Perfect Pan Seared Steak Recipe
This recipe for a perfect pan-cooked steak shows you how to achieve a golden crust and tender, juicy interior every time. Cooked with butter, olive oil, garlic, and fresh herbs, it delivers restaurant-quality flavor with simple, foolproof technique—ideal for both weeknight dinners and special occasions.
Servings: 4 servings
Ingredients
- 2 1-pound New York strip, ribeye, or top sirloin steaks 1½ inches thick; preferably choice or prime grade
- 1 tablespoon extra light olive oil
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper freshly ground
- 2 tablespoons butter
- 2 cloves garlic peeled and quartered
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
- Rest the steaks at room temperature for 30 minutes. Thoroughly pat the steaks dry with a paper towel. Just before cooking, generously season with salt and pepper.
- Heat the cast iron pan until hot, then add the olive oil over medium-high heat, swirling to coat the pan. Ensure the oil is hot before adding the steaks to the skillet. (If using a smaller pan, cook steaks one at a time and use half of the butter, olive oil, and herbs for each one.)
- Sear the steaks on the first side for 4 minutes until a brown crust has formed, then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to sear the fat edges and sides of the steak (1-minute per edge).
- Reduce medium-low heat and add the butter, quartered garlic cloves, thyme, and rosemary to the pan. Tilt the pan slightly and spoon the butter sauce over the steak.
- Continue spooning the melted butter over the steak for 1 minute, or until the steak is about 10°F below your desired doneness (the temperature will continue to rise another 10°F while the steaks rest).Rare is 110-120°F, medium rare is 120-130°F, and medium is 130-140°F. (Filet mignon and boneless ribeye steaks that are 1½ inches thick will take approximately 4 minutes on each side to reach medium heat.)
- Transfer the cooked steak to a grooved cutting board or platter, loosely cover with foil, and let it rest for 10-15 minutes.
- Use a sharp knife to cut into ½-inch strips across the grain. Serve with the extra butter sauce on the side and with your favorite side dishes.
Notes
- Take the meat out of the fridge about 30 minutes before cooking, and pat it dry with paper towels before seasoning to get a perfect sear and to reduce oil splattering.
- Don't overcrowd the pan. If you have a large steak or small pan, you'll want to cook one steak at a time; with a larger pan, two at a time is okay. This will keep the temperature consistent, and the steak will cook evenly.
- Avoid touching the steak except to turn it once! It is tempting to check to see if your steak is done on one side, but this only messes up the cooking process. Patience is key to a perfectly cooked steak.
- Cook your steak 10 degrees less than your desired doneness. It will continue cooking after it rests. For example, if you want a medium steak at 140°F, take it off the heat once it reaches 130°F.
- Let your steak rest tented with foil for 10 minutes before serving. This is an essential step to allow the juices can redistribute, making it more tender and juicy.
Nutrition
Serving: 1serving | Calories: 320kcal | Carbohydrates: 1g | Protein: 23g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 976mg | Potassium: 321mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 220IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 2mg
