Recipe

Garlic-Butter Boneless Steak

A simple skillet method for boneless steak with a hard sear, buttery garlic finish, and an easy pan sauce you'll want to mop up with bread.

By Matt Campbell

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4.8 (246)

A boneless steak seared in a cast iron skillet with foaming garlic butter and thyme, warm kitchen lighting

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Boneless steak is one of my favorite “I want dinner to feel special but I'm not trying to start a whole cooking show” moves. It cooks fast, it takes seasoning like a champ, and if you give it a proper sear, you get those crisp, browned edges that make you pause mid-bite.

This recipe keeps it simple: salt, pepper, a hot skillet, then a quick garlic-butter baste. We finish with a tiny pan sauce that tastes like you did something fancy, even if you're cooking in sweatpants and listening to your smoke alarm give you performance notes.

Two raw boneless steaks resting on a wooden cutting board with kosher salt, black pepper, and a small bowl of butter nearby on a kitchen counter

Why It Works

Fast, reliable doneness: a hot pan plus a short rest gives you a juicy interior without guesswork.
Better browning: drying the steak and using high heat builds a real crust, not a gray steam situation.
Steakhouse flavor with pantry stuff: butter, garlic, and a splash of broth or wine make a glossy sauce in minutes.
Works with common cuts: sirloin, strip, ribeye, and flat iron all play nicely here.

Pairs Well With

Storage Tips

Refrigerate: Cool leftovers, then store steak and any sauce in an airtight container for up to 3 to 4 days.

Freeze: Freeze sliced steak with a little sauce (helps prevent dryness) for up to 2 months for best quality. Thaw overnight in the fridge.

Best reheat: Warm slices gently in a skillet over medium-low with a splash of broth or water, just until heated through. Microwaving works, but do it at 50% power in short bursts so you don't turn your steak into “chew cardio.”

Sliced cooked boneless steak arranged in a glass meal prep container with a small portion of pan sauce, set on a kitchen counter

Common Questions

What cut of boneless steak is best for the skillet?

My top picks are ribeye (rich and forgiving), New York strip (great sear, beefy flavor), and top sirloin (leaner but still tender when cooked properly). Flat iron is also fantastic if you see it.

How do I know when the steak is done?

The easiest way is an instant-read thermometer inserted from the side. These are pull temperatures (the steak will climb a few degrees as it rests): 120 to 125°F for rare, 130 to 135°F for medium-rare, 140 to 145°F for medium. Rest 5 to 10 minutes for best juiciness.

Food safety note: The USDA recommends 145°F plus a 3-minute rest for whole cuts of beef. Plenty of people prefer lower temps for tenderness, so cook to your comfort level.

Why doesn't my steak get a good crust?

Usually one of three things: the pan isn't hot enough, the steak surface is wet, or the pan is crowded. Pat the steak dry, heat the skillet until it's properly hot, and cook in batches if needed.

Do I need to marinate boneless steak?

Not for this method. A simple salt and pepper seasoning plus a great sear does a lot. If you're using a tougher cut (like round steak), then a marinade can help, but for typical “steak steaks,” skip it.

Can I make this without wine?

Yes. Use beef broth, chicken broth, or even water with a squeeze of lemon at the end. Wine adds depth, but it's not required.

An instant-read thermometer probing a boneless steak in a hot skillet while butter foams around the edges

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch cast iron skillet or heavy stainless skillet
Tongs
Instant-read thermometer (highly recommended)
Cutting board
Sharp knife (for slicing)
Spoon (for basting)

I used to overthink steak. I treated it like a test I didn't study for, poking it, flipping it too much, and basically hoping for the best. Once I started focusing on two things, a dry surface and a hot pan, everything got easier. This skillet boneless steak became my go-to when I want that restaurant vibe at home, but I also want to be done cooking before my playlist gets to the slow songs.