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Pan Seared Steak With Garlic Parsley Butter
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Author: Jackie
Seared Steaks
  • 4 12-ounce T-Bone steaks, at room temperature
  • 4 tablespoons butter
  • Kosher salt and freshly ground black pepper to taste
Garlic Compound Butter
  • ½ cup unsalted butter at room temperature
  • ¼ cup chopped fresh parsley leaves
  • 3 cloves garlic minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  1. To make the compound butter, combine butter, parsley, garlic, salt, and pepper.
  2. Place onto a large piece of plastic wrap and roll into a log.
  3. Refrigerate for at least 30 minutes, or up to one week.
  4. Preheat oven to broil.
  5. Melt butter in an oven safe skillet on high heat.
  6. Season steaks with salt and pepper.
  7. Place the steak in the middle of the skillet and cook until a dark crust has formed, about 1 minute. Flip, and brown the opposite side.
  8. Place skillet into the oven and cook until desired doneness is reached, about 4-5 minutes for medium-rare, flipping once. Let rest for 3-5 minutes.
  9. Serve immediately with garlic compound butter.