Pan Seared Rib-Eye Steak with Garlic and Rosemary Recipe
This Pan Seared Steak recipe delivers a perfectly crusted, juicy steak cooked in a cast iron pan with aromatic butter, garlic, and rosemary. Ideal for steak lovers seeking a simple yet flavorful stovetop method to achieve restaurant-quality results at home.
- Prep Time: 10 minutes (plus 30 minutes for bringing steaks to room temperature)
- Cook Time: 8-10 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Steaks
- 2 lbs. New York strip or rib-eye steaks (about 1″ thick)
For Cooking
- 2 tablespoons avocado oil (or your favorite high heat oil)
- 2 tablespoons unsalted butter
- 2 cloves garlic (smashed and peeled)
- 1 sprig fresh rosemary
- Sea salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Season Steaks: Pat the steaks dry thoroughly with a paper towel. Generously season both sides of the steaks with sea salt and freshly ground black pepper. Let the steaks come to room temperature for at least 30 minutes to ensure even cooking.
- Heat Pan: Place a large cast iron pan over medium-high heat and let it heat up thoroughly. Add the avocado oil and swirl it around to coat the bottom of the pan evenly.
- Sear Steaks: Place the steaks carefully in the hot pan. Cook the first side without moving until a golden brown crust forms, about 3-4 minutes. When the steaks naturally release from the pan, flip and cook the other side for another 3-4 minutes or until steaks reach your preferred doneness. Use a thermometer to check: 125°F for rare, 135°F for medium rare, 145°F for medium, 150°F for medium well, and 160°F+ for well done.
- Baste with Butter: In the last minute of cooking, reduce the heat to medium. Add the butter, smashed garlic cloves, and fresh rosemary sprig to the pan. Once the butter melts, tilt the pan to pool the butter mixture on one side. Use a spoon to continuously baste the steaks with the flavorful butter until done.
- Rest and Serve: Remove the steaks from the pan and let them rest for about 5 minutes to allow juices to redistribute evenly. Slice against the grain or serve whole. Enjoy your perfectly pan seared steak!
Notes
- Allowing the steaks to come to room temperature before cooking promotes even cooking and better searing.
- Use a meat thermometer to ensure perfect doneness; resist cutting into the steak to check as it releases juices prematurely.
- Resting the steak after cooking is critical to preserve juiciness and tenderness.
- You can substitute the avocado oil with other high smoke point oils like grapeseed or sunflower oil.
- For extra flavor, add additional herbs like thyme or a few whole peppercorns during basting.
