I have to say, there’s nothing quite like the sizzle of a perfectly pan-seared steak hitting the hot pan. The first time I made this recipe, I felt like a pro chef creating a restaurant-quality dish right in my kitchen. The combination of tender, juicy steak with the aromatic flavors of garlic and rosemary butter takes simplicity to a gourmet level.
What amazed me most was how easy it was to achieve that perfectly caramelized crust on the outside while keeping it juicy and flavorful on the inside. If you want to impress your guests or treat yourself to a luxurious dinner, this recipe is your best friend. Once you taste it, you’ll see why this has become my go-to for steak night!
Why You’ll Love This Recipe?
Perfectly seared steak is the hallmark of this recipe, but there are even more reasons to fall in love.
1. Effortlessly Elegant
This recipe combines minimal effort with maximum results. With just a few basic techniques, you’ll create a main course that looks and tastes like something from a upscale steakhouse.
2. Quick and Convenient
No need for special equipment or hours of prep. This steak is done entirely on the stovetop in under 20 minutes, making it perfect for busy weeknights or last-minute dinner plans.
3. Customizable to Your Liking
Prefer your steak rare or well done? This versatile recipe can be tailored to suit everyone’s preferences. The butter and herb flavors can also be switched up depending on what you have on hand.
4. Restaurant-Quality Results at Home
You don’t need reservations or a hefty bill to enjoy melt-in-your-mouth steak. Achieve that crispy crust and juicy center every time with this foolproof method.
5. Pairs with Everything
From creamy mashed potatoes to roasted vegetables or even a fresh salad, this steak complements a variety of sides and sauces beautifully.
Cooking Time
- Prep Time: 5 minutes
- Cooking Time: 15 minutes
- Total Time: 20 minutes
Ingredients
For the Steak
- New York Strip Steaks (or Ribeye/Top Sirloin)
- Vegetable oil
- Sea salt
- Black pepper
For the Garlic Butter
- Unsalted butter
- Garlic cloves, quartered
- Fresh rosemary sprigs
Variations
Make this pan-seared steak your own with these flavorful twists and substitutions.
- Herb Swap: Use thyme or oregano in place of rosemary for a fresh flavor change.
- Garlic-Lover’s Dream: Add roasted garlic cloves instead of raw for a mild and sweet flavor.
- Butter-Free: Opt for olive oil or ghee for a dairy-free option.
- Citrusy Kick: Add a squeeze of lemon juice or orange zest for a bright, tangy twist.
Equipment You’ll Need
- Cast-Iron Skillet: Ensures even heat for searing and locking in flavors.
- Tongs: For flipping and handling the steak.
- Instant-Read Thermometer: Guarantees perfectly cooked steak every time.
- Cutting Board: Rest the steak here before slicing.
How to Make Pan-Seared Steak?
Follow these simple steps for a steakhouse-worthy meal in the comfort of your home.
Step 1: Prepare the Steak
Start by patting the steak dry with paper towels to remove any excess moisture. This is crucial for getting that beautiful golden-brown crust. Just before cooking, generously season both sides with salt and freshly ground pepper.
Step 2: Heat the Skillet
Place your cast-iron skillet on medium-high heat, adding just enough oil to coat the surface. Allow it to heat up for a couple of minutes. A hot skillet is key to achieving a proper sear.
Step 3: Sear the Steak
Carefully add the steak to the skillet. Listen for the satisfying sizzle as it hits the pan! Cook each side for 3-4 minutes, or until a crust forms. Then, use tongs to sear the edges for about 1 minute each. Flip and repeat with the second side.
Step 4: Add Butter and Aromatics
Reduce the heat slightly and add butter, rosemary, and garlic to the skillet. Tilt the pan and spoon the melted butter over the steak continuously for 1-2 minutes. This step infuses the meat with rich, savory flavors.
