Pan Seared Steak Recipe

Name: Pan Seared Steak Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 steaks; 1 tablespoon extra light olive oil; 1 ½ teaspoons kosher salt; 1 teaspoon black pepper; 2 tablespoons butter; 2 cloves garlic; 2 sprigs fresh Rosemary; 2 sprigs fresh thyme

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5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4 servings
Calories
320 kcal
Course
Main Course
Cuisine
Italian

Pan Seared Steak Recipe

Kristin Morrison

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How to Cook Steak in a Pan (Perfect Recipe Guide) - If you want a restaurant-quality, perfect steak every time, you've landed on the right recipe. Achieve a perfect pan-seared steak with the correct cooking time to achieve your preferred level of doneness. It is cooked with butter, olive oil, garlic, and fresh herbs- the perfect juicy steak!

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Ingredients

Servings

2 steaks 1 lb each 1.5” thick New York Strip Steaks, Ribeye, or Top Sirloin Steaks (preferably choice or prime grade)
1 tablespoon extra light olive oil
1 ½ teaspoons kosher salt
1 teaspoon black pepper freshly ground
2 tablespoons butter
2 cloves garlic peeled and quartered
2 sprigs fresh Rosemary
2 sprigs fresh thyme

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Instructions

Rest the steaks at room temperature for 30 minutes. Thoroughly pat the steaks dry with a paper towel. Just before cooking, generously season with salt and pepper.
Heat the cast iron pan until hot, then add the olive oil over medium-high heat, swirling to coat the pan. Ensure the oil is hot before adding the steaks to the skillet. If using a smaller pan, cook steaks one at a time and use half of the butter, olive oil, and herbs for each one. Otherwise, cook in the same pan. Sear the steaks on the first side for 4 minutes until a brown crust has formed, then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to sear the fat edges and sides of the steak (1-minute per edge).
Reduce medium-low heat and add the butter, quartered garlic cloves, thyme, and rosemary to the pan. Tilt the pan slightly and spoon the butter sauce over the steak. Continue spooning the melted butter over the steak for a minute or until the steak is about 10 degrees below your desired doneness (the temperature will continue to rise another 10 degrees while the steaks rest). See notes for the cooking temperature guide.
Transfer cooked steak to a cutting board, loosely cover with foil and let rest 15 minutes before slicing. Cut into 1/2" strips. Serve with the extra butter sauce on the side.

Notes

Check the temperature of your steak by using an instant-read thermometer and inserting it horizontally into the side so it penetrates the thickest part of the center of the steak (without touching the bone).
Note: *Take the steak off the heat at 10 degrees F before desired doneness temperature. Cover and let rest for 10-15 minutes for carryover cooking.
Filet Mignon and Boneless Ribeye:
Rare 110° To 120° F 1.5″ inch steak, about 3 min on each side 1.75″ inch steak, about 3 1/2 minutes on each side2″ inch steak, about 4 min on each side
Medium Rare 120° To 130° F 1.5″ inch steak, about 3 1/2 min on each side 1.75″ inch steak, about 4 min on each side 2″ inch steak, about 4 1/2 min on each side
Medium 130° To 140° F1.5″ inch steak, about 4 min on each side 1.75″ inch steak, about 4 min on each side 2″ inch steak, about 5 min on each side
New York or Sirloin Strip Steak, Bone-In Ribeye Steak, and Porterhouse Steak:
Rare 110° To 120°
1″ inch steak, about 5 minutes on the first side and 3 minutes on the second side1.5″ inch steak, about 6 minutes on the first side and 4 minutes on the second side2″ inch steak, about 6 minutes on each side
Medium Rare 120° To 130° F
1″ inch steak, about 4 1/2 minutes on each side1.5″ inch steak, about 5 minutes on each side2″ inch steak, about 6 minutes on each side
Medium 130° To 140° F
1″ inch steak, about 6 minutes on the first side and 4 minutes on the second side 1.5″ inch steak, about 7 minutes on each side 2″ inch steak, about 8 minutes on each side
Cook your meat at room temperature- not right out of the fridge. Take the meat out about 30 minutes before cooking.
Pat dry – use paper towels to pat the steaks dry to get a perfect sear and reduce oil splatter.
Don't overcrowd the pan. Depending on the size of your pan and the steak, you want to cook one steak at a time (unless petite filet mignon) with a larger pan 2 at a time is okay. This will keep the temperature consistent, and the steak will cook evenly.
Make sure the pan is sizzling HOT when you first add the steak to the pan. This will prevent sticking and create a perfect sear.
Avoid touching the steak except to turn it once! It is tempting to check to see if your steak is done on one side, but this only messes up the cooking process. Patience is key to a perfectly cooked steak.
Cook your steak 10 degrees less than your desired doneness. It will continue cooking after it rests. For example, if you want a medium steak at 140 degrees F, take it off the heat once it reaches 130 degrees F.
Let your steak REST! After going through all the trouble to cook the perfect steak this is an essential step. Allow steak to rest for 10 minutes after cooking (under loosely tented foil to keep it warm). This way, the juices can redistribute throughout the steak, making the steak more tender and juicy.

Nutrition Information

Show Details

Calories 320kcal (16%) Carbohydrates 1g (0%) Protein 23g (46%) Fat 25g (38%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 12g Trans Fat 0.2g Cholesterol 84mg (28%) Sodium 976mg (41%) Potassium 321mg (9%) Fiber 0.2g (1%) Sugar 0.02g (0%) Vitamin A 220IU (4%) Vitamin C 1mg (1%) Calcium 17mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 320 kcal

% Daily Value*

Calories	320kcal	16%
Carbohydrates	1g	0%
Protein	23g	46%
Fat	25g	38%
Saturated Fat	11g	55%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	12g	60%
Trans Fat	0.2g	10%
Cholesterol	84mg	28%
Sodium	976mg	41%
Potassium	321mg	7%
Fiber	0.2g	1%
Sugar	0.02g	0%
Vitamin A	220IU	4%
Vitamin C	1mg	1%
Calcium	17mg	2%
Iron	2mg	11%