Pan-seared Steak is a quick and delicious way to achieve a perfectly cooked, juicy steak with a beautiful golden-brown crust. Whether you’re using a ribeye, sirloin, or filet, pan-searing allows you to lock in all the rich, beefy flavors while keeping the inside tender and juicy. With just a few simple ingredients, you can make a restaurant-quality steak in your own kitchen. This method is perfect for weeknight dinners or special occasions when you want to impress without a lot of fuss.
Ingredients:
- 2 steaks (ribeye, sirloin, or filet mignon), about 1 inch thick
- 2 tbsp olive oil or vegetable oil
- 2 tbsp unsalted butter
- 3 garlic cloves, smashed
- 2-3 sprigs of fresh rosemary or thyme
- Salt and pepper, to taste
Instructions:
- Remove the steaks from the fridge 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels and season generously with salt and pepper on both sides.
- Heat a heavy skillet (cast iron works best) over high heat until it’s very hot. Add the olive oil and heat until shimmering.
- Place the steaks in the hot skillet and sear for 3-4 minutes on one side without moving them, until a deep, golden crust forms.
- Flip the steaks and reduce the heat to medium. Add the butter, garlic, and herbs to the pan. Spoon the melted butter over the steaks as they cook for another 3-4 minutes for medium-rare (adjust the time for your preferred doneness).
- Use a meat thermometer to check the internal temperature: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Remove the steaks from the skillet and let them rest on a cutting board for 5-10 minutes before slicing.
Enjoy your perfectly seared, juicy Pan-seared Steak with your favorite sides!
