If there’s one dish that never fails to impress and satisfy, it’s a perfectly cooked Pan Seared Steak Recipe. In just minutes, you can transform a beautiful cut of ribeye into a juicy, caramelized masterpiece with irresistible flavors that only a sizzling stovetop and a handful of simple ingredients can deliver. This method gives you steakhouse results at home, and it’s the kind of recipe that turns any dinner into an occasion – whether you’re feeding guests or just treating yourself after a long day.
Ingredients You’ll Need
One of the best things about this Pan Seared Steak Recipe is the utter simplicity of its ingredients. Each one plays a vital role in flavor, tenderness, and that gorgeous amber crust you crave from a great steak.
- Ribeye Steaks: Go for well-marbled, 1 to 1½ inch thick boneless ribeyes – marbling ensures tenderness and rich flavor.
- Kosher Salt: Don’t skimp – a generous sprinkle draws out moisture for that irresistible seared crust.
- Freshly Ground Black Pepper: Adds bold flavor and a peppery bite that stands up to the steak.
- High-heat Oil (like canola or avocado): Stays stable at high temperatures, letting you sear the steak without burning.
- Unsalted Butter: Basting with butter gives you exceptional richness and transforms ordinary steak into something extraordinary.
- Garlic Cloves (smashed): Smashed garlic infuses the hot butter with a mellow, aromatic punch.
- Fresh Rosemary or Thyme: A couple sprigs bring an earthy, herbal fragrance that elevates every bite.
How to Make Pan Seared Steak Recipe
Step 1: Prepare the Steaks
Start by taking your ribeyes out of the fridge about 30 minutes before you plan to cook. Allowing your steaks to come up to room temperature helps them cook more evenly, ensuring a juicy center with a caramelized exterior. Don’t rush this step — it’s a simple trick that’s worth every minute and makes the Pan Seared Steak Recipe truly foolproof.
Step 2: Season Generously
Right before you’re ready to cook, pat the steaks dry with paper towels. This step is crucial for building a crust — excess moisture is the enemy of a good sear. Liberally season both sides of each steak with kosher salt and freshly ground black pepper. This will enhance the natural flavors and create that crave-worthy outer layer.
Step 3: Heat Your Skillet
Place a heavy skillet, ideally cast iron, over high heat and let it get screaming hot. A preheated pan is the secret to that iconic sizzle. Once it’s nearly smoking, add the high-heat oil and quickly swirl to coat the bottom. You’re laying the foundation for the ultimate steak crust here!
Step 4: Sear the Steaks
Carefully lay your steaks in the hot skillet and press down gently. Let them sear undisturbed for 2 to 3 minutes. This is when the Maillard reaction kicks in, delivering those delicious, browned flavors you crave in a Pan Seared Steak Recipe. Flip the steaks and repeat on the other side for another 2 to 3 minutes.
Step 5: Butter, Garlic, and Herb Baste
Reduce the heat to medium and add butter, smashed garlic cloves, and fresh herbs to the skillet. As the butter melts, tilt the pan and use a spoon to continually baste the sizzling liquid over the steaks for 1 to 2 minutes. This technique envelops the steaks in richness and infuses every bite with garlicky, herbal depths you won’t soon forget.
Step 6: Check Doneness and Rest
Using a meat thermometer, check the internal temperature for your desired level of doneness: 125°F for rare, 135°F for medium-rare, and 145°F for medium. Once you hit your target, transfer the steaks to a plate and let them rest for 5 to 10 minutes. This resting period lets the juices redistribute, guaranteeing moist, tender slices every time.
How to Serve Pan Seared Steak Recipe
Garnishes
Garnishing your Pan Seared Steak Recipe is the finishing touch that elevates both look and flavor. Add a sprinkle of flaky sea salt just before serving to highlight the steak’s rich taste. Fresh chopped herbs — like parsley or thyme — add bright color and a pop of freshness. If you love a bit of decadence, a pat of compound butter will melt beautifully over the hot steak, sending the aroma sky-high.
Side Dishes
Pairing sides with your steak can set the whole mood. For a classic route, serve with creamy mashed potatoes, roasted garlic green beans, or a crisp Caesar salad. Looking for something lighter? Try grilled asparagus or a simple arugula salad dressed in lemon and olive oil. The Pan Seared Steak Recipe is beautifully versatile, matching both comforting and elegant sides alike.
