Sizzle up your dinner routine with my Garlic Butter Oven-Seared Steak recipe! Get ready for an explosion of flavor as tender beef steaks are seared to juicy perfection, then crowned with a decadent garlic butter topping and finished off in the oven! With just a handful of simple ingredients and no fancy gadgets required, this fail-proof method guarantees restaurant-quality steaks right in the comfort of your own kitchen!
Table of Contents
Why I Love This Recipe
What makes my seared steak recipe the best is its fail-proof method for achieving perfectly juicy steaks at home every single time! By searing the steak fillets to lock in flavor and moisture, then finishing them off in the oven with a generous drizzle of my signature garlic butter, I crafted this recipe to get a steak that’s bursting with savory goodness!
The garlic butter, featured in my popular Garlic Butter Steak Cubes recipe, elevates the flavor profile to new heights, infusing the steaks with a creamy, garlicky essence that’s simply irresistible! Made using my proven searing method, also showcased in my Japanese Style Garlic Steak, Japanese Wafu Steak and Beef Tataki recipes, my recipe for seared steak with an oven finish is ideal for anyone seeking a restaurant-quality steak experience in the comfort of their own kitchen!
With each bite, you’ll savor the juicy tenderness of the steak and the decadent creaminess of the garlic butter sauce. If you’re ready to impress your taste buds and elevate your dinner game, this recipe is a must-try!
Ingredients
Ingredients
- Steak – boneless New York Strip Steak or Ribeye Steak. 1 – 1.5 inch thick works best.
- Salt – sea salt preferred.
- Black Pepper – ground.
- Butter – salted or unsalted.
- Garlic– freshly grated garlic.
- Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- Parsley – freshly chopped.
🥩 Steak Note
If using thicker steaks for this recipe, it’s important to note that baking times will be longer than indicated.
Essential Kitchen Equipment
Directions
Step 1 Pat dry steaks with a paper towel and then season with salt and black pepper.
🥩 Seasoning Pro Tip
For even seasoning, try Sprinkling from a Higher Above. Allow the Steak to Rest for 20-30 Minutes after seasoning. This time will enable the steak to absorb the seasoning and reach an even temperature, ensuring a perfectly cooked steak.
Step 2 Melt butter, then mix in garlic and parsley.
Step 3 Heat a cast-iron pan until smoking, sear the steaks for 1 – 2 minutes per side, and then top with garlic butter.
🍳 Searing Pro Tip
For the best results, Do Not Move the Stakes when searing.
Step 4 Transfer the pan to a 425°F oven and bake for 1-6 minutes depending on your desired doneness.
⏲️ Steak Cooking Times
Steak will keep cooking once removed from the oven, so it’s best practice to remove steaks 5F before listed target temperature.
Rare – 125F / 1-1.5 Minutes
Medium-rare – 135F / 1.5-2.5 Minutes
Medium – 145F / 2.5-3.5 Minutes
Medium-well – 155F / 3.5-4.5 Minutes
Well-done – 165F / 4.5-6 Minutes
Step 5 Move to a plate, drizzle with pan juices, and let rest for 2-3 minutes before serving.
Pairing Recommendations
Enhance your meal with a salad dressed with Caesar Dressing or hearty steamed vegetables served with Miso Mayo Sauce alongside your steak. For a satisfying main side, opt for either Cilantro Lime Cauliflower Rice or Cajun Cauliflower Rice, providing flavorful alternatives to traditional rice dishes.
Frequently Asked Questions
What's the benefit of using cast iron steak to cook steaks?
Using a cast-iron skillet for searing steak offers two key advantages, its excellent heat retention ensures a beautifully seared crust, and its oven-safe quality allows for a seamless transition from stovetop to oven without losing heat.
Is it necessary to preheat the cast iron pan before searing the steak?
Yes, it is necessary to preheat the cast iron pan before searing the steak. Without preheating, you won't achieve the desired sear that locks in all the juices from the steak.
Can I use garlic powder instead of fresh garlic for the garlic butter?
No, it's not recommended to use garlic powder instead of fresh garlic for the garlic butter. Fresh garlic provides the best flavor, while dried garlic powder lacks the same depth of flavor.
Can I prepare the garlic butter in advance?
Yes, you can prepare the garlic butter in advance. Simply store it in an airtight container in the fridge, where it can last for 7-10 days. This allows for easy preparation ahead of time for your recipe.
Storage Tips
To store leftovers, place it in an airtight container and keep it in the fridge for up to 3-5 days.
Other Recipes You Might Like
Watch How To Make It
Garlic Butter Oven-Seared Steak
Ingredients
- 2 New York Strip or Rib Eye Steak preferably 1 inch thickness
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 tbsp Butter
- 2 Cloves Garlic
- 2 tbsp Cooking Oil neutral, no flavor or taste
- 1 tsp Parsley fresh
Instructions
- Gather all the ingredients.
- Preheat oven to 425F.
- Pat dry steak with a paper towel and sprinkle 1/4 tsp salt and 1/8 tsp black pepper per side of steak. Note - we recommend to let the steak sit at room temperature for 20-30 minutes after seasoning for even cooking and letting the seasoning settle.
- Add butter into a microwave-safe bowl and melt it in the microwave for 20-30seconds. Then, grate garlic using a grater or a garlic press, chop parsley, and combine them with the melted butter. Set aside.
- Add neutral oil into a cast iron pan on high heat. Once oil is preheated, place steak inside the pan and cook each side for 1-2 minutes to sear. Note - Don't move or lift up the steak while searing.
- After searing both sides, remove from heat, top with garlic butter and transfer the entire pan into the oven. Cook the steaks in the oven based on the doneness chart below. Note - times will vary depending on the exact cut and thickness.
- Transfer steak onto a serving plate, spoon over juice from the pan and let steak rest for 2-3 minutes before serving.
Nutrition
*Values Based Per Serving
