This easy pan seared steak recipe is the simple stovetop dinner that makes an ordinary night feel a little special. A thick, well-seasoned steak gets a deep golden crust in a hot cast-iron skillet, then finishes in bubbling garlic herb butter for a tender, juicy, steakhouse-quality meal at home. Serve it with creamy mashed potatoes, Copycat Texas Roadhouse Seasoned Rice, or a crisp salad for an easy dinner everyone will love.
More Easy Steak Recipes You’ll Love
Why You’ll Love This Pan Seared Steak Recipe
- Easy, reliable stovetop method with no grill needed
- Deeply browned crust with a juicy, tender center
- Finished with buttery garlic and fresh herbs
- Ready in about 20 minutes, including resting time
- Works with ribeye, New York strip, filet mignon, or sirloin
- Perfect for a simple weeknight dinner or special occasion
If you love easy steakhouse-style dinners at home, be sure to try my Steak with Gorgonzola Butter next. It is rich, creamy, and absolutely perfect for a special dinner.
Ingredients You’ll Need
- 2 boneless steaks, about 1 to 1½ inches thick
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 tablespoon avocado oil, canola oil, or vegetable oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, lightly smashed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
What Is the Best Steak for Pan Searing?
For the best pan seared steak, choose a thicker cut that is at least 1 inch thick. A thicker steak has enough time to form a rich brown crust without overcooking the center.
My favorite cuts for this recipe are:
- Ribeye steak for the most flavor and marbling
- New York strip steak for a classic steakhouse-style dinner
- Filet mignon for an extra-tender, special-occasion meal
- Top sirloin for a delicious, more budget-friendly option
You can also use this same method with steak bites. My Garlic Miso Butter Steak Bites are an easy 20-minute dinner when you want that same sizzling cast-iron flavor in a faster, family-style meal.
How to Pan Sear Steak
Bring the Steak Closer to Room Temperature
Take the steaks out of the refrigerator about 30 minutes before cooking. Pat them very dry on all sides with paper towels, then season generously with kosher salt and black pepper.
Dry steak is essential for a good sear. Any moisture on the surface will cause the steak to steam instead of developing that dark, flavorful crust.
Heat a Cast-Iron Skillet
Place a large cast-iron skillet over medium-high heat and let it get very hot for several minutes. Add the oil and swirl it around the pan.
The skillet should be hot enough that the steak sizzles immediately when it touches the pan.
Sear the Steak
Carefully add the steaks to the hot skillet. Leave them alone for 3 to 4 minutes so a deep golden crust can form. Do not press them down or move them around while they sear.
Flip the steaks and cook the second side for another 2 to 3 minutes.
Add the Garlic Herb Butter
Lower the heat to medium, then add the butter, garlic, rosemary, and thyme. As the butter melts and foams, tilt the skillet slightly and spoon the warm garlic herb butter continuously over the tops of the steaks.
Continue basting for 2 to 4 minutes, depending on the thickness of your steaks and your preferred level of doneness.
Rest Before Slicing
Transfer the steak to a cutting board or plate and let it rest for 5 to 10 minutes before slicing. Spoon the remaining garlic butter from the skillet over the top.
Letting the steak rest keeps the juices in the meat instead of running all over the cutting board.
Steak Doneness Temperatures
The easiest way to cook steak perfectly every time is with an instant-read thermometer. Remove the steak from the skillet about 5 degrees before it reaches your desired temperature because it will continue cooking as it rests.
- Rare: remove at 120°F; final temperature 125°F
- Medium rare: remove at 130°F; final temperature 135°F
- Medium: remove at 140°F; final temperature 145°F
- Medium well: remove at 150°F; final temperature 155°F
- Well done: remove at 160°F; final temperature 165°F
For the best juicy, tender pan seared steak, I recommend medium rare.
Tips for the Best Pan Seared Steak
Use a cast-iron skillet. Cast iron holds heat beautifully, which helps create that crisp, browned steakhouse crust.
Pat the steak dry. This is one of the most important steps for proper browning.
Do not overcrowd the skillet. If your steaks are large, cook them one at a time so the temperature of the pan stays high.
Use oil before butter. High-heat oil keeps the butter from burning while the steak gets its first hard sear.
Let the steak rest. Five to ten minutes makes all the difference in a juicy steak.
Season generously. A thick steak needs enough salt and pepper to season every bite.
