Steak Recipe Cast Iron Skillet Butter

Pan-Seared Ribeye with Garlic Butter makes a perfect home-cooked meal for two. Ribeye steaks are seasoned and pan seared in a cast iron skillet, then finished with a rich and flavorful garlic herb butter.

Looking for a special meal for two? Whether for Valentine's Day, an anniversary, or because it's Thursday - a home-cooked steak is always a great choice.

There's nothing better than grilling steaks in the summer. However, when winter rolls around, or on a random rainy Sunday, grilling is not an option. Pan-searing steaks is an easy way to have a fancy meal at home.

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To bring your steaks to the next level, try finishing them with garlic herb butter. All you'll need is butter, thyme, and a few smashed cloves of garlic. This extra step adds just a hint of flavor to your steaks without overpowering them. It's a must try!

For this recipe, you'll need a cast-iron pan or stainless steel pan. You'll need a pan that can withstand high heat, which is best for getting a nice sear on your steaks.

I do not recommend non-stick pans because they can become damaged when sitting on high heat for long periods of time. If you only have non-stick or enamel pans available, opt for a lower heat setting and don't let them sit over high heat with nothing in the pan.

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You need an oil with a high smoke point when searing steaks on the stovetop. This means that your oil can withstand higher temperatures without smoking/burning.

I recommend canola oil, peanut oil, or any oil with a smoke point over 400 degrees Fahrenheit for best results. While I normally use olive oil in my cooking, I wouldn't recommend it for this recipe.

Here's a great article breaking down the smoke points of many popular oils:Cooking Oils and Smoke Points: What to Know and How to Choose the Right Cooking Oil

How To Cook Steak {pan Seared With Garlic Butter}

With sea salt and pepper on both sides. Gently press the seasoning into your steaks. Meanwhile, place your pan over medium heat for 4-5 minutes to heat the pan.

Next, add your oil to the pan. When hot and rippling (this should happen quickly), add your steaks, making sure they do not touch each other.

When it's time to flip your steak, use a set of tongs. If your steak is resisting and sticking to the pan, allow it to cook longer, until it releases easily from the pan. This may happen if your pan is not hot enough and your steak needs more time to sear. A properly seared steak should not stick to the pan.

Pan Seared Ribeye With Garlic Butter

Once you have flipped your steak over, find an empty space in the pan and add your butter. Allow to melt, then add your smashed garlic cloves and thyme to the pan.

Allow them to cook for a minute, then spoon your garlic butter sauce over your steaks until your steak is seared on the second side.

Remove from heat and immediately transfer your steaks to a plate. Rest steaks by covering loosely with foil for five minutes. At this point the garlic and thyme can be discarded from the pan.

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Optionally, drizzle any extra garlic butter from the pan onto your steaks before serving. I also like to drizzle this butter over mashed or baked potatoes.

Pan-Seared Ribeye with Garlic Butter makes a perfect home-cooked meal for two. Ribeye steaks are seasoned and pan seared, then finished with a rich and flavorful garlic herb butter.

Calories: 650 kcal | Carbohydrates: 1 g | Protein: 46 g | Fat: 52 g | Saturated Fat: 19 g | Cholesterol: 153 mg | Sodium: 119 mg | Potassium: 606 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 256 IU | Vitamin C: 3 mg | Calcium: 21 mg | Iron: 4 mgThis Pan-Seared Steak with Garlic Butter is incredibly juicy, tender, and delicious. You can quickly cook this steak on your stovetop and it’s great for an easy weeknight meal. Topped with garlic herb butter, this will quickly become your go-to steak recipe.

How To Cook Steak (butter Basted Pan Seared Steak)

I don’t think there is anything more impressive than a big fat juicy steak. When we have friends over, I love to make these incredibly easy steaks because I don’t even have to heat up the grill. Not that I am against cooking on the grill (I love it), but when you are entertaining, sometimes it’s easier when you can hang out in the kitchen to cook.

