Pan-Seared Steak is a simple yet incredibly flavorful way to cook steak, resulting in a perfectly golden-brown crust on the outside and a juicy, tender interior. This technique allows you to achieve restaurant-quality results right at home with minimal ingredients and just a few minutes of cooking time. Whether you’re cooking a steak for a special occasion or a weeknight dinner, pan-searing is one of the easiest and most effective methods to create a steakhouse-worthy meal in your own kitchen.
Why You’ll Love This Recipe
Pan-Seared Steak is easy, fast, and produces a steak that’s incredibly juicy and flavorful. The key to a great pan-seared steak is getting the perfect sear on the outside while keeping the inside tender and juicy. The high heat of the pan allows the steak to caramelize, creating a rich, golden crust that adds texture and depth of flavor. You can customize the level of doneness based on your preference, and a quick finishing touch with butter and herbs elevates the dish. It’s perfect for anyone who loves a great steak without needing a grill.
Ingredients
-
2 boneless steaks (ribeye, sirloin, filet mignon, or your favorite cut)
-
2 tablespoons vegetable oil (or any high-heat cooking oil)
-
2 tablespoons unsalted butter
-
2 cloves garlic, smashed
-
Fresh rosemary or thyme sprigs (optional)
-
Salt and freshly ground black pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Prepare the steaks: Take the steaks out of the fridge about 30 minutes before cooking to bring them to room temperature. This ensures even cooking. Pat the steaks dry with paper towels to remove any moisture, as this helps achieve a perfect sear.
-
Season the steaks: Generously season both sides of the steaks with salt and freshly ground black pepper. If you like, you can also add garlic powder or other seasonings for extra flavor.
-
Heat the pan: Place a heavy skillet (preferably cast iron or stainless steel) over medium-high heat and allow it to get very hot. Add the vegetable oil to the pan, swirling it to coat the bottom. The oil should shimmer but not smoke excessively.
-
Sear the steaks: Once the pan is hot, add the steaks. You should hear a sizzling sound immediately. Let the steaks cook without moving them for 3-4 minutes, depending on the thickness and desired doneness. After 3-4 minutes, flip the steaks over to sear the other side for an additional 3-4 minutes for medium-rare. For medium, cook an additional 1-2 minutes per side, and for well-done, add a couple more minutes.
-
Add butter and herbs (optional): During the last minute of cooking, add the butter to the pan along with the smashed garlic cloves and herbs (rosemary or thyme). Tilt the pan slightly and use a spoon to baste the steaks with the melted butter and herbs for extra flavor.
-
Check for doneness: To check the doneness, you can use a meat thermometer:
-
125°F (51°C) for rare
-
130°F (54°C) for medium-rare
-
140°F (60°C) for medium
-
150°F (66°C) for medium-well
-
160°F (71°C) for well-done
-
-
Rest the steak: Once the steaks are done, transfer them to a cutting board or plate and cover loosely with foil. Let them rest for 5-10 minutes. This allows the juices to redistribute, making the steak more tender and flavorful.
-
Serve: Slice the steak against the grain and serve immediately with your favorite sides, such as mashed potatoes, sautéed vegetables, or a fresh salad.
Servings and timing
-
Servings: 2 servings
-
Prep time: 10 minutes
-
Cook time: 6-10 minutes (depending on desired doneness)
-
Total time: 16-20 minutes
Variations
-
Add a sauce: Serve the pan-seared steak with a sauce such as chimichurri, béarnaise, or a simple pan sauce made with the steak drippings, butter, and a splash of wine or broth.
-
Use compound butter: Mix herbs, garlic, and spices into butter, then place a pat of compound butter on top of your steak just before serving for extra flavor.
-
Spicy steak: Add chili flakes or cayenne pepper to the seasoning for a bit of heat, or use a spicy marinade before cooking.
-
Grilled steak alternative: For a smoky flavor, finish the steak on the grill for a few minutes after pan-searing.
Storage/Reheating
Pan-seared steak is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a low heat in a pan or in the oven to warm the steak without overcooking it. You can also slice the steak thinly for use in salads or sandwiches.
FAQs
1. Can I use olive oil instead of vegetable oil?
Yes, olive oil can be used, but it has a lower smoke point than vegetable oil, so be sure to use a high-heat olive oil or avoid letting it get too hot. Vegetable oil or canola oil is often preferred for high-heat cooking.
2. Should I flip the steak only once?
Yes, flipping the steak once helps maintain a good sear and ensures it cooks evenly. Avoid flipping the steak multiple times while it’s cooking.
