Pan-Seared Steak with Garlic Butter Sauce (Full Recipe)

Yield

• 2 servings

Total Time

• Prep: 10 minutes
• Cook: 10–12 minutes

Ingredients

Steak

• 2 beef steaks (ribeye / striploin, ~2–3 cm thick)
• Salt & black pepper
• 1 tbsp olive oil

Garlic Butter Sauce

• 40g unsalted butter
• 3–4 garlic cloves (crushed)
• 1 sprig rosemary (or thyme)
• 1 tbsp soy sauce (optional for umami boost)
• 1 tsp honey (optional for slight sweetness)

Instructions

Step 1: Prep the Steak

• Take steak out of fridge 30 mins before cooking
• Pat dry (very important for good crust)
• Season generously with salt & pepper

Step 2: Sear

• Heat pan until very hot
• Add oil → place steak in
• Sear 2–3 mins each side (don’t move it)

👉 You want that deep brown crust

Step 3: Add Butter Flavor

• Lower heat slightly
• Add butter + garlic + rosemary
• Tilt pan and baste continuously (spoon butter over steak) for 1–2 mins

👉 This is what makes it next-level

Step 4: Check Doneness

• Rare: soft, very red center
• Medium rare: slightly firm, pink center (best 🔥)
• Medium: more firm, light pink

Step 5: Rest

• Remove steak → rest 5 minutes

👉 Keeps it juicy (don’t skip this)

Step 6: Sauce Finish

• In same pan, add soy sauce + honey
• Let it reduce slightly
• Pour over steak before serving

Texture & Flavor

• Outside: crispy, caramelized crust
• Inside: juicy, tender
• Sauce: buttery, garlicky, slightly sweet & savory

Pro Tips

• Use cast iron pan if possible → best sear
• Don’t overcrowd pan
• Flip only once for best crust
• Add butter after searing, not before (prevents burning)

Optional Add-ons

• Serve with mashed potatoes or roasted veggies
• Add a splash of red wine to sauce for depth
• Top with flaky sea salt before serving