Rating: 5 out of 5.
I’ve been craving red meat with this pregnancy. Probably a sign of low iron, but still… there is nothing that sounds better to me right now than a well-seasoned pan seared garlic butter filet.

My husband swears this recipe is the best, there isn’t any huge secret to my steak, but he still insisted I share my technique with you. So here we are!

The secret to the perfect pan seared steak is leaving it alone! Start off with room temperature meat, I usually take the steak out of the fridge 30 minutes before searing or grilling. Prep your steak with lots of sea salt and fresh ground pepper and then you’re ready to sear.

I love the taste of garlic butter and a hint of thyme with my steak. You can absolutely improvise with this recipe by adding blue cheese and even wrapping it with bacon.

As for the actual meat, I always use filet even though it’s pricy as hell. You can also choose top sirloin, ribeye or New York Stripe. Whatever your preference this recipe is simple, satisfying and ready in minutes.

*DISCLAIMER: The steak in the photo is well done. I usually like my steak medium, but with this pregnancy I am craving well-done… you can sear your steak for as long as you’d like. Use a meat thermometer to determine when your steak is done.


COOK TIME: 10-20 MINUTES (depending on how you like your steak)
  • 2 filet mignons, you can also use ribeye or sirloin, but I prefer filet
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced garlic
  • corse sea salt
  • ground pepper
  • fresh thyme for garnish
  1. Take steak out of fridge and bring to room temperature before starting, usually about 30 minutes
  2. Pat steak dry and then heavily season steak with sea salt and fresh ground pepper
  3. Heat vegetable oil in a heavy-duty skillet until very hot and bubbling
  4. Carefully lay steak in skillet (the oil will pop so be careful!)
  5. Let sear for 5-7 minutes, do not lift or sneak a peek!
  6. Push steaks to the side and add butter and garlic to center of skillet
  7. Flip steaks and let sear for an additional 5-7 minutes, spooning butter over top the steaks as they sear. Use a meat thermometer to judge when your steak is finished
  8. When finished, lay steaks in aluminum foil and cover, let cool for about 10 minutes before serving
  9. Top with additional melted and fresh thyme.
  10. Serve with baked potato, green beans or asparagus… Enjoy!
*I bake my asparagus in the oven at 450° for about 15 minutes. To season, I drizzle olive oil sea salt and pepper.