3. Can I cook multiple steaks at once?
Yes, but be careful not to overcrowd the pan. If you need to cook more than two steaks, cook them in batches to ensure that each steak gets a good sear.
4. How can I tell when my steak is done without a thermometer?
You can use the “finger test” to check the doneness. Gently press the center of the steak with your finger:
-
Rare: Soft and mushy
-
Medium-rare: Slightly springy
-
Medium: Firm but still yielding
-
Well-done: Firm and resistant
5. How can I make sure my steak doesn’t get tough?
Make sure not to overcook your steak, as this will cause it to become dry and tough. Let it rest after cooking to allow the juices to redistribute and maintain tenderness.
6. Can I cook steak on a non-stick pan?
While you can use a non-stick pan, it’s better to use a heavy skillet like cast iron or stainless steel for better searing and caramelization. Non-stick pans don’t achieve the same level of browning.
7. How do I make a pan sauce for my steak?
After cooking the steak, deglaze the pan with wine, broth, or even a splash of water. Stir in some butter, garlic, or herbs, and reduce to create a rich, flavorful sauce to pour over the steak.
8. What’s the best cut of steak for pan-searing?
Ribeye, sirloin, filet mignon, and strip steak are all excellent cuts for pan-searing due to their tenderness and marbling. You can also use flank or skirt steak for a more affordable option, but they are best cooked to medium-rare.
9. Can I make pan-seared steak on a grill pan?
Yes! A grill pan will give you those attractive grill marks and a similar flavor to grilling, though the sear from a flat skillet is often a little better for the crust.
10. Can I add butter to the pan before the steak cooks?
It’s best to add butter toward the end of the cooking process, as butter can burn at high heat. Adding it near the end allows you to baste the steak with it, creating flavor without burning.
Conclusion
Pan-Seared Steak is a quick, easy, and delicious way to make a perfectly cooked steak at home. With a crispy crust and tender interior, it’s the ideal dish for steak lovers. Whether you’re preparing a romantic dinner or simply craving a great steak, this recipe is sure to impress. Serve it with your favorite sides or a rich pan sauce, and enjoy this classic comfort food in the comfort of your own home!
Print
Pan-Seared Steak
- Total Time: 16-20 minutes
- Yield: 2 servings
- Diet: Gluten Free
Description
Pan-Seared Steak is a simple, fast method to cook a flavorful steak with a golden-brown crust and tender, juicy interior. It’s perfect for a restaurant-quality meal at home with minimal ingredients and a few minutes of cooking.
Ingredients
2 boneless steaks (ribeye, sirloin, filet mignon, or your favorite cut)
2 tablespoons vegetable oil (or any high-heat cooking oil)
2 tablespoons unsalted butter
2 cloves garlic, smashed
Fresh rosemary or thyme sprigs (optional)
Salt and freshly ground black pepper to taste
Instructions
- Prepare the steaks: Take the steaks out of the fridge about 30 minutes before cooking to bring them to room temperature. Pat the steaks dry with paper towels to remove any moisture.
- Season the steaks: Generously season both sides of the steaks with salt and freshly ground black pepper. Optionally add garlic powder or other seasonings.
- Heat the pan: Place a heavy skillet (preferably cast iron or stainless steel) over medium-high heat and heat until very hot. Add the vegetable oil to the pan, swirling it to coat the bottom.
- Sear the steaks: Add the steaks to the hot pan and let them cook for 3-4 minutes on the first side. Flip the steaks over and cook for an additional 3-4 minutes for medium-rare. Adjust cooking time based on your desired doneness.
- Add butter and herbs (optional): During the last minute of cooking, add butter, smashed garlic, and fresh herbs to the pan. Baste the steaks with the melted butter and herbs.
- Check for doneness: Use a meat thermometer to check doneness (125°F for rare, 130°F for medium-rare, 140°F for medium, 150°F for medium-well, 160°F for well-done).
- Rest the steak: Remove steaks from the pan and let them rest for 5-10 minutes before slicing.
- Serve: Slice the steak against the grain and serve immediately with your choice of sides.
Notes
For a smoky flavor, finish the steak on the grill after pan-searing.
Use a compound butter with herbs and garlic for extra flavor.
Pan-seared steaks can be served with a sauce like chimichurri or a simple pan sauce made from drippings, butter, and wine.
To reheat leftovers, use a low heat to warm the steak without overcooking it.
- Prep Time: 10 minutes
- Cook Time: 6-10 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 steak (depending on size)
- Calories: 600
- Sugar: 0g
- Sodium: 400mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 135mg
