There’s something truly magical about a perfectly cooked steak with a golden, sizzling crust and a tender, juicy center. The Pan Seared Steak Recipe is my absolute go-to when I want to impress at the dinner table without a lot of fuss. It takes just a handful of quality ingredients and transforms them into a restaurant-worthy meal, packed with deep, savory flavor and magnificent aroma. With each buttery, herb-infused bite, you’ll see exactly why this classic method is loved by steak aficionados everywhere.
Ingredients You’ll Need
The brilliance of the Pan Seared Steak Recipe is in its simplicity; every ingredient matters, so choose with care. Each one brings out the best in your steak, enhancing the juicy richness and ensuring every mouthful is full of flavor and contrast.
- Ribeye Steaks: Opt for boneless ribeye that’s at least 1 inch thick—the marbling delivers amazing tenderness and beefy depth.
- Kosher Salt: Essential for drawing out moisture and building that crave-worthy crust as the steak cooks.
- Freshly Ground Black Pepper: Adds gentle heat and a pop of sharpness that balances the rich meat.
- Vegetable Oil: Has a high smoke point, making it ideal for getting a beautiful sear on your steak without burning.
- Unsalted Butter: Basting with butter gives the steak a glossy, flavorful finish and melts into the pan juices for extra decadence.
- Garlic Cloves: Smashing them allows the flavor to infuse the buttery pan sauce deeply and subtly.
- Fresh Rosemary or Thyme: Either herb will perfume the entire dish with earthy, fragrant notes as the steak cooks.
How to Make Pan Seared Steak Recipe
Step 1: Season the Steaks
Start by patting your ribeyes dry with paper towels—this removes excess moisture and lays the groundwork for that famous crust. Season both sides generously with kosher salt and freshly cracked black pepper, pressing the seasoning gently into the meat. Give the steaks 30 minutes at room temperature; this crucial resting period ensures even cooking and tender results.
Step 2: Heat the Skillet
Set a large cast iron skillet over high heat and let it become scorching hot, around 5 minutes. The intense heat is what unlocks the signature caramelization and sear, so don’t rush this part. Once the pan is ready, drizzle in the vegetable oil and swirl to coat, ensuring your steaks won’t stick.
Step 3: Sear the Steaks
Cautiously lay your seasoned steaks into the pan, listening for that instant, satisfying sizzle—this means the magic is happening! Let them cook undisturbed for 2 to 3 minutes until a rich brown crust forms. Flip them over and let the other side sear equally well, again for 2 to 3 minutes. This is the secret to that steakhouse-quality exterior.
Step 4: Baste with Butter, Garlic, and Herbs
Reduce the heat to medium, then add unsalted butter, smashed garlic cloves, and your choice of rosemary or thyme to the skillet. As the butter melts and bubbles, tilt the pan and begin spooning the garlicky, herb-infused butter over the steaks. Continue basting for another 1 to 2 minutes per side, or until your desired doneness is reached—a meat thermometer is your best friend here!
Step 5: Rest and Slice
Lift the steaks onto a plate and tent loosely with foil. Let them rest for 5 to 10 minutes—the most patient step, but so worth it. Resting allows the juices to redistribute, guaranteeing a moist, irresistible steak. Once you can’t wait any longer, slice and serve immediately to enjoy every buttery, juicy bite of this Pan Seared Steak Recipe.
How to Serve Pan Seared Steak Recipe
Garnishes
Add a flourish of flaky sea salt and a grinding of fresh pepper just before serving for a burst of texture and flavor. Tuck an extra sprig of rosemary or thyme on top, and maybe a pat of compound butter for even more richness—simple touches like these take your Pan Seared Steak Recipe from great to show-stopping.
Side Dishes
This steak absolutely shines alongside classic, comforting sides. Think buttery mashed potatoes, garlicky sautéed green beans, crispy roasted vegetables, or a fresh, peppery arugula salad with lemon vinaigrette. Let the steak be the star, but don’t underestimate how memorable the meal becomes with the right accompaniments.
Creative Ways to Present
Try slicing the steak across the grain and arranging it family-style on a big wooden board, drizzled with pan juices and sprinkled with herbs. For a date-night vibe, serve whole steaks on individual plates with a dollop of herbed butter melting luxuriously over the top. Or, for a fun twist, slice leftovers thinly and layer them over crostini with horseradish cream for an elegant appetizer based on this Pan Seared Steak Recipe.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover steak, let it cool completely, then wrap tightly in foil or place in an airtight container. Store in the refrigerator for up to 3 days; this helps the steak stay moist and flavorful for future meals.
Freezing
The Pan Seared Steak Recipe is freezer-friendly too! Slice or keep the steak whole, wrap in two layers of plastic wrap plus a layer of foil, and freeze for up to 2 months. For best results, thaw overnight in the fridge before reheating.
Reheating
To keep that meaty juiciness, reheat steak low and slow in a 250°F oven until just warmed through (about 10-15 minutes), or in a skillet with a bit more butter and a splash of broth to reintroduce moisture and lock in flavor. Avoid microwaving, as it tends to dry out the steak.
FAQs
What if I don’t have a cast iron skillet?
No worries! While cast iron holds heat best for the ultimate crust, a heavy-bottomed stainless steel skillet can also do the job. Just make sure it’s very hot before adding your steak.
Can I use a different cut for the Pan Seared Steak Recipe?
Absolutely. While ribeye’s marbling makes it a favorite, this approach works beautifully with strip, sirloin, or even filet mignon. Adjust timing for thinner or thicker cuts as needed.
How do I know when my steak is perfectly cooked?
For steak perfection, use a meat thermometer: 125°F for rare, 135°F for medium-rare, and 145°F for medium. Trust the thermometer and let the steak rest—it makes all the difference!
Should I oil the steak or the pan?
For this Pan Seared Steak Recipe, you’ll oil the pan to ensure even coverage and prevent burning. A high-smoke point oil means you get that lovely, crisp sear without any bitterness.
Why let the steak rest before slicing?
Resting allows those delicious juices to redistribute through the meat instead of spilling out when you cut it. The result? Steak that’s meltingly juicy in every bite.
Final Thoughts
If you’ve been searching for an easy yet impressive way to enjoy steak at home, this Pan Seared Steak Recipe is truly unbeatable. All it takes is a hot skillet, a few pantry staples, and a dedication to juicy, flavor-packed steak. Give it a try and you’ll be eager to make this a regular part of your dinner rotation—your taste buds will thank you!
Print
Pan Seared Steak Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Learn how to make a delicious pan-seared steak right at home with this easy recipe. Perfectly seared on the outside and juicy on the inside, this steak is a showstopper for any meal.
Ingredients
Ingredients:
- 2 boneless ribeye steaks (1 to 1½ inches thick)
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 3 cloves garlic (smashed)
- 2 sprigs fresh rosemary or thyme
Instructions
- Prepare the Steaks: Pat the steaks dry and season with salt and pepper. Let them rest.
- Sear the Steaks: Heat a skillet, sear the steaks on both sides.
- Finish Cooking: Add butter, garlic, and herbs. Cook to desired doneness.
- Rest and Serve: Let the steaks rest before slicing and serving.
Notes
- Use a meat thermometer for accurate doneness.
- Resting the steaks ensures juicy results.
- Ribeye can be substituted with strip or sirloin cuts.
Nutrition
- Serving Size: 1 steak
- Calories: 610
- Sugar: 0 g
- Sodium: 1120 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 24 g
- Trans Fat: 1 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 50 g
- Cholesterol: 160 mg
