Description
This One-Pan Garlic Butter Steak is the ultimate weeknight dinner—fast, flavorful, and fuss-free. Juicy, seared steak basted in rich, garlicky butter with fresh herbs creates restaurant-quality results at home. With minimal cleanup and maximum flavor, it’s a must-have in your meal rotation. Perfect for steak lovers craving a satisfying, comforting dish without complicated prep.
Ingredients
2 ribeye steaks (8–10 oz each), about 1 inch thick
2 tbsp olive oil (or avocado oil for high heat)
4 tbsp unsalted butter
3 cloves garlic, minced
1 tbsp fresh rosemary or thyme, chopped
Salt and black pepper to taste
Optional: 1 tsp smoked paprika or garlic powder for rub
Optional: 1 tsp fresh lemon juice
Optional: 1 tbsp chopped parsley for garnish
Instructions
Remove steaks from the fridge and let sit at room temperature for 30–40 minutes.
Pat steaks dry with paper towels. Season generously on both sides with salt, black pepper, and optional paprika or garlic powder.
Heat a cast iron or heavy skillet over high heat until smoking hot.
Add olive oil to the pan. Carefully place steaks in and sear for 2–3 minutes per side without moving them, forming a golden crust.
Reduce heat to medium-low. Add butter, minced garlic, and herbs to the pan.
Tilt the pan slightly and use a spoon to baste the steaks continuously with the melted garlic butter for 1–2 minutes.
Check doneness with a meat thermometer (130°F for medium-rare). Cook longer if needed.
Transfer steaks to a plate and let rest for 5–10 minutes.
Optional: Garnish with chopped parsley and a squeeze of lemon juice. Serve immediately.
Notes
Letting steak rest before and after cooking ensures even doneness and maximum juiciness.
Use a meat thermometer for precision—don’t guess.
Add roasted baby potatoes and seasonal vegetables to the same pan for a complete one-pan meal.
Leftovers? Slice thin for sandwiches or steak salads the next day.
For a richer sauce, add a splash of heavy cream or Worcestershire after basting.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: LUNCH
- Method: Main Course
- Cuisine: American
Nutrition
- Serving Size: 2 servings
- Calories: ~520 per serving
- Fat: ~40g
- Carbohydrates: ~3g
- Protein: ~38g