How to Make Pan-Seared Steak with Rosemary Garlic Butter

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Seasoning the NY-strip steak with salt

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!

Drizzling the pan sauce over the finished steak and mashed potatoes

How to Make This Pan-Seared Steak with Rosemary Garlic Butter:

  1. First start by patting the steak dry with a paper towel, then generously salt both sides.
  2. 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!
  3. 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.
  4. Once both sides are seared, sear all sides of the steak as well.
  5. 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.
  6. Remove the steak from the skillet and set aside to rest for up to 5 minutes.
  7. Bring the heat back up to medium and add the remaining butter and beef broth to the skillet.
  8. 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.
  9. Cut the steak into slices, ensuring to cut against the grain. Transfer to a serving platter and season with freshly cracked pepper.
  10. Serve with the pan sauce and enjoy!
The plated pan-seared steak with rosemary garlic butter pan sauce and mash

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The plated pan-seared steak with rosemary garlic butter pan sauce and mash

https://assets.pinterest.com/ext/embed.html?id=104427285100268267

Other recipes that pair well with this Pan-Seared Steak with Rosemary Garlic Butter recipe—

4-Ingredient Creamy Mashed Potatoes

Caprese Salad with Homemade Balsamic Glaze

Fennel and Apple Salad with Goat Cheese

Herb Roasted Potatoes with Lemony Yogurt Sauce

 

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

Recipe by Stephanie AlvaradoCourse: The Latest
Servings

2

servings
Prep time

2

minutes
Cooking time

15

minutes
Calories

735.09

kcal
Total time

17

minutes

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

Directions

  • 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

  • Please note that the above nutritional information does not include any ingredients listed as optional.

Nutrition Facts

2 servings per container


  • Amount Per ServingCalories735.09
  • % Daily Value *
  • Total Fat 61.77g 96%
    • Saturated Fat 27.55g 138%
  • Cholesterol 209.7mg 70%
  • Sodium 1400.12mg 59%
  • Total Carbohydrate 1.88g 1%
    • Dietary Fiber 0.45g 2%
    • Sugars 0.04g
  • Protein 59.24g 119%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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