Pan-Seared Steak
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.
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!