Pan-Seared Beef Steak with Garlic Herb Butter Sauce
Indulge in the restaurant-quality flavors of our **Pan-Seared Beef Steak with Garlic Herb Butter Sauce**, a recipe that strikes the perfect balance between elegance and simplicity. Featuring juicy, tender steaks like ribeye or sirloin, this dish is pan-seared to perfection, creating a deliciously caramelized crust. The magic lies in the rich, aromatic butter sauce, infused with fresh garlic, thyme, rosemary, and a hint of zesty lemon juice for a bright finish. Ready in just 25 minutes, this recipe is ideal for both weeknight dinners and special occasions. Serve with a drizzle of the savory garlic herb butter and a sprinkle of fresh parsley for a mouthwatering presentation that’s sure to impress. Perfect for steak lovers and fans of quick, flavorful main dishes, this recipe is an absolute must-try!
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Recipe Information
Ingredients
- 2 pieces beef steaks (e.g., ribeye or sirloin)
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 100 grams unsalted butter
- 3 pieces garlic cloves, minced
- 2 sprigs fresh thyme sprigs
- 2 sprigs fresh rosemary sprigs
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking to ensure even cooking.
Season both sides of the steaks generously with salt and black pepper.
Heat a large skillet over medium-high heat and add the olive oil.
Once the oil is hot and shimmering, carefully place the steaks in the skillet.
Cook the steaks for 3-4 minutes on each side for medium-rare doneness. Adjust the time based on your preferred level of doneness.
Reduce the heat to medium and add the butter, minced garlic, thyme, and rosemary to the skillet.
Tilt the skillet slightly and use a spoon to baste the steaks with the melted butter and herbs, ensuring even coverage.
Continue basting for an additional 1-2 minutes until the steaks are golden brown and infused with the flavors of the herbs and garlic.
Remove the steaks from the skillet and transfer them to a cutting board. Let them rest for at least 5 minutes to retain the juices.
Add the lemon juice to the remaining butter sauce in the skillet and stir to combine.
Serve the steaks on plates, spooning the garlic herb butter sauce over the top.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.9 g | 236% | |
| Saturated Fat | 84.4 g | 422% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 1352 mg | 59% | |
| Total Carbohydrate | 6.1 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 0.5 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 910 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
