Pan Seared Steak (Printable Version)

Juicy steak with a caramelized crust, enhanced by garlic and herb-infused butter for rich flavors.

# What You'll Need:

→ Steak

01 - 2 boneless ribeye or strip steaks (about 1-inch thick, 10.6 oz each)

→ Seasonings

02 - 1 ½ teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper

→ Aromatics & Butter

04 - 2 tablespoons vegetable oil (high smoke point, e.g., canola or grapeseed)
05 - 2 tablespoons unsalted butter
06 - 3 garlic cloves, smashed
07 - 2 sprigs fresh thyme or rosemary (optional)

# How to Make It:

01 - Allow steaks to rest at room temperature for 20 to 30 minutes, then pat dry thoroughly with paper towels.
02 - Generously season both sides with kosher salt and freshly ground black pepper.
03 - Preheat a heavy-bottomed skillet, preferably cast iron, over high heat until very hot. Add vegetable oil and swirl to coat the pan evenly.
04 - Place steaks in the pan without crowding and sear undisturbed for 2 to 3 minutes until a deep brown crust forms.
05 - Flip steaks and add butter, smashed garlic cloves, and fresh herbs to the pan. Tilt the pan slightly and baste steaks with melted butter continuously for 1 to 2 minutes.
06 - Continue cooking steaks to desired doneness, approximately 2 to 3 minutes more for medium-rare (internal temperature 130–135°F). Use a meat thermometer for accuracy.
07 - Transfer steaks to a plate and allow them to rest for 5 minutes before slicing and serving.

# Expert Insights:

01 -
  • Restaurant-quality results with just a handful of ingredients and one pan to clean.
  • The garlic herb butter adds richness without masking the flavor of the meat.
  • Its fast enough for a weeknight but impressive enough to serve to guests.
  • You can adjust the doneness exactly to your liking once you get the feel for it.
02 -
  • Drying the steak thoroughly is the difference between a crust and a gray, steamed surface.
  • Dont skip the resting period, even five minutes makes the steak noticeably juicier.
  • If your smoke alarm goes off, youre doing it right, just crack a window and keep going.
03 -
  • Invest in a cast iron skillet if you dont have one, it holds heat better than anything else and builds seasoning over time.
  • Use a meat thermometer until you can judge doneness by feel, guessing leads to overcooked disappointment.
  • If the butter starts to brown too quickly, pull the pan off the heat for a few seconds while you baste.

Go Back