ADVERTISEMENT
Perfect Pan-Seared Steak
This Perfect Pan-Seared Steak from deesviral is juicy, crusty, and cooked just the way steak lovers like it. It uses simple ingredients and a foolproof method to deliver a restaurant-quality result every time—no grill needed!
Recipe Details
- Author: deesviral
- Prep Time:
- Cook Time:
- Total Time:
- Yield: 2 servings
- Category: Main Course
- Cuisine: American
- Keywords: steak, pan-seared steak, cast iron, easy steak recipe, dinner
Ingredients
- 2 boneless ribeye or strip steaks (1–1½ inches thick)
- Salt and freshly ground black pepper
- 2 tablespoons high-heat oil (like avocado or canola)
- 3 tablespoons unsalted butter
- 4 garlic cloves, smashed
- 2–3 sprigs fresh rosemary or thyme (optional)
Instructions
- Remove steaks from the fridge 30 minutes before cooking to bring to room temperature. Pat them dry with paper towels.
- Season generously with salt and pepper on both sides.
- Heat a cast iron skillet over high heat until very hot. Add oil and swirl to coat the pan.
- Carefully place steaks in the skillet and sear for 3–4 minutes without moving until a golden crust forms.
- Flip the steaks, add butter, garlic, and herbs to the pan. Tilt the pan and spoon the melted butter over the steaks continuously for 2–3 minutes (basting).
- Cook until desired doneness: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, or 145°F (63°C) for medium.
- Transfer to a plate, cover loosely with foil, and let rest for 5 minutes before slicing and serving.
Tips for Perfect Steak
- Use a thermometer for accurate doneness.
- Don’t overcrowd the pan—cook in batches if needed.
- Let the meat rest after cooking to retain juices.
- Use butter and herbs at the end for maximum flavor without burning.
Serving Suggestions
Serve with mashed potatoes, roasted vegetables, or a crisp salad. Add a glass of red wine for a complete steakhouse experience at home.
