Pan-Seared Strip Steak with Garlic Herb Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A tender, juicy strip steak pan-seared to perfection and topped with a flavorful garlic herb butter that melts beautifully over the meat. This American-inspired beef recipe, ready in about 15 minutes, pairs strip steak, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 10 min Serves 1 American cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 12 oz strip steak dry and season both sides with 1 tsp salt and 1/2 tsp black pepper evenly.
  2. Step 2: Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering, about 2 minutes.
  3. Step 3: Place the steak in the skillet and sear without moving for 4 minutes until a brown crust forms on the bottom.
  4. Step 4: Flip the steak and cook for another 3 minutes for medium-rare, adjusting time for preferred doneness.
  5. Step 5: Reduce heat to medium-low, add 3 tbsp unsalted butter, 3 minced garlic cloves, 1 tbsp chopped parsley, and 1 tsp thyme leaves to the pan.
  6. Step 6: Spoon the melted garlic herb butter over the steak continuously for 1-2 minutes until the butter thickens and flavors infuse.
  7. Step 7: Remove steak from pan and let rest for 5 minutes before slicing and serving with the garlic herb butter spooned over.

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