Pan Seared Steak with Herb Butter Recipe
There’s something truly magical about a perfectly cooked steak that’s bursting with flavor and finished with a luscious herb butter. This Pan Seared Steak with Herb Butter Recipe is one of my all-time favorites to share with friends and family because it brings together a beautiful crust on the outside with tender, juicy meat inside. The fresh herb butter adds that extra dimension of richness and aroma that makes each bite unforgettable. Whether you’re a seasoned cook or just starting out, this recipe will soon become your go-to for a restaurant-quality steak dinner at home.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the quality of each ingredient. Every component plays an important role, from the seasoning that enhances the steak’s natural flavor to the fresh herbs that brighten up the butter and make it irresistible.
- New York strip steaks: Choose steaks at least an inch thick to ensure a juicy, tender interior and a great crust on the outside.
- Montreal steak seasoning: A bold blend that adds savory, smoky notes without overpowering the meat.
- Avocado oil: Perfect for searing as it has a high smoke point and doesn’t interfere with the steak’s flavor.
- Butter: Brings a rich, velvety base for the herb butter that melts beautifully over hot steak.
- Garlic: Minced fresh to add a wonderful aroma and a touch of heat to the butter.
- Fresh parsley, thyme, and rosemary: These herbs infuse the butter with freshness and depth—rosemary is optional but highly recommended for an earthy twist.
How to Make Pan Seared Steak with Herb Butter Recipe
Step 1: Prepare Steaks
Start by removing your New York strip steaks from the refrigerator about 30 minutes before cooking so they reach room temperature. This helps them cook more evenly. Pat them completely dry with paper towels to get the best sear possible, then season each side generously with Montreal steak seasoning. This seasoning works magic to enhance the beefy flavor without overwhelming it.
Step 2: Heat Skillet
Place a cast iron skillet or any heavy-bottomed pan on high heat and pour in the avocado oil. Heat it until it shimmers gently—this indicates the oil is hot enough to quickly sear the steaks, creating that glorious crust you dream of. Avoid letting the oil smoke as that can impart a bitter flavor.
Step 3: Sear Steaks
Using tongs, carefully lay the seasoned steaks into the hot skillet. Resist the urge to move them around; let them sear undisturbed for about 3 to 4 minutes per side. This will develop that deep, golden-brown crust full of flavor. The sizzle and aroma during this step alone will have your mouth watering!
Step 4: Finish Cooking
Once both sides are seared, lower the heat to medium and continue cooking to your preferred doneness—medium-rare is ideal for keeping the steak juicy and tender. Use a meat thermometer for precision; you’re aiming for about 135°F internal temperature. This step ensures the perfect balance of crust and juicy center.
Step 5: Rest the Steaks
Transfer the steaks to a cutting board and loosely tent them with aluminum foil. Resting for 5 to 10 minutes is a crucial step because it allows the juices to redistribute throughout the meat, making every bite bursting with flavor and tenderness instead of drying out on your plate.
Step 6: Make Herb Butter
While the steaks rest, melt butter in a small saucepan over low heat. Add minced garlic and the fresh chopped herbs—parsley, thyme, and rosemary if you’re using it. Cook gently for 1 to 2 minutes until the garlic releases its fragrance and the herbs soften slightly. This fresh herb butter is the perfect finishing touch that elevates this dish.
Step 7: Serve
Slice the rested steaks against the grain into your ideal portions. Spoon the warm herb butter generously over the top, letting it melt slowly into the steak. This final flourish adds a rich, aromatic finish that makes this Pan Seared Steak with Herb Butter Recipe so wonderfully irresistible.
How to Serve Pan Seared Steak with Herb Butter Recipe
Garnishes
Simple garnishes like a sprinkle of flaky sea salt or a few whole herb sprigs on the plate make the presentation pop and enhance those fresh herb notes in the butter. A squeeze of lemon over the steak just before serving can add a surprising bright lift that complements the richness brilliantly.
Side Dishes
This steak pairs beautifully with classic sides such as garlicky mashed potatoes, roasted vegetables, or a crisp green salad. The creamy richness of the herb butter ties all these components together, creating a balanced and satisfying meal.
