This post may contain affiliate links. Please read our disclosure policy.
Juicy, butter-basted Steakhouse Steak made right at home; no reservations required. Whether you love a tender Ribeye, a flavorful New York Strip, or a hearty Sirloin or Rump, you can master the art of steakhouse-style cooking in your own kitchen.
With our foolproof method, you’ll learn how to cook a steak in a pan to golden, crusty perfection. In under 20 minutes, you’ll have a mouthwatering steak dinner that’s rich, juicy, and better than most steak recipes you’ve tried before.
What Makes This Recipe Work
The secret to a perfect Steakhouse Steak lies in the high-heat sear and that irresistible butter basting. Searing the steak in a hot pan locks in all the juices, while the butter, garlic, and herbs infuse it with rich, savory flavor.
You don’t need a grill or special equipment, just a good pan and a few simple tips. This method shows you how to cook a steak in a pan with confidence, giving you tender, juicy results every time.
What Goes Into This Steakhouse Steak
These simple ingredients work together to deliver a rich, buttery, pan-seared steak that’s perfect for any steak dinner.
- Steaks: Choose from rib-eye, New York strip, sirloin, or rump—each cut brings its own balance of tenderness and flavor to the table.
- Butter: Key to that signature steakhouse taste. It bastes the meat with richness while carrying the flavors of garlic and herbs.
- Garlic: Lightly crushed cloves infuse the butter with deep, savory notes as it sizzles in the pan.
- Fresh Herbs: Sprigs of thyme or rosemary add aroma and a subtle earthiness that elevates the final result.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Steakhouse Steak
- Bring Steaks to Room Temperature: Remove the steaks from the refrigerator and let them sit at room temperature for at least 20 minutes before cooking.
- Heat the Pan: Place a large cast-iron skillet or heavy pan over medium-high heat. Once hot, add 1 tablespoon of olive oil and swirl to coat the surface.
- Season the Steaks: Generously season the steaks on all sides with salt and pepper, just before placing them into the hot pan.
- Sear the First Side: When the oil starts to smoke, lay the steaks in the pan away from you. Sear for 2 minutes until the crisp and golden.
- Flip and Sear Again: Turn the steaks and sear the second side for another 1 to 2 minutes. Flip once more to get an even, deep brown crust.
- Sear the Edges: Using tongs, hold each steak upright to sear the fat caps and sides for about 1 minute, rendering the fat for added flavor.
- Add Butter and Aromatics: Reduce heat to medium-low. Add 2 tablespoons of butter, 3 crushed garlic cloves, and a few sprigs of thyme or rosemary to the pan.
- Infuse the Butter: Let the butter foam and fry the herbs and garlic for 1 minute, releasing flavor into the pan. Then place the garlic on top of the steaks.
- Baste the Steaks: Carefully tilt the pan toward you and use a spoon to baste the steaks with the hot, flavored butter for 1 to 2 more minutes, or until done to your liking.
- Rest and Repeat: Discard the aromatics, transfer steaks to a plate, and pour the pan juices over them. Let rest for 5 minutes. Repeat with remaining steaks, if needed.
For a memorable steak dinner, pair your Steakhouse Steak with Hasselback Herbed Garlic Butter Sweet Potatoes for a sweet-savory twist, or go hearty with Sausage Eggplant Lasagna with Ricotta Pesto. For something lighter but still indulgent, Spinach and Ricotta Zucchini Cannelloni adds a creamy, veggie-forward touch to round out the meal.
Recipe FAQ’s
Use an oil with a high smoke point like canola or coconut oil to avoid burning. Some cooks prefer oiling the steak itself, but we recommend adding oil directly to a hot, dry pan.
Touch and temperature are your best tools. Rare steaks feel soft and spongy, while well-done ones are firm to the touch. For precision, use a meat thermometer:
Rare: 120–125°F (50°C)
Medium-rare: 130–135°F (55°C)
Medium: 140–145°F (60°C)
Medium-well: 150–155°F (65°C)
Well-done: 160°F+ (70°C+)
A heavy cast-iron skillet or stainless steel pan works best. It holds heat well and gives your steak a consistent, golden sear. Avoid nonstick pans—they don’t get hot enough for proper browning.
Steakhouse Steak On Video
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
Garlic Butter Basted Steakhouse Steak
Ingredients
For Steaks:
- 4 steaks 8 ounce steaks, 1 inch thick, rib-eye, scotch fillet, New York strip, porterhouse, sirloin or rump
- 1 pinch salt to season
- 1 pinch pepper to season
- 2 tablespoons olive oil divided
- 4 tablespoons butter divided
- 6 cloves garlic lightly crushed with the back of a knife, divided
- 6-8 fresh thyme sprigs or rosemary sprigs, divided
Instructions
- Take steaks out of the refrigerator for at least 20 minutes before cooking.
- Heat a large cast-iron skillet or pan over medium-high heat. Add 1 tablespoon of oil in and swirl to coat. Season steaks all over with salt and pepper just before they go into the pan.
- When pan begins smoking, lay the steak into the pan away from you I(one or two at a time) and cook for 1-2 minutes each side until crisp on the bottom, flipping and searing again for a further minute each side until you get a nice, even gold colour and crisp texture on the steaks. Sear the sides to render the fat for a further minute.
- Reduce heat to medium-low; add 2 tablespoons of butter, 3-4 sprigs of thyme (or rosemary), and 3 garlic cloves to the pan. Allow the butter to foam a little while frying the herbs and garlic for 1 minute to release flavours into the pan.
- Place cloves on top of steaks and baste with the butter (use an oven mitt, hold pan handle and very carefully tilt pan toward you so butter pools in the pan, and baste steaks with a large spoon).
- Baste constantly while cooking for a further minute or two until done to your liking. (For well done steaks, flip them a couple more times while cooking until done to your preference.)
- Discard the thyme and garlic from the pan and transfer steaks to a plate. Pour the pan juices over the steaks and let rest for 5 minutes. Repeat with the remaining steak.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
As a single dad and having a little carnivore just like my self. I have relay greatly in your website to learn how to cook this steak recipe and a few others. Thanks to this recipes I had been left stabbing because he had ate all of it, including my portions.
Thanks you, sincerely…..
Take care, Alejandro and Little Ivan.
Have been disappointed by so many recipes I have found on the internet . Out of the 4 I have tried from cafedelites we have saved 4 ! Trying # 5 tonight .
This was absolutely fabulous. I was actually heading to my favourite steakhouse and I remembered seeing this recipe and headed to the supermarket instead. It was fast, delicious and saved me a bit of money too. Thank you.
Adding this one to my recipes to make list! Looks amazing
EVERYTHING I’ve read on your site looks AMAZING!! I’m normally a desert person, and it was your lava fudge cake with ice-cream that initially got my attention, BUT it was the steak, salmon, scallops, pork chops, stuffed chicken breast, chicken thighs, and all those meatballs that hooked me for good! Girl, whomever lives in your household is some lucky folk! I can’t wait to get back on and look at more tomorrow! Thanks for all of this wonderful dishes and mouth watering videos and pics.
I just got into cooking steak a year ago. This changed the game! Will use this recipe every time, so good.