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Pan-Seared Steak

This pan-seared steak recipe results in a perfectly cooked, flavorful steak with a beautiful crust, ideal for a quick weeknight dinner or a special occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Steak
  • 2 pieces ribeye or sirloin steaks, about 1-inch thick Choose high-quality steaks for the best flavor and tenderness.
  • to taste Salt
  • to taste Freshly ground black pepper
For Cooking
  • 2 tablespoons vegetable oil or canola oil High smoke point
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, crushed Optional
  • Fresh herbs like thyme or rosemary Optional but recommended

Method
 

Preparation
  1. Take the steaks out of the refrigerator and allow them to come to room temperature for about 30 minutes.
  2. Pat the steaks dry with paper towels to achieve a nice sear.
  3. Generously season both sides of the steaks with salt and freshly cracked black pepper.
Cooking
  1. Heat a cast-iron skillet or heavy pan over high heat.
  2. Add the vegetable oil and let it get hot until shimmering, but not smoking.
  3. Carefully place the steaks in the skillet and cook for about 4-5 minutes without moving them.
  4. After 4-5 minutes, flip the steaks using tongs. Add the butter, crushed garlic, and herbs to the pan.
  5. Spoon the melted butter over the steaks and cook for another 3-4 minutes for medium-rare.
  6. Use a meat thermometer to check for doneness: 130°F for medium-rare, 140°F for medium.
  7. Remove the steaks from the skillet when they reach your desired temperature.
  8. Let the steaks rest on a cutting board for at least 5 minutes before slicing.

Notes

Choose a cast-iron skillet for the best sear. Storage: Cooked steak can be stored in an airtight container in the fridge for up to 3 days. Reheat gently.