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There are few things as delicious and satisfying as a perfectly cooked steak and glass of red wine. This Pan-Seared Steak has a garlic and rosemary infused butter, a crispy exterior and juicy centre.

There’s many variables to consider when cooking steak. Thicker cuts require more time to cook while thinner cuts can be cooked quicker at a higher temperature. Not only does this pan-seared steak recipe guarantee a perfectly tender steak, but it’s very easy and quick to prepare. Moreover, this recipe is incredibly versatile, allowing you to customize the seasoning to your liking and cooking it to your preferred doneness. Down below I will share my tips and tricks so you can achieve a juicy, perfectly cooked steak every time!
Pan-Seared Steak cooking chart
Steak Temperature Chart:
Rare: 120–125°F (49–52°C)
Med Rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
Medium well: 150–155°F (66–68°C)
Well done: 160°F+ (71°C+)
Pan-Seared Steak tips
- Allow the steak to come to room temperature: let rest for 20-30 minutes before cooking. Should you add a cold steak to your frying pan, the exterior will cook faster than the interior which will leave you with uneven cooking.
- Pat the steak dry: moisture will create steam, and we want to achieve a crust on each side.
- Use a hot pan: this will help the steak form a crispy, brown crust while the centre remains juicy and ensures it doesn’t become overcooked.
- Sear on each side: allowing the steak to sear on each side for a couple minutes is key to developing a golden crust. Should you move the steak too early it will disrupt the crust from forming.
- Let rest: for at least 5-10 minutes. This will ensure the steak continues to cook and will also help lock in the flavourful juices.
Looking for more simple recipes?
I will share a few other easy dinners down below:
- Spicy Shrimp Scampi
- Big Mac Salad
- Marry Me Chicken Pasta
- Broccoli Cheddar Soup
- Jalapeno Popper Chicken Lettuce Wraps
- One Skillet Blackened Chicken and Rice Bowls
- Easy Chicken Cutlets
- Sheet Pan Rosemary Chicken and Potatoes
- Chicken Pot Pie Soup
- Creamy Lemon & Spinach Tortellini
FAQ’s
What type of pan should I use?
A cast-iron skillet is usually the best choice. If you don’t have one, a heavy stainless steel skillet is a good alternative. Avoid non-stick pans as they don’t reach the high temperatures you need to create a proper sear.
What cut of meat should I buy?
Although you can use whatever cut you like, I typically use strip loin (also known as a NY strip) or rib eye. Cooking times will vary depending on the thickness of your steak.
Did you like this recipe?
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Pan-Seared Steak
Equipment
- 1 cast iron pan or stainless steel skillet
- 1 meat thermometer
Ingredients
- 1 steak, rib eye or NY strip
- 1-2 tbsp avocado oil
- 3 tbsp butter
- 2-3 garlic cloves, whole, with peels
- kosher salt
- coarsely cracked black peppercorns
- fresh rosemary, or thyme
Instructions
- Remove the steak from the fridge and allow to come to room temperature. About 20-25 minutes.
- Using a paper towel, blot the steak, ensuring no moisture remains.
- Generously season all sides with salt and pepper.
- Heat the cast-iron pan on medium/high heat for about 2 minutes.Once hot, add the oil, swirling to coat the base of the pan.
- Once the oil is hot, hold the steak with tongs and position the side with the fat cap directly into the pan and allow it to cook for 1-2 minutes or until it crisps.
- Sear the steaks on the first side for 3-4 minutes (this will depend on the thickness of your steak), or until a brown crust has formed.
- Reduce heat to medium, flip the steak, add butter, garlic and fresh herbs and allow the steak to continue cooking for another 2-4 minutes (again depending on the thickness).
- Baste the steak continuously for at least 1 minute with the garlic and herb infused butter as it cooks.*Insert the meat thermometer into the thickest section and remove the steak once it reaches 120-125°F to achieve medium rare. The steak will continue to cook while it rests.
- Transfer steak to a cutting board, loosely cover and rest for 5-10 minutes before slicing.
- Drizzle the steak with any leftover butter in the pan.
- Enjoy!
- See steak temperature chart in the note section below.
Notes
Rare: 120–125°F (49–52°C)
Medium Rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
Medium well: 150–155°F (66–68°C)
Well done: 160°F+ (71°C+)
Nutrition information is automatically calculated, so should only be used as an approximation.
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Keep in touch with me and my recipes on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your recreations!
Iโm 63 and gave up trying to pan fry steak ages ago but this video inspired me to try one more time. Follow the well explained instructions and youโll be enjoying a really great steak dinner. I didnโt do the blue cheese butter because of the blue cheese, but it looked soooo good – so I substituted a similar sized smear of Boursin. Thank you!
Hi Therese, this is awesome! Thank for sharing!
Thanks for such a good recipe. It’s in my bookmarks now. My looking at the rest of your site for my next dish to fix. Keep on keeping on.
So sweet! Thank you for the nice comment -Sammy