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How to Make the Perfect Pan Seared Steak

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Making the perfect pan seared steak is a simple yet precise technique that delivers a golden crust, juicy interior, and rich garlic butter flavor—ideal for steakhouse-quality meals at home.

  • Author: Ella
  • Prep Time: 5 minutes
  • Cook Time: 7 minutes
  • Total Time: 12 minutes
  • Yield: 2 servings per steak
  • Category: Main Course
  • Method: Pan-Seared
  • Cuisine: American

Ingredients

  • 1 thick-cut steak (ribeye, strip, filet mignon, or sirloin, at least 1 inch thick)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp high-heat oil (avocado or canola)
  • 2 tbsp unsalted butter
  • 2 cloves garlic, smashed
  • 1 sprig fresh thyme or rosemary (optional)

Instructions

  1. Remove steak from the fridge 30 minutes before cooking to come to room temperature.
  2. Pat steak dry and season generously with salt and pepper on both sides.
  3. Heat a cast iron or heavy skillet over high heat until very hot.
  4. Add oil and swirl to coat the bottom of the pan.
  5. Place the steak in the pan and sear for 2–3 minutes without moving it until a deep brown crust forms.
  6. Flip the steak and add butter, garlic, and herbs to the pan.
  7. Tilt the pan and continuously baste the steak with melted butter for another 2–3 minutes.
  8. Check internal temperature: 125°F for rare, 135°F for medium-rare, 145°F for medium.
  9. Remove from the pan and let rest 5–10 minutes before slicing and serving.

Notes

  • Finish thick steaks in a 400°F oven after searing.
  • Use compound butter or blue cheese for extra flavor.
  • Add balsamic or Worcestershire at the end for a glaze.
  • Do not overcrowd the pan if cooking multiple steaks—cook in batches.
  • Use a meat thermometer for best accuracy.

Nutrition

Find it online: https://elladishes.com/how-to-make-the-perfect-pan-seared-steak/