Pan Seared Steak

Why You’ll Love This Recipe

This recipe is all about simplicity and bold flavor. You don’t need a grill or fancy equipment—just a hot skillet and a good cut of meat. The high-heat sear locks in juices and forms a savory crust that steak lovers crave. It’s perfect for those who want a no-fuss, foolproof way to cook steak to perfection.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ribeye, sirloin, or New York strip steak

• Kosher salt

• Freshly ground black pepper

• High-smoke point oil (such as canola or avocado oil)

• Unsalted butter

• Garlic cloves, smashed

• Fresh herbs (like thyme or rosemary)

Directions

1. Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature.

2. Pat the steak dry with paper towels and season both sides generously with salt and pepper.

3. Heat a cast iron skillet over high heat until it’s very hot.

4. Add oil to the skillet and immediately place the steak in the pan. Let it sear without moving for 2-3 minutes.

5. Flip the steak and sear the other side for another 2-3 minutes.

6. Reduce the heat to medium-low. Add butter, garlic, and herbs to the skillet.

7. Tilt the skillet slightly and spoon the melted butter over the steak continuously for 1-2 minutes.

8. Check the internal temperature: 125°F for rare, 135°F for medium-rare, 145°F for medium.

9. Remove the steak from the pan and let it rest for 5-10 minutes before slicing and serving.

Servings and timing

This recipe serves 2 people.

Prep time: 5 minutes
Cook time: 8 minutes
Rest time: 5-10 minutes
Total time: 20-25 minutes

Variations

• Garlic Butter Mushroom Steak: Add sliced mushrooms to the pan while basting with butter.

• Spicy Crust: Add a pinch of cayenne pepper or smoked paprika to your seasoning mix.

• Blue Cheese Finish: Crumble blue cheese over the steak during the final minute of cooking for a rich, tangy topping.

• Asian Twist: Marinate steak in soy sauce, sesame oil, and garlic before cooking.

• Herb Crust: Press chopped fresh herbs into the steak before searing.

Storage/Reheating

Store leftover steak in an airtight container in the refrigerator for up to 3 days.

To reheat, allow the steak to come to room temperature, then warm it gently in a skillet over low heat with a bit of butter or oil until heated through. Avoid microwaving to preserve the texture and juiciness.

FAQs

How do I know when my steak is done without a thermometer?

Use the finger test: rare feels soft like the base of your thumb, medium feels slightly firmer, and well-done feels very firm.

Can I use a non-stick pan instead of cast iron?

While possible, a cast iron skillet is preferred for better heat retention and a superior crust.

Do I need to let the steak rest after cooking?

Yes, resting allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak.

What cut of steak is best for pan searing?

Ribeye, strip steak, and sirloin are all great choices for pan searing due to their marbling and thickness.

Should I oil the pan or the steak?

Oiling the pan prevents sticking and ensures an even sear. Use a high-smoke point oil for best results.

Can I cook a frozen steak?

It’s best to thaw steak completely before pan searing to ensure even cooking and a proper crust.

How thick should the steak be?

Aim for steaks that are at least 1 to 1.5 inches thick for best results in pan searing.

What herbs work best with steak?

Thyme, rosemary, and sage are all excellent choices for adding flavor while basting with butter.

Can I add wine or sauce to the pan?

Yes, you can deglaze the pan with wine or broth after searing to make a simple pan sauce.

How do I avoid overcooking the steak?

Use a meat thermometer and remove the steak a few degrees before your target doneness—it will continue to cook slightly as it rests.

Conclusion

Pan seared steak is a simple yet impressive dish that highlights the natural flavor of quality beef. With a few key techniques and minimal ingredients, you can achieve a beautifully crusted, tender steak every time. Whether you’re a beginner or a seasoned home cook, this method is a reliable go-to for satisfying, steakhouse-quality meals at home.

---

Print