Pan-Seared Grass-Fed Steak with Rosemary and Garlic
Enjoy a mouth-watering pan-seared grass-fed steak infused with aromatic rosemary and garlic butter. This dish perfectly complements the natural, beefy flavors of grass-fed steak and offers numerous health benefits, making it the ideal choice for a healthy and nutrient-rich meal.
Equipment
- Cast iron skillet or heavy-bottomed pan
- Tongs
- Meat thermometer
Ingredients
- 2 grass-fed steaks ribeye, sirloin, or your preferred cut
- 2 tbsp grass-fed butter or ghee
- 3 cloves garlic minced
- 2 sprigs fresh rosemary
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Prepare Ingredients: Gather all ingredients. Pat the steaks dry with paper towels and season generously with salt and pepper on both sides.
- Heat the Skillet: Heat a cast iron skillet or heavy-bottomed pan over medium-high heat. Add a drizzle of olive oil to the pan.
- Sear the Steaks: Once the pan is hot, add the steaks. Sear for about 3-4 minutes on each side, or until a golden-brown crust forms.
- Add Butter, Garlic, and Rosemary: Reduce the heat to medium-low. Add the grass-fed butter or ghee, minced garlic, and rosemary sprigs to the pan. Baste the steaks with the melted butter mixture, using a spoon to continuously coat the steaks.
- Cook to Desired Doneness: Continue cooking the steaks, flipping occasionally and basting with the butter mixture, until they reach your desired level of doneness. Use a meat thermometer to check the internal temperature (125°F for rare, 135°F for medium-rare, 145°F for medium).
- Rest the Steaks: Remove the steaks from the pan and let them rest on a cutting board for 5 minutes to allow the juices to redistribute.
- Serve: Slice the steaks against the grain and serve with the garlic and rosemary butter drizzled on top. Enjoy your delicious and healthy pan-seared grass-fed steak!
Frequently Asked Questions About Pan-Seared Steak
Dry surface, hot pan, and patience. Pat the steak completely dry, salt it and leave it uncovered in the fridge for an hour if you can, then do not move it for the first three minutes in the pan.
Basting with butter, garlic and thyme in the last two minutes adds flavor and helps the crust. Add the butter late — it burns if it goes in at searing temperature from the start.
Five to ten minutes depending on thickness. Resting lets the juices redistribute instead of running out when you cut. Tent it loosely rather than covering tightly, which steams the crust you just built.
