Pan Seared Steak
Achieve steakhouse-quality results at home with this easy and flavorful Pan Seared Steak recipe. Featuring perfectly seasoned ribeye or strip steaks, a golden-brown crust, and an indulgent butter-basting technique infused with garlic and fresh rosemary, this recipe is a celebration of bold, savory flavors. Using a cast-iron skillet for an irresistibly caramelized exterior, the steak cooks in just 10 minutes, making it a quick yet gourmet option for weeknight dinners or special occasions. Resting the meat ensures every bite is juicy and tender, while optional pan juices elevate the dish to restaurant-worthy perfection. Perfect for steak enthusiasts, this recipe pairs beautifully with classic accompaniments like roasted vegetables or creamy mashed potatoes.
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Recipe Information
Ingredients
- 2 pieces Ribeye or Strip Steak
- 1 tablespoon Kosher Salt
- 1 teaspoon Black Pepper
- 2 cloves Garlic Cloves
- 2 sprigs Fresh Rosemary
- 3 tablespoons Unsalted Butter
- 2 tablespoons Vegetable Oil (or high-heat oil)
Instructions
Remove the steaks from the refrigerator at least 30 minutes before cooking to allow them to come to room temperature. Pat them dry with paper towels.
Generously season both sides of the steaks with kosher salt and freshly ground black pepper. Press the seasoning into the meat to ensure it sticks.
Heat a heavy-bottomed skillet (cast iron is ideal) over medium-high heat for 2-3 minutes until very hot. Add the vegetable oil and heat until it begins to shimmer.
Carefully place the steaks into the hot skillet. Do not overcrowd the pan. Let the steaks sear undisturbed for 3-4 minutes on the first side to develop a golden-brown crust.
Flip the steaks using tongs, and sear the other side for an additional 3-4 minutes for medium-rare. Adjust the cooking time as needed for your desired doneness.
Add the butter to the skillet, along with the garlic cloves (lightly smashed) and the rosemary sprigs.
Tilt the skillet slightly towards you and use a spoon to continuously baste the steaks with the melted butter mixture for 1-2 minutes. This adds flavor and keeps the meat juicy.
Remove the steaks from the skillet and place them on a cutting board. Tent them loosely with aluminum foil and let rest for 5-7 minutes to retain the juices.
Slice the steaks against the grain and serve immediately. Optionally, drizzle any remaining pan juices over the top for extra flavor.
Nutrition Facts
Calories |
1948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.6 g | 223% | |
| Saturated Fat | 76.4 g | 382% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 2040 mg | 89% | |
| Total Carbohydrate | 3.9 g | 1% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.0 g | ||
| Protein | 115.2 g | 230% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 84 mg | 6% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1582 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
