Pan Seared Steak + Steak Meal Prep Ideas (2024)

This Pan-Seared Steak has a garlic rosemary-infused butter that makes it taste steakhouse quality. You’ll be impressed at how easy it is to make the perfect steak – seared and caramelized on the outside, and so juicy inside.

Thank you to on behalf of the Beef Checkoff for sponsoring this garlic butter steak recipe. I received compensation, but all opinions are my own.

Pan Seared Steak + Steak Meal Prep Ideas (1)

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As everyone is staying home, working from home and homeschooling, people are cooking way more often and looking to improve their cooking skills. You all have been asking for more simple and delicious recipes that come together fast and have minimal ingredients. This steak recipe is so satisfying and will impress your entire family.

The BEST Pan-Seared Steak

This 20-minute recipe is done on the stovetop in one pan (no need to finish it in the oven). This is one of our favorite steak recipes and we make it year-round because it’s such a quick and convenient cooking method. That garlic butter is lip-smacking good! Read on for great tips on how to improve , reduce food waste and you will love our ideas for easy meal prep with leftover steak.

Ingredients for Garlic Butter Steak.

It really doesn’t get any easier than this and you don’t need much to make a lip-smacking good steak. We used 2 New York Strip Steaks (pictured below), each weighing 1 pound and 1 1/4″ thick. Keep in mind a thicker steak will take longer to cook through and a thinner steak will cook faster.

Well-marbled steaks will give you the juiciest results. Our favorite steaks to cook on a skillet are:

  • New York Steak
  • Ribeye Steak

Pan Seared Steak + Steak Meal Prep Ideas (2)

How to Pan Sear Steaks:

  1. Pat dry – use paper towels to pat the steaks dry to get a perfect sear and reduce oil splatter.
  2. Season generously – just before cooking steaks, sprinkle both sides liberally with salt and pepper.
  3. Preheat the pan on medium and brush with oil. Using just 1/2 Tbsp oil reduces splatter.
  4. Sear steaks – add steaks and sear each side 3-4 minutes until a brown crust has formed then use tongs to turn steaks on their sides and sear edges (1 min per edge).
  5. Add butter and aromatics – melt in butter with quartered garlic cloves and rosemary sprigs. Tilt pan to spoon garlic butter over steaks and cook to your desired doneness (see chart below).
  6. Remove steak and rest 10 minutes before slicing against the grain.

Pro Tip: We prefer using a large cast-iron pan for best heat conduction, but a large heavy stainless steel pan will also work.

Pan Seared Steak + Steak Meal Prep Ideas (3)

Steak Doneness Temperature Chart:

A steaks internal temperature continues to rise as it rests, so remove steaks from the pan about 5-10 degrees before reaching your desired doneness. Use this chart to determine steak doneness when testing with an instant-read thermometer. For example, if you desire a medium doneness steak, remove it from the pan at 145 degrees F and it should rise to 150-155˚F as it rests. The USDA recommends cooking steaks to at least 145 degrees. Read more . Use the following steak temperature chart. These numbers reflect the final temperature after resting 10 minutes.

  • Medium Rare (soft, dark pink inside): 145 degrees F
  • Medium (soft, some pink inside): 160 degrees F
  • Well Done (very firm, no pink inside): 170 degrees F

Pan Seared Steak + Steak Meal Prep Ideas (4)

Pro Tip: Check the temperature using an instant-read thermometer, inserting it horizontally into the side of the steak, so it penetrates the thickest part of the center of the steak (without touching the bone or fat portions).

Pan Seared Steak + Steak Meal Prep Ideas (5)

What to Serve with Steaks:

Steak is so versatile but our favorite sides for making the perfect steak dinner are:

  • Roasted Asparagus or Roasted Brussels Sprouts
  • Creamy Mashed Potatoes
  • Oven-roasted Baby Red Potatoes.
  • Another classic steak pairing is Corn on the Cob.
  • Chimichurri Sauce is a quick way to add tons of flavor

Pro Tips for the Best Steak:

  • Preheat pan 5 minutes before adding steak for a great sear with good color and flavor.
  • Press steak down just as it hits the pan to ensure steak makes contact with the surface of the pan.
  • Loosely cover and rest steaks on a cutting board 10 minutes before slicing so they don’t dry out.
  • Don’t slice too thin, or the steak cools too quickly.
  • Slice steak against the grain and at an angle for a steakhouse presentation

