close please select a category
close

Let us teach you how to make great food. Get started by telling us: What kind of cook are you?

You are just learning to cook, you want to make your everyday cooking easier, or you simply want to build your confidence in the kitchen.
You are comfortable with the essentials of cooking, such as knife skills and basic cooking techniques, and you want to broaden the types of dishes that you prepare.
You are an adventurous home cook anxious to learn impressive new dishes and advanced cooking techniques. You are a true epicurean.
Pan Seared Steaks with Garlic Butter picture

Pan Seared Steaks with Garlic Butter

Cooking meat indoors or out requires a hot pan or grill and (for best results) a meat thermometer. The garlic butter sauce in this recipe adds moisture to the meat and just the right 'kick'.

Be the first to rate this recipe!

write a review save to my recipe box

3

Ingredients

  • 1 large or 2 small garlic cloves
  • 4 tablespoons butter
  • 2 teaspoons finely chopped fresh thyme or chives (optional)
  • 2 tablespoons canola oil
  • 1 1/2 pounds boneless rib eye or sirloin steaks

Serves 4

  1. Heat the oven to 425F.
  2. Press the garlic through a garlic press into a small bowl (or chop it very finely.)  Add 1 teaspoon salt and mash together with a fork to make a paste.
  3. Melt the butter in a small saucepan and add the garlic/salt paste and herbs (if using). Keep warm until ready to serve.
  4. In a large ovenproof saute pan or skillet, heat the canola oil over high heat until hot.
  5. Season the steaks on both sides with a little salt and pepper.
  6. To sear the meat, add the steaks to the pan and brown them well on one side without turning, about 5 minutes.
  7. Turn the steaks and brush them with some of the garlic butter.  Put the pan in the oven and allow the steaks to finish cooking, about 5 minutes more or until they reach your desired doneness. (Check this with a meat thermometer; for rare steaks, remove them at 120F to 125F, medium rare 130F to 135F and medium 140F to 145F. Note that the temperature will rise as the steaks rest.) 
  8. Remove the steaks from the oven and place them on a cutting board. Allow the steaks to rest at least 5 minutes before serving.
  9. Slice the steaks thinly across the grain, removing any unwanted fat.  Divide the slices among serving plates, brush with more garlic butter and serve.

I tried this today (Pan Frying Fish) and it was great. The fish was Spanish Mackerel. Thanks for the video. Your presentation was very well done.

Brian