If you’ve been searching for the ultimate steak recipe, you’ve just found it. This method delivers restaurant-quality steak in under 30 minutes with only a handful of ingredients. Whether you prefer New York Strip, Ribeye, or Top Sirloin, this recipe guarantees a tender, juicy steak with a rich crust and buttery garlic-herb flavor.
The beauty of this steak recipe lies in its simplicity. No complicated marinades, no fancy equipment—just high heat, good seasoning, and proper technique. Once you master this method, you’ll never need to order steak from a restaurant again.
Why This Steak Recipe Works
- Perfect sear, juicy inside – The high heat locks in juices and builds a steakhouse crust.
- No special tools needed – Just a skillet, oil, and a spoon for basting.
- Quick cooking – From start to finish in under 25 minutes.
- Flexible cuts – Works with New York Strip, Ribeye, or Sirloin.
- Butter-basting magic – Infuses deep flavor with garlic and herbs.
Whether you’re preparing a romantic dinner, impressing guests, or treating yourself midweek, this steak recipe never fails.
Ingredients You’ll Need
- 2 lbs New York Strip Steaks (2 steaks, about 1 lb each) – or substitute Ribeye or Top Sirloin
- ½ tablespoon vegetable oil (or another high smoke point oil: canola, avocado, grapeseed)
- Salt and freshly cracked black pepper, to taste
- 2–3 cloves garlic, smashed
- 2–3 tablespoons unsalted butter
- Optional: Fresh rosemary or thyme sprigs
Tip: Choose steaks at least 1 to 1¼ inches thick with visible marbling. The fat ensures flavor and tenderness.
Equipment
- Cast iron skillet (or heavy-bottomed stainless steel pan)
- Tongs for flipping
- Spoon for basting
- Meat thermometer (optional but highly recommended)
- Cutting board and sharp knife
Prep and Cooking Time
- Prep Time: 10 minutes
- Cook Time: 8–10 minutes
- Rest Time: 5–10 minutes
- Total Time: 20–25 minutes
- Servings: 2–4 depending on portion size
- Calories: ~550 per serving
Step-by-Step Instructions
Step 1: Bring Steak to Room Temperature
Remove the steaks from the fridge 30–40 minutes before cooking. Pat them completely dry with paper towels. This helps develop a crisp, caramelized crust.
Step 2: Season Generously
Sprinkle both sides liberally with salt and freshly cracked black pepper. Press the seasoning into the steak so it adheres well.
Step 3: Preheat the Skillet
Place a cast iron skillet over high heat. When the pan begins to lightly smoke, add the oil and swirl to coat the surface.
Step 4: Sear the Steak
Carefully place steaks in the skillet. Do not move them for 2–3 minutes—this allows the crust to develop. Flip and repeat on the other side for another 2–3 minutes.
Step 5: Add Butter, Garlic, and Herbs
Lower the heat to medium. Add butter, smashed garlic, and fresh rosemary or thyme. Tilt the pan and continuously spoon the melted butter over the steaks. Baste each side for 1–2 minutes to infuse flavor.
Step 6: Check Doneness
Use a thermometer to gauge internal temperature:
- Rare: 125°F
- Medium Rare: 130–135°F
- Medium: 140°F
- Medium Well: 150°F
- Well Done: 160°F+
Pro tip: Remove steaks 5°F before your target temperature. They continue cooking as they rest.
Step 7: Rest the Steak
Transfer steaks to a cutting board and loosely tent with foil. Let rest for 5–10 minutes. This prevents juices from spilling out when you slice.
Step 8: Slice and Serve
Slice against the grain for maximum tenderness. Pour the pan’s buttery garlic-herb sauce over the steak before serving.
Serving Suggestions
This steak shines on its own, but pairing it with the right sides makes the meal unforgettable.
Classic Steakhouse Pairings
- Creamy mashed potatoes with garlic and butter
- Roasted asparagus or green beans
- Baked potato with sour cream and chives
- Creamed spinach
- Macaroni and cheese
Low-Carb and Keto Options
- Cauliflower mash
- Grilled zucchini or asparagus
- Arugula salad with balsamic vinaigrette
- Garlic sautéed mushrooms
For a gourmet twist, try serving steak slices over truffle risotto or alongside chimichurri sauce.
Tips for Steakhouse-Quality Results
- Use cast iron: It holds heat evenly and creates the best crust.
- Pat steaks dry: Moisture prevents browning. Always blot before seasoning.
- Generous seasoning: Steak needs plenty of salt to bring out its flavor.
- Rest before slicing: This step ensures juiciness.
- Slice against the grain: Cutting across muscle fibers guarantees tenderness.
- Don’t overcrowd the pan: Cook two steaks at a time to maintain high heat.
Flavor Variations
- Garlic Herb Compound Butter
Mix softened butter with minced garlic, parsley, and lemon zest. Place a dollop on your steak before serving. - Spicy Cajun Steak
Coat the steak with Cajun seasoning before searing. Adds bold heat and smokiness. - Grilled Steak Version
Follow the same instructions on a grill—sear on high heat, finish with butter in foil, and rest before slicing. - Asian-Inspired Steak
After searing, drizzle with soy sauce, sesame oil, and sprinkle with scallions for an umami-packed twist.
Storing and Reheating
- Storage: Let the steak cool completely, then refrigerate in an airtight container for up to 3 days.
- Reheating: Warm gently in a skillet with a little butter over medium-low heat. Avoid the microwave, which can dry it out.
Nutrition (Per Serving, Approximate)
- Calories: 550
- Protein: 40g
- Fat: 42g
- Carbs: 1g
- Fiber: 0g
- Sugar: 0g
Values vary depending on the cut and portion size.
Final Thoughts
This recipe proves that the best steak doesn’t need complicated marinades or hours of prep. With a hot skillet, simple seasoning, and a buttery garlic baste, you’ll achieve steakhouse results at home. The tender meat, golden crust, and rich flavor elevate any occasion—whether it’s a casual weeknight meal or a celebration dinner.
Master this method once, and you’ll never want to cook steak any other way.
Frequently Asked Questions
What’s the best cut of steak for pan-searing?
Ribeye, New York Strip, and Top Sirloin are the most reliable cuts. Ribeye offers the most flavor due to marbling, while New York Strip balances tenderness and richness.
Can I use olive oil instead of vegetable oil?
It’s better to use oils with a high smoke point such as canola, avocado, or grapeseed oil. Olive oil may burn at high heat.
Do I need a cast iron skillet?
Cast iron is ideal, but a heavy-bottomed stainless steel pan works well. Avoid nonstick pans—they don’t sear effectively.
Why do I have to rest the steak?
Resting lets juices redistribute into the meat, keeping each bite tender and juicy. Cutting too soon causes juices to spill out.
Can I make this steak ahead of time?
Steak is best served fresh, but you can cook slightly under your desired doneness, refrigerate, and finish reheating gently in a skillet before serving.