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
