Skillet Seared Steak with Garlic Butter

Skillet Seared Steak with Garlic Butter Sauce

An easy, straight forward method that uses basic ingredients to cook an excellent steak! A recipe everyone in the whole family will love. Works great with Ribeye or New York strip steak, use what you prefer or what's on sale. If you don't have the thyme try rosemary or just omit it altogether you'll still have a delicious steak.

Course: Main Course
Cuisine: American
Keyword: steak
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Servings: 4 (1/2 steak per person)
Calories: 437 kcal
Author: Jaclyn


  • 2 (12 oz) Ribeye or New York strip steaks (about 1 1/4-inches thick)
  • 1 Tbsp vegetable oil
  • 1 tsp kosher salt
  • 3/4 tsp freshly ground black pepper
  • 2 Tbsp unsalted butter
  • 2 sprigs fresh thyme
  • 2 garlic cloves, peeled and smashed


  1. Let steaks rest at room temperature 30 minutes.

  2. Heat vegetable oil in a 12-inch cast iron skillet over medium-high heat (you want to let it get hot oil should be shimmering near smoking, preheating should take about 3 minutes if using a gas stove, longer for electric).

  3. Dab both sides of steak dry with paper towels then season both sides with salt and pepper.
  4. Place steaks in skillet and using metal tongs press down over top surface of steaks to ensure the entire bottom surface is making direct contact with skillet.

  5. Let cook until browned on bottom, about 3 minutes.

  6. Flip and continue to cook until steak is about 10 degrees away from desired doneness, approximately 3 minutes longer.

  7. Reduce heat to medium-low, add butter, garlic and thyme.

  8. Using an oven mitt grasp pan and tilt pan so butter pools to one side, spoon butter over steaks and continue to cook until steaks registers desired doneness (see notes below for temps, keep in mind they'll rise about 5 more degrees of heat), about 1 minute longer.

  9. Transfer to plates. Let rest 5 minutes before slicing.

  10. Recipe source: adapted from My Recipes

Recipe Notes

Steak degree of doneness:

135 degrees medium rare

145 degrees medium

150 degrees medium well

160 degrees well 

For safety the FDA recommends cooking to at least 145 degrees