Pan-Seared Steak is a simple yet elegant dish that delivers a perfectly cooked steak with a crisp crust and tender interior. The high heat from the searing locks in the juices, ensuring each bite is rich and flavorful. Whether you’re using a ribeye, filet mignon, or sirloin, this method highlights the natural taste of the beef, making it a versatile and impressive meal for any occasion. Serve it alongside your favorite vegetables, mashed potatoes, or a crisp salad for a complete dining experience.
Ingredients:
- 2 ribeye or filet mignon steaks (about 1½ inches thick)
- 2 tablespoons olive oil or vegetable oil
- 2 cloves garlic, smashed
- 3-4 sprigs fresh thyme or rosemary
- 2 tablespoons butter
- Salt and pepper to taste
Instructions:
- Prepare the Steak: Take the steaks out of the fridge 30 minutes before cooking to allow them to come to room temperature. Pat them dry with a paper towel to remove excess moisture, ensuring a better sear. Season both sides generously with salt and pepper.
- Heat the Pan: Place a heavy-bottomed skillet, like cast iron, over high heat. Add the oil and let it heat until it’s shimmering and just starting to smoke.
- Sear the Steaks: Carefully place the steaks in the hot pan. Do not move them for about 2-3 minutes to allow a good crust to form. Flip the steaks and sear the other side for another 2-3 minutes.
- Add Garlic, Herbs, and Butter: Once both sides are seared, lower the heat to medium. Add the butter, smashed garlic, and fresh thyme or rosemary to the pan. Tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter for an additional 1-2 minutes on each side for medium-rare, or longer depending on your preferred doneness.
- Rest the Steaks: Transfer the steaks to a plate and let them rest for 5-10 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring a tender and juicy steak.
- Serve: Slice and serve the steak with your choice of sides, or enjoy it on its own with a sprinkle of flaky sea salt for extra flavor.
Cooking Tips:
- For best results, use a meat thermometer: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
- Let the steak rest at room temperature before cooking to ensure even cooking throughout.
Enjoy your delicious pan-seared steak!
