Why You’ll Love Pan Seared Steak Recipe
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Quick and easy to prepare in under 30 minutes
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Creates a delicious golden crust with a tender interior
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Uses simple ingredients that enhance the natural flavor of the steak
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Perfect for a cozy dinner or an impressive meal for guests
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Butter, garlic, and rosemary create a rich, savory sauce
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Cooked in one pan for easy cleanup
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 12 ounces strip steaks
2 teaspoons kosher salt
1 tablespoon olive oil
3 tablespoons butter
6 cloves garlic
2 sprigs fresh rosemary
Directions
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Let the steaks come to room temperature and pat them dry with paper towels.
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Season each steak evenly with kosher salt all over and let them sit for about 10 minutes.
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While the steaks rest, heat a cast iron pan over medium-high heat until it is very hot.
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Drizzle the olive oil into the pan just before adding the steaks. Place the steaks in the skillet and cook for 3–4 minutes on one side without moving them. Flip the steaks, then add the butter, garlic, and place a sprig of rosemary on each steak. Continue cooking for another 3–4 minutes while basting the steaks with the melted butter using a spoon.
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Remove the strip steaks from the pan when they reach an internal temperature of 125°F. Let them rest for 5–10 minutes. During this time, the internal temperature will rise by about 5–10 degrees.
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Serve the steaks with some of the buttery pan sauce and enjoy.
Servings and timing
Servings: 2 servings
Prep time: 10 minutes
Cook time: 8 minutes
Resting time: 5–10 minutes
Total time: About 26 minutes
Variations
Garlic Butter Steak
Increase the amount of garlic and butter for an even richer sauce and deeper flavor.
Herb-Crusted Steak
Add thyme or sage along with the rosemary to introduce more herbal aroma.
Spicy Steak
Season the steak with cracked black pepper or a pinch of chili flakes for a subtle kick.
Steakhouse Style
Finish the steak with a small pat of compound butter made with herbs and garlic.
Cast Iron Ribeye Version
Swap the strip steak for ribeye if you prefer a steak with more marbling and extra richness.
Storage/Reheating
Storage
Store leftover steak in an airtight container in the refrigerator for up to 3 days.
Freezing
Wrap the steak tightly and store it in a freezer-safe container for up to 2 months.
Reheating
Reheat gently in a skillet over low heat with a small amount of butter to maintain moisture.
Oven Reheating
Place the steak in a baking dish, cover with foil, and warm in a low oven (around 275°F) until heated through.
FAQs
What is the best pan for searing steak?
A cast iron skillet is ideal because it retains heat well and creates a beautiful crust.
Why should steak come to room temperature before cooking?
Allowing the steak to sit at room temperature helps it cook more evenly.
How do I know when my steak is done?
Use a meat thermometer. For medium-rare, remove the steak at about 125°F before resting.
Why is resting steak important?
Resting allows the juices to redistribute, keeping the steak tender and juicy.
Can I use a different cut of steak?
Yes, ribeye, filet mignon, or sirloin also work well with this cooking method.
Should I use salted or unsalted butter?
Unsalted butter is usually preferred because it lets you control the seasoning.
How do I get a good crust on my steak?
Make sure the pan is very hot and the steak is dry before placing it in the skillet.
Can I cook steak without a cast iron pan?
Yes, a heavy stainless steel skillet can also work well.
What should I serve with pan seared steak?
Mashed potatoes, roasted vegetables, or a fresh salad pair nicely with steak.
Can I add other herbs besides rosemary?
Yes, thyme and sage are excellent alternatives or additions.
Conclusion
Pan seared steak is one of the easiest ways to enjoy a flavorful and perfectly cooked steak at home. With just a hot skillet, a few simple ingredients, and a quick butter baste, you can create a dish that feels both comforting and impressive. Whether you are preparing a casual dinner or a special meal, this method delivers tender, juicy steak with a rich and aromatic finish.
Pan Seared Steak
- Total Time: 26 minutes
- Yield: 2 servings
- Diet: Halal
Description
Juicy strip steaks are pan-seared in a hot cast iron skillet and basted with butter, garlic, and fresh rosemary for a rich, flavorful crust and tender interior.
Ingredients
- 2 (12 ounces) strip steaks
- 2 teaspoons kosher salt
- 1 tablespoon olive oil
- 3 tablespoons butter
- 6 cloves garlic
- 2 sprigs fresh rosemary
Instructions
- Let the steaks come to room temperature and pat them dry with paper towels.
- Season each steak evenly with kosher salt and let them sit for about 10 minutes.
- While the steaks rest, heat a cast iron pan over medium-high heat.
- Drizzle olive oil into the hot pan and add the steaks. Cook for 3–4 minutes on one side, then flip. After flipping, add the butter, garlic, and place a sprig of rosemary on each steak. Continue cooking for another 3–4 minutes, basting the steaks with the melted butter using a spoon.
- Remove the steaks from the pan when the internal temperature reaches about 125°F. Let them rest for 5–10 minutes so the temperature rises slightly and the juices redistribute.
- Serve the steaks with some of the butter sauce from the pan.
Notes
- Allowing the steak to reach room temperature helps it cook more evenly.
- A cast iron skillet provides the best sear and crust.
- Use a meat thermometer for accurate doneness.
- Resting the steak after cooking keeps it juicy.
- Serve with roasted vegetables, potatoes, or a simple salad.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Main Course
- Method: Pan Sear
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 720 kcal
- Sugar: 0 g
- Sodium: 900 mg
- Fat: 52 g
- Saturated Fat: 22 g
- Unsaturated Fat: 26 g
- Trans Fat: 1 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 60 g
- Cholesterol: 190 mg
