting it to be delicious! Thanks for all your great receipes(especialy the easy ones)
You’re welcome, Joyce. I hope you love it, please let us know how it goes!
I am disregarding all the recipes I’ve saved over 70 yrs. and plan to use most of your recipes.
You are an amazing cook and I love your attitude and the fact your husband appreciates you.
Wow, thank you for your trust. I hope you’ll love this and all the other recipes that you will try!
This was amazing. My daughter even commented that she really enjoyed how the steak was cooked. Thank You!
Great comment, thanks for sharing that with us, Linda!
Thank you for posting this recipe Natasha! I followed this recipe when pan searing Ribeye and NY Strip steaks and it tasted phenomenal 👌My kids and I were more than pleased with the taste and tenderness… I’ll be sure to take pics on the next go around 👍🏾👍🏾
Hello Tarina, that’s really great to hear! Thanks a lot for the good feedback, feel free to share some photos on our Facebook page in the comments section.
My wife informed me there should be no other way to cook steak. Use this recipe several times and steaks were perfect!
That’s awesome! We love this recipe, it’s so good!
Hi Natasha!
This looks SUUPER YUMMY
Can I use hanger steak. I am
addicted to hanger steak
Hi Kenya, I think that will work just fine. Please share with us how it goes if you try that!
Do you bring your steak to room temperature first? Thank you.
Hi Michelle, I usually do it and let it thaw.
This was super simple, I have used this recipe twice, cooked it exactly as stated here and my family loved it. Thank you, great way to cook steak.
You’re welcome, Kyle. Thank you for your good comments and feedback!
Best steak I’ve ever eaten. The flavor is out of this WORLD. Will be making this again! Thank you!
You’re very welcome! So happy you enjoyed this recipe.
Natasha,
You are so fun to watch, and your recipes are always wonderful!! Thanks for sharing them with us!
Thank you for your compliments, Lorrie.
Definitely 5 Star recipe, however your “Doneness” Chart is off. Rare is 125F, Medium Rare is 135F, Medium is 145F, Medium Well is 150F, and Well Done is 160+. Thanks!
Thanks for sharing that with us, William. Glad you liked it!
Amazing!!!! The butter sauce is sooooo good! I have never made a steak at home because I thought it would be too challenging for me, as I don’t like to cook. This was soooo simple and soooo delicious! Thank you so much!
You’re welcome! I’m so happy you enjoyed it, Elizabeth!
Absolutely Delicious!! My Sirloin came out perfect and the touch of the butter and garlic in the end made it even more amazing!!
Isn’t the flavor amazing? I’m so happy you enjoyed that, Pat!
I bought a slab of cheek meat beef for about $13 and cut it into steaks/slivers to try for a pan seared steak. Nominally I don’t cook steaks, mostly BBQ pork on a wood grille, but even as a former line cook I Googled this and it works–Perfect. Even for cheek meat beef!
Great to hear that, Robert. Thank you for the review, I’m glad you enjoyed this recipe!
It would be very helpful if you included a timetable for those of us who do not have a meat thermometer. Even an approximation would be great. As it is, turned out great!! Thanks!
I’ll take note of that suggestion, Victoria. Thanks for letting me know.
Oh Natasha!!
Best steak I’ve ever made! I am not consistent when it comes to steak. Some times it’s really good, other times it’s a flop for one reason or another. Your recipe was fail proof. And I could never make it without that rosemary garlic butter sauce again! I made more than enough steaks and there wasn’t a piece left!
Oh and I served it with roasted brussel sprouts drizzled with your balsamic glaze. Yum!!
Thank you for helping me serve my family!
I’m so happy it was a hit, Heather! Thank you so much for sharing that with me.
I tend to lean towards BBQ’ing steak all the time, but the ‘Q is currently snowed in. Previous attempts at using the cast iron have yielded mixed results. Made this last night and it was spectacular! So flavourful!! Definitely a doer againer!!
I’m so glad you gave this a try! Steak on a cast iron is SO GOOD! Thank you for your excellent review!
