Pan-Seared Steak

Enjoy a perfectly crispy, golden crust and a juicy, flavorful interior with this pan-seared steak recipe. Simple ingredients, a heavy pan, and a touch of butter and herbs make for a restaurant-quality steak at home.

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Ingredients

• 2 steaks, 1 lb each, about 1¼–1½” thick (ribeye, strip, sirloin, or T-bone)
• 1 teaspoon kosher salt
• ¾ teaspoon ground black pepper
• 1 tablespoon vegetable oil (or any high smoke point oil)
• 4 tablespoons unsalted butter
• 4 cloves garlic, lightly smashed (no need to peel)
• 2 sprigs rosemary
• 2 sprigs thyme

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Instructions

1. Prepare the Steaks

Pat the steaks dry with paper towels.
Generously season all sides with kosher salt and ground black pepper. Thick cuts require thorough seasoning for maximum flavor.

2. Heat the Pan

Place a heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Add the oil and heat until shimmering.

3. Sear the Steaks

Add the steaks to the hot pan and cook undisturbed for 3 minutes to form a deep, golden-brown crust.

4. Flip and Baste

Reduce heat to medium and flip the steaks using tongs. Cook for 30 seconds.
Add the butter, garlic, rosemary, and thyme to the pan. Tilt the pan and spoon the melted butter over the steaks (basting) for about 2 minutes.

5. Sear the Sides

Use tongs to hold the steaks upright and sear the fat edges, rendering the fat for extra flavor.

6. Check Temperature

Use a meat thermometer to check doneness:

• Rare: 120–125°F
• Medium-rare: 130–135°F
• Medium: 140–145°F
• Medium-well: 150–155°F
• Well-done: 160°F+

Remember, the internal temperature rises 5–10°F as the steak rests.

7. Rest and Slice

Remove the steaks from the pan and loosely tent with foil. Let rest for 5–8 minutes before slicing against the grain.
Slice only when ready to serve to retain heat. Avoid slicing too thin unless using in salads or sandwiches.

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Why You’ll Love This Recipe

• Juicy, tender interior with a flavorful crust
• Quick and simple – perfect weeknight or special occasion steak
• Minimal ingredients with maximum flavor
• Restaurant-quality results at home
• Customizable doneness for every preference

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Tips

• Use a heavy pan: Cast iron or stainless steel ensures a perfect crust.
• Dry steaks thoroughly: Moisture prevents a proper sear.
• Don’t overcrowd the pan: Cook in batches if necessary.
• Baste generously: Butter infused with garlic and herbs adds richness.
• Rest steaks: This step ensures juices redistribute for maximum tenderness.

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Variations and Substitutions

• Butter swap: Use ghee or olive oil for a different flavor profile.
• Herb swap: Try sage, tarragon, or thyme-only for a subtle variation.
• Flavor boosters: Add a splash of red wine or balsamic during basting.
• Different cuts: Filet mignon, hanger steak, or porterhouse work well.
• Spicy crust: Add smoked paprika, chili powder, or cracked pepper to seasoning.

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FAQs

Can I use frozen steaks?
Yes, but fully thaw them in the fridge before cooking to ensure even searing.

How do I know when it’s done without a thermometer?
Use the finger test for doneness or cut a small slice in the center to check.

Can I cook more than two steaks at once?
Cook in batches to avoid overcrowding the pan, which prevents proper searing.

Can I prep steaks in advance?
Yes! Season the steaks a few hours ahead and refrigerate. Bring to room temperature before cooking.

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Serving and Suggestions

• Serve with garlic mashed potatoes, roasted vegetables, or a fresh green salad.
• Drizzle with herb butter or pan sauce for extra richness.
• Pair with red wine like Cabernet Sauvignon or Merlot.
• Slice leftover steak thin for sandwiches or salads.
• Garnish with fresh herbs like parsley, thyme, or rosemary for presentation.