Perfect Pan Seared Steak

The Perfect Pan Seared Steak is rich, juicy, and bursting with flavor, delivering a crisp, caramelized crust while maintaining a tender, buttery interior. With just a few simple steps and key techniques, you can achieve steakhouse-quality results right from your kitchen, no grill required.

Why You’ll Love This Recipe

You’ll love this recipe because it’s fast, simple, and produces consistently delicious steaks every time. Pan searing locks in juices, enhances the natural beef flavor, and creates a mouthwatering crust that’s hard to resist. Whether it’s a special occasion or a quick weeknight dinner, this method guarantees a steak that’s impressive and satisfying.

ingredients

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

• Ribeye, New York strip, or filet mignon steak (about 1 to 1 ½ inches thick)
• Kosher salt
• Freshly ground black pepper
• High smoke point oil (such as canola, vegetable, or avocado oil)
• Unsalted butter
• Fresh garlic cloves (crushed)
• Fresh thyme or rosemary sprigs

directions

1. Remove the steak from the refrigerator about 30–45 minutes before cooking to bring it to room temperature.
2. Pat the steak dry thoroughly with paper towels.
3. Season both sides generously with kosher salt and black pepper.
4. Heat a heavy skillet (preferably cast iron) over high heat until very hot.
5. Add a small amount of oil to the pan and swirl to coat.
6. Place the steak in the skillet and cook without moving it for 2–3 minutes, until a brown crust forms.
7. Flip the steak and sear the other side for another 2–3 minutes.
8. Reduce the heat to medium-low, add butter, garlic, and herbs to the pan.
9. Tilt the pan and use a spoon to baste the steak continuously with the melted butter for 1–2 minutes.
10. Check doneness with an instant-read thermometer (see below for temperature guide).
11. Remove the steak from the skillet and let it rest on a plate for 5–10 minutes before slicing.

Servings and timing

This recipe serves 2 people per steak (depending on size).
Prep time: 5 minutes
Cook time: 8–10 minutes
Rest time: 5–10 minutes
Total time: About 20–25 minutes

Steak Doneness Guide:

• Rare: 120–125°F
• Medium Rare: 130–135°F
• Medium: 140–145°F
• Medium Well: 150–155°F
• Well Done: 160°F+

Variations

• Finish the steak with a squeeze of fresh lemon juice for a bright note.
• Add a pinch of smoked paprika or cayenne pepper to the seasoning for a hint of spice.
• Use compound butter (mixed with herbs and garlic) for an extra layer of flavor.
• For a blue cheese twist, top the steak with crumbled blue cheese just before serving.
• Swap fresh thyme for sage or rosemary depending on your preference.

storage/reheating

Store leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat, place the steak in a low oven (around 250°F) until warmed through to avoid overcooking. Alternatively, reheat gently in a skillet over medium-low heat with a touch of butter. Avoid microwaving as it can make the steak rubbery.

FAQs

What is the best type of steak for pan searing?

Ribeye, New York strip, and filet mignon are all excellent choices due to their tenderness and marbling.

Why should I bring the steak to room temperature before cooking?

Allowing the steak to come to room temperature ensures even cooking and a better sear.

How do I get a good crust on the steak?

Make sure the steak is very dry and the pan is extremely hot before adding the meat.

Can I use olive oil for searing?

Use a high smoke point oil like canola or avocado; olive oil can burn at high temperatures.

How do I know when to flip the steak?

Flip the steak once a deep golden-brown crust has formed and it easily releases from the pan.

Is it necessary to baste the steak with butter?

Basting adds rich flavor and helps finish cooking the steak gently and evenly.

How long should the steak rest after cooking?

Let the steak rest for 5–10 minutes to allow the juices to redistribute, making the meat juicier.

What’s the best pan for searing steak?

A heavy cast-iron skillet retains and distributes heat evenly, making it the best option.

Should I season the steak before or after cooking?

Always season the steak generously before cooking for the best flavor.

Can I cook multiple steaks at once?

Yes, but avoid overcrowding the pan; sear in batches if necessary to maintain high heat.

Conclusion

Mastering the Perfect Pan Seared Steak is easier than you think, and once you do, you’ll never look back. With a flavorful crust, tender interior, and buttery finish, it’s a simple technique that delivers incredible results every time. Treat yourself or impress guests with this foolproof method that brings steakhouse-quality meals to your home kitchen.

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