If you’re craving a restaurant-quality steak with minimal fuss, the Pan Seared Steak with Herb Butter Recipe is sure to become your new go-to. This dish combines the satisfying crust of a perfectly seared New York strip steak with the indulgent, fragrant richness of homemade herb butter. Every bite delivers a beautiful balance of bold seasoning, tender meat, and fresh herbs, creating an irresistible flavor experience that will have you savoring every morsel. Whether it’s a quick weeknight dinner or a special weekend treat, this recipe is all about simplicity and stellar taste coming together in one delicious plate.
Ingredients You’ll Need
With just a handful of essential ingredients, this recipe proves that a fantastic steak dinner doesn’t require a long shopping list. Each element – from the premium New York strip steak to the fresh herbs in the butter – plays an important role in building the perfect balance of flavor, texture, and appetizing color.
- New York strip steaks: Choose steaks at least one inch thick for the ideal ratio of juicy interior to flavorful crust.
- Montreal steak seasoning: This seasoning blend adds a robust, savory kick that complements the natural beef flavor beautifully.
- Avocado oil: Its high smoke point ensures a perfect sear without burning the steak.
- Butter: The base for our herb butter, offering richness and a velvety finish.
- Garlic: Minced fresh garlic infuses the butter with aromatic depth and warmth.
- Fresh parsley: Offers a bright, mild herbaceous note that lightens the richness.
- Fresh thyme leaves: Adds earthy complexity and slight floral tones.
- Fresh rosemary (optional): Provides a piney fragrance that’s perfect for herb butter fans wanting a savory boost.
How to Make Pan Seared Steak with Herb Butter Recipe
Step 1: Prepare Steaks
Begin by taking your steaks out of the fridge about 30 minutes early to bring them up to room temperature; this helps them cook more evenly. Pat them dry with paper towels—moisture on the surface prevents a proper sear—and generously season both sides with Montreal steak seasoning to build that signature full-flavored crust.
Step 2: Heat Skillet
Place a cast iron skillet or any heavy-bottomed pan on high heat and add avocado oil. Wait until you see the oil shimmer but ensure it does not smoke. This sizzling hot pan is what guarantees that golden, caramelized exterior that steak lovers drool over.
Step 3: Sear Steaks
Carefully lay the steaks into the hot pan using tongs, and resist the urge to move them around. Let them sear peacefully for 3 to 4 minutes per side. This stationary searing time allows a beautiful crust to develop that locks in the juices and flavor.
Step 4: Finish Cooking
After searing, reduce the heat to medium and continue cooking the steaks to your preferred doneness. Use a meat thermometer to check the temperature if you want to be precise: approximately 135°F for medium-rare ensures the steak remains tender and juicy without losing moisture.
Step 5: Rest the Steaks
Transfer the steaks to a cutting board and tent them loosely with foil. Resting for 5 to 10 minutes allows the juices, which move towards the center during cooking, to redistribute throughout the meat, making every bite more flavorful and tender.
Step 6: Make Herb Butter for Pan Seared Steak with Herb Butter Recipe
While resting, melt the butter slowly over low heat in a small saucepan. Add the minced garlic along with the finely chopped parsley, thyme, and optionally rosemary. Let everything cook together for 1 to 2 minutes until the garlic is fragrant and the herbs soften, creating a fragrant, velvety butter sauce ready to elevate your steak.
Step 7: Serve
Slice the rested steaks thinly against the grain to maximize tenderness. Spoon the warm herb butter generously over each slice for a rich, aromatic finish that unites this dish beautifully on every plate.
How to Serve Pan Seared Steak with Herb Butter Recipe
Garnishes
Fresh garnishes really brighten the dish. A sprinkle of additional chopped parsley or a few fresh thyme sprigs add a pop of color and freshness, contrasting nicely with the rich butter. A light dusting of flaky sea salt on top just before serving can bring all the flavors to life.
Side Dishes
This steak pairs wonderfully with a variety of classic and creative sides. Creamy mashed potatoes or roasted garlic mashed cauliflower offer the perfect comforting base, while sautéed green beans or a crisp arugula salad provide a fresh, slightly peppery counterpoint to balance the richness of the herb butter.
Creative Ways to Present
To impress guests, arrange steak slices neatly on a wooden board or rustic platter and drizzle the herb butter over in an artistic fashion. Add small bowls of spicy mustard or horseradish sauce for dipping. Pair with a glass of robust red wine to create an elevated dining experience that feels both intimate and indulgent.
Make Ahead and Storage
Storing Leftovers
Place leftover steak slices in an airtight container and refrigerate within two hours of cooking. For best quality, consume within 3 days. Store any remaining herb butter separately in a small container to preserve its bright flavors.
