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
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
Nutrition
- Serving Size: 1 steak
- Calories: 520
- Sugar: 0g
- Sodium: 1150mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 140mg
