Simple Pan-Seared Steak with Herb Butter
When you want steakhouse-style flavor without a long ingredient list, this simple pan-seared steak delivers a browned crust, a tender center, and a glossy herb-butter finish. It works well with strip steaks or ribeye steaks, and the method keeps things straightforward enough for a weeknight dinner.
Recipe at a glance
- Yield: 2 steaks
- Prep time: 10 minutes
- Cook time: 10 to 14 minutes
- Rest time: 3 to 5 minutes
- Total time: 25 to 30 minutes
Serving size: 1 steak per person, with herb butter spooned over the top.
Ingredients
- 2 beef steaks, about 1 to 1 1/4 inches thick each, such as strip steak or ribeye
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon neutral oil, such as avocado, canola, or grapeseed
- 2 tablespoons unsalted butter
- 2 garlic cloves, lightly smashed
- 1 small sprig fresh rosemary or 1 teaspoon chopped fresh thyme
- 1 tablespoon chopped parsley
- Flaky salt, for finishing, optional
Instructions
- Pat the steaks dry. Remove the steaks from the refrigerator 20 to 30 minutes before cooking if you have time. Pat them very dry with paper towels. Dry surfaces brown better in the skillet.
- Season generously. Sprinkle the steaks on both sides with the kosher salt and black pepper. Press the seasoning in gently so it adheres.
- Heat the skillet. Set a heavy skillet, preferably cast iron or stainless steel, over medium-high heat. Add the oil and heat until it shimmers and just starts to smoke.
- Sear the first side. Lay the steaks in the pan away from you so the oil does not splatter. Cook without moving them for 3 to 4 minutes, until a deep brown crust forms.
- Flip and add the butter. Turn the steaks over. Add the butter, garlic, and rosemary or thyme to the pan. As the butter melts, tilt the pan slightly and spoon the flavored butter over the steaks for 1 to 2 minutes.
- Check doneness with a thermometer. Begin checking the center of the thickest part of the steak with an instant-read thermometer. For food safety, beef steaks should reach 145°F and then rest for 3 minutes, according to USDA guidance. If you prefer a different texture, remove the steaks a few degrees before your target temperature, since carryover cooking will continue while they rest.
- Rest the steaks. Transfer the steaks to a plate or cutting board and rest for 3 to 5 minutes. This helps the juices settle so they stay in the meat instead of running out on the plate.
- Finish and serve. Stir the parsley into the pan butter, then spoon it over the steaks. Add a pinch of flaky salt if you like. Slice against the grain if serving family-style, or plate whole for a classic steak dinner.
Texture and doneness cues
A properly seared steak should have a savory, browned crust and a warm, juicy center. If you like a more rare center, aim for a cooler pull temperature and let carryover heat do some of the work. For medium or well-done preferences, cook a little longer while still relying on the thermometer rather than the color alone. The USDA safe minimum for beef steaks is 145°F, followed by a 3-minute rest.
Serving ideas
Serve this steak with mashed potatoes, roasted potatoes, a crisp green salad, or simple buttered green beans. It also pairs nicely with steamed rice and sautéed mushrooms if you want an easy pan sauce on the side. For a heartier plate, add crusty bread to soak up the herb butter.
Tips and easy swaps
If your steaks are thinner than 1 inch, shorten the sear time and check the temperature sooner. If you do not have rosemary or thyme, use a small pinch of dried Italian seasoning in the butter instead. You can also swap the parsley for chives or tarragon. For extra richness, stir a teaspoon of Dijon mustard into the melted butter after the heat is off.
Storage notes
Refrigerate leftover cooked steak within 2 hours in a shallow covered container. It will keep for up to 3 to 4 days. Reheat gently in a skillet over low heat with a splash of water or broth, or slice it cold for salads and sandwiches. Leftover herb butter can be spooned over vegetables or potatoes within the same storage window.
