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Pan-Seared Steak

Pan-Seared Steak
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A quick and easy Pan-Seared Steak recipe that delivers a juicy interior with a perfectly caramelized crust. Using simple pantry staples and a high-heat searing technique, this method ensures a flavorful, tender steak every time, ideal for both casual meals and impressive dinners.

Ingredients

Scale

Steak

  • 1 to 1.5-inch thick steak cut (ribeye, strip, or sirloin)

Seasoning

  • Coarse kosher salt, to taste
  • Freshly ground black pepper, to taste

Cooking Fat and Flavor

  • 1 tablespoon high-smoke point oil (grapeseed or canola oil)
  • 2 tablespoons butter
  • 2 garlic cloves, smashed
  • 2 sprigs fresh herbs (rosemary or thyme)

Instructions

  1. Prepare Your Steak: Take your steak out of the refrigerator about 30 minutes before cooking. Pat it dry thoroughly with paper towels to ensure a perfect sear, and season both sides generously with coarse kosher salt and freshly ground black pepper.
  2. Heat Your Pan: Place a heavy-bottomed skillet, preferably cast iron, over medium-high heat. Add a tablespoon of high-smoke point oil and let it get shimmering hot, almost smoking, to create that signature crust.
  3. Sear the Steak: Lay your steak carefully in the pan, away from you to avoid splatters. Do not move it for 3-4 minutes; this undisturbed contact builds that deep golden exterior. Flip and sear the other side for another 3 minutes.
  4. Add Flavor Boosters: Lower the heat to medium, add butter, smashed garlic, and fresh herbs to the pan. Tilt the pan slightly and use a spoon to baste the steak repeatedly with the melted butter and aromatics. This step develops layers of flavor and keeps the steak moist.
  5. Check for Doneness: Use a meat thermometer for precision: 125°F for rare, 135°F for medium-rare, 145°F for medium. Remember, the steak will carry over cook slightly as it rests.
  6. Rest Your Steak: Transfer the steak to a plate and let it rest for 5-10 minutes loosely covered with foil. This allows juices to redistribute for a tender, juicy bite every time.

Notes

  • Dry Your Steak Thoroughly: Moisture prevents searing, so patting dry is essential for a crispy crust.
  • Don’t Crowd the Pan: Cook one or two steaks at a time to maintain pan temperature and avoid steaming.
  • Use Cast Iron: It holds heat better and creates more even searing than other pans.
  • Let the Steak Come to Room Temperature: Helps it cook evenly from edge to center.
  • Rest Your Steak: Rest after cooking to keep all the flavorful juices inside.

Nutrition

Keywords: Pan-seared steak, juicy steak, cast iron steak, quick steak recipe, restaurant quality steak

Find it online: https://gourmetglazing.com/pan-seared-steak/