Cooking a lamb steak on the stovetop is a fast way to get dinner on the table. The meat sears quickly in a hot skillet, developing a brown crust while keeping the inside tender.
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You only need a few staple ingredients like butter, fresh rosemary, and garlic to flavor the meat as it cooks. The whole process takes about 15 minutes from start to finish.
Why You'll Love This Recipe
- Starting with a hot skillet ensures the meat gets a good sear rather than steaming in its own juices
- Frequent flipping helps the meat cook evenly from edge to edge without burning the exterior
- Basting with melted butter and herbs coats the meat in fat and flavor during the final minutes of cooking
Essential Ingredients
- Lamb steaks: Look for cuts that are at least one inch thick so they do not overcook in the pan. Leg steaks or shoulder steaks both work well.
- Butter: Unsalted butter lets you control the sodium. If you use salted butter, hold back on the final seasoning.
- Garlic: Freshly minced garlic cloves provide a stronger flavor than jarred versions, but you can use either.
- Fresh rosemary: Whole sprigs hold up well in the hot butter. Thyme sprigs are a good alternative if you do not have rosemary.
- Salt and pepper: Coarse kosher salt and freshly cracked black pepper add a nice crunch to the finished dish.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preparing the skillet: Place a heavy skillet, like cast iron, on the stove over medium heat. Let the pan get hot before adding any ingredients. A hot pan is necessary to sear the meat properly.
Searing the meat: Add the butter, garlic, and rosemary to the pan. Once the butter melts, place the meat in the skillet. You should hear a loud sizzle immediately. Cook for one minute on each side to build a crust.
Basting and finishing: Lower the heat to medium-low. Continue to flip the meat while using a spoon to scoop the melted herb butter over the top. Cook until the internal temperature reaches 145°F (63°C) for medium-rare. Let the meat rest for three minutes before serving.
You Must Know
- For food safety, the USDA recommends cooking whole cuts of lamb to an internal temperature of 145°F (63°C) and allowing a 3-minute rest time
- Pat the meat dry with a paper towel before placing it in the skillet to help it brown faster in the hot pan
- If the garlic starts to burn, scoop it on top of the steaks so it is not touching the hot bottom of the pan
Serving Ideas
Serve these steaks with roasted asparagus and a fresh Greek salad. Mashed potatoes or a side of rice also pair well with the garlic butter pan juices.
Storing & Reheating
Store leftover lamb in an airtight container in the refrigerator for up to 3 days. Freeze wrapped tightly in foil and placed in a freezer bag for up to 2 months. Reheat gently in a skillet over low heat with a splash of water or broth until warmed through to 165°F (74°C).
FAQ
What cut of meat is a lamb steak?
It is usually a cross-section cut from the leg or the shoulder of the lamb. Leg steaks are leaner, while shoulder steaks have a bit more fat and marbling.
Can I use oil instead of butter?
Yes, you can use a neutral cooking oil or olive oil. Butter provides a richer flavor and helps with browning, but oil works well for high heat searing.
How do I know when the lamb is done?
The most accurate way is to use a digital meat thermometer. The center should reach 145°F (63°C) for a safe, medium-rare finish.
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📖 Recipe Card
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Lamb Steak
- Total Time: 15 minutes
- Yield: 2 servings 1x
Description
Thick cuts of lamb are seared in a cast iron skillet with butter, fresh rosemary, and minced garlic.
Ingredients
- 2 lamb steaks, about 8 ounces (225 g) each
- 2 tablespoons (28 g) unsalted butter
- 1 tablespoon (9 g) minced garlic
- 2 sprigs fresh rosemary
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Heat a cast iron skillet over medium heat until hot.
- Add the butter, minced garlic, and rosemary sprigs to the skillet.
- Place the lamb steaks into the melted butter. The pan should sizzle right away.
- Cook the steaks for 1 minute, then flip. Cook for 1 more minute on the second side.
- Reduce the heat to medium-low.
- Continue cooking and flipping the meat every minute. Use a spoon to scoop the melted butter, garlic, and rosemary over the steaks as they cook.
- Cook until the outside is browned and a meat thermometer inserted into the thickest part reads 145°F (63°C). This takes about 6 to 8 minutes total.
- Remove the steaks from the skillet and let them rest on a cutting board for 3 minutes.
- Season both sides with kosher salt and black pepper before serving.
Notes
- For food safety, the USDA recommends cooking whole cuts of lamb to an internal temperature of 145°F (63°C) and allowing a 3-minute rest time.
- Pat the meat dry with a paper towel before placing it in the skillet to help it brown faster in the hot pan.
- If the garlic starts to burn, scoop it on top of the steaks so it is not touching the hot bottom of the pan.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan Seared
- Cuisine: American
