Picture this: a perfectly caramelized crust, tender and juicy inside, infused with aromatic herbs and butter – that’s the magic of this Pan Seared Steak Recipe. It’s the kind of dish that instantly transforms an ordinary night into a special occasion, no matter if you’re cooking for yourself or impressing guests. With just a handful of ingredients and a skillet, you can create steakhouse-quality results right at home. Let’s dive into the secrets that make this recipe an absolute favorite for steak lovers everywhere!

Ingredients You’ll Need

Part of the beauty of this Pan Seared Steak Recipe is its simplicity. Every ingredient has a purpose, from building deep flavors to ensuring a luxurious finish. Here’s what you’ll need, with a little insight into why each one matters:

Steak: Two boneless ribeye or New York strip steaks, 1–1.5 inches thick – the marbling and thickness here guarantee juicy, flavorful bites every time.
Kosher salt: 1 tablespoon – coarse salt draws out moisture, helps create that crave-worthy crust, and seasons the steak evenly.
Black pepper: 1 teaspoon – freshly cracked pepper adds a gentle heat and deep aroma that complements the beef.
Olive oil: 1 tablespoon – a high smoke point makes it perfect for searing, while the flavor stays subtle.
Unsalted butter: 2 tablespoons – melts into a rich, creamy basting sauce, infusing the steak with irresistible flavor.
Garlic: 3 cloves, smashed – releases sweetness and aroma as it cooks, mingling beautifully with butter and herbs.
Fresh rosemary or thyme: 2 sprigs – fresh herbs add a fragrant, earthy note that makes every bite feel gourmet.

How to Make Pan Seared Steak Recipe

Step 1: Bring Steaks to Room Temperature

Start by letting your steaks sit out for about 30 minutes before you even touch the stove. This helps them cook evenly from edge to center, so you don’t end up with a cold, underdone middle and overcooked edges. It’s a small step, but it makes a massive difference in the final texture.

Step 2: Dry and Season Generously

Pat those steaks dry with paper towels to get rid of any surface moisture—this is essential for an amazing crust. Season both sides thoroughly with kosher salt and black pepper. The salt draws out just enough moisture to form a flavorful crust as it cooks, and the pepper adds a gentle kick.

Step 3: Heat Your Pan

Place a large cast iron skillet or any heavy-bottomed pan over high heat and let it get really hot. You want to see a shimmer on the surface when you add the oil—this is your signal that it’s ready for searing. Don’t rush this part; a hot pan is the secret to a perfect golden crust.

Step 4: Sear the Steaks

Add the olive oil and swirl it around to coat the bottom. Carefully lay the steaks in the pan and let them sizzle, undisturbed, for 3–4 minutes. Resist the urge to move them! This is how you get that deep, flavorful crust that’s the hallmark of a truly great Pan Seared Steak Recipe.

Step 5: Flip, Add Flavor, and Baste

Flip the steaks over and immediately reduce the heat to medium. Toss in the butter, smashed garlic, and sprigs of rosemary or thyme. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks with the hot, herby butter. This not only adds flavor but also helps the steak cook evenly. Continue for another 3–4 minutes for medium-rare, or adjust to your preferred doneness (a meat thermometer is your best friend: 125°F for rare, 135°F for medium-rare, 145°F for medium).

Step 6: Rest and Serve

Transfer the steaks to a plate and let them rest for 5–10 minutes. This pause lets the juices redistribute, keeping every slice tender and juicy. Don’t skip it! Slice against the grain and get ready to enjoy steak perfection.

How to Serve Pan Seared Steak Recipe

Garnishes

For a finishing touch, scatter a pinch of flaky sea salt or freshly cracked black pepper over the sliced steak. A sprinkle of chopped fresh herbs, like parsley or chives, adds a pop of color and brightness. If you’re feeling extra fancy, a drizzle of pan juices or a dollop of compound butter really takes it over the top.

Side Dishes

This Pan Seared Steak Recipe pairs beautifully with everything from classic mashed potatoes and roasted asparagus to garlicky sautéed spinach or a crisp garden salad. Crusty bread is perfect for soaking up any leftover buttery pan juices. Don’t be afraid to mix and match your favorites!

Creative Ways to Present

For a restaurant-worthy presentation, slice the steak on the bias and fan it out on a platter. Arrange roasted vegetables or a vibrant salad around the edges. You can also serve individual steaks on wooden boards with a side of herb butter and a wedge of lemon for a rustic, steakhouse vibe.

Make Ahead and Storage

Storing Leftovers

If you have leftover steak, let it cool to room temperature before wrapping it tightly in foil or placing it in an airtight container. It’ll stay fresh in the fridge for up to three days, making it perfect for quick salads, sandwiches, or steak-and-eggs breakfasts.

