Pan Seared Steak

There’s something incredibly satisfying about cooking the perfect steak right in my own kitchen. I just finished making this Pan Seared Steak, and the sizzle and aroma of the garlic-rosemary butter are absolutely heavenly.

It’s amazing how a few simple ingredients can create a meal that feels so luxurious, like something you’d get at a high-end steakhouse.

The crust is beautifully caramelized, and I know the inside is going to be perfectly juicy and tender. I can’t wait to slice into it and enjoy every single bite.

Ingredients

Achieving a steakhouse-quality sear at home comes down to using the right ingredients and a few key techniques.

• 2 lbs New York Strip Steaks (about 2 steaks, 1 1/4″ thick) – A well-marbled cut like New York Strip, Ribeye, or Top Sirloin works best. The thickness is important for getting a great sear on the outside without overcooking the inside.
• 1/2 Tbsp vegetable oil – Use a high-heat cooking oil like vegetable, canola, or extra light olive oil. This helps create a great crust and prevents the steak from sticking.
• 1 1/2 tsp sea salt – Coarse sea salt is ideal for drawing out moisture and creating a flavorful crust. Don’t be shy with the seasoning.
• 1 tsp black pepper, freshly ground – Freshly ground pepper provides a much better flavor than pre-ground. It adds a pungent, spicy note that complements the rich beef.
• 2 Tbsp unsalted butter – Adding butter towards the end of cooking allows you to baste the steak, adding richness and helping to brown the crust without burning.
• 2 cloves garlic, peeled and quartered – Quartering the garlic cloves infuses the butter with a lovely, aromatic flavor without the risk of burning that minced garlic would have.
• 1 sprig fresh rosemary – This aromatic herb releases its oils into the hot butter, adding a wonderful, piney fragrance and flavor that is classic with steak.

Note: This recipe is portioned for about four people, providing a half-steak serving for each.

Variations

While this classic preparation is delicious, you can easily customize it to your liking.

• Herb Variations: Swap the rosemary for fresh thyme sprigs, or use a combination of both for a more complex herbal aroma.
• Spice it Up: Add a pinch of red pepper flakes to the pan along with the garlic and butter for a subtle touch of heat.
• Mushroom & Onion: After searing the steak and removing it from the pan, sauté sliced mushrooms and onions in the leftover butter and drippings for a delicious topping.
• Dairy-Free: You can use a dairy-free butter alternative or simply skip the butter-basting step. The steak will still be delicious with just the oil sear.

Cooking Time

• Prep Time: 5 minutes
• Cooking Time: 15 minutes
• Total Time: 20 minutes

Equipment You Need

• Large Cast-Iron Pan: A cast-iron skillet is highly recommended as it retains heat exceptionally well, which is crucial for achieving an even, deep sear. A heavy-bottomed stainless steel pan is a good alternative.
• Tongs: For flipping the steak without piercing the meat, which would let the precious juices escape.
• Meat Thermometer: An instant-read thermometer is the most reliable tool to ensure your steak is cooked exactly to your preferred level of doneness.
• Cutting Board: A sturdy board for resting and slicing the steak.

How to Make Pan-Seared Steak?

The secret to a perfect pan-seared steak is a very hot pan and a hands-off approach. You want to develop a deep, brown crust that provides incredible flavor and texture. This method is quick, simple, and all done in one pan, making it perfect for any night of the week when you crave a truly satisfying meal.

Prepare and Sear the Steak

First, take your steaks out of the refrigerator and thoroughly pat them completely dry with paper towels. This step is critical for getting a perfect sear, as excess moisture will steam the steak instead of searing it. Just before you’re ready to cook, season both sides of the steaks generously with sea salt and black pepper. Heat your cast-iron pan over medium-high heat until it is smoking slightly. Add the oil and swirl to coat the pan. Carefully place the steaks in the hot skillet.

