Pan Seared Steak Recipe

Few dishes deliver the satisfaction of a perfectly pan-seared steak, with its golden crust and tender, juicy center. In just 34 minutes, you can create a restaurant-quality meal at home, complete with rich, savory flavors and a melt-in-your-mouth texture. The high heat locks in the steak’s natural juices, while a quick rest ensures every bite is bursting with flavor.

This American classic is a feast for the senses, from the sizzle of the pan to the aroma of seared beef and herbs. With a balance of bold umami and a hint of smokiness, it’s a dish that feels indulgent yet simple to master. Pair it with your favorite sides for a meal that’s as impressive as it is delicious.

What You’ll Need for Pan-Seared Steak

• 2 New York Strip Steaks (bone-in, 10 oz each)
• 2 teaspoons sea salt (adjust to taste)
• 1 teaspoon ground black pepper (freshly ground preferred)
• 2 Tablespoons vegetable oil (avocado oil recommended for high heat)
• 2 Tablespoons salted butter (cut into 2 slices; unsalted butter works too)
• 1 sprig fresh rosemary (or ½ teaspoon dried rosemary)
• 2 sprigs fresh thyme (or ½ teaspoon dried thyme)
• 3 garlic cloves (lightly smashed for flavor release)

How to Make Perfect Pan-Seared Steak

1. Prepare the steak: Pat the steaks dry with paper towels. Season both sides generously with salt and pepper. Let them sit at room temperature for 15-20 minutes to ensure even cooking.
2. Heat the pan: Place a large, heavy-bottomed skillet (cast iron works great) over medium-high heat. Add the vegetable oil and let it heat until shimmering but not smoking.
3. Sear the steak: Carefully place the steaks in the pan. Cook for 3-4 minutes on the first side until a golden-brown crust forms. Flip and cook for 2 more minutes on the other side.
4. Add flavor: Reduce the heat to medium. Add the butter, rosemary, thyme, and garlic to the pan. Tilt the pan slightly and spoon the melted butter over the steaks repeatedly (basting) for 2-3 minutes. Baste every 20 seconds for maximum flavor.
5. Rest and serve: Transfer the steaks to a cutting board and let them rest for 5 minutes to allow the juices to redistribute. Slice against the grain and serve warm.

Perfect Pairings: Sauce and Topping Ideas

Elevate your pan-seared steak with a flavorful sauce or topping. Try a classic garlic herb butter by mixing softened butter with minced garlic, chopped parsley, and a pinch of salt. For a tangy twist, drizzle with a balsamic reduction or top with sautéed mushrooms and onions. If you’re feeling adventurous, a dollop of blue cheese crumbles or a spoonful of chimichurri sauce adds bold, delicious flavor.

Serve It Right: Presentation and Sides

Pair your steak with sides that complement its richness. A simple mashed potato or garlic roasted asparagus works beautifully. For a lighter option, serve with a crisp arugula salad dressed in lemon and olive oil. Don’t forget to slice the steak against the grain for maximum tenderness and arrange it neatly on the plate for a restaurant-worthy presentation.

Time-Saving Tips for Busy Cooks

Short on time? Skip the room-temperature rest by patting the steak dry and seasoning it right before cooking. Use pre-minced garlic or dried herbs if fresh ones aren’t available. To save cleanup time, line your cutting board with foil before slicing the steak. These small adjustments can shave minutes off your prep without sacrificing flavor.

Storage and Reheating Tips

Store leftover steak in an airtight container in the fridge for up to 3 days. To reheat, place the steak in a skillet over medium heat with a splash of water or broth to keep it moist. Avoid microwaving, as it can dry out the meat. For best results, reheat only the portion you plan to eat to maintain its juicy texture.

Common Questions Answered

Can I use a different cut of steak? Absolutely! Ribeye, filet mignon, or sirloin work well too—just adjust cooking times based on thickness. What if I don’t have fresh herbs? Dried rosemary and thyme can be substituted, but use half the amount since they’re more concentrated. How do I know when the steak is done? Use a meat thermometer: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.

Pan Seared Steak

Tuba

Few dishes deliver the satisfaction of a perfectly pan-seared steak, with its golden crust and tender, juicy center. In just 34 minutes, you can create a restaurant-quality meal at home, complete with rich, savory flavors and a melt-in-your-mouth texture.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 9 minutes mins

Rest Time 5 minutes mins

Total Time 34 minutes mins

Course Main Course

Cuisine American

Servings 2

Calories 617 kcal

Ingredients

  

1x2x3x

• 2 New York Strip Steaks, bone in, (10 oz each)
• 2 teaspoons sea salt
• 1 teaspoon ground black pepper
• 2 Tablespoons vegetable oil, (we like avocado oil)
• 2 Tablespoons salted butter, cut into 2 slices
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 3 cloves garlic

Instructions

 

• Pat the steak dry and season both sides with salt and pepper. Let it sit at room temperature for 15-20 minutes
• Heat the oil in a large, heavy-bottomed skillet over medium-high heat.
• Sear. Add the steak to the pan and cook for 3-4 minutes. Flip the steak and let it cook for 2 more minutes
• Add the butter, rosemary, thyme, and garlic to the pan. Be sure to spread them evenly throughout the pan. As the butter melts, tilt the pan and spoon it over the steaks (this is called basting). Cook for an additional 2-3 minutes, basting every 20 seconds or so.
• Remove the steaks from the pan and place them on a cutting board. Let them rest for 5 minutes.
• Slice the steak against the grain and serve warm.

Nutrition

Calories: 617kcalCarbohydrates: 2gProtein: 47gFat: 45gSaturated Fat: 21gCholesterol: 211mgSodium: 2534mgPotassium: 749mgFiber: 0.5gSugar: 0.1gVitamin A: 405IUVitamin C: 3mgCalcium: 74mgIron: 4mg

Keyword beef, cooking, pan seared, searing, steak

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