You won’t even miss the grill when you do cut into one of these thick and tender steaks. They are so full of flavor, you won’t even believe they were made in the kitchen instead of outdoors. I will let you be the judge for yourself though.

Garlic Herb butter, also known as compound butter is great on steaks and most grilled meats. The garlic and herbs add to the butter take it to the next level and will elevate any dish.

How To Cook Ribeye Steak

To prepare the garlic herb butter, start with room temperature butter. Next, finely mince 2-3 cloves garlic and combine it with the butter and your favorite herbs. You can use fresh or dried herbs or a mixture of both. I recommend doing this while the steaks are cooking.

To make ahead of time, simply cover with plastic wrap or roll in parchment paper for and store in the fridge for several hours-days.

First, you are going to need to heat up a large cast-ironed skillet. If you don’t have a cast-iron you could use any heavy-duty pan. Heat it with medium-high heat until it begins to smoke.

Cast Iron Skillet Steak {juicy Easy Recipe}

Pour the olive oil in the pan and swirl it around. Then sear the steaks for 3-4 minutes on each side. Whatever you do, don’t flip it until it’s browned.

Note: For a medium steak, cook for 4-5 minutes on both sides. For a well-done steak, cook for 5-6 minutes on both sides.

Take the steaks out of the pan and allow them to rest for 5 minutes. Add the garlic butter and serve hot.

Pan Seared Steak With Garlic Butter

If you end up with leftover steaks, allow them to cool all the way. Then take a large piece fo aluminum foil and wrap it up. It will last in the fridge for 3-5 days.

Heat it up either in a skillet with a little bit of oil or in the microwave. Eat it as is, or add the steak to wraps, salads, or even sandwiches.

This Pan-Seared Steak with Garlic Butter is incredibly juicy, tender, and delicious. You can quickly cook this steak on your stovetop and it's great for an easy weeknight meal. Topped with garlic herb butter, this will quickly become your go-to steak recipe.

Garlic Butter Steak Bites Recipe

Serving: 1 steak with 2 tbsp butter , Calories: 710 kcal , Carbohydrates: 2 g , Protein: 46 g , Fat: 58 g , Saturated Fat: 29 g , Cholesterol: 199 mg , Sodium: 330 mg , Potassium: 627 mg , Fiber: 1 g , Sugar: 1 g , Vitamin A: 906 IU , Vitamin C: 6 mg , Calcium: 40 mg , Iron: 4 mgWhen you want to impress, this cast iron skillet steak recipe will not let you down! Perfect for date night or a special occasion, this steak turns out perfectly every single time. Seasoned with garlic and fresh herbs, this stovetop steak is easy and extra tasty.

For the best results, use an instant read thermometer to check when your steaks are cooked to your liking. As the steaks rest, they will continue to rise in temperature.

For this recipe, a cut that is around 1 to 1 ½ inches in thickness works best. Thicker cut steaks would need to be seared in the skillet and then finished off in the oven to cook through. Thinner steaks like skirt can be used and would require less cooking time.

Cast Iron Steak (with Garlic Herb Butter)

This cast iron skillet steak recipe cooks perfect results every single time. It’s so easy to cook exactly to your liking, and it’s a great go to dinner recipe if you are looking to impress!

If you try this healthy-ish feel good Cast Iron Skillet Steak recipe or any other recipe on Feel Good Foodie, then don’t forget torate the recipeand leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it onInstagramso we can repost on Stories!

Cook the perfect steak every single time in your cast iron skillet. Cooked with garlic, butter and fresh herbs, it's easy and impressive!

Pan Seared Ribeye Steak With Compound Butter

Calories: 638 kcal , Carbohydrates: 1 g , Protein: 46 g , Fat: 50 g , Saturated Fat: 22 g , Polyunsaturated Fat: 3 g , Monounsaturated Fat: 23 g , Trans Fat: 1 g , Cholesterol: 168 mg , Sodium: 701 mg , Potassium: 625 mg , Fiber: 1 g , Sugar: 1 g , Vitamin A: 389 IU , Vitamin C: 1 mg , Calcium: 27 mg , Iron: 4 mg