Pan Seared Steak Recipe

So, You Want to Make a Killer Pan Seared Steak?

I still remember the first time I tried pan searing a steak at home. Thought I’d set off the smoke detector (spoiler: I did), and the dog probably hasn’t trusted me in the kitchen since. But you know what? That steak was pretty good. Not perfect—kind of chewy if I’m being honest—but way better than my attempts at grilling during a Minnesota winter. Anyway, these days, this recipe is my secret weapon when I want to impress without raising my blood pressure too much. Plus, who actually likes standing by a grill while being ambushed by mosquitoes?

Why You’ll Love This One (At Least, I Do)

I pull this pan seared steak recipe out when I’ve completely blanked on meal planning but want to seem like I’ve got my act together. My family goes wild for it—mostly because I let them pick their own sides. If I’m being honest, I used to be terrified of overcooking steak, but now I’ve got it mostly down (I say mostly because, hey, everyone has their off days). And cleanup’s not too bad, unless you somehow drop the tongs into the butter. Not that I’ve done that. Recently, anyway.

Here’s What You’ll Need (a.k.a the “dig around your fridge” list)

• Two decent steaks (ribeye, strip, or whatever’s on sale—honestly, I’ve used sirloin in a pinch and nobody noticed)
• Salt & pepper—my grandmother swore by Maldon, but store brand works fine, trust me
• 2 tbsp butter (or a hefty glug of olive oil if I discover I’m out)
• 3 cloves garlic, smashed (Sometimes I cheat and use the pre-peeled stuff. Sorry, Nonna.)
• 2 sprigs fresh thyme or rosemary (or, if the herbs in my fridge look like they’ve seen better days, a tiny shake of dried works okay too)
• Optional: a spoonful of Dijon mustard for the sauce, but honestly sometimes I forget

Let’s Get Sizzling: How I Actually Do This

1. Pat the steaks dry with a paper towel. Yes, really. Damp steak never gets that good crust. Salt and pepper both sides—don’t be shy!
2. Heat a heavy pan (cast iron is best, apparently, but I’ve used a cheap nonstick skillet and lived to tell the tale) over high until it’s almost smoking. There’s a smell you’ll notice (not burning, just… promising?)
3. Add a splash of oil, swirl it around, and lay the steaks in. They should sizzle loudly—if not, your pan’s too cool (or you stopped to take a call and now have to wait, which has happened to me every other time).
4. Don’t touch the steaks for about 2-3 minutes; let ‘em sit there and form that lovely crust. This is usually where I sneak a peek under one, then immediately regret it because it always sticks a little if I’m too early.
5. Flip ‘em, toss in the butter, garlic, and herbs, and start basting—tip the pan towards you and spoon the bubbling goodness over the steaks for another 2-3 min. Don’t worry if it looks a bit nutty at this stage—it always does!
6. If you like it more than medium rare, give it another minute or two per side (on second thought, maybe just keep an eye). And for thick steaks, sometimes I cheat and pop the whole thing in a preheated oven—like 400°F for 3-4 minutes.
7. Let the steaks rest on a plate, loosely tented with foil, for 5-10 minutes. I get impatient and sometimes just set a timer, otherwise I’ll start nibbling pieces “just to check.”
8. (Optional sauce: Stir a little Dijon into the pan juices. Or don’t. It’s good either way.)

Little Notes Only a Serial Steak Maker Would Know

• If you crowd the pan, they steam instead of sear and you’ll just end up annoyed. Trust me, I’ve made enough grey steaks to last a lifetime.
• I always, always let them rest—otherwise you cut in and the juice puddles everywhere except into your mouth.
• If you use frozen steak, thaw it first (I tried cooking it frozen once—let’s just say shoe leather would’ve had more flavor).

If You Wanna Mix It Up (Some of These Were Actually Delicious!)