What to Serve with Pan Seared Steak
A pan seared steak is especially good with classic steakhouse sides. Serve it with creamy mashed potatoes, roasted vegetables, a crisp salad, or warm bread to soak up the garlic butter.
For an easy restaurant-inspired dinner, pair it with Copycat Texas Roadhouse Seasoned Rice and your favorite green vegetable.
You could also make a full surf-and-turf dinner with my Cowboy Butter Steak and Shrimp Scampi. It has tender steak bites, juicy shrimp, and pasta tossed in a bold lemon-garlic cowboy butter sauce.
Easy Pan Seared Steak Recipe | Perfect Every Time
This easy pan seared steak recipe gives you a rich golden crust, tender juicy center, and sizzling garlic herb butter right on the stovetop. Perfect for an easy steakhouse dinner at home.
- Prep Time: 10 minutes
- Rest Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 steaks 1x
- Category: Dinner
- Method: Pan Seared
- Cuisine: steakhouse
Ingredients
- 2 boneless ribeye or New York strip steaks, 1 to 1½ inches thick
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper
- 1 tablespoon avocado oil, canola oil, or vegetable oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, lightly smashed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
- Remove the steaks from the refrigerator about 30 minutes before cooking. Pat them very dry on all sides with paper towels, then season both sides generously with kosher salt and black pepper.
- Heat a large cast-iron skillet over medium-high heat for several minutes until very hot. Add the oil and swirl to coat the bottom of the skillet.
- Carefully place the steaks in the hot skillet. Let them cook without moving for 3 to 4 minutes, until a deep golden brown crust forms.
- Flip the steaks and cook for 2 to 3 minutes on the second side.
- Reduce the heat to medium. Add the butter, smashed garlic, rosemary, and thyme to the skillet.
- Once the butter melts and begins to foam, tilt the skillet slightly. Use a spoon to baste the steaks continuously with the garlic herb butter for 2 to 4 minutes, or until they reach your desired doneness.
- Transfer the steaks to a cutting board or plate. Spoon the remaining butter, garlic, and herbs over the top. Rest for 5 to 10 minutes before slicing and serving.
Notes
- For medium-rare steak, remove it from the skillet when an instant-read thermometer reaches 130°F. It will continue cooking as it rests and finish around 135°F.
- Remove steak at 120°F for rare, 140°F for medium, and 150°F for medium-well.
- Use steaks at least 1 inch thick for the best brown crust and tender center.
- Do not overcrowd the skillet. Cook in batches if needed.
- Patting the steak dry before seasoning is important—it helps create the best seared crust.
- Leftover steak is delicious sliced thin for salads, sandwiches, breakfast hash, or quesadillas.
Make It Your Own
Add a pinch of crushed red pepper flakes to the butter for a little heat.
Finish your steak with blue cheese butter, caramelized onions, sautéed mushrooms, or a spoonful of homemade cowboy butter.
Swap the rosemary and thyme for fresh sage for a cozy fall dinner.
Use the sliced leftover steak in salads, steak sandwiches, breakfast hash, quesadillas, or creamy steak pasta.
Frequently Asked Questions
Should I use butter or oil to pan sear steak?
Use both. Start with a high-smoke-point oil to sear the steak, then add butter near the end for flavor. Butter alone can burn before the steak develops a good crust.
Why is my steak not getting a crust?
Your skillet may not be hot enough, the steak may be too wet, or the pan may be overcrowded. Make sure your steak is very dry, heat the skillet well, and give each steak enough space.
Do I need to finish pan seared steak in the oven?
For steaks around 1 to 1½ inches thick, you usually do not need the oven. For very thick steaks, you can transfer the skillet to a 400°F oven after searing until the steak reaches your preferred temperature.
How long should I rest steak after cooking?
Rest steak for at least 5 to 10 minutes before slicing. This gives the juices time to settle back into the meat.
Can I make this recipe with frozen steak?
For the best results, thaw steak fully in the refrigerator before cooking. A frozen or partially frozen steak will not sear evenly.
Final Thoughts
The best pan seared steak does not need a grill or a complicated marinade. A hot skillet, a well-seasoned steak, and a little garlic herb butter are all you need for a tender, juicy steak with that irresistible steakhouse-style crust.
Make this easy pan seared steak recipe the next time you want a special dinner at home, then use the leftovers for an easy steak salad, sandwich, or another cozy skillet dinner the next day.