Freezing
If you want to freeze leftovers, wrap the steak tightly in plastic wrap followed by foil to prevent freezer burn. Freeze for up to 2 months. Keep the herb butter fresh by freezing in an ice cube tray and then transferring the cubes to a freezer bag.
Reheating
Reheat steak gently in a low oven around 250°F, wrapped loosely in foil to avoid drying out, or warm slices briefly in a skillet over low heat. Add fresh herb butter on top after reheating to restore the lusciousness of the original dish and refresh the flavor nicely.
FAQs
Can I use other cuts of steak for this Pan Seared Steak with Herb Butter Recipe?
Absolutely! While New York strip steak is recommended for its balance of tenderness and flavor, ribeye, filet mignon, or sirloin can also work beautifully. Just adjust cooking time based on thickness and fat content.
Why is it important to bring the steak to room temperature before cooking?
Allowing the steak to come to room temperature promotes even cooking throughout the meat, preventing the outside from overcooking while the inside warms up properly.
Can I make the herb butter ahead of time?
Yes, you can prepare the herb butter up to a day in advance and store it in the refrigerator. Gently reheat before serving or simply spoon it cold on hot steak; it will melt quickly and taste fantastic either way.
Is avocado oil necessary, or can I use other oils?
Avocado oil is ideal due to its high smoke point, which helps get a great sear without burning. However, other oils like grapeseed or refined coconut oil can work well too. Avoid olive oil as it burns at lower temperatures.
How do I know when the steak is medium-rare?
The most reliable method is using a meat thermometer. Aim for an internal temperature of about 135°F. If you don’t have one, the steak should feel slightly firm but still springy when pressed gently.
Final Thoughts
This Pan Seared Steak with Herb Butter Recipe is truly a celebration of simplicity done right. With straightforward steps and accessible ingredients, it delivers a luxurious steak dinner you can feel proud of making anytime. Give it a try and watch how quickly it becomes a beloved staple in your kitchen. Here’s to many delicious meals and happy moments shared over perfectly seared, buttery steaks!
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Pan Seared Steak with Herb Butter Recipe
- Total Time: 50 minutes
- Yield: 2 servings 1x
Description
This Pan Seared Steak recipe delivers perfectly cooked New York strip steaks with a delicious golden-brown crust topped with a rich and aromatic herb butter. It’s a straightforward method that uses a hot skillet to sear steaks to juicy medium-rare perfection, enhanced by a flavorful garlic and herb butter that elevates every bite.
Ingredients
For the Steaks
- 2 New York strip steaks (at least one inch thick)
- 1 teaspoon Montreal steak seasoning
- 1 tablespoon avocado oil or other high-heat cooking oil
For the Herb Butter
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1½ tablespoons fresh parsley, finely chopped
- 1½ tablespoons fresh thyme leaves, finely chopped
- 1½ teaspoons fresh rosemary, finely chopped (optional)
Instructions
- Prepare Steaks: Remove the steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature. Pat them dry thoroughly with paper towels to ensure a good sear, then season both sides evenly with Montreal steak seasoning.
- Heat Skillet: Place a cast iron skillet or heavy-bottomed pan on high heat. Add avocado oil or another high-heat oil and heat until the oil shimmers but does not start smoking.
- Sear Steaks: Using tongs, carefully place the seasoned steaks into the hot skillet. Sear without moving them for about 3-4 minutes on each side to develop a rich, golden-brown crust.
- Finish Cooking: Reduce the heat to medium and continue cooking the steaks until they reach your preferred doneness. For medium-rare, use a meat thermometer to check that the internal temperature reaches approximately 135°F.
- Rest the Steaks: Transfer the steaks to a cutting board and loosely tent with aluminum foil. Allow them to rest for 5 to 10 minutes so the juices can redistribute for optimal flavor and tenderness.
- Make Herb Butter: While the steaks rest, melt the butter in a small saucepan over low heat. Add the minced garlic, parsley, thyme, and rosemary if using. Cook gently for 1-2 minutes until the garlic is fragrant and the herbs have wilted.
- Serve: Slice the rested steaks against the grain into desired portions. Spoon the warm herb butter over the slices just before serving to add a rich, aromatic finish.
Notes
- Bringing steaks to room temperature before cooking ensures even cooking and better searing.
- Using a cast iron skillet helps achieve the best crust due to its high heat retention.
- Don’t move the steak while searing to allow a beautiful crust to form.
- Use a meat thermometer for precision to avoid overcooking.
- Resting the steak is crucial to redistribute juices for tenderness.
- Fresh herbs in the butter can be substituted or omitted based on availability and preference.
- Prep Time: 10 minutes (plus 30 minutes resting time before cooking)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