Freezing

To freeze, wrap the cooled steak in plastic wrap, then place it in a freezer-friendly bag with the air pressed out. Frozen steak keeps well for up to two months. Thaw overnight in the refrigerator before reheating for best results.

Reheating

For the juiciest results, gently reheat leftover steak in a low oven (about 250°F) until warmed through. You can also reheat slices quickly in a hot skillet with a touch of butter. Avoid microwaving, as it can make the meat tough and dry.

FAQs

How do I know when my steak is done?

The most reliable way is with a meat thermometer: 125°F for rare, 135°F for medium-rare, and 145°F for medium. Remember, the steak will rise a few degrees as it rests, so pull it off the heat just before it hits your target temperature.

Can I use a different cut of steak?

Absolutely! While ribeye and New York strip are classics for this Pan Seared Steak Recipe, you can try sirloin, filet mignon, or even a thick-cut porterhouse. Just adjust cooking times based on thickness and doneness.

Is it necessary to use fresh herbs?

Fresh rosemary or thyme truly elevate the flavor, but if you only have dried herbs, use a smaller amount (about ½ teaspoon) and add them to the butter as it melts. The aroma won’t be quite as pronounced, but you’ll still get delicious results.

What’s the best pan for searing steak?

A cast iron skillet is the gold standard for the Pan Seared Steak Recipe because it holds heat and creates a fantastic crust. If you don’t have one, use any heavy-bottomed stainless steel pan—just avoid nonstick, as it won’t get hot enough for a proper sear.

Can I make this recipe dairy-free?

Yes! Swap out the butter for a dairy-free alternative or use more olive oil for basting. The steak will still be flavorful, especially if you keep the garlic and herbs in the mix.

Final Thoughts

If you’ve ever wanted to master a steakhouse-worthy dinner at home, this Pan Seared Steak Recipe is the one to try. It’s simple, deeply flavorful, and guaranteed to impress. Whether it’s a special occasion or just a treat-yourself Tuesday, give it a go—you’ll be amazed at how easy and delicious homemade steak can be!

Pan Seared Steak Recipe

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4.5 from 29 reviews

Author: admin
Total Time: 48 minutes
Yield: 2 servings 1x
Diet: Vegetarian

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Description

This Pan Seared Steak recipe delivers a perfectly crusted, juicy ribeye or New York strip steak cooked right on your stovetop. Simple ingredients like kosher salt, black pepper, garlic, and rosemary combined with butter basting ensure a rich and flavorful meal within minutes, ideal for steak lovers seeking an easy yet impressive dinner option.

Ingredients

Scale

Steaks

2 boneless ribeye or New York strip steaks (1–1.5 inches thick)

Seasoning

1 tablespoon kosher salt
1 teaspoon black pepper

Cooking Fat and Aromatics

1 tablespoon olive oil
2 tablespoons unsalted butter
3 cloves garlic, smashed
2 sprigs fresh rosemary or thyme

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Instructions

Prepare the Steaks: Remove the steaks from the refrigerator and let them sit at room temperature for 30 minutes. Pat dry with paper towels to remove excess moisture, then season generously on both sides with kosher salt and black pepper to enhance flavor and create a crust.
Heat the Pan: Preheat a large cast iron skillet or heavy-bottomed pan over high heat until it is very hot to ensure a good sear. Add the olive oil and swirl it around to coat the bottom evenly, preventing sticking.
Sear the First Side: Place the steaks carefully in the hot pan and let them cook undisturbed for 3–4 minutes until a deep golden crust forms. Avoid moving the steaks to allow proper browning.
Flip and Add Aromatics: Flip the steaks to the other side and reduce heat to medium. Add the butter, smashed garlic cloves, and fresh rosemary or thyme to the pan. These aromatics will infuse the butter and steak as cooking continues.
Baste the Steaks: Tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter and herb mixture. This adds moisture and layers of flavor. Cook for another 3–4 minutes for medium-rare doneness. Adjust cook time if a different doneness is preferred.
Check Doneness: Use a meat thermometer to check internal temperature: 125°F for rare, 135°F for medium-rare, or 145°F for medium. This ensures the steak is cooked perfectly according to preference.
Rest the Steaks: Transfer the steaks to a plate and let them rest for 5–10 minutes to allow juices to redistribute for maximum juiciness and tenderness before slicing and serving.

Notes

Resting the steak after cooking is crucial to keep it juicy and tender by allowing the juices to redistribute.
For an extra burst of flavor while basting, add a splash of Worcestershire sauce or a squeeze of fresh lemon juice.

Prep Time: 40 minutes (including 30 minutes resting time before cooking)
Cook Time: 8 minutes
Category: Main Course
Method: Stovetop
Cuisine: American