This recipe is built around a simple truth: a great steak needs two things, a screaming-hot pan and a compound butter that finishes the job. The steak gets a hard sear in a cast iron skillet, then rests under a slab of charred scallion butter that melts into the resting juices and turns into an instant pan sauce on the plate.
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The cutting board does double duty here. Trim and slice the steak on it, then pile the charred scallions and softened butter alongside so everything comes together right before serving. It looks like a steakhouse plate, but the whole thing comes together in under an hour with one skillet and one board.
Buy a steak that is at least 1 inch thick so it can build a crust without overcooking. Thinner steaks will blow past medium-rare before the surface browns, so save those for stir-fries.
Why You'll Love This Recipe
About the Ingredients
2 (about 1 1/2 lb total, 680g) boneless ribeye or strip steaks, 1 1/4 inches thick
Look for steaks with good marbling and a uniform thickness so they cook evenly. Sirloin or flat iron work well as a leaner substitute, but reduce the sear time by about 1 minute per side.
1 1/2 teaspoons kosher salt
Kosher salt crystals are larger than table salt, so if you only have fine sea salt, use about 1 teaspoon. Salt the steaks at least 40 minutes ahead if you can, so the surface dries out.
1 teaspoon coarsely ground black pepper
Fresh-cracked pepper tastes noticeably brighter than pre-ground. A coffee grinder or mortar and pestle gives you a coarse grind that won't burn as fast in the hot pan.
1 tablespoon grapeseed or avocado oil
High-smoke-point oils are essential here; olive oil will smoke and turn bitter. Canola oil is a fine budget substitute.
6 scallions (about 1 bunch), trimmed
Choose scallions with firm, bright green tops and no sliminess at the root. If scallions are out of season, a small shallot sliced into thick rings chars nicely instead.
6 tablespoons (85g) unsalted butter, softened
Let the butter sit at room temperature for 30 minutes so it blends smoothly. Salted butter works, but then cut the kosher salt in the butter by half.
2 cloves garlic, finely grated
Use a Microplane or the fine side of a box grater so the garlic disappears into the butter. Jarred minced garlic is a substitute but tastes flatter and saltier.
1 teaspoon fresh lemon juice
The acid cuts through the richness of the butter and beef. White wine vinegar or a splash of sherry vinegar can stand in for the lemon.
2 tablespoons chopped fresh flat-leaf parsley
Parsley adds a fresh finish and a little color. Tarragon or chives are good swaps if you want a more herbal, oniony note.
Tips & Tricks
Dry the Surface
Pat the steaks completely dry with paper towels right before searing; any moisture steams the meat instead of browning it.
Let the Pan Get Truly Hot
Heat the cast iron for a full 4 to 5 minutes before the steak goes in, or you'll get gray meat instead of a crust.
Rest Longer Than You Think
A 7 to 8 minute rest lets the juices redistribute; slice too early and the board fills with juice that should be on your plate.
Char the Scallions First
Blistering the scallions in the same hot pan before the steak means the butter picks up a smoky, savory base note.
Pro Tips
Step-by-Step Instructions
1. Dry and Season the Steaks
Pat both steaks thoroughly dry with paper towels, then season all over with the kosher salt and black pepper. Let them sit uncovered at room temperature for 20 minutes while you make the butter; this dries the surface and takes the chill off so they cook evenly.
2. Make the Scallion Butter
Mash the softened butter in a small bowl with the grated garlic, lemon juice, parsley, and a pinch of salt until smooth. Set aside at room temperature so it stays spreadable.
3. Char the Scallions
Heat a 12-inch cast iron skillet over high heat for 4 minutes, then add the oil. Lay the scallions in the pan and cook for 2 to 3 minutes per side, until blistered and softened with blackened spots. Transfer to the cutting board and cut into 1-inch lengths.
4. Sear the First Side
Lay the steaks in the hot skillet away from each other and do not move them. Sear for 4 minutes at 450°F (230°C) pan temperature, until a deep brown crust forms and the edges look caramelized. Press gently with tongs if any part curls up.
5. Flip and Finish
Flip the steaks and sear for 3 to 4 minutes more, until the internal temperature reads 130°F (54°C) for medium-rare on an instant-read thermometer. The surface should be mahogany brown and the fat rim rendered and golden.
6. Rest the Steaks
Transfer the steaks to the cutting board and tent loosely with foil. Rest for 7 to 8 minutes; the internal temperature will climb about 5°F and the juices will settle.
7. Slice Against the Grain
Slice the steaks against the grain into 1/2-inch strips, then arrange on a warm plate. Spoon the resting juices over the top.
8. Finish with Butter and Scallions
Dot the sliced steak generously with the charred scallion butter and scatter the charred scallion pieces over the top. Serve immediately, while the butter is still melting into the meat.
