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Restaurant-Style Garlic Pepper Steak with Pan Sauce

Slices of medium-rare garlic pepper steak resting in a rich brown sauce on a white plate.
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Make a flavorful, tender garlic pepper steak with a perfect sear and a simple pan sauce right in your skillet. This recipe delivers restaurant quality steak at home.

Ingredients

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  • 2 (10-12 ounce) sirloin or ribeye steaks, about 1.25 inches thick
  • 1 tablespoon coarse kosher salt
  • 2 teaspoons freshly cracked black pepper (use coarse grind)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 6 cloves garlic, smashed but kept whole
  • 2 sprigs fresh thyme
  • 1/4 cup beef broth
  • 2 tablespoons dry red wine (optional)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fresh lemon juice

Instructions

  1. Prepare the steaks: Pat the steaks completely dry using paper towels. This is key for a good sear. In a small bowl, mix the kosher salt, cracked black pepper, garlic powder, and onion powder. Rub this seasoning mix evenly over both sides of the steaks. Let the steaks sit at room temperature for 30 minutes before cooking.
  2. Heat the skillet: Place a heavy-bottomed skillet, preferably cast iron, over high heat. Add the olive oil. When the oil shimmers and just begins to smoke lightly, carefully place the seasoned steaks into the hot skillet.
  3. Sear the steaks: Sear the steaks undisturbed for 3 to 4 minutes until a deep brown crust forms. Flip the steaks. Immediately add the butter, smashed garlic cloves, and thyme sprigs to the pan.
  4. Baste the steaks: Tilt the pan slightly so the melted butter pools on one side. Use a large spoon to continuously baste the melting butter mixture over the top of the steaks for 1 to 2 minutes.
  5. Check doneness: Cook until the internal temperature reaches your desired doneness (125°F for rare, 135°F for medium-rare, 145°F for medium). Adjust cooking time based on steak thickness.
  6. Rest the steaks: Remove the steaks from the pan and place them on a cutting board. Tent loosely with foil and let them rest for 10 minutes. Do not clean the pan.
  7. Make the pan sauce: Return the skillet to medium heat. Add the beef broth, scraping up any browned bits (fond) from the bottom of the pan. Stir in the red wine (if using) and Worcestershire sauce. Let the sauce simmer and reduce by half, about 2 minutes. Stir in the fresh lemon juice.
  8. Serve: Slice the steak against the grain. Drizzle the pan sauce over the sliced steak. Serve immediately.

Notes

  • For the best pepper flavor, use freshly cracked black peppercorns rather than pre-ground pepper. The coarse grind creates a better crust.
  • If you do not have thyme, use 1/2 teaspoon of dried Italian seasoning in the butter basting step.
  • To achieve a perfect sear, do not overcrowd the pan. Cook one large steak or two smaller steaks at a time.

Nutrition

Find it online: https://cookerycommand.com/garlic-pepper-steak-recipe-skillet-sauce/