If you’re craving a steak that hits all the right notes—rich, juicy, bursting with flavors of garlic and rosemary—then you’re in for a treat. This Pan Seared Strip Steaks with Garlic, Rosemary, and Butter Recipe is everything you want in a weeknight dinner or a cozy weekend indulgence. With simple ingredients and a few easy steps, you’ll elevate your steak game to restaurant-quality, while the fragrant butter sauce brings a luscious finish you just can’t resist. Let me walk you through how to make this your new favorite steak dinner.
Ingredients You’ll Need
These ingredients are straightforward but absolutely essential. Each one plays a key role, from seasoning to aroma, building layers of taste and texture that make the steak unforgettable.
- 12-ounce Strip Steaks: Choose good quality, well-marbled steaks for maximum flavor and tenderness.
- Kosher Salt: This coarse salt enhances the steak’s natural flavors and helps create a beautiful crust.
- Olive Oil: Adds a subtle richness and helps the steak sear perfectly without sticking.
- Butter: Melts into the steak for a velvety finish and carries the garlic and rosemary flavors.
- Garlic Cloves: Crushed so they release their aroma into the butter, infusing every bite.
- Fresh Rosemary Sprigs: Their woodsy scent pairs beautifully with beef, giving it that classic savory touch.
How to Make Pan Seared Strip Steaks with Garlic, Rosemary, and Butter Recipe
Step 1: Prep Your Steaks
Start by letting your strip steaks come to room temperature; this ensures even cooking. Give them a thorough pat dry with paper towels—removing excess moisture helps achieve a perfect sear.
Step 2: Season Generously
Sprinkle each steak all over with kosher salt—about one tablespoon per steak—and let them sit for 10 minutes. This not only seasons the beef but helps draw out moisture to form that crave-worthy crust.
Step 3: Heat Your Pan
While the steaks rest, heat a cast iron pan over medium-high heat until it’s shimmering hot. The key to the best sear is a very hot pan that locks in juices quickly.
Step 4: Sear and Flavor
Drizzle olive oil into the pan right before placing your steaks down. Let each side cook for 3 to 4 minutes without moving to develop a rich, caramelized surface. Flip the steaks and immediately add butter, whole garlic cloves, and a sprig of rosemary to the pan. As the butter melts, tilt the pan and spoon the aromatic butter over the steaks repeatedly—known as basting—which infuses layers of flavor and keeps the meat moist.
Step 5: Rest for Perfection
Remove the steaks when their internal temperature reaches 125℉ for medium-rare. Rest them on a warm plate for 5 to 10 minutes, letting the juices redistribute and the temperature rise slightly for ultimate tenderness.
Step 6: Serve and Savor
Plate your strip steaks and drizzle with the buttery garlic and rosemary pan sauce. Every forkful melts with savory richness that’s simply irresistible—this Pan Seared Strip Steaks with Garlic, Rosemary, and Butter Recipe will quickly become a staple for steak lovers everywhere.
How to Serve Pan Seared Strip Steaks with Garlic, Rosemary, and Butter Recipe
Garnishes
A sprinkle of flaky sea salt on top right before serving adds a delightful pop to each bite. Fresh rosemary sprigs or finely chopped parsley bring a touch of color and fresh herbaceous notes to the plate.
Side Dishes
Classic mashed potatoes or creamy polenta are wonderful to soak up the buttery sauce. For a lighter contrast, sautéed green beans or a crisp arugula salad drizzled with lemon provide freshness alongside the rich steak.
Creative Ways to Present
Try slicing the steak thinly against the grain, fanning it out on a wooden board for a casual yet elegant presentation. Alternatively, serve individual steaks with a dollop of herb butter on top, letting it melt glamorously over the meat right at the table.
Make Ahead and Storage
Storing Leftovers
Wrap leftover steaks tightly in foil or an airtight container and refrigerate. They’ll keep well for up to 3 days without losing too much flavor or moisture.
Freezing
You can freeze cooked steaks, but know that texture might change slightly upon thawing. Wrap tightly in plastic wrap and place in a freezer bag for best results. Consume within 2 months.
Reheating
For juicy reheated steak, gently warm in a skillet over low heat with a splash of broth or butter to prevent drying. Avoid microwaving as it can toughen the meat.
FAQs
Can I cook these steaks without a cast iron pan?
Yes, while cast iron provides the best sear and heat retention, a heavy stainless steel skillet can also work well. Just ensure it’s preheated thoroughly for a good crust.
What if I prefer my steak more done?
Adjust cooking time accordingly: about 4-5 minutes per side for medium, and slightly longer for medium-well. Use a meat thermometer for accuracy to avoid overcooking.
Can I substitute fresh rosemary with dried?
While fresh rosemary gives the best fragrance and flavor, dried rosemary can be used in a pinch. Use about one-third the amount since dried herbs are more concentrated.
How do I know when the steak is ready?
The most reliable way is to use an instant-read thermometer aiming for 125℉ for medium-rare before resting. Resting will raise the temperature by a few degrees for perfect doneness.
Is it necessary to baste the steak with butter?
Basting with butter infused with garlic and rosemary enhances flavor and keeps the steak moist. Although optional, it’s highly recommended if you want that rich, aromatic finish.
Final Thoughts
This Pan Seared Strip Steaks with Garlic, Rosemary, and Butter Recipe is one of those dishes that never fails to impress and satisfies every craving for a hearty, flavorful meal. It’s simple enough to make any weeknight special but decadent enough to serve guests. Give this recipe a try—you might just discover your new go-to steak method that brings restaurant-quality taste right to your kitchen.
