Some of the best steaks utilize very few ingredients. All you really need are 2-3 additional ingredients that truly highlight and compliment the richness of your steak – I’ll show you how with this Pan-Seared Steak with Rosemary Garlic Butter recipe!
How to Make This Pan-Seared Steak with Rosemary Garlic Butter:
- First start by patting the steak dry with a paper towel, then generously salt both sides.
- Heat a cast-iron skillet over medium-high heat until it’s ripping hot, then lay the steak onto the skillet – no oil or butter needed!
- Sear the steak on each side to desired doneness about 2-3 minutes for a rare steak, about 4-5 minutes for a medium steak and 6-7 minutes for a well-done steak. Sear each side without disturbing the steak – this will allow it to form the crust.
- Once both sides are seared, sear all sides of the steak as well.
- Lower the heat to medium-low and lay the steak back down on the skillet. Add the butter, rosemary and garlic, and tilt the skillet to baste the steak for about 1-2 minutes on each side.
- Remove the steak from the skillet and set aside to rest for up to 5 minutes.
- Bring the heat back up to medium and add the remaining butter and beef broth to the skillet.
- Scrape up the fond from the bottom of the skillet and allow the pan sauce to simmer for about 2 minutes until thickened slightly. Pour into an individual serving bowl and set aside.
- Cut the steak into slices, ensuring to cut against the grain. Transfer to a serving platter and season with freshly cracked pepper.
- Serve with the pan sauce and enjoy!
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If you make this Pan-Seared Steak with Rosemary Garlic Butter, tag me on Instagram! Seeing you whip up my recipes makes me the happiest little bee!
How to Make Pan-Seared Steak with Rosemary Garlic Butter
The best steaks utilize very few ingredients. All you need are 2-3 additional ingredients that truly highlight and compliment the richness of your steak – I’ll show you how with this Pan-Seared Steak with Rosemary Garlic Butter recipe!
Ingredients
- 1 lb. ribeye or New York strip steak
- 1 tsp salt
- 2 tbsp unsalted grass-fed butter
- 2 sprigs of fresh rosemary
- 2 garlic cloves, peeled and smashed
- Freshly cracked pepper
Steak Dripping Pan Sauce
- Steak drippings, along with the garlic and rosemary used for the steak
- 1 tbsp grass-fed butter
- 2 tbsp beef broth
Instructions
- First start by patting the steak dry with a paper towel, then generously salt both sides.
- Heat a cast-iron skillet over medium-high heat until it’s ripping hot, then lay the steak onto the skillet – no oil or butter needed!
- Sear the steak on each side to desired doneness about 2-3 minutes for a rare steak, about 4-5 minutes for a medium steak and 6-7 minutes for a well-done steak. Sear each side without disturbing the steak – this will allow it to form the crust.
- Once both sides are seared, sear all sides of the steak as well.
- Lower the heat to medium-low and lay the steak back down on the skillet. Add the butter, rosemary and garlic, and tilt the skillet to baste the steak for about 1-2 minutes on each side.
- Remove the steak from the skillet and set aside to rest for up to 5 minutes.
- Bring the heat back up to medium and add the remaining butter and beef broth to the skillet.
- Scrape up the fond from the bottom of the skillet and allow the pan sauce to simmer for about 2 minutes until thickened slightly. Pour into an individual serving bowl and set aside.
- Cut the steak into slices, ensuring to cut against the grain. Transfer to a serving platter and season with freshly cracked pepper.
- Serve with the pan sauce and enjoy!
Notes
Nutrition
Calories: 735kcal
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