Classic Pan-Seared Steak (Printable version)
Tender ribeye with a golden crust, cooked in butter with garlic and herbs for rich flavor.
# What You'll Need:
→ Steak
01 - 2 boneless ribeye or sirloin steaks, 8 ounces (225 grams) each, 1 to 1.5 inches thick
→ Seasonings
02 - 1 ½ teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
→ Cooking
04 - 2 tablespoons high-heat oil (canola, grapeseed, or vegetable)
05 - 2 tablespoons unsalted butter
06 - 3 garlic cloves, lightly crushed
07 - 2 to 3 sprigs fresh thyme or rosemary (optional)
# Directions:
01 - Remove steaks from the refrigerator 30 minutes before cooking and pat dry with paper towels.
02 - Generously season both sides of the steaks with kosher salt and freshly ground black pepper.
03 - Heat a heavy skillet or cast iron pan over high heat until very hot, then add oil and swirl to coat the surface.
04 - Place steaks in the skillet and sear undisturbed for 2 to 3 minutes until a deep brown crust forms.
05 - Turn the steaks and add butter, crushed garlic cloves, and fresh herbs to the pan.
06 - Tilt the skillet and spoon melted butter over the steaks continuously for another 2 to 3 minutes until medium-rare (internal temperature 130°F).
07 - Transfer steaks to a plate, loosely tent with foil, and rest for 5 minutes before slicing and serving.
# Expert advice:
01 -
- A restaurant-quality crust with a impossibly tender, juicy center that tastes like you spent hours on technique when it only took minutes.
- So simple you'll actually make this on a regular Tuesday instead of saving steak for special occasions.
02 -
- The biggest mistake is moving the steak around while it's searing—I learned this by doing it wrong several times and wondering why I never got a proper crust.
- An instant-read thermometer is worth every penny because it's the only way to know for certain when your steak is done, and overcooked steak is genuinely tragic.
03 -
- Buy the best steak you can afford because everything else just enhances what's already there—good meat is the foundation.
- If you're cooking for two and want to serve at exactly the same time, cook them together but remove the first one at a slightly lower temperature so the residual heat catches it up while the second one finishes.