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