• I once tried finishing the steak with a splash of soy sauce and brown sugar—it was oddly addictive, though my spouse wasn’t totally sold.
• If you use pork chops instead of steak, it’s…well, okay. Not quite the same magic, but edible with enough pan sauce.
• Top with blue cheese for an extra punch (my uncle calls this the “boss move,” but then again, he’s the only one in the family who can stomach blue cheese).
• Once (misguidedly) tried lemon zest. Wouldn’t recommend. Too much zing, not enough steak.

No Fancy Gear? No Problem

So ideally, you’d have a good cast iron pan—people always rave about how it holds the heat and forms the best crust. But you know what? One time, mine was buried under a pile of random stuff and I grabbed the old stainless steel skillet instead. Turned out fine. If all you have is a basic pan, just preheat it good and hot. A fish spatula works great for flipping steaks (I never have a proper steak tong handy when I need it).

How to Store Leftovers

Let’s be real, in my house leftovers basically vanish overnight. But if you have some self-control, keep your steak in a covered container in the fridge. It’s good for a couple days, though I actually think the flavor deepens a bit on day two. Gives you an excuse to make a steak sandwich for lunch, right?

How I Like Serving Pan Seared Steak

Sometimes I slice steak thin and pile it onto a salad (makes me feel a bit healthier, anyway). But when we’re feeling classic, we go for crispy roast potatoes and a giant dollop of garlic aioli. Friday nights mean my bad habit—steak with buttered peas and maybe a craft beer. Or, in a pinch, whatever’s in the fridge that isn’t yogurt or juice pouches.

Lessons Learned (Usually the Hard Way)

• Don’t rush resting the steak—I once thought “close enough’s good enough” and wound up with a sad, dry center.
• High heat means exactly that. Medium heat won’t cut it; you end up basically simmering the steak. Boring.
• If your kitchen doesn’t have a fan, maybe crack a window unless you like the lived-in steakhouse aroma for the next week!

FAQ (Real Questions I Get All the Time… or at Least Twice)

• Can I use frozen steak? Well, you can, but you probably shouldn’t (unless you prefer the taste of regret).
• What if I don’t have fresh herbs? Dried’s totally fine; just use less, or it ends up tasting like a mouthful of garden.
• Do I need a meat thermometer? I tend to do the poke test—firm but not too firm. But honestly, if you have a thermometer and like to be sure, go wild.
• Why does my steak smoke so much? Oh, it just does. Open a window! Unless you enjoy explaining to your landlord why the fire alarm went off again.
• Can I skip basting with butter? Sure, but the flavor is worth it. And isn’t licking melted garlic butter off your fingers half the fun?

Alright, if you made it all the way here, you probably care more about steak than the average Joe. Good luck—hope your smoke alarm stays silent and your steak turns out just how you like it (because after all, you’re the one eating it)!

★★★★★ 4.20 from 45 ratings

Pan Seared Steak Recipe

yield: 2 servings

prep: 10 mins

cook: 15 mins

total: 25 mins

Learn how to cook the perfect pan seared steak with a caramelized crust, juicy interior, and simple seasonings. This quick and easy steak recipe makes a restaurant-worthy dinner at home.

🖨️ Print Pin Recipe

Ingredients

• 2 ribeye steaks (about 1 inch thick, 10 oz each)
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 cloves garlic, smashed
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 sprig fresh rosemary
• 1 sprig fresh thyme

Instructions

1. 1
   Take steaks out of the refrigerator 30 minutes before cooking to bring them to room temperature. Pat dry with paper towels.
2. 2
   Season both sides of the steaks with kosher salt and freshly ground black pepper.
3. 3
   Heat olive oil in a large, heavy skillet over medium-high heat until shimmering.
4. 4
   Add the steaks to the hot pan and sear for 3-4 minutes on each side until a golden-brown crust forms.
5. 5
   Add butter, garlic, rosemary, and thyme to the pan. Tilt the pan and spoon the melted butter over the steaks for 1-2 minutes to baste.
6. 6
   Transfer steaks to a plate and let them rest for 5 minutes before slicing and serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 520 caloriescal

Protein: 45gg

Fat: 38gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 2gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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