Let’s kick things off with some ideal pairings for pan seared steak with garlic butter. This dish, packed with rich flavors, goes well with a variety of sides. Think creamy mashed potatoes drizzled with gravy, vibrant roasted vegetables, or even a classic Caesar salad.
French fries, particularly crispy waffle fries, complement it perfectly too. For those who enjoy a touch of sweetness, you can’t go wrong with a side of caramelized Brussels sprouts or fresh corn on the cob.
Wine lovers will appreciate a full-bodied Cabernet Sauvignon or a Merlot. If you’re feeling adventurous, a rich Malbec can enhance the steak’s natural flavors. For non-alcoholic options, sparkling water with a splash of lemon can cleanse your palate nicely.
If you’re ready to elevate your dinner game, you’re in the right place. Today, I’m diving into the art of creating the perfect pan seared steak with garlic butter. This dish not only tantalizes your taste buds but also transforms an ordinary evening into a culinary event.
A sizzling steak, golden and crusty on the outside, tender and juicy on the inside, all topped off with a luscious garlic butter sauce. Tempted yet? Let’s explore this delicious recipe together, step by step.
What is Pan Seared Steak With Garlic Butter?
At its core, pan seared steak with garlic butter involves cooking high-quality meat in a hot skillet until it forms a beautiful, aromatic crust. The garlic butter elevates the steak with an explosion of flavor, melting down upon serving. It’s an accessible yet luxurious dish, perfect for both novice cooks and seasoned home chefs.
This technique is not just about cooking; it’s about bringing out the best in the beef. You’ll be using the Maillard reaction—an important chemical process that creates that coveted crust when proteins and sugars are exposed to high heat. The result? A steak that achieves a delightful balance between a savory crust and a tender interior.
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What is the Flavor Profile of This Dish?
Imagine sinking your teeth into a slice of perfectly cooked steak. The first bite is a savory explosion, thanks to the deep, umami notes of beef. The garlic butter then envelops your palate, imparting rich, buttery undertones with a gentle warmth from the garlic.
This combination is complemented by the fresh rosemary that adds aromatic hints in every bite. Each element harmonizes beautifully, leaving a mouthwatering taste that dances on your tongue.
What Makes This Recipe Different From Other Pan Seared Steak With Garlic Butter?
What sets this recipe apart is its simplicity, focus on quality ingredients, and an extra dash of care. While many recipes might include extensive marination or complicated flavors, this one champions straightforward techniques.
It prioritizes the quality of the steak and utilizes easily accessible ingredients like smoked paprika and fresh rosemary. In just a few steps, you can create something special without hours of preparation.
Ingredients You’ll Need
To recreate this culinary masterpiece, gather the following ingredients:
- 2 lbs New York Strip Steaks (or Ribeye or Top Sirloin)
- ½ Tbsp neutral high-heat oil (such as avocado, canola, or refined olive oil)
- 2 Tbsp unsalted butter
- 2 garlic cloves (smashed)
- 1 sprig fresh rosemary
- ½ tsp smoked paprika
- 1 tsp freshly cracked black pepper
- 1½ tsp coarse sea salt
These ingredients are not elaborate; rather, they highlight the steak’s flavor without overshadowing it.
Step-by-Step Directions
Step 1: Season the Steaks
Begin by taking your steaks out of the refrigerator at least 30 minutes before cooking. Let them reach room temperature. This step is crucial as it allows for even cooking. Season both sides generously with coarse sea salt and freshly cracked black pepper.
Step 2: Heat the Skillet
While your steaks are resting, heat your skillet over medium-high heat. When the skillet is hot, add in the high-heat neutral oil. You want the oil to shimmer but not smoke. That’s the sweet spot for searing.
Step 3: Sear the Steaks
Once the oil is shimmering, carefully place the steaks in the skillet. You should hear a satisfying sizzle. Avoid overcrowding the pan; if your steaks are large, cook them one at a time or in batches. Sear them for about 4–5 minutes without moving them; this forms a lovely crust.
Step 4: Flip and Add Garlic Butter
After the initial sear, it’s time to flip the steaks. Here’s where the magic begins. Immediately add the unsalted butter, smashed garlic, and rosemary to the skillet. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks with the bubbling garlic butter. This adds incredible flavor.
Step 5: Check for Doneness
Continue cooking the steaks for an additional 4–5 minutes, depending on your preferred level of doneness. For medium-rare, aim for an internal temperature of about 130°F (54°C). Use a meat thermometer for accuracy.
Step 6: Rest the Steaks
Once done, transfer the steaks to a cutting board. Cover them loosely with aluminum foil and let them rest for at least 5–10 minutes. This allows the juices to redistribute, ensuring every bite is tender and juicy.
Step 7: Serve and Enjoy
Slice the steaks against the grain and serve with the pan sauce drizzled over the top. Don’t forget those garlic and rosemary bits; they elevate the dish even more.
Tips on Making Pan Seared Steak with Garlic Butter
- Choose Quality Meat: Look for well-marbled cuts. They usually promise better flavor and tenderness.
- Don’t Rush the Process: Letting the steak rest before cooking ensures even cooking and juiciness.
- Use a Cast Iron Skillet: If possible, opt for a cast iron skillet. It retains heat beautifully and promotes a perfect sear.
