Description

This Perfect Pan-Seared Steak recipe delivers a juicy, flavorful steak with a rich garlic butter finish. Using a simple method with fresh herbs and butter, the steak is seared to perfection in a hot skillet, creating a delicious crust while keeping the interior tender and juicy. Ideal for ribeye, sirloin, or filet mignon, this straightforward recipe ensures a restaurant-quality steak experience at home.

Ingredients

Scale

Steak

1–2 Ribeye, sirloin, or filet mignon steaks
Salt, to taste
Black pepper, to taste

Garlic Butter

2–3 fresh garlic cloves, crushed
2 tablespoons unsalted butter
2–3 sprigs fresh thyme or rosemary

Cooking Oil

1 tablespoon canola or avocado oil

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Instructions

Bring to Room Temperature: Remove the steak from the refrigerator 30 to 60 minutes before cooking to ensure even cooking throughout the meat.
Season the Steak: Pat the steak dry thoroughly with paper towels to help form a crust. Season both sides generously with salt and black pepper.
Heat the Pan: Place a cast iron or heavy skillet over medium-high heat. Add the canola or avocado oil and swirl the pan to coat the surface evenly.
Sear: Place the steak in the hot pan without moving it. Cook undisturbed for 4 to 5 minutes to develop a caramelized crust. Flip the steak and cook for an additional 4 to 5 minutes or until the steak reaches your desired level of doneness.
Add Garlic Butter: In the final minute of cooking, add the butter, crushed garlic cloves, and fresh thyme or rosemary to the pan. Tilt the pan and use a spoon to baste the melted garlic butter over the steak continuously to infuse flavor and keep it moist.
Rest: Transfer the steak to a plate and let it rest for 5 to 10 minutes. Resting allows the juices to redistribute throughout the steak for maximum tenderness and juiciness before slicing.

Notes

Bringing the steak to room temperature helps it cook more evenly.
Patting the steak dry is crucial for achieving a good sear.
Use a heavy-bottomed pan like cast iron for best heat retention and crust formation.
Adjust cooking times depending on steak thickness and preferred doneness.
Resting meat is important to prevent the juices from running out when slicing.