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Pan-Seared Beef Loin Steak with Garlic Butter Recipe

A seared beef loin steak with a dark brown crust resting in a cast iron skillet, topped with melting garlic herb butter and a sprig of thyme.
Photo by Yana Mazhuha on Pexels

Loin steaks like top loin (strip) and sirloin are lean and tender enough that they don't need marinating or slow cooking, just high, dry heat to build a deep crust before the inside overcooks. Basting with butter, garlic, and herbs in the last minute adds flavor to the surface without diluting the sear, and resting the steak afterward lets the juices redistribute instead of pooling on the cutting board.

Prep
10 min
Cook
12 min
Total
30 min
Servings
4

Ingredients

Servings4
  • 4 steaks (8 oz each) beef loin steaks (top loin or strip), about 1 to 1.25 inches thick
  • 2 tsp kosher salt
  • 1 tsp black pepper, freshly ground
  • 2 tbsp neutral oil, high smoke point (avocado or canola)
  • 3 tbsp unsalted butter
  • 4 cloves garlic cloves, smashed
  • 4 sprigs fresh thyme sprigs
  • 1 sprig fresh rosemary sprig

Nutrition per serving

Calories
605
Protein
48g
Carbs
2g
Fat
45g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Take the steaks out of the fridge 30-40 minutes before cooking so they come closer to room temperature; a cold center takes longer to cook through and can overcook the outer layer before the middle catches up.
  2. 2Pat the steaks completely dry with paper towels, then season both sides generously with salt and pepper, pressing it into the surface.
  3. 3Heat a heavy skillet, cast iron works best, over high heat until it's just starting to smoke, about 3-4 minutes.
  4. 4Add the oil and swirl to coat, then lay the steaks in the pan away from you, leaving space between them so they aren't crowded.
  5. 5Sear undisturbed for 3-4 minutes, until a deep brown crust has formed and the steak releases easily from the pan.
  6. 6Flip the steaks and sear the second side for another 3-4 minutes.
  7. 7Reduce the heat to medium, then add the butter, smashed garlic, thyme, and rosemary to the pan.
  8. 8Tilt the pan slightly and spoon the melted, foaming butter over the steaks continuously for 60-90 seconds.
  9. 9Check doneness with an instant-read thermometer inserted into the thickest part: pull the steaks at 125°F (52°C) for medium-rare, since they'll climb another 5-8 degrees during resting.USDA safe minimum for beef, pork, lamb, veal: 145°F (63°C), plus a 3-minute rest
  10. 10Transfer the steaks to a cutting board or plate and rest for 5-8 minutes before slicing against the grain and serving with the garlic butter spooned on top.
How to Cook Steak on the Stove

Tips & variations

  • For steaks thicker than 1.5 inches, finish them in a 400°F (200°C) oven after searing both sides rather than relying on stovetop heat alone to cook the center through evenly.
  • Swap the herbs for smashed shallot and a splash of sherry vinegar deglazed into the pan for a quick pan sauce instead of garlic butter.
  • A cast iron or carbon steel pan holds and releases heat more evenly than nonstick, which matters for getting a hard, even crust rather than a gray, steamed surface.

Storage & reheating

Refrigerate leftover steak in an airtight container for up to 4 days. Reheat gently in a low oven (around 250°F/120°C) until just warmed through, or slice thin and serve cold over a salad; a hot skillet or microwave will overcook already-cooked steak fast.

Tips from the Tulo kitchen

  • Salting the steak at least 30 minutes ahead, or right before cooking rather than 10-15 minutes ahead, avoids the brief window where salt draws moisture to the surface and can hinder browning.
  • Let the pan fully preheat before adding the steak; a skillet that isn't hot enough yet will make the meat gray and steam instead of sear.

FAQ

What cut counts as a beef loin steak?

Beef loin includes top loin (strip steak), tenderloin, and sirloin steaks. Top loin and sirloin are the most common for pan-searing since they're firm enough to hold up to high heat without needing extended cooking.

How do I know when the steak is done without cutting into it?

Use an instant-read thermometer in the thickest part: 125°F (52°C) for medium-rare, 135°F (57°C) for medium, pulled from the heat a few degrees early since the temperature keeps rising during the rest.

Why does the recipe call for resting the steak before slicing?

Searing pushes juices toward the cooler center of the meat; resting for 5-8 minutes lets them redistribute through the whole steak so they stay in the meat rather than running out onto the cutting board when sliced.

Can this be made on an outdoor grill instead of a skillet?

Yes. Sear over direct high heat for 3-4 minutes per side, then move to indirect heat to finish if the steak is thick, basting isn't practical on a grill, so brush with melted garlic butter after resting instead.

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