Name: Pan Seared Steak
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Ingredients: 1 piece T-Bone steak (or skirt steak, flank steak, or porterhouse steak); 1 teaspoon Salt; 3/4 teaspoon Pepper; 1 tablespoon Olive oil; 4 tablespoons Butter; 3 cloves Garlic (crushed); 2 sprigs Fresh Rosemary

Jump to Recipe Print Recipe

There’s something incredibly satisfying about cooking a perfect steak, and the Pan Seared Steak is my go-to when I want to impress my family or friends. I still remember the first time I nailed this recipe. The aroma filled my kitchen, drawing everyone in like moths to a flame. As I seared the steak, the sound of the sizzling butter mixed with rosemary made my mouth water. It was a special occasion, and my heart raced as I plated the beautiful, juicy meat. This dish isn’t just about satisfying hunger; it’s about creating memories, sharing laughter, and enjoying the art of cooking.

Recipe Snapshot

Total Time:
13 mins

Prep Time:
5 mins

Cook Time:
8 mins

Difficulty:
Medium

Calories:
500 kcal

Protein:
45 g

Diet:
Keto, Paleo, Whole30

Fat:
35 g

Tools Used:
Skillet, Chef’s Knife, Frying Pan

The Charm of This Pan Seared Steak

The Perfect Crust

When you cook a steak, it’s all about that glorious crust. A good sear locks in juices, making every bite an explosion of flavor. The Maillard reaction, responsible for turning the meat brown, enhances the taste and gives your dish a restaurant-quality finish.

Quality Ingredients

Using quality ingredients, like a good cut of meat, elevates the Pan Seared Steak to new heights. I recommend a T-bone or porterhouse for rich flavor, but even flank or skirt steak can shine when cooked correctly. Pairing it with fresh rosemary and garlic enhances the meat’s natural flavor profile.

Quick and Easy

The beauty of this recipe is that it’s quick and easy. In just a matter of minutes, you can transform a simple piece of meat into a culinary masterpiece. It’s perfect for busy weeknights or spontaneous dinner parties.

Health Benefits

Steak is packed with protein, iron, and essential nutrients, making it a powerhouse meal. When cooked at home, you control the ingredients and avoid unnecessary additives, ensuring a healthier option than many restaurant meals.

Versatile Pairings

The Pan Seared Steak can be served with a variety of sides. Whether you want a simple salad, roasted vegetables, or creamy mashed potatoes, this dish adapts beautifully to your cravings or seasonal ingredients.

A Skill to Master

Mastering the art of searing steak is a skill every home cook should have. Once you’ve got the technique down, you’ll feel confident experimenting with different flavors and cuts of meat. Each time you make it, you’ll find ways to improve and personalize the dish.

What to Gather for Pan Seared Steak

Cooking a delicious Pan Seared Steak starts with selecting the right ingredients. Each component plays a crucial role in the final flavor and texture of the dish. By choosing high-quality steak and fresh herbs, you’re setting yourself up for success. The rich flavor of the steak combined with aromatic garlic and rosemary creates a mouthwatering dish that’s hard to resist.

T-Bone Steak: A classic choice, this cut combines the tenderloin with the strip steak, offering rich flavors and tenderness. The marbling provides juiciness and depth to your dish.
Salt: Essential for enhancing flavor, salt brings out the natural taste of the steak. It also helps create that coveted crust while searing.

Pepper: Freshly ground pepper adds a delightful kick and complements the rich flavor of the meat.
Olive Oil: Perfect for searing, olive oil has a high smoke point, allowing for a great sear without burning. It also contributes to the overall flavor profile.
Butter: Adding butter towards the end of cooking enriches the flavor and helps baste the steak for extra juiciness.

Garlic: Crushed garlic infuses the steak with an aromatic essence, elevating the dish’s flavor.
Fresh Rosemary: This herb adds a fragrant and earthy note, perfectly complementing the richness of the steak.

How to Assemble Pan Seared Steak

Assembling your Pan Seared Steak is a straightforward yet rewarding process. Each step builds upon the last, leading you to a beautifully cooked steak that’s bursting with flavor. Let’s dive into the steps so you can enjoy this culinary delight.

Generously season your T-Bone steak with salt and pepper on both sides. This is a crucial step; the seasoning enhances the beef’s natural flavors and helps form a delicious crust during cooking.
Heat olive oil in a cast iron skillet over medium-high heat until it begins to smoke slightly. This indicates that the oil is hot enough to sear the steak, ensuring a rich brown color.
Carefully add the garlic and rosemary to the skillet, letting their aromatic properties infuse the oil. You’ll want to keep an eye on them as they can burn quickly.

Now, it’s time for the star of the show! Place the seasoned steak in the skillet. You should hear a satisfying sizzle as it hits the hot surface.
Sear the steak for about four minutes on one side. Do not move it around; let it develop that beautiful crust.
Flip the steak to the other side. Add butter to the pan. As it melts, use a spoon to baste the steak with the melted butter. This adds richness and helps in cooking evenly.

Continue cooking for another four minutes, basting continuously. Aim for the perfect doneness by checking the internal temperature with a meat thermometer.
Once done, remove the steak from the skillet and let it rest for ten minutes. This allows the juices to redistribute, ensuring every bite is juicy.
Finally, slice the steak against the grain and serve it warm with a sprinkle of flaky salt on top for that final touch.

Things Worth Knowing

Resting Time: Let the steak rest after cooking to allow the juices to redistribute, making it juicier when sliced.
Doneness Check: Use a meat thermometer to ensure your steak reaches the desired doneness. 145°F for medium is a good benchmark.
Cast Iron Skillet: A cast iron skillet retains heat well and is ideal for achieving that perfect sear.