Step 5: Rest and Serve
Remove the steak from the pan and place it on a cutting board. Cover it loosely with foil and allow it to rest for 10 minutes. This helps the juices redistribute, ensuring every bite is tender and flavorful.
Tips for Making the Recipe
Elevate your pan-seared steak with these helpful tips!
- Start with Room Temperature Steak: Let the steak sit out 30 minutes before cooking. This helps it cook evenly and prevents the center from staying cold.
- Don’t Overcrowd the Pan: If cooking multiple steaks, sear one at a time. Overcrowding reduces heat and compromises the crust.
- Check Your Thermometer: Invest in a reliable instant-read thermometer to take the guesswork out of doneness.
- Use High-Heat Oil: Choose oils with a high smoke point, like vegetable or avocado oil, to avoid burning.
- Always Rest the Meat: Giving the steak time to rest locks in all those delicious juices, so don’t skip this step!
How to Serve Pan-Seared Steak?
Make your steak dinner picture-perfect with these serving suggestions.
- Classic Pairing: Serve alongside creamy mashed potatoes and roasted asparagus for a timeless meal.
- Go Bold with Sauces: Top with chimichurri, Béarnaise sauce, or blue cheese butter for extra layers of flavor.
- Slice and Share: Cut the steak into tender strips and serve over a salad or in fajitas for a casual dinner twist.
Add some fresh herbs as garnish, and your steak is ready to dazzle!
Nutritional Information
Here’s an approximate breakdown per serving of this hearty steak recipe.
- Calories: 542
- Protein: 46g
- Carbohydrates: 1g
- Fat: 40g
Enjoy your steak while staying mindful of its rich nutritional profile.
Make Ahead and Storage
Keep your steak fresh and ready to enjoy with these storage tips.
- Refrigerate: Store leftover steak in an airtight container and refrigerate for up to 3 days. The flavors will remain just as delicious.
- Freeze: Wrap steak tightly in plastic wrap, followed by foil, and freeze for up to 3 months. Thaw it overnight in the fridge before reheating.
Steak also reheats beautifully in a skillet with a touch of butter or oil, so don’t worry about leftovers.
Pan-Seared Steak
Ingredients
- New York Strip Steaks or Ribeye/Top Sirloin
- Vegetable oil
- Sea salt
- Black pepper
- Unsalted butter
- Garlic cloves quartered
- Fresh rosemary sprigs
Instructions
- Start by patting the steak dry with paper towels to remove any excess moisture. This is crucial for getting that beautiful golden-brown crust. Just before cooking, generously season both sides with salt and freshly ground pepper.
- Place your cast-iron skillet on medium-high heat, adding just enough oil to coat the surface. Allow it to heat up for a couple of minutes. A hot skillet is key to achieving a proper sear.
- Carefully add the steak to the skillet. Listen for the satisfying sizzle as it hits the pan! Cook each side for 3-4 minutes, or until a crust forms. Then, use tongs to sear the edges for about 1 minute each. Flip and repeat with the second side.
- Reduce the heat slightly and add butter, rosemary, and garlic to the skillet. Tilt the pan and spoon the melted butter over the steak continuously for 1-2 minutes. This step infuses the meat with rich, savory flavors.
- Remove the steak from the pan and place it on a cutting board. Cover it loosely with foil and allow it to rest for 10 minutes. This helps the juices redistribute, ensuring every bite is tender and flavorful.
Notes
- Start with Room Temperature Steak: Let the steak sit out 30 minutes before cooking. This helps it cook evenly and prevents the center from staying cold.
- Don’t Overcrowd the Pan: If cooking multiple steaks, sear one at a time. Overcrowding reduces heat and compromises the crust.
- Check Your Thermometer: Invest in a reliable instant-read thermometer to take the guesswork out of doneness.
- Use High-Heat Oil: Choose oils with a high smoke point, like vegetable or avocado oil, to avoid burning.
- Always Rest the Meat: Giving the steak time to rest locks in all those delicious juices, so don’t skip this step!
