Pan-Seared Steak

5 from 2 votes
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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.

Pan Seared Steak

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.
steak
  • 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.
Pan-Seared Steak
  • 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:

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.

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Pan-Seared Steak
5 from 2 votes

Pan-Seared Steak

By Sammy Montgoms
This Pan-Seared Steak has a garlic and rosemary infused butter, a crispy exterior and perfectly cooked juicy centre.
Prep: 5 minutes
Cook: 8 minutes
Servings: 1 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

Steak Temperature Chart:
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.

Additional Info

Author: Sammy Montgoms
Prep Time: 5 minutes
Cook Time: 8 minutes
Course: dinner
Cuisine: American
Servings: 1 steak
Like this recipe? Leave a comment below!

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About Sammy Montgoms

I am so glad you are here. I am a BIG foodie gal. I am one of those people who lives to eat, rather than eats to live. I love to create nostalgic Italian dishes (especially pasta), but I also love to whip up simple and quick recipes for my family. Hopefully, my page inspires you to do the same. Thank you for being here, and happy eating!

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Recipe Rating




4 Comments

  1. 5 stars
    Iโ€™m 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 youโ€™ll be enjoying a really great steak dinner. I didnโ€™t 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!

  2. 5 stars
    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.