Delicious Variations
Garlic-Herb Butter Steak
Swap the scallions for 2 tablespoons of chopped rosemary and thyme folded into the butter for a classic herb-crusted finish.
Chimichurri Steak Plate
Skip the compound butter and spoon a bright parsley-garlic-vinegar chimichurri over the sliced steak instead.
Coffee-Rubbed Steak
Add 1 teaspoon of finely ground espresso to the salt and pepper rub for a darker crust with a subtle smoky depth.
How to Store Pan-Seared Steak with Charred Scallion Butter
Refrigerator
Store sliced steak in an airtight container for up to 3 days; keep the scallion butter separately for up to 1 week, wrapped tightly or in a small jar.
Freezer
Freeze the compound butter tightly wrapped for up to 2 months. Cooked steak freezes for up to 2 months, but the texture will be best if you slice it after thawing.
Reheating
Reheat steak gently in a 300°F (150°C) oven for 6 to 8 minutes, or sear slices for 30 seconds per side in a hot pan. Add a fresh pat of scallion butter after reheating.
Frequently Asked Questions
Q: What is the best steak for pan-searing?
Ribeye and strip steak are the best choices because their marbling keeps them juicy during a hot sear. Look for a steak at least 1 inch thick so the outside browns before the inside overcooks.
Q: How do I know when my steak is medium-rare?
Use an instant-read thermometer and pull the steak at 130°F (54°C) for medium-rare. The temperature will rise about 5°F during the rest, landing right around 135°F.
Q: Can I make the scallion butter ahead of time?
Yes, the compound butter can be made up to 5 days ahead and kept in the refrigerator. Let it soften at room temperature for 20 minutes before serving so it melts over the hot steak.
Q: Why did my steak turn out gray instead of browned?
A wet surface or an underheated pan is almost always the cause. Pat the steak bone dry and heat the cast iron for a full 4 to 5 minutes before adding the oil and meat.
Q: Should I salt the steak ahead of time?
Yes, salting 40 minutes to 24 hours ahead improves the crust and seasoning. If you're short on time, salt right before searing and pat away any surface moisture.
Give this pan-seared steak with charred scallion butter a try tonight and see how a hot skillet and a slab of green-flecked butter turn a simple cut into a steakhouse plate. Snap a photo of your sliced steak and tag me, I love seeing how yours turns out.
Pan-Seared Steak with Charred Scallion Butter
Juicy pan-seared steak with charred scallion butter delivers restaurant-level crust at home in 50 minutes, with a garlicky green butter that melts into every slice.
🧂 Ingredients
- 2 (about 1 1/2 lb total, 680g) boneless ribeye or strip steaks, 1 1/4 inches thick
- 1 1/2 teaspoons kosher salt
- 1 teaspoon coarsely ground black pepper
- 1 tablespoon grapeseed or avocado oil
- 6 scallions (about 1 bunch), trimmed
- 6 tablespoons (85g) unsalted butter, softened
- 2 cloves garlic, finely grated
- 1 teaspoon fresh lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley
📋 Instructions
- 1Dry and Season the Steaks — Pat both steaks thoroughly dry with paper towels, then season all over with the kosher salt and black pepper. Let them sit uncovered at room temperature for 20 minutes while you make the butter; this dries the surface and takes the chill off so they cook evenly.
- 2Make the Scallion Butter — Mash the softened butter in a small bowl with the grated garlic, lemon juice, parsley, and a pinch of salt until smooth. Set aside at room temperature so it stays spreadable.
- 3Char the Scallions — Heat a 12-inch cast iron skillet over high heat for 4 minutes, then add the oil. Lay the scallions in the pan and cook for 2 to 3 minutes per side, until blistered and softened with blackened spots. Transfer to the cutting board and cut into 1-inch lengths.
- 4Sear the First Side — Lay the steaks in the hot skillet away from each other and do not move them. Sear for 4 minutes at 450°F (230°C) pan temperature, until a deep brown crust forms and the edges look caramelized. Press gently with tongs if any part curls up.
- 5Flip and Finish — Flip the steaks and sear for 3 to 4 minutes more, until the internal temperature reads 130°F (54°C) for medium-rare on an instant-read thermometer. The surface should be mahogany brown and the fat rim rendered and golden.
- 6Rest the Steaks — Transfer the steaks to the cutting board and tent loosely with foil. Rest for 7 to 8 minutes; the internal temperature will climb about 5°F and the juices will settle.
- 7Slice Against the Grain — Slice the steaks against the grain into 1/2-inch strips, then arrange on a warm plate. Spoon the resting juices over the top.
- 8Finish with Butter and Scallions — Dot the sliced steak generously with the charred scallion butter and scatter the charred scallion pieces over the top. Serve immediately, while the butter is still melting into the meat.
