Garlic Butter Steak with Asparagus and Mushrooms – pan seared skillet recipe plus”how to” tips to cook the best tender steak at home. This easy to customize recipe is also gluten free, low carb, paleo and keto friendly.
If you’ve been wondering how to cook the perfect pan-seared steak in the comfort of your own home, look no further because it’s actually easier than you think.
This Garlic Butter Steak cooks up tender, juicy, full of flavor with a perfect and beautifully charred crust.
Serve as a complete meal with a side of asparagus and mushrooms or swap in your favorite vegetables or side salad instead.
How amazing would this skillet steak dinner be for Father’s Day, a special date night in, or really any time you’re craving a succulent Rib-eye or T-bone steak?
HOW TO CHOOSE THE BEST CUTS OF STEAK?
For a perfect pan-seared steak, it’s important to go for well-marbled cuts —that extra fat enhances flavor and promotes tenderness. You can pick these cuts up at your local butcher or grocery store and be sure to ask for cuts that are one-and-a-half to two inches (1 1/2 – 2 inches) thick to ensure that your steak will reach the perfect char and maximum juiciness.
- extremely flavorful and well-marbled cut of meat
- be sure to trim the fat
STRIP-STEAK (aka New York Strip)
- well marbled
- cooks up tender, slightly chewy
- a rich & chewier cut
PORTERHOUSE (aka the “king” of steaks)
- a New York strip and filet mignon in one
TIPS TO ENSURE A PERFECTLY TENDER AND JUICY STEAK:
1. Let your steak come to room temperature
- Pat your steak dry with a paper towel and allow your steak to come to room temperature for even cooking.
2. Preheat a cast iron skillet over high heat
- High heat will get a good sear along with a crispy and charred crust.
- I prefer using a cast iron for searing steaks because it’s naturally, nonstick, it retains heat wonderfully, and the material gives a better sear than a stainless steel pan.
I highly recommend using a cast iron skillet to get the ultimate results and best flavor but if you don’t have one, you can use a high-quality stainless steel or copper core skillet instead.
3. Season the Steak
- A good cut of steak doesn’t require much to make them great – it’s important to drizzle on some olive oil and season the steak generously with a good course salt and freshly cracked black pepper
- For budget friendly-steaks like flank, sirloin or a filet mignon, it’s also a good idea to add the best marinade you can along with any additional spices to you liking – minced garlic, minced onion, chili flakes etc.
4. Turn the steak
- Only turn the steak once – flipping the steaks too frequently prevents them from reaching their maximum juiciness and they may come out tougher or chewier
5. Using a Meat Thermometer for Cooking Temperature
- depending on the thickness of the steak a meat thermometer ensures that the steak will be done to your personal preference:
Rare: 125°F – 130°F
Medium-Rare: 130°F – 135°F
Medium: 140°F – 145°F
Well-Done: 160° and higher
6. Compound Herb Butter
- basting your steak with some melted or compound herb butter adds extra flavor and juiciness
7. Rest the Steak
- once the steak is done to your liking, remove from the heat, tent with foil and allow to rest for 5 minutes before cutting to allow the juices to circulate through the meat and ensure even distribution
8. Serve with your favorite sides
- Roasted asparagus, sauteed mushrooms, mashed or crispy potatoes would be a great addition to your steak.
Garlic Butter Steak
Garlic Butter Steak with Asparagus and Mushrooms - pan seared skillet recipe plus"how to" tips to cook the best tender steak at home. This easy to customize recipe is also gluten free, low carb, paleo and keto friendly.
- 2 One and half inch 1 1/2 boneless New York strip or rib-eye steaks trimmed
- 1 1/2 tablespoons olive oil divided
- Coarse salt and freshly ground pepper
- 2 tablespoons butter for serving use ghee for dairy free version
- 2 cloves garlic minced
- 2 sprigs fresh thyme or rosemary finely chopped
- 1/2 teaspoon fresh rosemary finely chopped
Pat steaks dry with a paper towel.
Heat a cast iron skillet over high heat for several minutes, until the pan begins to smoke.
Add 1 tablespoon of oil to the pan and brush on the remaining oil on the steak. Generously season the steak with salt and pepper.
Carefully place the steaks in the hot pan and allow to sear (undisturbed) on the first side until crust forms. About 3-4 minutes. Using tongs, flip the steaks over and continue to cook until desired doneness:
For Medium Rare: 3 to 5 minutes (135 degrees F)
For Medium: 5 to 7 minutes for medium (140 degrees F)
For Medium Well: 8 to 10 minutes for medium-well (150 degrees F)
Once the steaks are almost done, reduce heat to low. Add butter, garlic, and herbs to the pan. Use an oven mitt or dish towel, grasp the than pan handle and tilt and swirl the pan to allow butter to melt. Use a spoon to drizzle and baste steaks until juicy on both sides (flip after 30 seconds) for about a minute.
Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
Serve with roasted asparagus and sauteed mushrooms (if desired) along with any remaining sauce.