Creative Ways to Present
For an elegant dinner, serve your sliced steak fanned out on a warm platter, topped with the herb butter drizzle and garnished with extra fresh herbs. Alternatively, lay slices over a bed of creamy polenta or whole grain mustard mashed potatoes for an eye-catching and flavor-packed plate.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, wrap them tightly in plastic wrap or store in an airtight container in the refrigerator. Steaks keep well for up to 2 days without losing too much of their juicy texture and flavor.
Freezing
While freezing cooked steaks isn’t always ideal, you can freeze them for up to 3 months if needed. Wrap tightly in foil and plastic wrap or seal in a freezer bag to protect against freezer burn.
Reheating
To reheat the steak without drying it out, gently warm it in a low oven or use a skillet over low heat—adding a little butter can help revive both moisture and flavor. Avoid using the microwave as it tends to toughen the meat.
FAQs
Can I use other cuts of steak for this Pan Seared Steak with Herb Butter Recipe?
Absolutely! While New York strip is ideal for its balance of tenderness and flavor, ribeye, filet mignon, or even sirloin work wonderfully with this method and the herb butter enhances all cuts beautifully.
How do I know when the steak is done perfectly?
The best way is to use a meat thermometer: 135°F for medium-rare, 145°F for medium. You can also learn the touch method by comparing the firmness of the steak to different parts of your hand but a thermometer gives the most reliable results.
Why do I need to rest the steak after cooking?
Resting allows the juices that were driven to the center of the steak during cooking to redistribute throughout the meat, making every bite juicy and flavorful instead of letting them escape as soon as you cut into it.
Can I make the herb butter ahead of time?
You can prepare the herb butter a few hours ahead and keep it refrigerated. Just gently reheat it before serving so it’s warm and pourable over the steak.
What if I don’t have Montreal steak seasoning?
No worries! You can make a simple seasoning mix using salt, black pepper, garlic powder, and a touch of smoked paprika for a similar effect. The key is to keep the seasoning well-balanced to complement the steak’s natural flavor.
Final Thoughts
You owe it to yourself to try this Pan Seared Steak with Herb Butter Recipe. It’s a perfect example of how simple ingredients, cooked with love and patience, can create a meal that feels both indulgent and completely manageable in your own kitchen. Whether it’s a special occasion or just a craving for something delicious, this steak recipe will become one you return to again and again.
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Pan Seared Steak with Herb Butter Recipe
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
This Pan Seared Steak recipe delivers a perfectly cooked New York strip steak with a golden-brown crust and a juicy interior. Complemented by a vibrant homemade herb butter infused with garlic, parsley, thyme, and optional rosemary, this dish is simple yet impressively flavorful, perfect for a quick and delicious dinner.
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 tablespoon fresh parsley, finely chopped
- 1½ tablespoon 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 with Montreal steak seasoning.
- Heat Skillet: Place a cast iron skillet or heavy-bottomed pan on high heat. Add avocado oil and heat until the oil begins to shimmer but does not smoke.
- Sear Steaks: Using tongs, carefully place the seasoned steaks into the hot skillet. Sear without moving them for about 3-4 minutes per side, allowing a golden-brown crust to form.
- Finish Cooking: Reduce the heat to medium. Continue cooking the steaks to your preferred doneness, using a meat thermometer to monitor the internal temperature. For medium-rare, cook until the internal temperature reaches approximately 135°F.
- Rest the Steaks: Transfer the cooked steaks to a cutting board and tent loosely with aluminum foil. Let them rest for 5 to 10 minutes to allow the juices to redistribute for maximum flavor and tenderness.
- Make Herb Butter: While the steaks are resting, melt butter in a small saucepan over low heat. Add minced garlic, chopped parsley, thyme, and rosemary (if using). Cook for 1-2 minutes until the garlic is fragrant and the herbs are wilted.
- Serve: Slice the rested steaks against the grain into desired portions. Spoon the warm herb butter over the steaks just before serving for a rich, aromatic finish.
Notes
- Bringing the steaks to room temperature before cooking helps achieve an even cook and better sear.
- Patting the steaks dry is crucial for developing a good crust.
- Use a cast iron skillet or heavy-bottomed pan to maintain consistent heat for searing.
- Use a meat thermometer to avoid overcooking and ensure perfect doneness.
- Resting the steak allows the juices to redistribute, keeping the steak juicy and tender.
- The herb butter can be made with or without rosemary depending on your preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
