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Pan Seared Steak

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Pan seared steak is a classic and flavorful dish with a golden-brown crust and juicy interior. This simple cooking method uses minimal ingredients and brings out the natural richness of the steak, making it perfect for both weeknight dinners and special occasions.

Ingredients

  • 1 ribeye, sirloin, or New York strip steak (1 to 1.5 inches thick)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1–2 tablespoons high-smoke point oil (canola or avocado oil)
  • 2 tablespoons unsalted butter
  • 2–3 garlic cloves, smashed
  • 2–3 sprigs fresh herbs (such as thyme or rosemary)

Instructions

  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 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.

Notes

Use a cast iron skillet for the best heat retention and searing results.Letting the steak come to room temperature ensures more even cooking.Resting the steak after cooking allows juices to redistribute for a juicier bite.Customize your steak with variations like garlic mushrooms, blue cheese, or spices.

Nutrition

Find it online: https://cookibly.com/pan-seared-steak/