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Garlic Pan Steak Recipe Quick and Satisfying Meal

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- 2 ribeye steaks (about 1 inch thick) - 3 tablespoons unsalted butter - 5 cloves garlic, crushed - 1 tablespoon olive oil These main ingredients create a tasty and rich flavor. The ribeye steaks have a good amount of fat, which makes them juicy. The butter adds a creamy touch, while garlic gives it a strong, bold taste. - Salt and pepper to taste Salt and pepper are key to enhancing the steak's natural flavor. Use a good amount to ensure each bite is packed with taste. Always season both sides well for the best results. - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped Fresh herbs boost the flavor and aroma of the dish. Rosemary adds a woodsy note, while thyme brings a subtle earthiness. You can mix these herbs into the butter for a delightful garlic herb sauce. {{ingredient_image_1}} Start by taking the ribeye steaks out of the fridge. Let them sit for about 30 minutes. This step helps the steaks cook evenly. Next, pat the steaks dry with paper towels. Dry steaks will sear better and form a tasty crust. Generously sprinkle salt and pepper on both sides. This seasoning adds flavor to the meat. Heat a large cast-iron skillet on medium-high heat. Add a tablespoon of olive oil to the pan. Once you see the oil shimmer, it’s time to add the steaks. Place them gently in the skillet. Cook the steaks for about 4 to 5 minutes without moving them. This gives you a nice crust. After that, flip the steaks to cook the other side. When you flip the steaks, add 3 tablespoons of unsalted butter. Then, add 5 crushed garlic cloves, 1 tablespoon of chopped rosemary, and 1 tablespoon of chopped thyme. As the butter melts, use a spoon to baste the steaks. This adds flavor and keeps the meat juicy. Cook for another 3 to 4 minutes for a perfect medium-rare. If you want it more done, cook a little longer. After cooking, take the steaks out and let them rest for 5 to 10 minutes. This helps the juices settle back into the meat. Finally, slice the steaks and drizzle the garlic butter on top before serving. To get a great sear, start with dry steaks. After taking them out of the fridge, let them rest for about 30 minutes. This helps them cook evenly. Pat them dry with paper towels to remove any moisture. Season both sides with salt and pepper. This not only adds flavor but also helps form that nice crust. Heat your skillet until it's hot and shimmering. When you add the steak, don’t move it. Let it cook for 4-5 minutes before flipping. You can cook the steak in different ways if you don't have a skillet. Grilling is a great option. It gives a nice smoky flavor. You can also broil the steak in the oven. Just make sure to watch it closely. Each method has its charm, so try what you like best. To check if your steak is done, use a meat thermometer. For medium-rare, aim for about 130°F. If you prefer medium, look for around 140°F. Remember, the steak will cook a bit more while it rests. After cooking, let the steak rest for 5-10 minutes. This keeps the juices inside, making each bite tasty and juicy. Pro Tips Resting is Key: Allow your steaks to rest after cooking. This helps the juices redistribute, ensuring a more flavorful and juicy steak. Use a Meat Thermometer: For perfect doneness, use a meat thermometer. Aim for 130°F (54°C) for medium-rare, and adjust according to your preference. Don’t Crowd the Pan: Cook one or two steaks at a time in the skillet. This maintains the temperature of the pan and ensures a nice sear. Choose Quality Meat: Opt for well-marbled ribeye steaks for the best flavor and tenderness. Quality ingredients make a noticeable difference in the final dish. {{image_2}} You can use many cuts for garlic pan steak. Ribeye is juicy and tender, but you can try others. New York strip offers a great flavor. Filet mignon is soft and buttery. Sirloin is a leaner option. Each cut has its own taste. Just adjust the cook time for thickness. While rosemary and thyme shine in this dish, feel free to experiment. Try parsley, basil, or even oregano for fresh flavor. For a spicier kick, add crushed red pepper flakes. You can swap garlic for shallots if you want a milder taste. Mix and match to find what you love. Garlic pan steak pairs well with many sides. Mashed potatoes or roasted veggies are great choices. You can also serve it with a fresh salad. A rich red wine sauce enhances the meal's flavor. For a zesty twist, consider chimichurri or a garlic aioli. These sides and sauces make the meal even better. After cooking, let your steak cool first. Place it in a clean, airtight container. This keeps the meat fresh. You can store it in the fridge for 3 to 4 days. If you want, wrap it tightly in plastic wrap before putting it in the container. This adds extra protection against air and moisture. To reheat steak, use a low heat. This helps keep it juicy. You can use a skillet or an oven. If using a skillet, add a little butter. Heat it over medium-low. Cook the steak for about 2-3 minutes on each side. For the oven, set it to 250°F. Place the steak on a baking sheet. Heat for about 20 minutes or until warm. For longer storage, freeze your leftovers. Wrap each piece in plastic wrap. Then, place it in a freezer bag. Make sure to squeeze out all the air. Label the bag with the date. You can freeze it for up to 3 months. To thaw, move the steak to the fridge overnight. This keeps the texture nice. Avoid thawing at room temperature to prevent bacteria. The best cut for pan-searing is ribeye. Ribeye has great fat marbling. This makes it tender and flavorful. You can also use sirloin or New York strip. Both cuts work well and provide good taste. Choose steaks that are about one inch thick. This thickness helps them cook evenly in the pan. To make this dish dairy-free, replace the butter with olive oil. Use about three tablespoons of olive oil instead. You can also try vegan butter as a substitute. This gives you a similar flavor without dairy. The garlic and herbs still add great taste to the dish. Yes, you can grill this steak recipe easily. Prepare the steaks the same way as for pan-searing. Season them well and let them rest. Preheat your grill to medium-high heat. Grill the steaks for about 4-5 minutes per side. Use a meat thermometer to check for doneness. Enjoy the smoky flavor from the grill! To sum up, you now know the key ingredients for garlic pan steak and how to prepare them. I shared cooking steps for perfect results and tips for that ideal sear. We explored variations to suit your taste and how to store leftovers. Remember, the right cut and seasonings can make a big difference. Whether you're a beginner or a pro, these tips will help you make a fantastic meal. With this knowledge, you’re ready to impress with your cooking!

