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Steakhouse Style at home in 15 minutes (Garlic butter Basted)
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Steakhouse Style Steak at home in 15 minutes (Garlic butter Basted)

5 from 1 vote
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Prep Time 10 minutes
Cook Time 6 minutes
Resting (before cooking) 40 minutes
Total Time 56 minutes
Servings: 2 people
Course: dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 thick steak ribeye, NY strip, or filet mignon, 1–1.5 inch thick
  • Coarse sea salt generous amount
  • 1.5 tbsp high smoke point oil avocado / grapeseed
  • 2 garlic cloves crushed
  • 2 tbsp butter
  • Fresh thyme or rosemary optional
  • Fresh cracked black pepper to finish

Equipment

  • Cast iron skillet (very important)
  • Meat thermometer (highly recommended)
  • Paper towels
  • Tongs
  • Paper towels

Method
 

Step-by-Step Instructions
    Bring Steak to Room Temperature
    1. Remove steak from fridge 1 hour before cooking.
    2. It should reach about 60–65°F (15–18°C).
    3. This ensures even cooking.
    Dry the Steak Completely
    1. Pat the steak very dry with paper towels.
    2. Moisture = no crust
    3. Dry surface = perfect sear
    Season Generously
    1. Salt the steak right before cooking with coarse salt.
    2. Don’t be shy — thick meat needs it
    3. Add pepper later (so it doesn’t burn)
    Heat the Pan
    1. Heat cast iron skillet for 8–10 minutes on medium.
    2. Then increase heat until:
    3. Pan is very hot
    4. Slight smoke appears
    Add oil.
    1. Sear the Steak
    2. Place steak away from you into the pan.
    For strip steak:
    1. First sear the fat side (30–45 sec)
    2. Cook first side: 2–2.5 minutes
    3. DO NOT move it
    4. This builds that deep crust
    Flip + Add Butter (Basting)
    1. Flip steak.
    Add:
    1. Butter
    2. Garlic
    3. Herbs
    4. Tilt pan and spoon hot butter over steak continuously.
    5. This step = restaurant style
    6. It adds flavor + finishes cooking inside
    Check Temperature
    1. Use thermometer:
    2. Doneness
    3. Remove at
    4. Final temp
    Rare
    1. 118°F
    2. 125°F
    Medium Rare
    1. 125°F
    2. 135°F
    Medium
    1. 136°F
    2. 145°F
    3. Always remove 3–5°F early
    Rest the Steak
    1. Transfer to board and loosely cover with foil.
    Rest: 5–10 minutes
    1. Juices redistribute
    2. Meat stays juicy (NOT dry)
    How to Slice
    1. Slice against the grain.
    Finish with:
    1. Flaky salt (like Maldon)
    2. Light drizzle olive oil

    Notes

     Serving Tip (Restaurant Style)

    Always serve on warm plates.
    Cold plate = steak gets cold instantly
     Warm plate = stays juicy & glossy

    Tips for BEST Results

    • Use thick steak (at least 1 inch)
    • Don’t overcrowd the pan
    • Don’t flip too often
    • Don’t skip resting (VERY important)
    • Cast iron = best crust

    Common Mistakes

    ❌ Putting cold steak in pan
    ❌ Not drying the meat
    ❌ Moving steak too early
    ❌ Overcooking (no thermometer)
    ❌ Cutting immediately

    FAQ

    Can I use a different pan?

    Yes, but cast iron gives the best crust.

    Can I use olive oil?

    Use refined oil.
    Extra virgin burns and tastes bitter.

    Why is my steak not crispy?

    Most likely:
    • Too much moisture
    • Pan not hot enough

    When to add pepper?

    At the end or during basting.

    Do I really need a thermometer?

    Yes, if you want consistent results like a restaurant.

    Pro Chef Secret

    Instead of heating the board,
    pour hot butter from the pan over the steak before serving.
    This keeps it:
    • warm
      glossy
    • insanely flavorful

    Tried this recipe?

    Let us know how it was!