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
Scale
- 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.
Find it online: https://www.firsthomelovelife.com/pan-seared-steak-recipe/