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If you’re craving a quick and hearty meal, you’ll love my Garlic Pan Steak recipe. It’s fast, simple, and packed with flavor! This dish will impress anyone at your dinner table, whether you’re cooking for family or friends. With just a few fresh ingredients and easy steps, you’ll have a satisfying steak ready in no time. Let’s dive into this delicious recipe and get cooking!

Why I Love This Recipe

  1. Incredible Flavor: The combination of garlic, butter, and herbs creates a mouthwatering sauce that elevates the steak’s natural taste.
  2. Perfectly Cooked: This method ensures your steak is seared to perfection on the outside while remaining juicy and tender on the inside.
  3. Quick and Easy: With just a few simple ingredients and minimal prep time, you can whip up a gourmet steak dinner in no time.
  4. Impressive Presentation: Serving the steak sliced and drizzled with garlic butter makes for a visually stunning dish that is sure to impress.

Ingredients

Main Ingredients for Garlic Pan Steak

– 2 ribeye steaks (about 1 inch thick)

– 3 tablespoons unsalted butter

– 5 cloves garlic, crushed

– 1 tablespoon olive oil

These main ingredients create a tasty and rich flavor. The ribeye steaks have a good amount of fat, which makes them juicy. The butter adds a creamy touch, while garlic gives it a strong, bold taste.

Recommended Seasonings

– Salt and pepper to taste

Salt and pepper are key to enhancing the steak’s natural flavor. Use a good amount to ensure each bite is packed with taste. Always season both sides well for the best results.

Suggested Fresh Herbs

– 1 tablespoon fresh rosemary, chopped

– 1 tablespoon fresh thyme, chopped

Fresh herbs boost the flavor and aroma of the dish. Rosemary adds a woodsy note, while thyme brings a subtle earthiness. You can mix these herbs into the butter for a delightful garlic herb sauce.

Step-by-Step Instructions

Preparing the Steaks

Start by taking the ribeye steaks out of the fridge. Let them sit for about 30 minutes. This step helps the steaks cook evenly. Next, pat the steaks dry with paper towels. Dry steaks will sear better and form a tasty crust. Generously sprinkle salt and pepper on both sides. This seasoning adds flavor to the meat.

Cooking the Steak in a Cast-Iron Skillet

Heat a large cast-iron skillet on medium-high heat. Add a tablespoon of olive oil to the pan. Once you see the oil shimmer, it’s time to add the steaks. Place them gently in the skillet. Cook the steaks for about 4 to 5 minutes without moving them. This gives you a nice crust. After that, flip the steaks to cook the other side.