This recipe was so yummy – I managed to make one of the best steaks I’ve ever made without it being a long complicated process! Make sure you actually read to the end for tips about letting the meat rest and proper temperatures.
That’s just awesome! Thank you for sharing your wonderful review!
Hi, all I could find was dried Rosemary, how much do you recommend using if I could not find fresh rosemary? thanks!
Hi Jolee, I haven’t tried that, please let us know if you like it better with dried rosemary.
Hi, Jolee. Usually when using dried spices you want 50% of the fresh.
Natasha my first time making steak and all my hubby kept saying was best steak he ever had. Better than the restaurant. Followed the recipe-did not add or remove anything. Also made your creamy mashed potatoes. WOW. Also thank Anna and your mom.
Thanks for the awesome feedback, Lin. I’m happy to know that you are enjoying my recipes!
Amazing recipe. Simple to make yet packs a great punch at the dinner table. Thank you.
We love sumple recipes! Thank you for your excellent feedback, Yasmin!
This was by far the best steak I have ever made. The directions are so simple. Rosemary and garlic added the perfect flavor.
I can’t wait to make it again.
Thanks for the awesome review, Carole! I’m happy that you loved it!
My go to recipe for pan fried Steak. After losing my Husband, & his grilling abilities, was afraid I’d never have a great Steak again.
Thank You.
I’m so glad you discovered my blog and this recipe, Vicki! Here’s to many more steak nights ❤️
I sooo love your recipes every since i came accross your you tube channel. They are so easy to follow not so complicated and yet amazingly delicious!!!👍i am by the way from the philippines.
Thank you so much for this awesome review and lovely compliment, Sally!
I love your recipes and videos… thanks for sharing them… i do have a question about the steak, do you use high heat with the pan or medium? Thanks
Hi Charlene, I’m so glad to hear you’re enjoying my recipes! I recommend seeing the section in the recipe titled: “How to Pan Sear Steaks:” we mention our method and the temperature there. I hope you love this recipe!
Wow, this garlic butter steak came out truly juicy and i cant wait to try it on my own. Also i would like to add it in my blog for my readership if i can?
Thank you for the review, Maria. Here is more information on our policy for using our photos and recipes.
Best steak I’ve had since I don’t know when… maybe at Barberians or Tom Jones… great prep ideas and, yes I agree (not that Jamie Oliver or Gordon Ramsay would), you don’t need to oven bake it… I just let it sit in a preheated oven from roasting some potatoes, turned off for a few minutes.
I’m glad to hear you enjoyed this, Darrell! Thank you so much for sharing that with me.
This recipe made the hero of the Republic…at least in my house. Garlic salt, pepper, and Greek seasoning, prepared per the recipe. Served over a bed of fettucine and alfredo sauce, with a balsamic glaze drizzle.
That’s just awesome! Thank you for sharing your wonderful review!
Sounds yummy! What’s Greek seasoning, What flavor does the Greek seasoning taste like?
Wow! Super simple preparation and it packed so much flavor! Fast, East & delicious, a rare combination!
Thanks for your review, we appreciate your good feedback!
I love this recipe. I also deglazed the pan with a splash of red wine, and poured it over the steaks as a sauce while it was resting. Amazingly delicious!
Sounds perfect! Thank you for the review, Katherine, great to hear that you enjoyed it!
I love this recipe Natasha
We rarely get to eat at restaurants but your Pan seared steak recipe is restaurant worthy 🙂
Thank you !
Filemon
You are so welcome, I’m glad you love it!
This looks great, I dont know how to cook but I’m def going to start doing this.
Sounds good, I hope you love it!
Natasha hasn’t let me down yet. I’ve tried 13 of her recipes and we love them all. I’m hoping she makes a cook book.
Wow! That’s just awesome! Thank you for sharing your wonderful review, Debbie! I’m so glad you’re enjoying my recipes!
Is there any way to cook this with a butter substitute?
