Pan Seared Steak
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!
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.
Notes
You can tie the fresh herbs (thyme and rosemary) with kitchen twine, it makes it easier to collect the pan juices and butter to baste. Or, use a spoon.
Steak Cooking Temperature Chart:
Rare: 120 - 130 F which is 48 to 54C Medium Rare: 130 -140 F which is 54 to 60C Medium: 140 degrees F to 150 F which is 60-65C Well Done: 160 - 170 F which is 70 to 75/6C Use a meat thermometer, most of them have the cooking temperature already printed on to make it easier.Nutrition
Serving: 1servingCalories: 311kcalCarbohydrates: 2gProtein: 23gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.03gCholesterol: 70mgSodium: 1230mgPotassium: 332mgFiber: 0.2gSugar: 0.4gVitamin A: 80IUVitamin C: 3mgCalcium: 27mgIron: 2mg
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