Pan Seared Steak + Steak Meal Prep Ideas (6)

How to Buy and Store Beef:

We love buying larger packages of beef, which are often a better value in price per pound. Once we have our meal plan for the week figured out, we refrigerate what we plan to cook within 3-4 days and freeze the rest. To preserve the quality of our steaks, we vacuum seal since air is the enemy of food. If you don’t have a vacuum sealer, you can also use a freezer-safe zip bag and squeeze out as much air as possible before freezing. To reduce waste, follow these guidelines:

  • Refrigerate Steaks (at 40˚F) for 3-4 days from purchase date
  • Freeze Steaks for 6-12 months*
  • Refrigerate or freeze right after purchasing
  • Place in freezer bags removing as much air as possible, or vacuum seal.

Pan Seared Steak + Steak Meal Prep Ideas (7)

Steak Meal Prep:

Did you know 40% of all food brought home in America goes uneaten? Some of the things we do to reduce waste are to eat what we have in our kitchen and also to repurpose leftovers. Leftover steak is perfect for meal planning. Cooked beef can be refrigerated for 3-4 days or frozen 2-3 months. We love using leftover steak to meal prep Steak Cobb Salad in reusable to-go containers. Here are some more great ideas for using up leftover steak:

  • Dice or thinly slice cooked steak for tacos or Steak Fajitas
  • Whip up some easy Cheesesteak Quesadillas
  • Make a quick Philly Cheesesteak Sandwich

Love Beef? Visit for more great dinner inspiration and recipes.

Pan Seared Steak + Steak Meal Prep Ideas (8)

Pan-Seared Steak with Garlic Butter

5 from 572 votes

Author: Natasha of NatashasKitchen.com

Pan Seared Steak + Steak Meal Prep Ideas (9)

This Pan-Seared Steak has a garlic butter that makes it taste like a steakhouse quality meal. You'll be impressed at how easy it is to make the perfect steak that's seared on the outside, and perfectly tender inside.

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Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

Ingredients

Servings: 4 people or 1/2 steak per person

  • 2 lbs New York Strip Steaks (2 steaks), or Ribeye or Top Sirloin Steaks (1 lb each steak, 1 1/4” thick)
  • 1/2 Tbsp vegetable oil, or any high heat cooking oil like canola or extra light olive oil
  • 1 1/2 tsp sea salt
  • 1 tsp black pepper, freshly ground
  • 2 Tbsp unsalted butter
  • 2 cloves garlic, peeled and quartered
  • 1 sprig fresh rosemary

Instructions

  • Thoroughly pat steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper

  • Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).

  • Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-10 degrees while steaks rest).

  • Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing into 1/2" strips to serve. Spoon extra butter sauce over sliced steak to serve.

Notes

Steak Doneness Chart:
Medium Rare: 145 degrees F
Medium Doneness: 160 degrees F
Well Done: 170 degrees F

Nutrition Per Serving

542kcal Calories1g Carbs46g Protein40g Fat19g Saturated Fat154mg Cholesterol991mg Sodium608mg Potassium1g Fiber1g Sugar211IU Vitamin A1mg Vitamin C19mg Calcium4mg Iron

  • Full Nutrition Label
  • Nutrition Disclosure

Nutrition Facts

Pan-Seared Steak with Garlic Butter

Amount per Serving

Calories

542

% Daily Value*

Fat

40

g

62

%

Saturated Fat

19

g

119

%

Cholesterol

154

mg

51

%

Sodium

991

mg

Potassium

608

mg

17

%

Carbohydrates

1

g

%

Fiber

1

g

4

%

Sugar

1

g

1

%

Protein

46

g

92

%

Vitamin A

211

IU

4

%

Vitamin C

1

mg

1

%

Calcium

19

mg

2

%

Iron

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Dinner, Main Course

Cuisine: American

Keyword: garlic butter steak, pan seared steak, steak recipes

Skill Level: Easy

Cost to Make: $$

Calories: 542

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Natasha Kravchuk

Pan Seared Steak + Steak Meal Prep Ideas (11)

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

Pan Seared Steak + Steak Meal Prep Ideas (2024)

FAQs

Can you sear a steak and cook it later? ›

You could pre sear the steaks on the grill and then finish in the oven when you're ready to eat them..

