This Pan Seared Steak is basted in the aromatics of garlic, rosemary, thyme and butter for a tender and flavorful steak. The entire recipe takes a mere couple of minutes, and I've shared my easy tips with you making it a wonderful restaurant quality steak!
The Best Pan Seared Steak
Most families love steak❤️ unless they don't eat meat. If you do and you love steak because it's so quick and makes a great main dish, then stay with me as we go through my easy tips.
This stove-top pan searing steak method has got to be the easiest way of making steak and it also gives you more control over how you want your steak.
As simple as a pan seared steak is, there are a few things you need to have and a little technique to the perfect steak.
- A hot skillet or pan
- Room temperature steak
- Don't disturb the steak as it cooks
- Rest the steak
TIP! If you are not used to cooking steaks, then try cooking one at a time, it will ease the pressure off a little. Thick good quality steaks are not cheap and you don't want to mess it up, so one at a time, makes it easier to maneuver
Dry The Steak
Draw as much damp (moisture) as you can because the less damp it is the better it will sear.
Season
Season, and season well. A good amount of salt is really necessary for flavor. Here we used our Smell & Taste combination of salt and pepper basics collection.
How To Pan Sear Steak
Dry the meat: Pat the steaks dry to avoid oil splattering and to get a good sear.
Preheat a skillet: Use a skillet or pan and add about 1 tablespoon to 2 tablespoons of oil to coat the pan. Wait until it's piping hot.
Season: Meanwhile, season both sides generously with salt and pepper, just before you cook the steaks.
Sear: Place the steak/s into the pan with the 'away from you' technique so that if the oil splatters it goes 'away from you' not towards you. Sear for 4 minutes until done and then turn and cook the otherside for 3 to 4 minutes. Use a pair of tongs to turn the steak on it's side to render the fat.
Aromatics: Add the butter and aromatics, thyme, rosemary, and garlic. Tilt the pan to the side and use a spoon to scoop the pan juices (with the melted butter) and baste the steak a few times. You can tie the fresh herbs with kitchen twine (easier to hold) if you want, and use them to baste the steaks.
Rest the steaks: Remove the steaks from the pan and place them on a plate or board to rest and redistribute the juices, for 10 minutes. Lightly cover the steaks to keep warm.
Tips To Cooking The Perfect Steak!
- Season generously just before you sear so while the pan heats
- Choose a thick steak because of the beautiful marbling which is that line of fat that you see running through the rib-eye.
- Never start until the pan is hot
- Once your steak is in the pan, don't fiddle let it do it's job trust me this is effortless for the steak!
Top Tip To Making Steak
TIP: First, what I should say, is take the steak out of the fridge at least 30 minutes before you start cooking. This is to avoid taking the steak from an ice cold temperature to a very hot skillet, and possibly ending up with a tough steak! The muscle fibers need to time to relax not tighten.
Very, very important. If you place the steak down and you don't hear a sizzle one hundred percent remove it! You should only think about cooking the steak when you see the pan is piping hot. Go with the sizzle friends, let it lead you.
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Let The Steak Rest
I know, I know, why, what's the difference etc. those are probably your questions. The answer is one word and it's JUICES! When you rest it you're giving the juices time to redistribute back into the steak so that there's no juice that comes pouring out when you cut it.
What Steak To Choose
These are the ones that we repeatedly use:
- Rib eye steaks
- Sirloin
- Rump
What Pan To Use When Cooking Steak
If you can use a cast-iron pan, skillet or a non-stick grill pan for this recipe it's safer because it needs to withstand the high heat.
What Oil To Use When Cooking Steaks
Any oil with a high smoke point like canola, vegetable oil, avocado, grapeseed and peanut oil.
Don't Move The Steak Around!
Once the pan is hot, very, hot, piping hot and you've laid the steak down, whatever you do avoid the temptation to move it or fiddle with it in any way. It needs a good couple of minutes to cook and create a crust underneath. It will lift with ease once you move it after it's had time to sear.
How To Check Your Steak For Doneness
Check the temperature with an instant-read-thermometer, inserting it into the thickest part of the steak (this is the same with all meats). Try not to let the thermometer get to the bones or fat, it should be roughly in the center at the thickest part. Insert the thermometer all the way in, and when its about to show on the other side, pull it slightly back, and stop. It will give you the perfect reading. Don't stress too much about it, it will continue to cook a little while it's resting.
When Is The Best Time To Remove Steak From The Pan?
If you want a medium or rare steak, depending on how you like it, always take it out just before you think it's done. It rises a few degrees while resting. You can't uncook steak but you can put it back to cook more.
Serving
Steak can be eaten on it's own but it can also be served with a large variety of side dishes from salads and roasted vegetables to pickles, rice, bread etc. In this recipe we served this pan seared steak with roasted peppers and roasted eggplant.
Ideas On What To Serve With Steak
- Roasted Vegetables
- Buttery Mashed Potatoes
- Potato Salad
- Sauces Dressings and Dips
- Easy No Knead Bread Recipe
- Creamy Mushroom Sauce
- Red Wine Sauce
- Basil Pesto
- Chimichurri Sauce
More Steak Recipes
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Pan Seared Steak
Equipment
- Steak pan or skillet
- Tongs
- Plate or board
- one sheet of foil
- kitchen tissue paper or towel
Ingredients
- 2 rib-eye steaks, or sirloin these steaks weigh 220 grams each
- 2 tsps salt & pepper, 1 per steak, add more if needed
- 1 tbsp. canola oil (or vegetable, grapeseed, avocado oil)
- 2 tbsps butter
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 4 cloves garlic pressed with the flat side of a knife
Instructions
- Remove the steak from the fridge: Start by taking the steak out of the fridge 30 minutes before cooking.
- Pat the steak dry: Dry the steak with kitchen towel/tissue paper and then generously season both sides.2 rib-eye steaks, or sirloin, 2 tsps salt & pepper, 1 per steak, add more if needed
- Heat the pan: Heat a heavy based skillet or cast iron pan then add a tablespoon of oil. Over medium-high heat. Give the pan a gentle swirt so the oil spreads across the surface of the pan. Wait for the pan to be piping hot, then place the steaks down, away from you (to avoid burns).1 tbsp. canola oil (or vegetable, grapeseed, avocado oil)
- Sear the steaks: Don't move it or fiddle with it once you've laid it in the pan. It needs 4 minutes to create a nice brown crust so don't fiddle. When the steak has formed a brown crust, turn it and cook the opposite side for another 4 minutes. .
- Aromatics: While it cooks on the 2nd side, give it 2 to 3 minutes undisturbed and then lower the heat slightly, add the butter, garlic and herbs. Scoop the fresh thyme and rosemary with the butter, by tilting the pan to scoop it up and then pour it over the steak as it cooks (basting). Do this for about a minute which is about the time it will be done. Render the fat: If you want the fat on the side rendered use a pair of tongs hold the steak and turn it onto the side to render the fat.2 tbsps butter, 2 sprigs fresh thyme, 4 cloves garlic, 2 sprigs fresh rosemary
- Rest: Immediately transfer to a plate or board (it will collect juices) and rest it for 10 minutes. Cover lightly.
- Serve: Slice the steak into ½-inch strips and serve with pan juices, thyme and browned garlic.
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