Print

Pan-Seared Steak

Pan-Seared Steak
Print Recipe

Master the art of a juicy, tender, and flavorful pan-seared steak that locks in delicious juices while creating a beautifully caramelized crust. This straightforward, quick stovetop technique is perfect for any steak cut and delivers restaurant-quality results in under 20 minutes.

Ingredients

Scale

Steak and Seasoning

  • 1 steak of choice (about 1 to 1.5 inches thick; ribeye, sirloin, or filet mignon recommended)
  • Salt (to taste)
  • Fresh ground black pepper (to taste)

Cooking Fat and Aromatics

  • 1–2 tablespoons high smoke point oil (canola or grapeseed oil recommended)
  • 2 tablespoons butter
  • 2–3 garlic cloves, slightly crushed
  • Fresh herbs (such as thyme or rosemary sprigs)

Instructions

  1. Prepare Your Steak: Pat your steak dry with paper towels to remove excess moisture, ensuring a perfect crust. Season both sides generously with salt and fresh ground black pepper about 40 minutes before cooking to enhance flavor and tenderize.
  2. Preheat the Pan: Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat until very hot but not smoking. Add a small amount of high smoke point oil and swirl to coat evenly.
  3. Sear the Steak: Place the steak gently into the hot pan away from you to avoid splatter. Sear undisturbed for 3 to 4 minutes for medium-rare, adjusting time for desired doneness. Flip carefully and sear the other side for about 3 minutes.
  4. Add Butter and Aromatics: Lower heat slightly. Add butter, crushed garlic, and fresh herbs to the pan. Tilt the pan and spoon the melted butter and aromatics repeatedly over the steak to baste, boosting flavor and forming a luscious crust.
  5. Rest Before Serving: Transfer the steak to a warm plate and let rest uncovered for 5 to 10 minutes to allow juices to redistribute, ensuring every bite is juicy and tender.

Notes

  • Let steak come to room temperature for 30-40 minutes before cooking for even doneness.
  • Cook one steak at a time or use a large pan to avoid overcrowding, which leads to steaming rather than searing.
  • Use an instant-read thermometer for perfect doneness (125°F rare, 135°F medium-rare, 145°F medium, 150°F medium-well, 160°F well-done).
  • Avoid moving the steak while searing to develop a rich brown crust.
  • Always rest the steak after cooking to lock in juices.

Nutrition

Keywords: pan-seared steak, steak recipe, stovetop steak, cast iron steak, juicy steak, restaurant steak at home

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