Perfect Pan-Seared Steak

Prep Time: 10 minutes
Cook Time: 8–12 minutes
Rest Time: 5–10 minutes
Total Time: 25–30 minutes
Servings: 2

Ingredients

• 2 ribeye, New York strip, or sirloin steaks (1-inch thick)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 3 cloves garlic, smashed
• 2 sprigs fresh rosemary or thyme

Instructions

1. Remove the steaks from the refrigerator 30 minutes before cooking. Pat them dry with paper towels.
2. Season both sides generously with the salt and black pepper.
3. Heat a heavy skillet or cast-iron pan over high heat until very hot. Add the olive oil.
4. Place the steaks in the pan and cook without moving them for 3–4 minutes, until a deep golden-brown crust forms.
5. Flip the steaks and cook for another 3–4 minutes for medium-rare, adjusting the time for your preferred doneness.
6. Add the butter, garlic, and rosemary or thyme to the pan.
7. Tilt the pan slightly and spoon the melted butter over the steaks for 1–2 minutes.
8. Remove the steaks from the pan and let them rest for 5–10 minutes before slicing.

Steak Doneness Guide

• Rare: 120–125°F (49–52°C)
• Medium-Rare: 130–135°F (54–57°C)
• Medium: 140–145°F (60–63°C)
• Medium-Well: 150–155°F (66–68°C)
• Well Done: 160°F+ (71°C+)

Serving Suggestions

• Garlic mashed potatoes
• Roasted asparagus
• Grilled mushrooms
• Caesar salad
• Garlic butter dinner rolls

Tips

• Use a meat thermometer for the most accurate results.
• Avoid overcrowding the pan to ensure a good sear.
• Let the steak rest before cutting so the juices redistribute.
• Finish with a sprinkle of flaky sea salt or a pat of herb butter for extra flavor.