Pan-Seared Steak with Garlic and Rosemary

Ever wondered how to get perfectly cooked steak on the stove top? This pan-seared steak is infused with aromatic garlic and fresh rosemary, making it one of my favorite ways to enjoy steak!

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Why You’ll Love This Pan-Seared Steak Recipe

Sometimes, you just need a good steak. This pan-seared steak is infused with aromatic garlic and fresh rosemary, making it incredibly flavorful. The cooking technique ensures a perfectly cooked steak with a delicious crust, while the combination of ingredients creates a mouthwatering experience. Cooking steak doesn’t have to be intimidating. Here I’ll show you how to cook the best steak you’ve had from the comfort of your own kitchen. Plus, it’s a great meal to pair with sides like sautéed mushrooms, creamy mashed potatoes, and glazed carrots, making it a complete and satisfying dinner!

Want to complete the meal? Pair with our Sautéed Mushrooms in Garlic and Wine Sauce, Creamy Mashed Potatoes, and Easy Balsamic Glazed Roasted Carrots!

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Ingredients

• Steak of Choice (New York, Ribeye, Top Sirloin, etc.)
• Butter
• Olive oil
• Garlic
• Rosemary
• Salt and pepper

How To Make Pan-Seared Steak with Garlic and Rosemary

Take the steak out 20 minutes before cooking to rest. Once rested, pat dry with a paper towel, then season generously with salt and pepper.

Heat olive oil and one tablespoon of butter over medium-high heat. Once the pan is hot, place the steak on the pan away from you. Cook on each side for 3-4 minutes until a crust forms. Turn heat down to medium-low, then sear the sides of the steak for 30 seconds each.

Then, mash the garlic cloves and add the remaining butter and rosemary sprig to the pan. Bast the garlic rosemary butter onto the steak with a spoon for a minute. After a minute, check the temperature of the steaks, then once it’s almost to your desired doneness, remove from heat and let rest for 5-10 minutes.

Once the steak is done resting, sprinkle with flakey salt, then serve!

Tools You’ll Need

Skillet or Pan – Since we’re cooking the steaks on a stove top it’s important to have a large skillet or pan. A cast iron skillet works great as well.

Tongs – Tongs are used to handle and flip the steaks during the cooking process.

Thermometer – Check the internal temperature of the steaks to get your ideal preparedness – refer to the temperature guide below.

What Type of Steak to Cook?

What type of steak you choose to cook will depend on personal preference. If you like a lean cut of tender and buttery meat, choose a filet mignon. A ribeye is going to have more marbling and flavor. A New York strip is somewhere between the two, with a nice balance of both marbling and tenderness.

Temperature Guide

125°- 130°F – rare

130°-140°F – medium rare

140°-150°F – medium

150°-160°F – medium well

Over 160°F – well

Helpful Tips

• Salt the steak before letting it rest for 20 minutes. Pat off the moisture and season again with salt and pepper.
• Use an oil with a high smoke point to not burn the dish and to maintain the desired flavor profile
• Remove the steaks from heat when the internal temperature is 5-10 degrees less than what you want. Let the steaks rest for 10 minutes, then serve.
• Leave the garlic cloves whole, but smash them with the side of your knife to let the flavor out and combine with the butter