How to Make the Perfect Pan Seared Steak

Making the perfect pan seared steak is all about technique, heat, and quality ingredients. I love how a simple process can turn a good steak into something extraordinary—with a deep golden crust, juicy interior, and rich, buttery flavor. This is my go-to method when I want steakhouse-quality results at home without firing up the grill.

Why You’ll Love This Recipe

I love this recipe because it’s quick, reliable, and delivers mouthwatering results every time. The searing process locks in flavor, while garlic butter and herbs add an elegant finish. I can use almost any thick cut of steak, and once I’ve mastered the method, it works beautifully every time. It’s perfect for date nights, celebrations, or whenever I’m craving something indulgent and satisfying.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

thick-cut steak (ribeye, strip, filet mignon, or sirloin)
salt
black pepper
high-heat oil (like avocado or canola)
unsalted butter
garlic cloves (smashed)
fresh thyme or rosemary (optional)

directions

1. I take the steak out of the fridge about 30 minutes before cooking so it comes to room temperature for even cooking.

2. I pat it completely dry with paper towels, then season generously with salt and freshly ground black pepper on both sides.

3. I heat a heavy skillet (cast iron is ideal) over high heat until very hot.

4. I add oil to the pan and swirl to coat the bottom.

5. I carefully place the steak in the hot skillet and let it sear without moving it for 2–3 minutes, until a deep brown crust forms.

6. I flip the steak and add butter, smashed garlic, and herbs to the pan.

7. I tilt the pan and baste the steak continuously with the melted garlic butter for 2–3 more minutes.

8. I check the internal temperature: 125°F for rare, 135°F for medium-rare, 145°F for medium.

9. Once it reaches the desired doneness, I remove the steak and let it rest for 5–10 minutes before slicing.

Servings and timing

This method serves 2 people per steak, depending on the cut. It takes about 10–12 minutes total, including 5–7 minutes of cooking time and resting afterward.

Variations

Sometimes I finish the steak in a 400°F oven after searing, especially if it’s thicker than 1.5 inches. For extra flavor, I’ll use a compound butter with herbs or blue cheese. I also love adding a splash of balsamic vinegar or Worcestershire to the pan butter at the end for a tangy glaze.

storage/reheating

I store leftover steak wrapped in foil or in an airtight container in the fridge for up to 3 days. To reheat without overcooking, I warm it gently in a skillet or oven at low heat. I avoid the microwave—it tends to dry out the meat and ruin the texture.

FAQs

What’s the best steak cut for pan searing?

I prefer ribeye, New York strip, or filet mignon. They all offer great flavor and texture, especially when at least 1 inch thick.

Do I need to use a cast iron skillet?

Cast iron is ideal because it retains heat well and gives a beautiful crust. But any heavy-bottomed skillet that gets hot enough will work.

How can I tell when my steak is done?

I use a meat thermometer for accuracy. Rare is 125°F, medium-rare is 135°F, and medium is 145°F. I remove the steak a few degrees early since it continues to cook while resting.

Why should I let the steak rest?

Resting lets the juices redistribute, so the steak stays juicy when I cut into it. I usually wait 5–10 minutes before slicing.

Can I cook multiple steaks at once?

Yes, but I make sure not to crowd the pan. I cook in batches if necessary so each steak gets proper searing and browning.

Conclusion

Pan searing steak is a simple technique that brings out the best in a good cut of meat. With a golden crust, juicy center, and flavorful butter finish, this is the way I like to cook steak when I want it to feel special. Once I got the hang of the timing and basting, I found it’s a foolproof method that never fails.

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