How should I store leftover Seared Steak with Garlic Butter?

Let the steak cool before placing it in an airtight container. Refrigerate it within two hours of cooking. Properly stored steak stays fresh for three to four days. Keep any remaining garlic butter in the same container to help preserve moisture.

What is the best way to reheat garlic butter steak?

Reheat the steak slowly in a covered skillet over low heat. Add a small pat of butter or splash of broth. Turn the steak occasionally until warmed through. Avoid high heat, since it can dry the meat and overcook the center. You can also warm thin slices briefly in a skillet. This method works well for sandwiches, salads, or steak bowls.

Can I freeze Seared Steak with Garlic Butter?

Yes, cooked steak can be frozen after it has cooled completely. Wrap it tightly, then place it inside a freezer-safe container. Use it within two to three months for the best flavor and texture. Thaw the steak overnight in the refrigerator before reheating. Freeze the steak whole rather than sliced, since larger pieces retain more moisture.

What can I serve with pan-seared garlic butter steak?

Mashed potatoes, roasted potatoes, or crusty bread soak up the garlicky pan juices beautifully. For something lighter, serve it with asparagus, green beans, or a sharp garden salad. Sautéed mushrooms also complement the steak’s rich, beefy flavor. A simple sauce isn’t necessary, but horseradish cream adds a bright bite. Keep the sides uncomplicated so the seared steak remains the center of the plate.

Seared Steak with Garlic Butter: 7 Irresistible Tips

Seared Steak with Garlic Butter Recipe

Print Recipe

Seared Steak with Garlic Butter combines a deeply browned crust, a juicy center, and a rich garlic-herb butter baste.

Author: Sophia Mitchell
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Pan Searing
Cuisine: American

Ingredients

Scale

2 ribeye or sirloin steaks, about 8 ounces each and 1 inch thick
Salt, added to taste
Freshly ground black pepper, added to taste
1 tablespoon canola oil or avocado oil
3 tablespoons unsalted butter
3 garlic cloves, lightly crushed
1 fresh thyme or rosemary sprig
Red pepper flakes, optional and added to taste

Instructions

Remove the steaks from the refrigerator 30-60 minutes before cooking to reduce their chill.
Dry the steaks thoroughly with paper towels, then season both sides with salt and black pepper.
Place a cast-iron skillet or sturdy pan over medium-high heat and allow it to become very hot.
Add the canola or avocado oil, swirling the skillet until the bottom is evenly coated.
Arrange the steaks in the hot pan without crowding them. Cook the first side for 4-5 minutes without moving the meat.
Turn each steak with tongs and sear the opposite side for another 4-5 minutes.
During the final minute, place the butter, crushed garlic, and fresh herb sprig in the skillet. Add red pepper flakes when desired.
Tilt the skillet so the melted butter gathers along one edge, then spoon it repeatedly over the steaks.
Insert a meat thermometer into the thickest section. Look for 120°F for rare, 130°F for medium-rare, 140°F for medium, 150°F for medium-well, or at least 160°F for well done.
Transfer the steaks to a cutting board and rest them for 5-10 minutes before cutting and serving.

Notes

Use a heavy skillet that can maintain strong, even heat while the steaks develop their crust.
Cook in batches when necessary because overcrowding lowers the pan temperature and creates steam.
Add the garlic butter near the end to release its aroma without burning the butter or garlic.
The recipe card reports 550 calories per serving. The remaining nutrition values are estimates because the steak cut, cooking-fat absorption, and amount of added salt can vary. ([Better Homebase][1])

Nutrition

Serving Size: 1 steak
Calories: 550 kcal
Sugar: 0 g
Sodium: 130 mg before added salt
Fat: 39 g
Saturated Fat: 17 g
Unsaturated Fat: 21 g
Trans Fat: 1 g
Carbohydrates: 1 g
Fiber: 0 g
Protein: 48 g
Cholesterol: 160 mg

Keywords: seared steak with garlic butter, pan-seared steak, garlic butter steak, ribeye steak, sirloin steak

Find it online: https://thekitchenfinesse.com/2026/07/25/seared-steak-with-garlic-butter/