Pan Seared Steak

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Are you ready to take your cooking skills to the next level? Today, we’re diving into the world of pan-seared steak, a classic dish that can transform dinner into a gourmet experience.

This recipe is straightforward yet delivers incredible flavor and buttery tenderness, making it perfect for a special occasion or a sumptuous weeknight dinner.

With just a handful of ingredients, you’ll create a steak that rivals anything you might find at a high-end steakhouse.

Let’s get started!

Why This Recipe Is a Must-Try

Pan searing steak is an art form that marries simplicity with sophistication.

The key to achieving that perfect crust on the outside while keeping the inside juicy and tender lies in technique and timing.

By using high-quality steaks and a few flavorful additions, you can customize your dish to suit your taste buds and impress your guests.

Whether you choose ribeye, strip, sirloin, or T-bone, this recipe is sure to become your new go-to for steak night.

Ingredients

• 2 steaks (1 lb each), about 1¼ to 1½” thickness (choose ribeye, strip, sirloin, or T-bone)
• 1 teaspoon kosher salt
• ¾ teaspoon ground black pepper
• 1 tablespoon vegetable oil or any high smoke point oil
• 4 tablespoons unsalted butter
• 4 cloves garlic, lightly smashed (no need to peel)
• 2 sprigs rosemary
• 2 sprigs thyme

How To Make Pan Seared Steak

Step 1: Prepare the Steaks

Begin by removing the steaks from the refrigerator about 30-60 minutes before cooking.

Allowing them to come to room temperature results in a more evenly cooked steak.

Pat the steaks dry with paper towels to remove excess moisture and to help achieve a perfect sear.

Step 2: Season Generously

Season both sides of the steaks with kosher salt and ground black pepper.

Don’t be shy with the seasoning—steaks benefit from a good amount of salt for flavor.

Step 3: Heat the Pan

In a large skillet, preferably cast iron for even heat distribution, heat 1 tablespoon of vegetable oil over medium-high heat.

Ensure the oil is shimmering but not smoking.

This high heat will help form a beautiful crust on the steak.

Step 4: Sear the Steaks

Carefully place the steaks in the hot skillet.

Allow them to sear without disturbing them for about 4-5 minutes on the first side.

This is crucial for developing a nice crust.

Step 5: Flip and Add Flavor

Using tongs, flip the steaks over to sear the other side.

Immediately add the unsalted butter, smashed garlic cloves, rosemary, and thyme to the skillet.

As the butter melts, use a spoon to baste the steaks with the melted butter, garlic, and herbs.

This adds incredible flavor to the steaks.

Continue to cook for another 4-5 minutes for medium-rare, adjusting the time according to your desired doneness.

Step 6: Rest the Steaks

Once cooked to your liking, transfer the steaks to a plate and cover loosely with aluminum foil.

Let the steaks rest for at least 10 minutes; this allows the juices to redistribute throughout the meat, ensuring a juicy bite.

Step 7: Serve

Slice the steaks against the grain, serve with your favorite sides, and drizzle with the herb-infused butter from the pan for an extra flavor boost.

Enjoy your perfectly pan-seared steak!

Expert Tips

• For the best flavor, use steaks that have good marbling, such as ribeye or strip steaks.
• Invest in a good meat thermometer to check for doneness: 130°F for medium-rare, 145°F for medium, and 160°F for medium-well.
• Do not overcrowd the pan; cook the steaks in batches if needed. This helps maintain the pan’s temperature for a good sear.
• Letting your steaks rest is essential for a juicy outcome! Don’t skip this step.

Variations and Customizations

• Experiment with different herbs like thyme, oregano, or sage for unique flavor profiles.
• Add a splash of grape juice or balsamic vinegar to the pan after searing to create a quick sauce.
• For a spicy kick, incorporate crushed red pepper flakes into the butter mixture.
• Level up with toppings such as sautéed mushrooms, blue cheese, or a drizzle of chimichurri sauce.

How to Store Leftovers

To store any leftover steak, wrap it tightly in aluminum foil or place it in an airtight container.

Refrigerate for up to 3 days.

Reheat gently in a skillet over low heat or in the microwave, being careful not to overcook the steak again.

FAQ

What is the best cut of steak for pan searing?

The best cuts for pan searing include ribeye, strip, sirloin, and T-bone.

These cuts have a good amount of marbling and tenderness, which cook beautifully in a skillet.

How long do I need to cook a steak for medium-rare?

For a 1¼ to 1½” thick steak, you should sear each side for about 4-5 minutes for medium-rare.

Always use a meat thermometer to be sure of doneness.

Can I use a non-stick pan for this recipe?

While a non-stick pan can work, a cast iron or stainless steel skillet is preferred for achieving the best sear and flavor.

Do I need to use butter while cooking?

While butter enhances the flavor and helps with basting, you can also use additional oil if desired.

However, using butter adds richness and savory depth to the steak.

Conclusion

Now that you have the skills and techniques to make a stunning pan-seared steak at home, it’s time to roll up your sleeves and treat yourself and your loved ones to this fabulous dish.

The combination of juicy meat, rich butter, and aromatic herbs creates a culinary experience that’s hard to beat.

Try this recipe tonight, and you may never want to dine out for steak again.

Enjoy your cooking adventure!

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