First time pan searing any steak because my husband is a great grill master. But it’s Fathers Day and my husband was very tired from driving so I gave it a try. My husband said “This is great. You can fix this for me any time”. Success!
Wow, that is great feedback! I’m happy to know that your husband was please and he enjoyed it.
1st time I made perfect medium rare steak in my cast iron skillet & the best part is it’s my husband’s birthday! Thank you so much!
So great to hear that it was perfect, Rebecca!
If you don’t have a food saver and use a freezer zip lock bag, you can use a straw inserted in the corner to get most of the air out of the bag. Close the bag all except width of the straw. Push out all the air you can, then insert the straw and suck out remaining air.
Thanks for sharing that suggestion with us, Karen. We appreciate it!
Yep! It works… have been doing this method for years – don’t have a food saver!
Natasha, can you tell me a way to dry the steak before cooking. I try to pat as much blood as possible with paper towels. It never seems to work. It ends up where the steak has so much liquid in the pan is does not sear properly. They almost seem to boil or simmer in the liquid even on the highest heat setting. This also goes for ground meat and pork chops. The ones I cook are not really appealing in the pan. Can you help with suggestion?
Hi Patricia, we pat dry it with a paper towel. I like to take the steak and place it on a paper towel, pat dry with another paper towel, flip it over and pat dry again. Don’t let it sit out, as soon as you pat dry it then use it. I hope this is helpful!
100% get a cast iron and your problems will be solved. if not somethings up with your stove not getting pans to temp.
Can you make mac n cheese balls please?! My kids love them but we usually buy them from a restaurant…which means me spending too much money when I can make it at home! CAN YOU BELIEVE IT?????!!!!! I am asking you because you are the only one who makes really good recipes.
Hi Jake, I’m adding it to my to-do list. Thank you for that recommendation!
That’s just simply awesome!
I’m so happy you enjoyed that. Thank you for sharing that with us, Chris!
Today is my son’s 27th birthday and all he asked for was steak and eggs for breakfast. No gifts, just food, mom. Got him a beautiful rib eye, thick and marbled and came to you to get the most delicious way to cook this. You did not disappoint once again and I could have sworn I saw tears in my son’s eyes as he took his first bite. He told me it’s the best steak he’s ever had and he’s eaten a lot of steaks and I couldn’t believe how simple it was to cook! Thank you, Natasha for an amazing recipe. Everyone needs to make this!
Aww, that’s the best! Thank you so much for sharing that with me. Happy Birthday to your son!
Thank you Natasha. I’m from Indonesia. I like the recipes that you share. Beside being clear, the explanation is also easy to process and tastes good, so it has become my family’s favourite recipes
Aww, that’s the best! Thank you so much for sharing that with me.
Can you also give some recipes on cooking pork chops ?
Hi Sue, here are some pork chop recipes on my website.
Can you use flat iron steak for this recipe?
Hi Shawn, I haven’t tested that, but I think it could work. If you experiment, let me know how you liked the recipe.
First time I’ve ever cooked steak BLEW MY FIANCÉ AWAY thank you!!! I was so proud of this!!
So awesome, great job to you!
Fantastic! Thank you!
You’re welcome! I’m so happy you enjoyed it.
Наташа. This was sooo good.
Спасибо. I have a suggestion for it. If you drain all of the butter and grease into a small dish and dip the meat into it as you eat, it is really tasty and not wasted.
Thanks for your good feedback and suggestion, Dale!
I cooked my very first steak today. My husband was craving some Steakhouse T Bone Steak but Covid finance didn’t allow us to go to a restaurant so I came across this recipe. My husband was very hesitant “Recipe sounded to easy to taste good”. I used my electric 5-1 Grill and the results was great. My husband said “better than Longhorn!”. I guess he’ll make me cook this at least 2x a month.
Yay, perfect! Thank you so much for sharing that with us. I’m happy to hear that you both enjoyed the recipe!
HI NATASHA, CAN I USE DRIED ROSEMARY?