Basting with Garlic Butter

When you flip the steaks, add 3 tablespoons of unsalted butter. Then, add 5 crushed garlic cloves, 1 tablespoon of chopped rosemary, and 1 tablespoon of chopped thyme. As the butter melts, use a spoon to baste the steaks. This adds flavor and keeps the meat juicy. Cook for another 3 to 4 minutes for a perfect medium-rare. If you want it more done, cook a little longer. After cooking, take the steaks out and let them rest for 5 to 10 minutes. This helps the juices settle back into the meat. Finally, slice the steaks and drizzle the garlic butter on top before serving.

Tips & Tricks

Ensuring Perfect Sear on Steaks

To get a great sear, start with dry steaks. After taking them out of the fridge, let them rest for about 30 minutes. This helps them cook evenly. Pat them dry with paper towels to remove any moisture. Season both sides with salt and pepper. This not only adds flavor but also helps form that nice crust. Heat your skillet until it’s hot and shimmering. When you add the steak, don’t move it. Let it cook for 4-5 minutes before flipping.

Alternative Cooking Methods

You can cook the steak in different ways if you don’t have a skillet. Grilling is a great option. It gives a nice smoky flavor. You can also broil the steak in the oven. Just make sure to watch it closely. Each method has its charm, so try what you like best.

How to Achieve Desired Doneness

To check if your steak is done, use a meat thermometer. For medium-rare, aim for about 130°F. If you prefer medium, look for around 140°F. Remember, the steak will cook a bit more while it rests. After cooking, let the steak rest for 5-10 minutes. This keeps the juices inside, making each bite tasty and juicy.

Pro Tips

  1. Resting is Key: Allow your steaks to rest after cooking. This helps the juices redistribute, ensuring a more flavorful and juicy steak.
  2. Use a Meat Thermometer: For perfect doneness, use a meat thermometer. Aim for 130°F (54°C) for medium-rare, and adjust according to your preference.
  3. Don’t Crowd the Pan: Cook one or two steaks at a time in the skillet. This maintains the temperature of the pan and ensures a nice sear.
  4. Choose Quality Meat: Opt for well-marbled ribeye steaks for the best flavor and tenderness. Quality ingredients make a noticeable difference in the final dish.

Variations

Different Cuts of Steak

You can use many cuts for garlic pan steak. Ribeye is juicy and tender, but you can try others. New York strip offers a great flavor. Filet mignon is soft and buttery. Sirloin is a leaner option. Each cut has its own taste. Just adjust the cook time for thickness.

Herb and Spice Modifications

While rosemary and thyme shine in this dish, feel free to experiment. Try parsley, basil, or even oregano for fresh flavor. For a spicier kick, add crushed red pepper flakes. You can swap garlic for shallots if you want a milder taste. Mix and match to find what you love.

Pairing with Sides or Sauces

Garlic pan steak pairs well with many sides. Mashed potatoes or roasted veggies are great choices. You can also serve it with a fresh salad. A rich red wine sauce enhances the meal’s flavor. For a zesty twist, consider chimichurri or a garlic aioli. These sides and sauces make the meal even better.

Storage Info

Storing Leftovers in the Refrigerator

After cooking, let your steak cool first. Place it in a clean, airtight container. This keeps the meat fresh. You can store it in the fridge for 3 to 4 days. If you want, wrap it tightly in plastic wrap before putting it in the container. This adds extra protection against air and moisture.

Reheating Tips for Steak

To reheat steak, use a low heat. This helps keep it juicy. You can use a skillet or an oven. If using a skillet, add a little butter. Heat it over medium-low. Cook the steak for about 2-3 minutes on each side. For the oven, set it to 250°F. Place the steak on a baking sheet. Heat for about 20 minutes or until warm.

Freezing and Thawing Guidelines

For longer storage, freeze your leftovers. Wrap each piece in plastic wrap. Then, place it in a freezer bag. Make sure to squeeze out all the air. Label the bag with the date. You can freeze it for up to 3 months. To thaw, move the steak to the fridge overnight. This keeps the texture nice. Avoid thawing at room temperature to prevent bacteria.

FAQs

What is the best cut of steak for pan-searing?

