There’s nothing like a perfectly pan-seared steak to impress family and friends—or indulge in a restaurant-quality meal at home. This simple yet flavorful recipe takes steak to the next level with a rich rosemary-infused butter. Whether you’re cooking for a special occasion or treating yourself, this foolproof method delivers juicy, tender steak every time.
Ingredients
For the Steak:
- 2 steaks (ribeye, sirloin, or filet mignon, about 1-inch thick)
- 2 tablespoons olive oil
- Salt (to taste)
- Freshly ground black pepper (to taste)
For the Rosemary Butter:
- 4 tablespoons unsalted butter (room temperature)
- 1 sprig fresh rosemary
- 1 clove garlic (minced or grated)
- 1 teaspoon fresh parsley (chopped, optional)
Preparation
Prepare the Rosemary Butter
- In a small bowl, mix the softened butter with minced garlic, chopped parsley (if using), and finely chopped rosemary leaves.
- Place the flavored butter on a piece of parchment paper, shape it into a log, and refrigerate until firm.
Season the Steak
- Remove the steaks from the refrigerator at least 30 minutes before cooking to bring them to room temperature.
- Pat the steaks dry with paper towels and season generously with salt and freshly ground black pepper on both sides.
Heat the Pan
- Heat a heavy-bottomed skillet (cast iron is ideal) over medium-high heat until it’s very hot.
- Add the olive oil and swirl it to coat the pan evenly.
Sear the Steaks
- Place the steaks in the hot pan without crowding. Sear without moving for 3-4 minutes on the first side until a golden-brown crust forms.
- Flip the steaks and sear the other side for another 3-4 minutes for medium-rare (adjust the cooking time to your preferred doneness).
Add Butter and Rosemary
- In the last minute of cooking, add a dollop of the prepared rosemary butter and a sprig of rosemary to the pan.
- Spoon the melted butter over the steaks repeatedly to baste them, enhancing their flavor and moisture.
Rest the Steaks
- Remove the steaks from the pan and transfer them to a plate. Cover loosely with foil and let rest for 5-10 minutes before serving to retain juices.
Variations
- Garlic Butter Steak: Replace rosemary with additional garlic for a bolder flavor.
- Herb-Infused Butter: Add thyme or sage along with rosemary for a multi-herb aroma.
- Spicy Twist: Sprinkle crushed red pepper flakes in the butter mixture for a hint of heat.
Cooking Note
- Always use a meat thermometer for precise doneness:
- Rare: 125°F
- Medium-rare: 135°F
- Medium: 145°F
- Well-done: 160°F
- Avoid overcrowding the pan to ensure even searing.
Serving Suggestions
- Pair with roasted garlic mashed potatoes and steamed asparagus for a complete meal.
- Serve with a bold red wine like Cabernet Sauvignon or Malbec to complement the rich flavors.
- Add a side of crusty bread to soak up the rosemary butter.
Tips
- Allow the steak to rest after cooking to let the juices redistribute evenly.
- Opt for steaks with good marbling, like ribeye, for maximum tenderness and flavor.
- Make extra rosemary butter and store it in the freezer for future meals.
Prep Time
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Rest Time: 5 minutes
- Total Time: 25 minutes
Nutritional Information (Per Serving)**
- Calories: 450
- Protein: 32g
- Fat: 35g
- Carbohydrates: 1g
- Sodium: 150mg
FAQs
Can I use dried rosemary instead of fresh?
Yes, but fresh rosemary imparts a more vibrant flavor. Use 1/3 the amount of dried rosemary if substituting.
What’s the best cut of steak for pan-searing?
Ribeye, New York strip, and filet mignon are excellent choices because of their tenderness and marbling.
Can I use salted butter?
Yes, but reduce the additional salt to avoid over-seasoning.
Conclusion
Pan-seared steak with rosemary butter is the epitome of simplicity and elegance. With minimal ingredients and a straightforward process, you can create a gourmet steak dinner that’s sure to impress. Try this recipe for your next special meal and experience steak perfection!