If you crave that perfect steakhouse sizzle right at home, this Pan Seared Steak Recipe is about to become your new kitchen hero. With just a handful of classic ingredients and a sturdy skillet, you’ll create a steak that rivals anything you’d order on a night out—richly browned on the outside, juicy and perfectly tender inside. Trust me, this method delivers consistent results every single time. It’s all about technique, a little patience, and letting quality ingredients shine. Let’s unlock the secrets to a sensational steak dinner you’ll want to make on repeat!

Ingredients You’ll Need

Every ingredient in this Pan Seared Steak Recipe plays an important role, from infusing flavor to building that crave-worthy crust. Stick to these essentials for a steak that’s simple, stunning, and unfussy—just how steak should be.

Ribeye or New York strip steaks: These cuts are marbled, flavor-packed, and ideal for pan searing. Go for steaks about 1 1/4 inches thick for best results.
Olive oil: Helps the steak develop a deep brown crust without burning, thanks to its high smoke point.
Unsalted butter: Adds a silky richness as you baste, infusing every bite with classic steakhouse flavor.
Garlic cloves (smashed): Mellow and aromatic, garlic seasons both the steak and the melted butter for an irresistible finishing touch.
Fresh rosemary or thyme sprigs: These herbs perfume the butter, adding depth and a burst of green freshness.
Salt: Essential for flavor—don’t be shy, a generous sprinkle ensures every bite is savory perfection.
Black pepper: Cracked fresh over the steaks, black pepper adds a subtle heat and helps create that mouthwatering crust.

How to Make Pan Seared Steak Recipe

Step 1: Prepare the Steaks

Start by bringing your steaks to room temperature—a crucial step for even cooking. Take them out of the fridge 30 minutes before you start, and pat them bone-dry with paper towels. This removes excess moisture, ensuring that your sear turns out golden and crisp, not gray and steamed. Season both sides with plenty of salt and black pepper. Don’t skimp! Salt is what draws out and amplifies the natural savoriness of the beef.

Step 2: Sear the Steak

Grab your heaviest cast-iron skillet and set it over high heat. Wait until it’s blazing hot (a drop of water should instantly sizzle and evaporate). Drizzle in the olive oil and give it a quick swirl to coat the surface. Gently lay the steaks in the pan—you should hear an immediate, satisfying sizzle. Leave the steaks alone for 3 to 4 minutes. This hands-off time builds up that gorgeous crust.

Step 3: Flip and Add Aromatics

Flip the steaks using tongs once the underside is beautifully browned. Lower the heat to medium-high, then add the butter, smashed garlic cloves, and sprigs of rosemary or thyme. As the butter melts, tilt the pan and spoon the bubbling, herb-infused butter over the steaks. This “baste-and-sear” combo layers on flavor fast, while also helping finish the cooking gently.

Step 4: Finish to Perfection

Continue searing for another 3 to 4 minutes, basting often. For medium-rare, aim for an internal temperature of 130°F. (A quick-read meat thermometer is your best friend here.) Prefer a bit more doneness? Leave the steaks for another minute or two. Once your steaks are just right, move them to a cutting board and loosely tent with foil. Let them rest for at least five minutes so the juices can redistribute, keeping every bite luscious and tender.

How to Serve Pan Seared Steak Recipe

Garnishes

A classic finish for this Pan Seared Steak Recipe is another spoonful of that melted butter from the skillet. Scatter a few extra rosemary or thyme leaves across the top, and maybe a sprinkle of flaky sea salt or freshly cracked black pepper for good measure. If you’re feeling fancy, some thinly sliced chives or a drizzle of chimichurri never hurts.

Side Dishes

This steak loves simple, hearty sides. Pair it with creamy mashed potatoes, roasted seasonal vegetables, or a crisp green salad for balance. If you want to elevate the meal, try some garlic sautéed green beans or a baked potato loaded with your favorite toppings. Each side soaks up that delicious steak juice and rounds out your plate.

