Enjoy a juicy pan-seared steak that’s perfectly cooked just the way you like it! It’s quick and simple, using just a few ingredients like your favorite cut of beef, salt, and pepper.
Cooking steak in a pan gives it a delicious crust while keeping the inside tender and flavorful. I love pairing it with some veggies or a simple salad for a tasty meal!
Key Ingredients & Substitutions
Steak: Ribeye and sirloin are great choices for this recipe. Ribeye is more marbled and tends to be juicier, while sirloin is leaner. If you’re on a budget, flank steak or even a tenderized round steak can work, too.
Salt and Black Pepper: Use kosher salt for even seasoning and fresh cracked black pepper for a better flavor. If you’re watching your sodium intake, try using sea salt or a salt substitute, but remember to adjust the quantities.
Olive Oil: A good quality extra virgin olive oil adds flavor. You can substitute it with avocado oil, which has a high smoke point, but I find olive oil works best for its taste.
Butter and Garlic: Unsalted butter allows you to control the saltiness. You can swap in ghee if you’re looking for dairy-free options. For garlic lovers, use more cloves for a stronger flavor.
Herbs: Fresh parsley adds brightness, and thyme or rosemary can elevate the dish. If you don’t have fresh herbs, dried versions work too, just use about one-third of the amount.
How Can I Get a Perfectly Sear on My Steak?
Searing is key for a tasty crust. Start by taking the steak out of the fridge 30 minutes before cooking. This helps it cook evenly. Make sure to preheat your skillet well; it should be hot when the steak hits it.
- Pat the steak dry to remove moisture; this helps it sear instead of steam.
- Apply oil to the skillet, not the meat, to get an even coating.
- Don’t move the steak while it’s searing; let it develop that beautiful crust.
- Once flipped, baste with butter and garlic using a spoon to infuse flavor.
How to Make Pan Seared Steak
Ingredients You’ll Need:
- 1 lb steak (ribeye or sirloin recommended)
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Fresh thyme or rosemary (optional, for garnish)
- Lemon wedges (optional, for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes of active cooking time, plus an additional 30 minutes to let the steak come to room temperature. In total, you should expect to spend about 40 minutes from start to finish, including resting time for the steak.
Step-by-Step Instructions:
1. Prepare the Steak:
First, take the steak out of the refrigerator and let it sit at room temperature for about 30 minutes. This step is important because it helps the steak cook evenly, resulting in a juicy and tender finish.
2. Season the Steak:
Once the steak has reached room temperature, generously season both sides with salt and black pepper. Don’t be shy; this is what enhances the flavor of the steak!
3. Heat the Skillet:
Next, grab a large skillet and heat the olive oil over medium-high heat. You’ll know it’s ready when the oil starts to shimmer. This means it’s hot enough to give that perfect sear.
4. Sear the Steak:
Place the steak in the hot skillet. Let it sear without moving it for about 4-5 minutes until it develops a deep brown crust. This is crucial for flavor!
5. Flip and Add Flavor:
Now, flip the steak over. Immediately add the butter, minced garlic, and any fresh herbs (like thyme or rosemary) into the pan. The butter will add richness, while the garlic gives an amazing aroma.
6. Baste and Cook to Desired Doneness:
Using a spoon, baste the steak with the melted butter and garlic for an additional 4-5 minutes. If you’re using a meat thermometer, aim for 130°F for medium-rare or 140°F for medium. Just remember, cooking times can vary depending on the thickness of the steak.
7. Rest the Steak:
Once done, remove the steak from the skillet and let it rest on a cutting board for about 5-10 minutes. This resting period is key to allow the juices to redistribute, making sure each bite is succulent.
8. Serve and Enjoy:
Finally, slice the steak and serve it topped with the delicious garlic butter. Pair it with your favorite vegetables, like sautéed broccolini or steamed asparagus. If you like a little zing, serve with lemon wedges on the side for an extra burst of flavor!
Can I Use a Different Cut of Steak?
Absolutely! While ribeye and sirloin are great choices, you can also use cuts like filet mignon, T-bone, or flank steak. Just adjust the cooking time based on the thickness and type of steak, as some cuts may require different searing times to achieve the perfect doneness.
What if I Don’t Have Fresh Herbs?
No problem! Dried herbs can work in a pinch. Use about one-third of the amount of dried herbs (1 teaspoon of dried thyme or rosemary) compared to fresh. Just add them to the skillet alongside the garlic for a lovely flavor boost. If you’re out of herbs entirely, the dish will still taste delicious!
How Should I Store Leftover Steak?
To store leftover steak, let it cool to room temperature, then wrap it tightly in aluminum foil or place it in an airtight container. It can be refrigerated for 3-4 days. To reheat, gently warm it in a skillet over low heat to avoid drying it out, adding a splash of water or broth if you like.
Can I Make This Recipe on the Grill Instead?
Yes, grilling is a fantastic option! Preheat your grill to high heat, and season the steak as usual. Grill for about 4-5 minutes on each side for medium-rare, using a meat thermometer to check for doneness. Basting with melted garlic butter can also be done on the grill for added flavor!
