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Perfect Pan Seared Steak

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A simple method to achieve a perfectly pan-seared steak with a beautiful crust and juicy interior, ideal for a quick and impressive dinner.

Ingredients

Scale
  • 2 ribeye or strip steaks (about 1-inch thick)
  • 2 tablespoons vegetable oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, smashed
  • 2–3 sprigs fresh thyme or rosemary

Instructions

  1. Take the steaks out of the refrigerator and let them come to room temperature for 30 minutes.
  2. Pat the steaks dry with paper towels and season generously with salt and pepper on both sides.
  3. Heat a heavy skillet (preferably cast iron) over high heat until very hot.
  4. Add vegetable oil to the skillet and swirl to coat.
  5. Place the steaks in the skillet and sear without moving for 2-3 minutes until a crust forms.
  6. Flip the steaks and add butter, garlic, and herbs to the pan.
  7. Tilt the pan slightly and spoon the melted butter over the steaks repeatedly for 1-2 minutes.
  8. Continue cooking to your desired doneness (about 2-3 more minutes for medium-rare).
  9. Transfer steaks to a cutting board and let rest for 5 minutes before slicing and serving.

Notes

  • Use a meat thermometer for perfect doneness: 130°F (54°C) for medium-rare.
  • Resting the steak is crucial to retain juices.
  • Cast iron pans are ideal for an even sear and heat retention.

Nutrition

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