Pan-Seared Steak with Garlic Butter 

Serves: 2

Time: ~25 minutes

Level: Easy but chef-coded 🔥

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Ingredients

Steak

• 2 ribeye or sirloin steaks (2.5–3 cm thick, room temperature)

• 1 tbsp olive oil

• 1½ tsp kosher salt

• 1 tsp freshly ground black pepper

• ½ tsp smoked paprika (optional but slaps)

Garlic Butter

• 3 tbsp unsalted butter

• 3–4 garlic cloves, lightly crushed

• 2 sprigs fresh thyme or rosemary

Optional Finishing

• Flaky sea salt

• Extra chopped parsley

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Instructions

1. Prep the Steak

• Take steaks out of the fridge 30 minutes before cooking.

• Pat completely dry with paper towels (dry steak = better crust).

• Season generously with salt, pepper, and paprika on all sides.

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2. Heat the Pan

• Use a heavy cast-iron skillet.

• Heat on high for 3–4 minutes until smoking hot.

• Add olive oil and swirl to coat.

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3. Sear

• Place steaks in the pan away from you.

• Don’t touch for 2–3 minutes → deep brown crust.

• Flip and sear the other side for 2 minutes.

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4. Butter Baste (Flavor Bomb 💣)

• Lower heat to medium.

• Add butter, garlic, and herbs.

• Tilt pan and spoon melted butter over steaks continuously for 1–2 minutes.

Internal temp guide:

• Rare: 50°C / 122°F

• Medium-rare: 54–57°C / 130–135°F

• Medium: 60°C / 140°F

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5. Rest (DO NOT SKIP)

• Transfer steaks to a plate.

• Rest 5–7 minutes so juices redistribute.

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6. Slice & Serve

• Slice against the grain.

• Drizzle with remaining butter from the pan.

• Finish with flaky salt + parsley.

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Pro Tips

• No cast iron? Use stainless steel, NOT nonstick.

• Steak sticking = not ready. Wait.

• Want extra sauce? Deglaze pan with 2 tbsp beef stock + splash of lemon.

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Flavor Profile

Juicy center, crispy crust, buttery garlic vibes — restaurant-level without the stress.