Pan-Seared Steak
This Pan-Seared Steak has a garlic and rosemary infused butter, a crispy exterior and perfectly cooked juicy centre.
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+)
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
Calories: 904kcal | Carbohydrates: 2g | Protein: 46g | Fat: 80g | Saturated Fat: 37g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 228mg | Sodium: 389mg | Potassium: 640mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 1084IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 4mg