Season Generously: Don’t skimp on the seasoning. A well-seasoned steak is key to enhancing its flavor.

Recipe Tips about Pan Seared Steak

Cooking the perfect Pan Seared Steak is an art, and I’ve gathered some valuable tips to help you on your journey. With these pointers, you’ll be a steak-searing pro in no time!

Storage: Store any leftover steak in an airtight container in the fridge. It should be consumed within three days for the best flavor.

Freezing: Yes, you can freeze cooked steak! Wrap it tightly in plastic wrap and foil before placing it in the freezer. It’ll last for about three months.
Pairing: Great sides include crispy roasted potatoes or a fresh garden salad to complement your steak.
Cooking Temperature: Allow your steak to come to room temperature before cooking. This helps it cook evenly.

Flavor Variations: Experiment with additional herbs or spices, such as thyme or smoked paprika, for a unique twist.

What Goes Well With This Pan Seared Steak

Serving a Pan Seared Steak opens the door to a world of delightful pairings. Here are some ideas to elevate your dining experience:

Garlic Mashed Potatoes: Creamy and rich, they make a perfect base for your steak.

Grilled Asparagus: The charred flavor of grilled asparagus provides a refreshing contrast to the steak’s richness.
Roasted Brussels Sprouts: These add a crispy, caramelized texture that complements the tender steak.
Side Salad: A light salad with a vinaigrette can balance the richness of the meat.

Serving Style: Serve the steak whole for a rustic presentation or sliced for individual portions.
Occasions: Perfect for special occasions, date nights, or a cozy family dinner.
Seasonal Pairings: In fall, consider pairing with root vegetables; in summer, a fresh corn salad works beautifully.

FAQ

The best cuts of meat for pan searing are those rich in flavor and tenderness. I recommend T-bone or ribeye steaks, as they have a good fat content that keeps the meat juicy. You can also use flank or skirt steak if you’re looking for a budget-friendly option. Just remember, the key to a delicious sear is starting with a well-marbled piece of meat that will hold up during cooking.

The best way to determine if your steak is done is to use a meat thermometer. For medium-rare, aim for an internal temperature of 135°F, and for medium, it should be around 145°F. Remember to let your steak rest for about ten minutes after cooking, as the internal temperature will continue to rise a bit while it rests, ensuring a perfectly cooked steak.

While you can use a non-stick pan for cooking steak, a cast iron skillet is preferred for achieving that perfect sear. Cast iron retains heat exceptionally well, allowing for a nice crust to form on the meat. If you use a non-stick pan, make sure it can withstand high temperatures, as searing requires intense heat to create that beautiful Maillard reaction.

There are so many options for sides that pair beautifully with Pan Seared Steak. You could serve it alongside garlic mashed potatoes for a classic combination. Roasted vegetables or a fresh salad also make great accompaniments. For a special touch, consider adding a sauce, like chimichurri or a balsamic reduction, to enhance the flavors of the steak.

Conclusion

The Pan Seared Steak is not just a meal; it’s an experience that brings people together. With its rich flavors and satisfying texture, it’s a dish that everyone will love. I encourage you to give it a try and enjoy the process of creating something special in your own kitchen. You won’t regret the delicious results that follow!

Pan Seared Steak

The ultimate comfort food, Pan Seared Steak is tender, juicy, and bursting with flavor. Perfect for an easy weeknight dinner or a special occasion, this recipe will satisfy your cravings and impress your guests. Try it tonight!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 8

Total Time 13

Course Dinner

Cuisine American

Servings 4 servings

Calories 500 kcal

Equipment

Skillet
Chef's Knife
Frying Pan

Ingredients

1 piece T-Bone steak or skirt steak, flank steak, or porterhouse steak
1 teaspoon Salt
3/4 teaspoon Pepper
1 tablespoon Olive oil
4 tablespoons Butter
3 cloves Garlic crushed
2 sprigs Fresh Rosemary

Instructions

Generously season your T-Bone steak with salt and pepper on both sides. This is a crucial step; the seasoning enhances the beef's natural flavors and helps form a delicious crust during cooking.
Heat olive oil in a cast iron skillet over medium-high heat until it begins to smoke slightly. This indicates that the oil is hot enough to sear the steak, ensuring a rich brown color.
Carefully add the garlic and rosemary to the skillet, letting their aromatic properties infuse the oil. You'll want to keep an eye on them as they can burn quickly.

Now, it’s time for the star of the show! Place the seasoned steak in the skillet. You should hear a satisfying sizzle as it hits the hot surface.
Sear the steak for about four minutes on one side. Do not move it around; let it develop that beautiful crust.
Flip the steak to the other side. Add butter to the pan. As it melts, use a spoon to baste the steak with the melted butter. This adds richness and helps in cooking evenly.

Continue cooking for another four minutes, basting continuously. Aim for the perfect doneness by checking the internal temperature with a meat thermometer.
Once done, remove the steak from the skillet and let it rest for ten minutes. This allows the juices to redistribute, ensuring every bite is juicy.
Finally, slice the steak against the grain and serve it warm with a sprinkle of flaky salt on top for that final touch.

Notes

Resting Time: Let the steak rest after cooking to allow the juices to redistribute, making it juicier when sliced.
Doneness Check: Use a meat thermometer to ensure your steak reaches the desired doneness. 145°F for medium is a good benchmark.
Cast Iron Skillet: A cast iron skillet retains heat well and is ideal for achieving that perfect sear.