Hi Myrna, I haven’t tried that, please let us know if you like it better with dried rosemary.
The Garlic Butter is absolutely amazing.It’s heaven on the Steak.
That’s just awesome! Thank you for sharing your wonderful review!
Always been a bit scared of cooking any type of beef this way, not very confident with expensive cuts (I live in the UK, sirloin is not cheap!) buuuutttt…. this was AWESOME, I followed all the advice and steps, it came out exactly as you pictured, moist, tender and very tasty. I can’t believe I can now cook beef this way whoohoo!
Thanks again Natasha, this is one of many recipes you have taught me how to cook : )
Hello Faye, that’s so awesome! Nice to know that you’ve gained confidence when it comes to cooking because of my recipes. I hope you’ll love every recipe that you will try.
Tried this recipe today. First time I cooked a Porterhouse steak in a skillet. It was delicious and much more tender than I expected. My wife commented that it was “very good”. I have tried many of your recipes and all have been winners for our family. Blessings to you for all the wonderful dishes you bring us rookie cooks.
Love it! Thank you so much for sharing that with us, Larry. I appreciate your great review!
Would this work for beef tenderloin steaks as well
One major problem I have with pan searing steak is that it generates a lot of smoke! Any ideas/methods to reduce or eliminate the smoke so the alarms don’t go off?
Hi Tom, make sure you have your kitchen or vent fan on to capture it all. We had some smoke, but the vent took care of it. I hope you love this recipe.
When I sear anything on a high heat I like to use peanut oil or ghee due to their high smoke points. Ghee can get up to about 500° before smoking and peanut oil can get up to 450 before smoking. Hope this helps.
We just made these and the hubby was skeptical about not firing up the grill for a steak and after he tried these he is a believer! These are wonderful! Thank you for sharing this recipe! I’ve made many of your recipes with success and requests to make again!
Love it! I’m glad you both tried this wonderful recipe. Thank you for sharing your experience with us, Megan!
I love this recipe . It sounds like the steaks they would fix at the Hofbrau restaurant . Loved it
That’s so awesome! Thank you for your wonderful review, Veronica!
Thank you for sharing your recipe I followed the steps and the steak turned out amazing. I used Top Sirlion Medallions turned out very juicy.
Hi, I’m so happy you loved the pan-seared steak recipe. Thanks for sharing that with me.
Omg. This came out so delish! I always made horrible steak dishes when I ate meat.. and now that I’m vegetarian, I got rave reviews from the fam! Lol…
Hi Mimi, I’m so happy to hear that!
Does this exact recipe make medium rare steak or which?
Hi Nish, I recommend reading this section in the recipe post: “Steak Doneness Temperature Chart” and cook it to your preference.
Hi, Nish! I have always doubted cooking steak on the stove, so never did. Tonight, I realize how many years were wasted not cooking steak this way! Natasha’s temp chart is right on the money. Keep an eye on the thermometer – it’s deceiving because the steaks look so thick, but Natasha has it down! Take it off the heat 5-10 degrees ahead of your goal – the interior temp will continue to climb once you remove it from the heat to rest. Natasha, thank you for all you do!
I made these steaks tonight and used a non-stick pan. They turned out great, just needed more pan sauce at the end. Next time I’ll use more butter. I used our new instant read thermometer and that took out some of the guesswork for doneness!
I’m so glad you’re enjoying the thermometer! It is one of our favorites! Thank you for that great review.
Hi Natasha,
Would you have recipe for Shoulder Steak and/or London Broil ? I have attempted the pan seared option and it was tough and dry.
Thanks,
jim
Hi Jim, I don’t have a recipe for that yet but thanks for the suggestion.
London broil is good if you slice thin and quick fry.
I just love your cooking in general .Your recipes are so easy to follow and always comes out delicious !!!
