Pan-Seared Steak with Garlic Butter

An elevated classic — rich, simple, and steakhouse-worthy.

FEATURED CUT: American Wagyu NY Striploin - Reserve grade
Elegant and well-marbled, this striploin delivers bold Wagyu flavor with a refined texture — perfect for a high-heat sear and garlic butter baste.

READY IN: 20 minutes
SERVES: 2
METHOD: Stovetop (no oven needed)

INGREDIENTS
• 2 well-marbled American Wagyu steaks (NY Strip, Ribeye, or Filet Mignon – about 1–1.25” thick)
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 tbsp high-heat oil (avocado or canola recommended)
• 2 tbsp unsalted butter
• 3–4 garlic cloves, crushed
• 2 sprigs fresh rosemary

INSTRUCTIONS
1. PREP THE STEAKS
Pat dry with paper towels and season both sides generously with salt and black pepper.

2. PREHEAT THE PAN
Heat a cast iron or stainless steel skillet over medium heat. Add oil and wait until shimmering.

3. SEAR THE STEAKS
Place steaks in the pan and sear for 3–4 minutes per side. Sear edges using tongs for 1 minute each.

4. ADD GARLIC-ROSEMARY BUTTER
Lower the heat. Add butter, garlic, and rosemary to the pan. Tilt and baste the steaks with the melted butter for 1–2 minutes.

5. CHECK DONENESS
Use an instant-read thermometer. Remove steaks 5–10°F before your target temperature — they’ll rise as they rest.

6. REST & SERVE
Let rest for 10 minutes. Slice against the grain and serve.

STEAK TEMPERATURE GUIDE

Pro Tip: Insert the thermometer from the side into the thickest part of the steak, avoiding bone or fat.

PAIRING IDEAS
Serve with garlic mashed potatoes, roasted seasonal vegetables, or a fresh arugula salad. Pairs beautifully with a bold red wine like Cabernet Sauvignon or Syrah.