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This Pan-Seared Steak with Garlic Butter has a deep brown crust, a rosy center and a spoonful of garlicky, herby butter over the top. It’s the steakhouse plate, made in one skillet.
A steak dinner out adds up quickly once you count sides, drinks and the tip. Cooking it at home is how steak stays on the menu for birthdays, date nights and Father’s Day.
Two good-size steaks, sliced and shared, are plenty for four when there are sides on the table. It’s the centerpiece of our Father’s Day dinner menu.
Ingredients and Swaps
- Steak: Sirloin is the budget pick and has great beefy flavor. New York strip and ribeye are richer and cost more. Whatever the cut, look for steaks about 1 inch thick so the inside doesn’t overcook before the outside browns.
- Salt and pepper: All the seasoning a good steak needs.
- Oil: One with a high smoke point, such as vegetable, canola or avocado oil. Save the butter for the end so it doesn’t burn.
- Butter, garlic and herbs: Added in the last couple of minutes and spooned over the steak. Thyme or rosemary, fresh or dried.
Tips for a Steakhouse Sear
- Pat the steaks very dry. Moisture on the surface steams the meat instead of browning it.
- Let the steaks sit out for 30 minutes after salting so they cook more evenly.
- Get the pan hot before the steak goes in. A cast iron skillet holds heat the best.
- Leave the steak alone for the first few minutes. It will release from the pan when the crust has formed.
- Use an instant-read thermometer instead of cutting in to check, and rest the steak before slicing so the juices stay in the meat.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $15.57 from Walmart, $15.53 from ALDI · Per Serving – $3.88 to $3.89
Pan-Seared Steak with Garlic Butter
Ingredients
Method
- Pat the steaks dry with paper towels. Season both sides with the salt and pepper. Let them sit at room temperature for 30 minutes.
- Heat a large cast iron skillet over medium-high heat for 3–4 minutes, until very hot. Add the oil and swirl to coat.
- Lay the steaks in the pan, away from you. Cook without moving for 3–4 minutes, until a deep brown crust forms.
- Flip the steaks and cook for 2 minutes.
- Reduce the heat to medium. Add the butter, garlic and herbs. When the butter foams, tilt the pan and spoon it over the steaks for 1–2 minutes, until they reach the temperature you like (see notes).
- Move the steaks to a cutting board and rest for 5 minutes. Slice against the grain and spoon the garlic butter from the pan over the top.
Notes
- Doneness: take the steaks off at 125–130°F for medium-rare, 135–140°F for medium or 145–150°F for medium-well. The temperature rises about 5 degrees as the meat rests.
- The USDA recommends cooking steak to 145°F with a 3-minute rest.
- Thicker steaks (1½ inches) need 1–2 more minutes per side, or a few minutes in a 400°F oven after searing.
- Turn on the vent fan. A properly hot pan will smoke a little.
How Long to Pan-Sear a Steak
For a 1-inch steak in a hot cast iron skillet, these total times are a good starting point. They include the garlic butter baste at the end. Thicker steaks need longer, so always check with a thermometer.
| Doneness | Take it off the heat at | Total time in the pan |
|---|---|---|
| Medium-rare | 125 to 130°F | about 7 to 8 minutes |
| Medium | 135 to 140°F | about 9 to 10 minutes |
| Medium-well | 145 to 150°F | about 11 to 12 minutes |
The steak keeps cooking by about 5 degrees while it rests, which is why you take it off a little early. The USDA recommends 145°F with a 3-minute rest.
How to Make Garlic Butter for Steak
The easiest garlic butter for steak is made right in the pan. Once the steak is flipped, turn the heat to medium and add 2 tablespoons butter, 3 smashed garlic cloves and a couple of sprigs of thyme or rosemary. When the butter foams, tilt the pan and keep spooning it over the steak for a minute or two.
For a make-ahead version, mash 4 tablespoons soft butter with 1 minced garlic clove, a tablespoon of chopped parsley and a pinch of salt. Roll it into a log in plastic wrap and chill it. A slice melted over a hot steak does the same job, and the rest keeps in the fridge for about a week.
What to Serve With It
Make it a steakhouse plate with Loaded Twice-Baked Potatoes, Garlic Butter Mushrooms, Creamed Spinach or a Classic Caesar Salad. A spoonful of Simple Chimichurri is a fresh alternative to the garlic butter.
Storage and Leftovers
- Refrigerate leftover steak for up to 4 days.
- Reheat gently in a covered skillet over low heat with a spoonful of water or broth, just until warm. High heat will overcook it.
- Cold sliced steak is good in salads, sandwiches and wraps, or tossed into Veggie Fried Rice.
Pan-Seared Steak Questions
What temperature should steak be?
The USDA recommends cooking steak to 145°F and resting it for 3 minutes. For reference, many cooks take steak off the heat at 125 to 130°F for medium-rare, 135 to 140°F for medium and 145 to 150°F for medium-well. The temperature rises about 5 degrees as it rests.
What’s the best budget cut for pan-searing?
Top sirloin is the most widely available. Chuck eye, flat iron and flank steak are also good value. Slice flank and flat iron thinly against the grain.
Can I cook more than two steaks?
Cook them in batches so the pan stays hot and the steaks have room. Keep the first batch loosely covered with foil while the second cooks.
Can I pan-sear steak without a cast iron skillet?
Yes. A heavy stainless steel skillet works well. Skip nonstick pans, since they shouldn’t be heated as high as a good sear needs.
Should I sear steak in butter or oil?
Start with oil. It handles high heat without burning. Add the butter at the end, with the heat turned down, so you get the garlic butter flavor without burnt butter.