Thank you, Elizabeth! I’m glad that you’re enjoying my recipes.
hi Natasha l love watching you cook and show step by step instructions u make it do much easy to understand and l tried out your tuna avocado salad it is by far our most made favorite looking forward to seeing more of your great recipes 😊😊🎁
Hello Margaret, I’m glad that you’re enjoying my videos and you loved the salad. Thank you so much for sharing your good feedback with us, we appreciate it.
Possibly the best steak I’ve ever had. So juicy and flavorful. Thank you for this amazing recipe!
Thanks for your awesome comments and feedback, Lori.
Very, Very GOOD!
Made these steaks tonight for the wife and I and we were Very Pleased with the results.
This will be our Go To for the How To for sure and simply wish to say, Thank You and Top of the Day!
I’m so happy to hear that! Thank you for sharing your great review!!
I’ve been cooking ribeye and New York strip like this for a few years, but always used thyme. I’ll try the rosemary next time.
Sounds good Linda. Please let us know if you like it better with rosemary.
I’ve always been a barbecue guy but with winter coming getting charcoal going is a pain but I’ve always done it. Cool weather and wind caused me to do something different with a couple sirloins. Tried this recipe and absolutely loved it. Might even do it in the summer. 👍
So great to hear that, John. Thanks for your awesome review and feedback. I think this will become one of your favorites!
Oh wow this is perfection. All these years of using an indoor grill and having to clean it after. Though always good, this recipe is by far supreme. I stopped eating just to give this five stars so I wouldn’t forget. I have a teen online now and I’ve heard him telling his friends how good it is. I used a non-stick pan. Quick meal with quicker clean up – this will be a good 2020 memory! Thank you for posting it.
That’s just awesome! Thank you for sharing your wonderful review! It sounds like you have a new favorite!
How much smoke does create in the kitchen?
Hi Gloria, we make sure to have our vent hood on when making this.
I’m going to make a 2lb t-bone tonight by this method!
I hope you love this recipe Sue!
I just recently started following you. You’ve already given me some great ideas. Question – does the pan-fried steak have to be cooked in a cast-iron pan? We don’t have one.
Hi Pam, a regular frying pan will work, but keep an eye on your steak so it doesn’t scorch on the base. A thinner pan can cause foods to burn quicker especially on higher heat.
Absolutely delicious. I just cooked some steaks following your recipe and they were simply so good and juicy. Love it! Thank you very much!
You are most welcome! So glad you enjoyed the steak, thanks for your excellent review.
It is so delicious. Thank for another tasty and quick meal. Your recipes really make my cooking life is easier and more joyful. Thank you.
You’re so welcome, Yen! Thanks for trusting my recipes.
This was delicious! I used some compound butter (thyme) I had in the freezer and a sprig of fresh rosemary and garlic cloves. It couldn’t have been better!
I’m so happy you enjoyed this recipe Barb!
Absolutely the best steak I’ve ever made!!
That’s just awesome Betsy!! I’m so happy you enjoyed this recipe!
Thank you, Natasha, for this savory steak recipe! I made it for our 29th wedding anniversary dinner with potatoes and salad, and my husband kept repeating “Yum!” during the meal.
That’s just awesome Celeste! Thank you for that amazing review!
Just…Outstanding !
My Husband actually went back for a second helping and he isn’t a “Steak guy”.
This will definitely be in our family recipe box . Thanks Natasha
That is just awesome! Thank you for your excellent feedback, April. I hope you and your family love every recipe that you try!
Natasha, I plan to try this for my hubby’s birthday this week. So, no need for tenderizer?
Hi Debby, it works well without a tenderizer. It also depends on the type of steak you get.
Way to go, Natasha, that’s exactly how I’ve cooked my rib-eyes and they are butter melting good. Thank you, love all your stuff, I’ve made a lot of your dishes since I live alone and have to cook for myself, never thought I would enjoy it, LOL.
That’s so great! It sounds like you have a new favorite!
Oh my gosh! My husband cooked this pan seared steak tonight and it was DELISH! Definitely a keeper.
I’m so happy you enjoyed that. Thank you for sharing that with us, Theresa!
