Pan-Seared Steak Recipe

Ash Tyrrell

Pan-Seared Steak Recipe

I still remember the first time I made this pan-seared steak—I felt like I’d just brought a steakhouse into my kitchen. The sizzle when the meat hit the hot skillet was music to my ears.

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Prep Time 5

Cook Time 15

Servings: 2

Ingredients Method Notes

Ingredients

I always start by patting the steak dry with paper towels—this helps the crust form better. Once it's dry I season it generously with coarse sea salt and freshly ground black pepper on both sides. Don’t season too early or the salt will draw out moisture.
Get your cast-iron skillet smoking hot over medium-high heat. I add just enough vegetable oil to coat the bottom. Let the oil heat until it shimmers—this is your cue that the pan is ready for the steak.
Place the steak gently in the hot pan and listen to that perfect sizzle. Cook it without touching for about 3–4 minutes on the first side. Then flip and repeat for the other side. Don’t forget to sear the edges by holding the steak with tongs for about a minute.
Now reduce the heat a little and add your butter garlic, and rosemary sprigs to the skillet. Tilt the pan and use a spoon to baste the steak continuously with the melted butter for 1–2 minutes. This step is key for building that rich, herby flavor.
Transfer the steak to a cutting board and loosely cover it with foil. Let it rest for at least 10 minutes before slicing. This helps the juices redistribute so each bite is incredibly tender and flavorful
New York Strip Steaks – Go for well-marbled cuts like Ribeye or Top Sirloin if preferred. Avoid thin cuts as they overcook quickly.
Vegetable oil – Use high-smoke-point oil like canola or avocado oil for proper searing.
Sea salt – Coarse sea salt helps build a rich crust.
Black pepper – Freshly cracked pepper adds a sharp aromatic edge.
Unsalted butter – Use real butter for rich flavor; avoid margarine.
Garlic cloves quartered – Fresh garlic adds deep flavor as it browns in the butter.
Fresh rosemary sprigs – Rosemary infuses the butter with herby aroma; avoid dried versions.
New York Strip Steaks – Go for well-marbled cuts like Ribeye or Top Sirloin if preferred. Avoid thin cuts as they overcook quickly.
Vegetable oil – Use high-smoke-point oil like canola or avocado oil for proper searing.
Sea salt – Coarse sea salt helps build a rich crust.
Black pepper – Freshly cracked pepper adds a sharp aromatic edge.
Unsalted butter – Use real butter for rich flavor; avoid margarine.
Garlic cloves quartered – Fresh garlic adds deep flavor as it browns in the butter.
Fresh rosemary sprigs – Rosemary infuses the butter with herby aroma; avoid dried versions.

Method

I always start by patting the steak dry with paper towels—this helps the crust form better. Once it's dry, I season it generously with coarse sea salt and freshly ground black pepper on both sides. Don’t season too early or the salt will draw out moisture.
Get your cast-iron skillet smoking hot over medium-high heat. I add just enough vegetable oil to coat the bottom. Let the oil heat until it shimmers—this is your cue that the pan is ready for the steak.
Place the steak gently in the hot pan and listen to that perfect sizzle. Cook it without touching for about 3–4 minutes on the first side. Then flip and repeat for the other side. Don’t forget to sear the edges by holding the steak with tongs for about a minute.
Now reduce the heat a little and add your butter, garlic, and rosemary sprigs to the skillet. Tilt the pan and use a spoon to baste the steak continuously with the melted butter for 1–2 minutes. This step is key for building that rich, herby flavor.
Transfer the steak to a cutting board and loosely cover it with foil. Let it rest for at least 10 minutes before slicing. This helps the juices redistribute so each bite is incredibly tender and flavorful.

Notes

Bring steak to room temp: Letting it sit out for 30 minutes helps it cook evenly.
Don’t crowd the skillet: Sear one steak at a time to keep the heat high.
Use a thermometer: I aim for 130°F for medium-rare; it’s always accurate.
Use a neutral oil: Oils like avocado or canola won’t burn at high temps.
Let it rest: Resting makes all the difference in keeping it juicy!