Steak Recipes – Simple and Family Friendly

A good steak comes down to two things: a hot pan and a thick piece of meat. Ribeye or sirloin works best here, about an inch and a half thick.

You get a deep brown crust by leaving the steak alone in the pan. Then butter, garlic, and herbs turn the drippings into a quick sauce that coats every slice.

This recipe takes about twenty minutes from start to rest. No marinade, no fancy equipment, just a skillet and a little patience.

About the Ingredients

2 (8 ounce) thick-cut sirloin or ribeye steaks, about 1 1/2 inches thick

Pick steaks that are evenly thick so they cook at the same rate. If you have thinner steaks, cut the cook time by a minute per side.

1 1/2 teaspoons kosher salt

Salt draws out moisture, so pat the steak dry first. Use less if your salt is fine-grained.

1 teaspoon black pepper, freshly ground

Black pepper adds a little heat. You can skip it if you prefer a milder taste.

2 tablespoons olive oil

Use a neutral oil with a high smoke point. Canola or vegetable oil also work fine.

3 tablespoons unsalted butter

Salted butter will work too, just skip the extra salt in the butter baste.

4 garlic cloves, smashed

Smashing the garlic lets it flavor the butter without burning. If using large cloves, cut them in half.

2 sprigs fresh rosemary

Rosemary can be strong, so don't add more than two. Dried rosemary won't give the same flavor here.

4 sprigs fresh thyme

Thyme is gentle and pairs well with steak. You can also use oregano or marjoram.

Step-by-Step Instructions

1. Take the chill off

Remove the steaks from the fridge and let them sit on the counter for 30 minutes. Pat them completely dry with paper towels, then season both sides with salt and pepper.

2. Heat the skillet

Place a cast-iron or heavy stainless steel skillet over high heat for 3 to 4 minutes. Add the olive oil and swirl to coat the bottom. The oil should shimmer, almost smoking.

3. Sear the first side

Lay the steaks in the pan away from you so hot oil doesn't splash. Press gently with tongs to make full contact. Cook for 3 to 4 minutes without moving until a deep brown crust forms.

4. Flip and sear the second side

Flip the steaks and cook for another 3 to 4 minutes. For medium-rare, the internal temperature should read 130 to 135 degrees Fahrenheit (54 to 57 degrees Celsius) when you insert the thermometer sideways.

5. Add the butter baste

Turn the heat to low. Add the butter, garlic, rosemary, and thyme to the pan. Tilt the pan so the melted butter pools, then spoon it over the steaks for 1 to 2 minutes. This adds flavor and keeps the meat moist.

6. Rest the steaks

Transfer the steaks to a cutting board or wire rack. Spoon any Herb butter from the pan over the top. Rest for 5 to 10 minutes, tented loosely with foil if you like.

7. Slice and serve

Slice the steak against the grain into half-inch thick slices. Drizzle with the remaining garlic herb butter and any pan juices. Serve right away.

How to Store Steak Recipes

Delicious Variations

Use a different herb swap

Replace rosemary with oregano or tarragon for a slightly different note. Thyme or sage also work well.

Make it spicy

Add a pinch of red pepper flakes to the butter along with the garlic. Or rub the steak with a little cayenne before searing.

Turn it into a meal

Add sliced mushrooms or shallots to the pan after the steak is done and cook them in the butter until soft.

Frequently Asked Questions

I hope this steak recipe becomes your go-to for a special dinner but an easy one. It's the kind of meal that gets compliments but takes almost no effort. Happy cooking, Emily

Steak Recipes

Pan-seared steak finished with garlic herb butter is juicy, crusty, and ready in 20 minutes. A simple dinner that feels special.

10 minPrep time10 minCook time2Servings680 kcalCalories

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🧂 Ingredients

• 2 (8 ounce) thick-cut sirloin or ribeye steaks, about 1 1/2 inches thick
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper, freshly ground
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 4 garlic cloves, smashed
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme

📋 Instructions

1. 1Take the chill off — Remove the steaks from the fridge and let them sit on the counter for 30 minutes. Pat them completely dry with paper towels, then season both sides with salt and pepper.
2. 2Heat the skillet — Place a cast-iron or heavy stainless steel skillet over high heat for 3 to 4 minutes. Add the olive oil and swirl to coat the bottom. The oil should shimmer, almost smoking.
3. 3Sear the first side — Lay the steaks in the pan away from you so hot oil doesn't splash. Press gently with tongs to make full contact. Cook for 3 to 4 minutes without moving until a deep brown crust forms.
4. 4Flip and sear the second side — Flip the steaks and cook for another 3 to 4 minutes. For medium-rare, the internal temperature should read 130 to 135 degrees Fahrenheit (54 to 57 degrees Celsius) when you insert the thermometer sideways.
5. 5Add the butter baste — Turn the heat to low. Add the butter, garlic, rosemary, and thyme to the pan. Tilt the pan so the melted butter pools, then spoon it over the steaks for 1 to 2 minutes. This adds flavor and keeps the meat moist.
6. 6Rest the steaks — Transfer the steaks to a cutting board or wire rack. Spoon any Herb butter from the pan over the top. Rest for 5 to 10 minutes, tented loosely with foil if you like.
7. 7Slice and serve — Slice the steak against the grain into half-inch thick slices. Drizzle with the remaining garlic herb butter and any pan juices. Serve right away.

👨🍳 Chef's Note: If you like your steak well done, cook it about 5 minutes per side, but keep basting so it doesn't dry out. Every stove runs a little differently, so trust your thermometer more than the clock.

Servings: 2

Cuisine: American

Course: Dinner

Simple Cooker Recipes25 minutes

Nutrition (per serving): 680 kcal · 42g protein · 2g carbs · 52g fat