Creative Ways to Present
Slice the steak against the grain and fan out the pieces for a restaurant-worthy display, or serve the whole steak for dramatic flair. For casual gatherings, assemble steak tacos with fresh salsa and guacamole. Or, top slices with a handful of arugula and shaved Parmesan for a bistro-inspired steak salad that’ll impress at first glance.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from this Pan Seared Steak Recipe (lucky you!), wrap the steak tightly in foil or place it in an airtight container. Store it in the refrigerator for up to 3 days to keep flavors fresh and the texture appealing.
Freezing
You can freeze leftover steak for up to 2 months. Let the steak cool completely, then wrap it tightly in plastic wrap followed by foil, or place it in a freezer-safe zip-top bag. To preserve juiciness and prevent freezer burn, try to remove as much air as possible before sealing.
Reheating
The best way to reheat steak and keep it tender is to use a low oven (about 250°F) until just warmed through, roughly 15–20 minutes depending on thickness. If you’re in a rush, a quick sear in a hot skillet with a dab of butter works as well, just be careful not to overcook and dry it out.
FAQs
How do I know when my steak is perfectly cooked?
Use a meat thermometer for the most accurate results: 125°F for rare, 135°F for medium-rare, and 145°F for medium. After removing from the heat, let it rest — the internal temperature will rise a few degrees as it sits, bringing it to your perfect doneness.
Can I use a different cut for the Pan Seared Steak Recipe?
Absolutely! While ribeye is prized for its marbling and tenderness, this technique works beautifully with sirloin, New York strip, or filet mignon. Just make sure your steaks are at least 1-inch thick to get that ideal sear without overcooking.
Why should I let the steak rest after cooking?
Resting allows the juices to redistribute throughout the meat, so you won’t lose moisture when you slice into it. Skipping the resting stage can lead to drier, less flavorful steaks, so always build in a few extra minutes for this step.
What’s the best skillet for a Pan Seared Steak Recipe?
Cast iron skillets are the gold standard for their ability to reach high temperatures and retain heat. If you don’t have one, use the heaviest-bottomed skillet you own — stainless steel is the next best thing for building a deep, golden brown crust.
Can I skip the garlic and herbs if I don’t have them?
Of course! The core Pan Seared Steak Recipe will still yield a rich, satisfying steak. Garlic and herbs add an extra lush layer of flavor, but even without them, you’ll have a deliciously classic steak that stands on its own.
Final Thoughts
I hope you’re inspired to try this Pan Seared Steak Recipe and make it your own. There’s so much joy in transforming simple ingredients into something utterly delicious, and with these techniques, you’re well on your way to steak perfection right at home. Don’t be surprised if this becomes your new go-to for special dinners — or anytime you’re craving a little extra indulgence!
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Pan Seared Steak Recipe
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Learn how to make a delicious pan-seared steak at home with this easy recipe. Perfectly seared on the outside and juicy on the inside, this steak is packed with flavor and sure to impress.
Ingredients
Ingredients:
- 2 boneless ribeye steaks (1 to 1½ inches thick)
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons high-heat oil (like canola or avocado)
- 2 tablespoons unsalted butter
- 3 garlic cloves (smashed)
- 2 sprigs fresh rosemary or thyme
Instructions
- Prepare the Steaks: Remove the steaks from the refrigerator and let them sit at room temperature for 30 minutes. Pat them dry with paper towels.
- Season the Steaks: Season both sides of the steaks generously with salt and pepper.
- Sear the Steaks: Heat a heavy skillet over high heat, add oil, and sear the steaks for 2-3 minutes per side.
- Finish Cooking: Reduce heat, add butter, garlic, and herbs. Baste the steaks with butter for 1-2 minutes. Check doneness with a thermometer.
- Rest and Serve: Remove the steaks from the skillet, let them rest for 5-10 minutes, then slice and serve.
Notes
- For best results, use well-marbled steaks at least 1 inch thick.
- Letting the steaks rest ensures they retain their juices.
- You can substitute thyme for rosemary or omit herbs if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 620
- Sugar: 0 g
- Sodium: 980 mg
- Fat: 48 g
- Saturated Fat: 20 g
- Unsaturated Fat: 25 g
- Trans Fat: 1 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 45 g
- Cholesterol: 145 mg