The best cut for pan-searing is ribeye. Ribeye has great fat marbling. This makes it tender and flavorful. You can also use sirloin or New York strip. Both cuts work well and provide good taste. Choose steaks that are about one inch thick. This thickness helps them cook evenly in the pan.

How can I make this recipe dairy-free?

To make this dish dairy-free, replace the butter with olive oil. Use about three tablespoons of olive oil instead. You can also try vegan butter as a substitute. This gives you a similar flavor without dairy. The garlic and herbs still add great taste to the dish.

Can I cook this steak recipe on the grill?

Yes, you can grill this steak recipe easily. Prepare the steaks the same way as for pan-searing. Season them well and let them rest. Preheat your grill to medium-high heat. Grill the steaks for about 4-5 minutes per side. Use a meat thermometer to check for doneness. Enjoy the smoky flavor from the grill!

To sum up, you now know the key ingredients for garlic pan steak and how to prepare them. I shared cooking steps for perfect results and tips for that ideal sear. We explored variations to suit your taste and how to store leftovers. Remember, the right cut and seasonings can make a big difference. Whether you’re a beginner or a pro, these tips will help you make a fantastic meal. With this knowledge, you’re ready to impress with your cookin

- 2 ribeye steaks (about 1 inch thick) - 3 tablespoons unsalted butter - 5 cloves garlic, crushed - 1 tablespoon olive oil These main ingredients create a tasty and rich flavor. The ribeye steaks have a good amount of fat, which makes them juicy. The butter adds a creamy touch, while garlic gives it a strong, bold taste. - Salt and pepper to taste Salt and pepper are key to enhancing the steak's natural flavor. Use a good amount to ensure each bite is packed with taste. Always season both sides well for the best results. - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped Fresh herbs boost the flavor and aroma of the dish. Rosemary adds a woodsy note, while thyme brings a subtle earthiness. You can mix these herbs into the butter for a delightful garlic herb sauce. {{ingredient_image_1}} Start by taking the ribeye steaks out of the fridge. Let them sit for about 30 minutes. This step helps the steaks cook evenly. Next, pat the steaks dry with paper towels. Dry steaks will sear better and form a tasty crust. Generously sprinkle salt and pepper on both sides. This seasoning adds flavor to the meat. Heat a large cast-iron skillet on medium-high heat. Add a tablespoon of olive oil to the pan. Once you see the oil shimmer, it’s time to add the steaks. Place them gently in the skillet. Cook the steaks for about 4 to 5 minutes without moving them. This gives you a nice crust. After that, flip the steaks to cook the other side. When you flip the steaks, add 3 tablespoons of unsalted butter. Then, add 5 crushed garlic cloves, 1 tablespoon of chopped rosemary, and 1 tablespoon of chopped thyme. As the butter melts, use a spoon to baste the steaks. This adds flavor and keeps the meat juicy. Cook for another 3 to 4 minutes for a perfect medium-rare. If you want it more done, cook a little longer. After cooking, take the steaks out and let them rest for 5 to 10 minutes. This helps the juices settle back into the meat. Finally, slice the steaks and drizzle the garlic butter on top before serving. To get a great sear, start with dry steaks. After taking them out of the fridge, let them rest for about 30 minutes. This helps them cook evenly. Pat them dry with paper towels to remove any moisture. Season both sides with salt and pepper. This not only adds flavor but also helps form that nice crust. Heat your skillet until it's hot and shimmering. When you add the steak, don’t move it. Let it cook for 4-5 minutes before flipping. You can cook the steak in different ways if you don't have a skillet. Grilling is a great option. It gives a nice smoky flavor. You can also broil the steak in the oven. Just make sure to watch it closely. Each method has its charm, so try what you like best. To check if your steak is done, use a meat thermometer. For medium-rare, aim for about 130°F. If you prefer medium, look for around 140°F. Remember, the steak will cook a bit more while it rests. After cooking, let the steak rest for 5-10 minutes. This keeps the juices inside, making each bite tasty and juicy. Pro Tips Resting is Key: Allow your steaks to rest after cooking. This helps the juices redistribute, ensuring a more flavorful and juicy steak. Use a Meat Thermometer: For perfect doneness, use a meat thermometer. Aim for 130°F (54°C) for medium-rare, and adjust according to your preference. Don’t Crowd the Pan: Cook one or two steaks at a time in the skillet. This maintains the temperature of the pan and ensures a nice sear. Choose Quality Meat: Opt for well-marbled ribeye steaks for the best flavor and tenderness. Quality ingredients make a noticeable difference in the final dish. {{image_2}} You can use many cuts for garlic pan steak. Ribeye is juicy and tender, but you can try others. New York strip offers a great flavor. Filet mignon is soft and buttery. Sirloin is a leaner option. Each cut has its own taste. Just adjust the cook time for thickness. While rosemary and thyme shine in this dish, feel free to experiment. Try parsley, basil, or even oregano for fresh flavor. For a spicier kick, add crushed red pepper flakes. You can swap garlic for shallots if you want a milder taste. Mix and match to find what you love. Garlic pan steak pairs well with many sides. Mashed potatoes or roasted veggies are great choices. You can also serve it with a fresh salad. A rich red wine sauce enhances the meal's flavor. For a zesty twist, consider chimichurri or a garlic aioli. These sides and sauces make the meal even better. After cooking, let your steak cool first. Place it in a clean, airtight container. This keeps the meat fresh. You can store it in the fridge for 3 to 4 days. If you want, wrap it tightly in plastic wrap before putting it in the container. This adds extra protection against air and moisture. To reheat steak, use a low heat. This helps keep it juicy. You can use a skillet or an oven. If using a skillet, add a little butter. Heat it over medium-low. Cook the steak for about 2-3 minutes on each side. For the oven, set it to 250°F. Place the steak on a baking sheet. Heat for about 20 minutes or until warm. For longer storage, freeze your leftovers. Wrap each piece in plastic wrap. Then, place it in a freezer bag. Make sure to squeeze out all the air. Label the bag with the date. You can freeze it for up to 3 months. To thaw, move the steak to the fridge overnight. This keeps the texture nice. Avoid thawing at room temperature to prevent bacteria. The best cut for pan-searing is ribeye. Ribeye has great fat marbling. This makes it tender and flavorful. You can also use sirloin or New York strip. Both cuts work well and provide good taste. Choose steaks that are about one inch thick. This thickness helps them cook evenly in the pan. To make this dish dairy-free, replace the butter with olive oil. Use about three tablespoons of olive oil instead. You can also try vegan butter as a substitute. This gives you a similar flavor without dairy. The garlic and herbs still add great taste to the dish. Yes, you can grill this steak recipe easily. Prepare the steaks the same way as for pan-searing. Season them well and let them rest. Preheat your grill to medium-high heat. Grill the steaks for about 4-5 minutes per side. Use a meat thermometer to check for doneness. Enjoy the smoky flavor from the grill! To sum up, you now know the key ingredients for garlic pan steak and how to prepare them. I shared cooking steps for perfect results and tips for that ideal sear. We explored variations to suit your taste and how to store leftovers. Remember, the right cut and seasonings can make a big difference. Whether you're a beginner or a pro, these tips will help you make a fantastic meal. With this knowledge, you’re ready to impress with your cooking!

