Pan Seared Steak

5 from 1 vote

Whether you’re hosting a special dinner or simply treating yourself to a restaurant-worthy meal at home, mastering the art of pan-searing steak is a skill worth acquiring.

Course Main Course

Cuisine American

Keyword Pan Seared Steak, Steak

Prep Time 5

Cook Time 15

Total Time 20

Servings People

Calories 266kcal

Equipment

1 Cast Iron Skillet

Ingredients

2 Boneless steaks (such as ribeye or New York strip), about 1 to 1.5 inches thick
Salt and pepper, to taste
2 tbsp Olive oil or vegetable oil
2 tbsp Unsalted butter
Optional: minced garlic, fresh herbs (rosemary or thyme)

Instructions

Take the steaks out of the refrigerator and let them come to room temperature for about 30 minutes. This helps ensure even cooking.
Pat the steaks dry with paper towels to remove excess moisture, which helps with the searing process.
Season both sides of the steaks generously with salt and pepper.
Place a heavy skillet or frying pan over medium-high heat. Allow it to get hot but not smoking.
Add the oil to the pan and swirl it around to coat the bottom evenly.
Carefully place the steaks in the hot pan. Sear the steaks for 3-4 minutes on each side for medium-rare, adjusting the time based on your desired doneness.
For a nice crust, refrain from moving the steaks around too much. Use tongs to flip them.
In the last minute of cooking, add the butter to the pan. Optionally, add minced garlic and fresh herbs at this stage.
Tilt the pan slightly and use a spoon to baste the steaks with the melted butter, garlic, and herbs.
Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C). Adjust according to your preference.
Once done, remove the steaks from the pan and let them rest on a cutting board for about 5 minutes. This allows the juices to redistribute and keeps the steaks moist.
Slice the steak against the grain for a more tender bite.
Optionally, drizzle any remaining pan juices over the steak before serving.
Enjoy your delicious pan-seared steak! Pair it with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Notes

Achieving the perfect pan-seared steak involves some key tips to ensure a flavorful and well-cooked result. Here are some additional tips to help you master the art of pan-searing steak:

Choose the Right Cut:
- Opt for well-marbled cuts like ribeye or New York strip. The marbling adds flavor and ensures a juicy result.
Room Temperature:
- Allow the steaks to come to room temperature before cooking. This helps them cook more evenly.
Dry the Steaks:
- Pat the steaks dry with paper towels before seasoning. Moisture on the surface can hinder the formation of a good crust.
Generous Seasoning:
- Season the steaks liberally with salt and pepper on both sides. Don't be afraid to be generous, as a good amount of seasoning enhances the flavor.
Preheat the Pan:
- Make sure the pan is hot before adding the steaks. A hot pan promotes a nice sear and caramelization.
Use a Heavy Pan:
- A heavy-bottomed skillet, like cast iron, holds and distributes heat evenly, aiding in a consistent sear.
Oil with a High Smoke Point:
- Choose an oil with a high smoke point, such as vegetable oil or grapeseed oil, to prevent burning during the high-heat searing process.
Avoid Overcrowding:
- Cook the steaks one or two at a time to prevent overcrowding the pan, ensuring even cooking and a better sear.
Don't Flip Too Soon:
- Let the steak develop a good crust before flipping. This typically takes 3-4 minutes on each side for medium-rare, but adjust based on your preference.
Basting:
- Basting the steak with melted butter, garlic, and herbs in the last minute adds extra flavor and helps keep the meat moist.
Resting Time:
- Allow the steaks to rest after cooking. This gives the juices time to redistribute, resulting in a more tender and juicy steak.
Use a Meat Thermometer:
- For precision, use a meat thermometer to check the internal temperature. This ensures the steak reaches your desired level of doneness.
Experiment with Herbs and Spices:
- Consider adding fresh herbs (rosemary, thyme) or spices (paprika, garlic powder) to the seasoning for additional flavor.
Quality Matters:
- Start with high-quality, fresh steaks for the best results.

Remember, practice makes perfect. Adjust these tips based on your preferences and enjoy the process of perfecting your pan-seared steak technique.

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