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Garlic Butter Steak Skillet

Garlic Butter Steak Skillet

This Garlic Butter Steak Skillet transforms high-quality beef into a restaurant-worthy meal using the superior heat retention of cast iron. The perfectly seared steak finishes in a luxurious bath of herb-infused garlic butter, while optional vegetables cook alongside to absorb all the spectacular flavors. A simple yet sophisticated one-pan dinner that delivers steakhouse results at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American, Steak-house
Servings 2

Ingredients
  

For the Steak

  • 2 ribeye or New York strip steaks 1-1.5 inches thick, about 12 oz each
  • 2 teaspoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried rosemary or thyme optional

For the Garlic Butter

  • 4 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 1 tablespoon fresh parsley finely chopped
  • 1/2 tablespoon fresh rosemary or thyme chopped
  • 1/2 teaspoon red pepper flakes optional
  • Zest of half a lemon

Optional Add-ins (for a complete meal)

  • 8 oz mushrooms sliced
  • 2 cups cherry tomatoes
  • Several sprigs of fresh thyme or rosemary
  • 1/2 lemon cut into wedges, for serving

Instructions
 

  • Prep the steaks. Take steaks out of the refrigerator 30-45 minutes before cooking to bring them to room temperature. Pat them dry thoroughly with paper towels—this is crucial for a good sear!
  • Season generously. Mix salt, pepper, garlic powder, and dried herbs (if using). Season both sides of the steaks, pressing the seasonings gently into the meat.
  • Prepare the garlic butter. In a small bowl, mix softened butter with minced garlic, chopped herbs, red pepper flakes if using, and lemon zest. Set aside.
  • Heat your skillet. Place your cast iron skillet over medium-high heat and let it get HOT—about 5-7 minutes. This pre-heating step is non-negotiable for the perfect sear.
  • Add oil and sear the steaks. Add olive oil to the hot skillet. When it's shimmering but not smoking, carefully add the steaks. For medium-rare, cook for about 4-5 minutes on the first side without moving them.
  • Flip once. Flip the steaks only once using tongs (never pierce with a fork!). Cook for an additional 3-4 minutes for medium-rare (internal temperature of 130-135°F).
  • Add the garlic butter. Reduce heat to medium-low. Add the garlic butter to the skillet, letting it melt around the steaks. Tilt the skillet slightly to pool the butter, and spoon it continuously over the steaks for about 1-2 minutes.
  • Optional: Add vegetables. If adding mushrooms and cherry tomatoes, push the steaks to one side and add the vegetables to the skillet. Cook for 2-3 minutes until the tomatoes start to burst and the mushrooms brown, stirring occasionally.
  • Rest the steaks. Transfer the steaks to a cutting board and let them rest for 5-10 minutes. Keep the vegetables in the warm skillet, tossing occasionally in the butter sauce.
  • Slice and serve. Slice the steaks against the grain and return them to the skillet to soak up more of that garlic butter sauce. Alternatively, plate everything, making sure to drizzle plenty of sauce over the steak and vegetables.

Notes

  • The perfect doneness temperatures: Rare: 125°F / Medium-Rare: 135°F / Medium: 145°F / Medium-Well: 150°F / Well Done: 160°F.
  • For thicker steaks (over 1.5 inches), use the reverse sear method: bake at 275°F until internal temperature reaches 10-15 degrees below your target, then finish in the hot skillet.
  • Don't crowd the pan. If your steaks are large or your skillet is small, cook one at a time. Overcrowding leads to steaming rather than searing.
  • For an extra flavor boost, add a splash of red wine or beef broth to the pan after removing the steaks, scraping up the browned bits before adding the butter.
  • Compound butter hack: Make extra garlic butter and roll it in plastic wrap to freeze. Slice coins of it to melt over future steaks, vegetables, or even bread.
  • This recipe works beautifully with other cuts like filet mignon (reduce cooking time) or less expensive options like sirloin (which may need slightly longer cooking).
  • For a complete one-skillet meal, you can also add par-boiled baby potatoes along with the vegetables.