Pan Seared Steak
Juicy, tender steak with a perfect seared crust - made right at home in minutes! Easy, flavorful, and downright delicious!
Servings: 4 servings
Ingredients
- 2 New York Strip steaks Ribeye, or Top Sirloin Steaks (1 ¼” thick; weight according to your needs)
- 1 teaspoon coarse sea salt adjust to taste; use about ½ teaspoon if using table salt
- ½ teaspoon freshly ground black pepper or more to taste
- ½ Tbsp high-heat oil vegetable, canola, avocado, or extra-light olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic smashed
- 1 sprig fresh rosemary or thyme for a different flavor
Instructions
- Prepare steak: Pat steaks thoroughly dry with paper towels. Let sit at room temperature for 30-40 minutes before cooking for even searing. Just before cooking, season generously with salt and pepper on all sides.2 New York Strip steaks, 1 teaspoon coarse sea salt, ½ teaspoon freshly ground black pepper
- Preheat pan: Heat a cast iron skillet over medium-high heat until very hot (but not smoking). Add oil and swirl to coat. The oil should shimmer but not smoke excessively.½ Tbsp high-heat oil
- Sear steak: Place steaks in the pan and do not move them for 4 minutes to create a deep brown crust. Flip and sear the second side for 3-4 minutes. Using tongs, turn the steak on its edges and sear the sides, including the fatty edge, for 1 minute per side.
- Baste with butter: Reduce heat to medium and add butter crushed garlic and rosemary. Once the butter melts, tilt the pan and spoon the butter continuously over the steak for 1 minute or until the steak is 5-10°F below your desired doneness (it will continue cooking as it rests).Steak Doneness GuideRare: Remove at 120°F (final temp: 125°F)Medium-Rare: Remove at 125°F (final temp: 130°F)Medium: Remove at 135°F (final temp: 140°F)Medium-Well: Remove at 145°F (final temp: 150°F)Well Done: Remove at 155°F (final temp: 160°F)2 tablespoons unsalted butter, 2 cloves garlic, 1 sprig fresh rosemary
- Rest and serve: Transfer steak to a cutting board and loosely cover with foil. Let rest for 10 minutes before serving. Spoon any remaining butter sauce over the steak. If slicing to serve, always cut against the grain.
Notes
Ingredient notes:
- Use NY Strip, Ribeye, or Sirloin (1¼” thick).
- High-heat oil like avocado or canola prevents smoking.
- Swap rosemary with thyme for a different flavor.
- Pat steak dry for a good sear.
- Let it reach room temp before cooking.
- Don’t move steak while searing; flip when it releases.
- Baste with butter for richness.