Develop the Crust and Baste with Butter

Sear the steaks on the first side for about 4 minutes without moving them, allowing a beautiful brown crust to form. Flip the steaks with tongs and cook for another 3-4 minutes. Use the tongs to turn the steaks on their sides, pressing the fatty edge against the pan to render it down and get it crispy, about 1 minute per edge. This adds a ton of flavor.

Finish and Rest

Reduce the heat to medium and add the butter, quartered garlic, and rosemary sprig to the pan. As the butter melts, tilt the pan towards you and use a large spoon to continuously baste the steaks with the infused butter. Do this for about a minute. Check for doneness with a meat thermometer. Transfer the steaks to a cutting board, loosely cover them with foil, and let them rest for 10 minutes before slicing.

Additional Tips for Making This Recipe Better

Over the years, I’ve learned a few things that take a good steak and make it great. I hope these personal tips help you.

• I always let my steaks sit at room temperature for about 20-30 minutes before cooking. This helps them cook more evenly from edge to center.
• Don’t overcrowd the pan. If your steaks are large, it’s better to cook them one at a time. Overcrowding lowers the pan’s temperature, which hinders that perfect crust formation.
• Resting the steak is non-negotiable! I know it’s tempting to cut right in, but resting allows the juices to redistribute throughout the meat. Slicing too early will cause all that flavor to run out onto your cutting board.
• When slicing, I always make sure to cut against the grain. Look for the direction the muscle fibers are running and slice perpendicular to them. This makes the steak much more tender to chew.

How to Serve Pan-Seared Steak?

A beautifully cooked steak deserves a presentation to match. After resting, slice the steak into 1/2-inch strips and arrange them on a platter or individual plates. The key is to fan the slices out slightly to show off the perfectly cooked interior. Spoon some of the remaining garlic-rosemary butter from the pan over the sliced steak for extra flavor and a glossy finish.

This steak pairs wonderfully with classic sides. For a true steakhouse dinner, serve it alongside creamy mashed potatoes, roasted asparagus, or a simple green salad with a vinaigrette. A side of oven-roasted baby red potatoes or sautéed mushrooms also complements the rich flavor of the beef perfectly.

Nutritional Information

This is an estimated nutritional profile for one serving of this pan-seared steak.

• Calories: 540-600 kcal
• Protein: 45-50 g
• Carbohydrates: ~1 g
• Fat: 40-45 g

Make Ahead and Storage

While steak is best enjoyed fresh, leftovers can be stored properly for later use.

Storing: If you have leftover cooked steak, let it cool and store it in an airtight container in the refrigerator for up to 3-4 days. This makes it perfect for quick lunches or another dinner.

Freezing: You can freeze cooked steak for 2-3 months. Wrap it tightly or place it in a freezer-safe bag. However, be aware that freezing can slightly alter the texture of the steak upon reheating.

Reheating: To reheat, it’s best to do it gently to avoid overcooking. You can warm slices in a skillet over low heat with a splash of broth or place them on a rack in an oven preheated to a low temperature (around 250°F) until warmed through. Avoid the microwave, as it can make the steak tough and rubbery.

Why You’ll Love This Recipe?

This simple recipe for pan-seared steak is sure to become a favorite for many reasons.

• Steakhouse Quality at Home: This recipe teaches you the technique to achieve a steak that is perfectly seared and caramelized on the outside while remaining incredibly juicy and tender on the inside, just like at a fine restaurant.
• Unbelievably Fast: From start to finish, you can have a gourmet-quality meal on the table in about 20 minutes. It’s the perfect solution for a special weeknight dinner without a lot of fuss.
• Simple, Flavorful Ingredients: You only need a handful of basic ingredients to create a spectacular meal. The garlic and rosemary-infused butter bath at the end elevates the steak to a whole new level of deliciousness.
• Builds Cooking Confidence: Mastering a pan-seared steak is a huge confidence booster in the kitchen. This foolproof method provides clear, simple steps to help you achieve perfect results every time.