- Baste Generously: Basting the steak is key. It infuses flavor and moisture.
- Keep it Simple: Resist the urge to overload with spices. The beauty of this dish lies in its simplicity.
Nutrition Information
A 6-ounce serving of New York Strip steak with garlic butter typically contains:
Note that these values can vary based on cooking methods and portion sizes.
How Can I Store This Pan Seared Steak With Garlic Butter?
If you have leftovers (if that’s even possible), here’s the best way to store them:
- Cool Down: Allow the steak to cool to room temperature, but do not leave it out for more than two hours.
- Airtight Container: Place the steak in an airtight container. For added freshness, consider wrapping it in foil first.
- Refrigerate: Store in the refrigerator for up to 3 days. For longer storage, you may freeze it for up to 3 months.
Substitute Options for Ingredients
Have you checked your kitchen only to find you’re missing a key ingredient? Don’t worry! Here are some handy substitutions:
- Butter: If you don’t have unsalted butter, use olive oil or ghee. Both provide richness and flavor.
- Garlic: Fresh garlic is ideal, but powder can work in a pinch. Use about 1/8 tsp of garlic powder per clove.
- Rosemary: Dried rosemary can substitute fresh in a pinch; however, use about one-third the amount since dried herbs are more potent.
- Steak Cut: New York Strip is delicious, but use Ribeye, Top Sirloin, or even tenderloin if preferred. Each cut will impart its unique flavor.
Pan Seared Steak With Garlic Butter
Equipment
- Cast iron pan
- Bowl
- Cutting Board
Ingredients
- 2 lbs New York Strip Steaks
- ½ Tbsp neutral high-heat oil
- 2 Tbsp unsalted butter
- 2 garlic cloves
- 1 sprig fresh rosemary
- ½ tsp smoked paprika
- 1 tsp freshly cracked black pepper
- 1½ tsp coarse sea salt
Instructions
Step 1: Season the Steaks
- Begin by taking your steaks out of the refrigerator at least 30 minutes before cooking. Let them reach room temperature. This step is crucial as it allows for even cooking. Season both sides generously with coarse sea salt and freshly cracked black pepper.
Step 2: Heat the Skillet
- While your steaks are resting, heat your skillet over medium-high heat. When the skillet is hot, add in the high-heat neutral oil. You want the oil to shimmer but not smoke. That’s the sweet spot for searing.
Step 3: Sear the Steaks
- Once the oil is shimmering, carefully place the steaks in the skillet. You should hear a satisfying sizzle. Avoid overcrowding the pan; if your steaks are large, cook them one at a time or in batches. Sear them for about 4–5 minutes without moving them; this forms a lovely crust.
Step 4: Flip and Add Garlic Butter
- After the initial sear, it’s time to flip the steaks. Here’s where the magic begins. Immediately add the unsalted butter, smashed garlic, and rosemary to the skillet. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks with the bubbling garlic butter. This adds incredible flavor.
Step 5: Check for Doneness
- Continue cooking the steaks for an additional 4–5 minutes, depending on your preferred level of doneness. For medium-rare, aim for an internal temperature of about 130°F (54°C). Use a meat thermometer for accuracy.
Step 6: Rest the Steaks
- Once done, transfer the steaks to a cutting board. Cover them loosely with aluminum foil and let them rest for at least 5–10 minutes. This allows the juices to redistribute, ensuring every bite is tender and juicy.
Step 7: Serve and Enjoy
- Slice the steaks against the grain and serve with the pan sauce drizzled over the top. Don’t forget those garlic and rosemary bits; they elevate the dish even more
Notes
- Choose Quality Meat: Look for well-marbled cuts. They usually promise better flavor and tenderness.
- Don’t Rush the Process: Letting the steak rest before cooking ensures even cooking and juiciness.
- Use a Cast Iron Skillet: If possible, opt for a cast iron skillet. It retains heat beautifully and promotes a perfect sear.
- Baste Generously: Basting the steak is key. It infuses flavor and moisture.
- Keep it Simple: Resist the urge to overload with spices. The beauty of this dish lies in its simplicity.
Nutrition
FAQs
1. What’s the best doneness for steak?
Most chefs recommend medium-rare for steaks to retain optimum juiciness and flavor. This is usually around 130°F (54°C).
2. Can I use a different herb?
Absolutely! Thyme or oregano can substitute rosemary. It alters the flavor profile but still keeps the essence of the dish.
3. Should I marinate the steak?
With this recipe, marinating isn’t necessary. The seasoning before cooking provides enough flavor. However, if you’re keen, opt for a simple salt and pepper marinade.
4. How can I tell if my skillet is hot enough?
A simple test is to sprinkle a few drops of water on the pan. If they sizzle and evaporate quickly, the skillet is ready.
5. Can I cook this on the grill?
Yes! While this recipe is designed for a skillet, grilling your steak with the garlic butter basted over it works wonderfully for a smoky flavor.
Conclusion
There you have it! A beautifully crafted approach to preparing pan-seared steak with garlic butter. This dish invites you to bring out your inner chef, offering a simple yet elegant dining experience. Trust me; your taste buds will thank you.
Whether it’s date night or a casual family dinner, this recipe sets the stage for a delightful feast. Remember, the key is in the ingredients, the method, and the love you pour into your cooking. Now, fire up that skillet, and let’s make some magic!
