Craving a steakhouse-quality meal without leaving your kitchen? This Perfect Pan-Seared Steak recipe delivers a juicy, flavorful steak that’s sure to impress your family – and it’s way quicker and more budget-friendly than heading for a dinner out!
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Why this recipe works
- Steakhouse vibes without leaving home: A perfect crust on the outside, juicy and tender inside – no pricey restaurant needed.
- Fast and fuss-free: Ready in under an hour, making it totally doable for a weeknight dinner or a cozy date night at home.
- Everyone’s happy: Cook each steak exactly how your family likes it, from rare to well-done (because we all know someone who wants it very well done).
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Steak: Choose New York Strip, Ribeye, or Top Sirloin, about 1¼ inches thick. The steak size is up to you, make sure it fits your skillet!
- High-heat oil: Use vegetable, canola, avocado, or cooking olive oil for searing.
- Aromatics: Fresh garlic and rosemary add depth; thyme is a great alternative.
Recipe variations
- Herb-Marinated: Marinate the steak in steak marinade for a few hours before cooking to infuse aromatic flavors.
- Garlic Butter Steak Bites: Cut the steak into bite-sized pieces before searing. After cooking, toss them in melted butter infused with minced garlic for a quick and flavorful option.
- Other cooking methods: The air fryer or oven work as well if you need more hands-off method. Pan searing is definitely the fastest, though!
Step-by-step overview
1. Prepare steak:
2. Season steak:
Correctly preheat your pan for searing steaks: Heat a cast iron skillet over medium-high heat until very hot. Add ½ tablespoon of high-heat oil and swirl to coat. The oil should shimmer but not smoke excessively.
3. Sear steak:
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.
4. Baste with butter:
Steak Doneness Guide
- Rare: 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)
5. Rest and serve:
I like serving the steaks with additional butter (or homemade garlic butter!). If you’re going to have steak, you might as well go all out 😉
Tips for success
- Patience pays off: Allowing the steak to reach room temperature ensures even cooking.
- Dry is key: Patting the steak dry helps achieve a perfect sear.
- Don’t skimp on seasoning: Generous salt and pepper enhance the steak’s natural flavors.
- Monitor doneness: Use a meat thermometer to check internal temperature, aiming for 5-10°F below your target, as the steak will continue to cook while resting.
Helpful recipe hints
Troubleshooting & storage questions
While cast iron retains heat well, a heavy stainless steel pan can also work.
A poor sear often results from not patting the steak dry before cooking. Moisture on the surface causes steaming instead of searing.
Letting the steak sit at room temp uncovered for 30mins before cooking also helps to dry out the surface.
Additionally, ensure your pan is sufficiently hot before adding the steak. Using a heavy pan like cast iron helps retain heat for a better sear.
This can happen if the pan is too hot, causing the exterior to cook too quickly. To prevent this, use good heat but not so hot that the skillet smokes; and consider flipping a thick steak frequently to promote even cooking.
Overcooking is a common cause of tough, dry steak. Use a meat thermometer to monitor the internal temperature and remove the steak from heat a few degrees before your desired doneness, as it will continue to cook while resting.
Also, ensure you’re using a suitable cut for pan-searing, such as ribeye or strip steak.
Sticking can occur if the pan isn’t hot enough or if insufficient oil is used. Preheat your pan until it’s very hot, add a high-smoke-point oil, and let it heat until shimmering before adding the steak.
Also, avoid moving the steak too soon; it will naturally release from the pan when a proper sear has formed.
Excessive smoke can result from using oil with a low smoke point or cooking over too high heat. Opt for oils that indicate they’re suitable for cooking, and maintain a good but controlled heat during cooking.
Make sure your kitchen is well-ventilated before you start to manage possible smoke from hot searing.
Let the steak cool to room temperature, then store it in an airtight container in the fridge for up to 3 days.
For the best results when reheating, warm it in a skillet over medium heat with a little butter or oil to keep it juicy. Avoid microwaving, as it can dry out the steak!
Serving tips
Pan-seared steak is best enjoyed hot, right after resting for about 10 minutes to lock in all those flavorful juices.
Slice it against the grain for maximum tenderness and serve with simple sides like roasted potatoes, roasted asparagus, or a crisp green salad with lemon vinaigrette or homemade ranch dressing.
This steak also makes a perfect date-night dinner – just add a glass of red wine and some garlic bread for a meal that feels fancy without the fuss. If you’ve got leftovers, slice them thin and toss them into a salad, sandwich, or wrap for an easy next-day lunch!
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Pan Seared Steak
Recipe details
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 2 New York Strip 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 1 teaspoon coarse sea salt and ½ teaspoon freshly ground black pepper on all sides.
- Preheat pan: Heat a cast iron skillet over medium-high heat until very hot (but not smoking). Add ½ Tbsp high-heat oil and swirl to coat. The oil should shimmer but not smoke excessively.
- 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 2 tablespoons unsalted butter, 2 cloves garlic (crushed), and 1 sprig fresh 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)
- 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
- 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.
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