How do you rest a steak after searing? ›

How to Rest Steak
  1. Take the meat off of the heat burner, out of the oven, or off the grill once done cooking.
  2. Transfer your meat to a warm plate or cutting board.
  3. Create a tent with aluminum foil to retain a bit of the heat.
  4. Let it sit for the appropriate amount of time (see below).
  5. Remove the foil and slice.
Jan 11, 2021

Should you marinate steak before pan searing? ›

Yes, marinating is an option! It adds extra flavor and can also contribute to tenderizing the meat. However, make sure to pat the steak dry before searing to ensure a good crust.

What to do after searing steak? ›

After the steaks have been seared on both sides, remove from heat, and brush both sides with extra virgin olive oil. This will help form the crust that adds the touch of perfection.

How do you keep steak warm after searing? ›

While resting, cover the steak with foil, Use a warming tray or heat lamp, Or put the steak in the oven.

How to prep steak in advance? ›

On seasoning:

I salt the surface of the steak liberally and leave it on a drying rack in the fridge for 24 hours before starting to cook – this is called the overnight dry brine. Dry brining in the fridge makes the meat juicer, tastier and dries out the outside which helps to achieve a good crust.

Can you sear meat and finish cooking later? ›

Information. Never brown or partially cook meat or poultry to refrigerate and finish later because any bacteria present would not have been destroyed. It is safe to partially cook meat and poultry in the microwave or on the stove only if the food is transferred immediately to the hot grill to finish cooking.

Do you add butter before or after searing steak? ›

Once the steak is cooked to your desired doneness, reduce the heat to medium low and add your butter. You can also add garlic and other aromatics to amp up the flavor.

Do I reverse sear before or after resting? ›

First, you grill the meat indirectly at a lower temperature (in the oven or smoker) until you hit your desired internal temperature. Then you let it rest for 10 minutes before you quickly sear the outside of the meat over the flames to get those famous grill marks! You can do this at home easily!

What not to marinate steak with? ›

Don't use too much salt. Salt will draw moisture out of your meat causing it to dry out and prevent flavor from absorbing in. Salt can be added later, after cooking to taste. Don't reuse marinades or use marinades as a sauce after cooking.

Should you oil steak before pan searing? ›

The Easiest, Cleanest Way to Sear Steak

Don't add oil. Start in a cold pan (no need to preheat). Flip the steaks every 2 minutes. Start with high heat, and then after a few flips, turn it down to medium.

Do steakhouses marinate their steaks? ›

However, every great steakhouse seasons the steaks they cook. Typically a steak is seasoned with coarse ground black pepper, sea or kosher salt, garlic, and some type of signature spice. In addition to the seasoning most steakhouse's use a marinade, butter, or some type of baste or finishing liquid.

How long should a steak rest after searing? ›

A useful guideline for resting a steak is to let it rest for approximately as long as you cooked it. Another guideline is to let it rest for 5 minutes for every inch of thickness. (The perfect steak is 1 1/2 inches thick.) Some cooks talk about resting meats 10 minutes for each pound of meat.

Should you season steak after searing? ›

How do you prepare and season steak? The best way to season steak is to add a generous amount of salt to both sides about 45 minutes before cooking. Then, just before cooking, add your other spices, like black pepper and garlic powder, ensuring that you cover both sides of the steak.

Can you sear a steak then finish in the oven? ›

Most steaks are cooked by first searing each side and then finishing (baking) in the oven. That method is a useful one and produces a steak that has the characteristic "bullseye" doneness.

Can you pan sear a steak then grill it? ›

Searing meat doesn't create an impermeable barrier that prevents the release of natural juices when cooking or slicing a steak or other cut of meat. But that doesn't mean you should abandon searing altogether. You should always consider searing steaks before grilling, baking, braising, roasting, or sautéeing.

How do you sear an already cooked steak? ›

Once steak is at room temperature, heat a skillet over medium heat and drizzle with a neutral cooking oil like vegetable oil or grapeseed oil. Briefly sear the steak on both sides. Place the steak in the skillet in one layer, and let cook for 2 to 3 minutes per side.

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