Will a regular frying pan do? I don’t have a cast iron pan or a heavy frying pan…
Hi, a regular frying pan will work, but keep an eye on your steak so it doesn’t scorch on the base. A thinner pan can cause foods to burn quicker especially on higher heat.
Hi, I would love to try this recipe. But I do not have rosemary, what other type of herb would you recommend? Thank you!
I’m so happy you enjoyed that Lisett! I haven’t tried these with this recipe but dried savory, tarragon, and thyme are all suitable alternatives to rosemary.
Natsha, I love watching you and your videos keep me laughing. I just tried this recipe and it is to die for!!! Did not change a thing and it was the best steak I have ever cooked on the stove…only wish I could send you a pic of what it looked like.
Super love it! Thank you for sharing that with us. I would recommend for you to share the photos of your creation on our Facebook group and page that way others can see it too!
To watch you cooking makes everything seem easy and tastes mouth watering. I enjoy your Facebook lessons.
I’m so glad you’re enjoying our videos Susan!
Hello Natasha, could we use this recipe with the Filet Mignon instead of the New York strip?
Hi Yasmine, I haven’t tested this specific recipe with filet mignon but it may work. If you experiment, let me know how you liked the recipe. Also, we have two filet mignon recipes HERE.
Hi Natasha! I love all your recipe’s and I am dying to try this. I bought a cast Iron but it is not flat it is a cast iron grill. Will this work for this recipe? If so, do I have to do anything different?
Please upload some recipes with cast iron grills also, alot of us would really appreciate it
Hi Jannett! I bet that could still work. I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
How to get a well done steak and not firm to bite?
Hi Manal, that is definitely a challenge since any steak will naturally get tougher when cooked to well done. It would have to be a naturally very tender steak to begin with to be tender while being well done. This particular cut can still be pretty tender when well cooked, but it also helps to slice a little thinner if cooking to well done.
We used the grill since we had our chili in the cast iron skillet. The only change is that we reversed seared the steaks. Turned out wonderful with the flavor rich butter.
I’m so happy you enjoyed that. Thank you for sharing that with us!
When you make that garlic herb butter be generous and cook some type of pasta. Drain the pasta and put some of that sauce over the pasta, couple of tablespoons of parm, Caesar salad, you have made the million dollar meal!
That sounds amazing! Thank you for sharing that with us Lynn!
Tonight I defrosted two Omaha Steaks for the hubby to grill up for dinner, but then he had a last minute work issue come up. Dinner was now in my hands, and I’ve never cooked steak before! I felt brave and gave it a shot. This recipe was amazing!!! The steaks came out so perfect, and it was so easy! As a newbie, I very much appreciate how easy the steps were to follow, thank you thank you!!
I love it! I’m so glad you gave this recipe a try and kudos to you too for doing a great job!
Omg soooooo gooooood
I’m so glad you enjoyed that Tori!
Never mind my comment from 2 minutes ago, I found the link! Thank you!
I cooked two 1.5 in thk ribeyes this evening…slightly variant from here, but it was still excellent!!
That sounds like an amazing dinner! Thank you for that awesome review!
I love how tasty the garlic and butter flavor the steak! Cooks perfectly!
I’m so glad you enjoyed that! Isn’t the flavor amazing!
Oh my gosh, I can’t believe how tender this steak is and flavorful. So easy!!
That’s so great! It sounds like you have a new favorite!
So delicious. The garlic butter is incredible.
Hello Alisha! Thank you for sharing your great feedback with us. I’m so glad that you loved it!
This looks great. Thank you for all your recipes. I recently discovered your page and have been enjoying watching videos and telling me wife about the recipes. Is there a specific cast iron you recommend?
HI Michael, it will work with an inexpensive cast iron pan or a higher-end one. I have a link to the one we used in the “pro tip” section under the “How to Pan Sear Steaks” heading.
I can’t get over how beautiful this steak is. I love the tips for storing it later. Well done Natasha!
Thank you so much! I’m so glad you found those tips useful.