Sizzling Garlic Butter Pan Steak

A delicious ribeye steak cooked in garlic butter with fresh herbs.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 2
Calories 600 kcal

Ingredients
  

  • 2 pieces ribeye steaks (about 1 inch thick)
  • 3 tablespoons unsalted butter
  • 5 cloves garlic, crushed
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • to taste salt and pepper
  • 1 tablespoon olive oil

Instructions
 

  • Remove the steaks from the fridge and let them come to room temperature for about 30 minutes. This ensures even cooking.
  • Pat the steaks dry with paper towels to remove excess moisture. This helps achieve a nice sear.
  • Season both sides generously with salt and pepper.
  • Heat a large cast-iron skillet over medium-high heat and add olive oil.
  • Once the oil is shimmering, carefully add the steaks to the pan. Cook for about 4-5 minutes on one side without moving them, until a nice crust forms.
  • Flip the steaks and add the butter, crushed garlic, rosemary, and thyme to the pan.
  • As the butter melts, use a spoon to baste the steaks with the melted garlic butter mixture. Continue cooking for another 3-4 minutes for medium-rare, or longer if desired.
  • Once cooked to your liking, remove the steaks from the skillet and let them rest for 5-10 minutes to allow the juices to redistribute.
  • Serve the steaks sliced with the garlic butter drizzled over the top.

Notes

Let the steaks rest before slicing for better juice distribution.
Keyword garlic butter, ribeye, steak

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