Creative Ways to Present

Slicing the steak against the grain and arranging it over a wooden board with sprigs of fresh herbs transforms it into a share-worthy centerpiece. Serve with mini ramekins of dipping sauces like garlic butter or herbed aioli. For a bistro vibe, pile thin slices atop toasted baguette or serve over a bed of arugula drizzled with balsamic glaze.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftover steak, let it cool completely before storing. Wrap tightly in foil or transfer to an airtight container and keep it in the refrigerator for up to 3 days. This keeps the meat moist and flavorful so you can enjoy it again without compromise.

Freezing

The Pan Seared Steak Recipe freezes surprisingly well. Wrap leftover steak in plastic wrap, then again in foil, and pop it into a freezer-safe bag or container. It’s best enjoyed within 2 months. Thaw overnight in the fridge before reheating for the best texture and flavor.

Reheating

To gently reheat and avoid overcooking, place steak slices in a skillet over low heat, adding a splash of beef broth or a dab of butter to keep things juicy. Alternately, tightly wrap in foil and warm in a 275°F oven until just heated through. Quick stints in the microwave work too but watch closely to keep the steak tender.

FAQs

Can I use a different cut of steak for this Pan Seared Steak Recipe?

Absolutely! While ribeye and New York strip are classic choices thanks to their marbling, you can use filet mignon, sirloin, or even a thick-cut porterhouse. Just keep in mind cooking times may vary slightly depending on thickness and fat content.

Why do I need to let the steak rest?

Resting is crucial—it gives the juices time to redistribute back into the meat rather than spilling out onto your cutting board. This simple step ensures every slice of steak is mouthwateringly juicy and not dry or tough.

Can I make this Pan Seared Steak Recipe without a cast iron skillet?

Yes, you can! While cast iron provides an unbeatable sear and heat retention, any heavy-bottomed stainless steel skillet will do the trick. Just be sure your pan gets very hot for that signature crust.

What’s the best way to know when my steak is done?

Using an instant-read meat thermometer takes out all the guesswork. For medium-rare, pull your steak off the heat at 130°F. If you like it more well done, aim for 140°F for medium, and 150°F for medium-well. Remember, the steak will cook a little more as it rests.

How can I add more flavor to this Pan Seared Steak Recipe?

Feel free to experiment! A sprinkle of smoked paprika, a hint of chili flakes, or a splash of Worcestershire sauce can add an extra dimension. You can also try mixing herbs and finishing with a compound butter for a twist on the classic approach.

Final Thoughts

There’s something undeniably special about mastering the Pan Seared Steak Recipe at home—juicy, flavorful, and incredibly satisfying. Whether you’re dressing it up for a special occasion or enjoying it on a cozy weeknight, this recipe delivers every time. Gather your favorite people, fire up your skillet, and let this steak be the highlight of your table. Give it a try and see just how easy steakhouse magic can be right in your own kitchen!

Pan Seared Steak Recipe

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4.9 from 7 reviews

Author: admin
Total Time: 15 minutes
Yield: 2 servings 1x
Diet: Vegetarian

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Description

Learn how to make a delicious pan-seared steak with garlic butter and fresh herbs. This simple yet flavorful recipe is perfect for a special dinner or a weekend indulgence.

Ingredients

Scale

Steak:

2 ribeye or New York strip steaks (about 1 1/4 inches thick)

Seasoning:

2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, smashed
2 sprigs fresh rosemary or thyme
1 teaspoon salt
1/2 teaspoon black pepper

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Instructions

Prepare the Steaks: Take the steaks out of the refrigerator 30 minutes before cooking and pat them dry. Season both sides with salt and pepper.
Sear the Steaks: Heat a cast-iron skillet over high heat. Sear the steaks for 3-4 minutes on each side until a crust forms.
Finish Cooking: Reduce heat, add butter, garlic, and herbs. Baste the steaks with the melted butter. Cook to desired doneness.
Rest and Serve: Let the steaks rest for 5 minutes before slicing and serving.

Notes

For best results, use a heavy cast-iron skillet for even cooking.
Resting the steak after cooking helps retain its juices and ensures tenderness.
Pair the steak with mashed potatoes, roasted vegetables, or a fresh salad for a complete meal.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop, Pan-Searing
Cuisine: American, Steakhouse-style