Classic Pan-Seared Steak (Print Version)

Juicy ribeye or sirloin with a flavorful seared crust and tender texture, cooked with butter and herbs.

# Recipe Ingredients:

→ Steak

01 - 2 boneless ribeye or sirloin steaks, 8 oz each, 1 to 1.5 inches thick

→ Seasonings

02 - 1 ½ teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper

→ Cooking

04 - 2 tablespoons high-heat oil (canola, grapeseed, or vegetable)
05 - 2 tablespoons unsalted butter
06 - 3 garlic cloves, lightly crushed
07 - 2 to 3 sprigs fresh thyme or rosemary (optional)

# Directions:

01 - Remove steaks from the refrigerator 30 minutes prior to cooking and pat dry with paper towels.
02 - Season both sides generously with kosher salt and freshly ground black pepper.
03 - Preheat a heavy skillet, preferably cast iron, over high heat until very hot. Add oil and swirl to coat the surface evenly.
04 - Place steaks in the hot skillet and sear without moving for 2 to 3 minutes until a deep brown crust forms.
05 - Turn the steaks and add butter, crushed garlic, and herbs to the pan.
06 - Tilt the skillet and baste steaks continuously with melted butter using a spoon for 2 to 3 minutes to reach medium-rare doneness (130°F internal temperature).
07 - Transfer steaks to a plate, tent loosely with foil, and let rest for 5 minutes before slicing and serving.

# Expert Advice:

01 -
  • A restaurant-quality crust at home without any pretension, just salt, pepper, and heat doing their thing.
  • Twenty minutes from fridge to plate, which means you can impress someone on a random Tuesday night.
  • The butter-basting moment feels like a small luxury, and it genuinely transforms the steak into something tender and rich.
02 -
  • Resting is non-negotiable—those five minutes let the juices redistribute so they don't flood your plate the moment you cut in.
  • Room temperature meat sears evenly; cold meat from the fridge will have a gray band of overdone meat around a rare center.
  • Don't flip constantly or poke constantly; it breaks the crust and releases moisture that turns the pan into a steam bath.
03 -
  • For thicker steaks over 1.5 inches, sear hard in the pan, then finish in a 400°F oven for 5–10 minutes to cook the center gently without overdoing the crust.
  • Always use an instant-read thermometer—it removes the anxiety and guarantees perfect doneness every single time.

Go Back