Pan-Seared Steak
A deliciously simple way to enjoy steak at home, perfectly pan-seared to create a caramelized crust and a juicy interior, ideal for any meal.
Ingredients
Steak Ingredients
- 2 pieces ribeye or sirloin steaks (about 1 inch thick) Choose steaks with good marbling for the best flavor and tenderness.
- to taste Salt
- to taste Freshly ground black pepper
Cooking Ingredients
- 2 tablespoons olive oil For cooking.
- 2 tablespoons unsalted butter
- 2 cloves garlic Smashed.
- to taste fresh herbs Like thyme or rosemary for garnish.
Instructions
Preparation
- Remove the steaks from the refrigerator and let them rest at room temperature for about 15-30 minutes.
- Season generously on both sides with salt and freshly ground black pepper.
Cooking
- Heat olive oil in a large cast-iron skillet over medium-high heat until the oil shimmers but does not smoke.
- Carefully add the steaks to the skillet; they should sizzle upon contact.
- For medium-rare, cook for about 4-5 minutes on the first side without moving them.
- Flip the steaks using tongs, add butter and smashed garlic to the pan, and spoon the melted butter over the steaks as it cooks.
- Continue cooking for another 3-4 minutes or until the internal temperature reaches about 130°F (54°C) for medium-rare.
- Transfer the steaks to a cutting board and let them rest for 5-10 minutes.
- Slice against the grain and drizzle with pan juices if desired; garnish with fresh herbs before serving.
Notes
Let the steaks rest after cooking to allow the juices to redistribute. You can serve with various sides or sauces. Leftover steak is great for quick lunches.