How to Cook the Best Steak (Easy Pan-Seared Steak Recipe)
Pan-seared steak with a crispy golden crust and juicy interior, perfect for weeknight dinners or weekend feasts. Achieve a rich, savory flavor using a heavy skillet, no thermometer needed. Customize to your preferred doneness in under 30 minutes of active cooking.
- Prep Time: 15
- Cook Time: 12
- Total Time: 30
- Yield: 2 steaks 1x
- Category: quick
- Method: Pan-Seared
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
2 lbs New York Strip Steaks (or 2 1¼” thick ribeye or top sirloin steaks)
½ Tbsp vegetable oil (or canola, extra light olive oil)
1½ tsp sea salt
1 tsp black pepper, freshly ground
2 Tbsp unsalted butter
2 cloves garlic, peeled and quartered
1 sprig fresh rosemary
Instructions
Pat steaks completely dry with paper towels and season with sea salt and black pepper
Let steaks rest at room temperature for 30 minutes
Place a cast iron skillet on medium-high heat and add vegetable oil
Heat oil until shimmering and just smoking (1-2 minutes)
Sear steaks for 4 minutes on the first side
Flip and cook 3-4 minutes for target doneness
Use tongs to lift steak and sear fat edges for 1 minute per side
Reduce heat to medium and add butter, garlic, and rosemary
Spoon melted butter over steaks constantly for 1 minute
Remove from heat and transfer to cutting board
Tent with foil and rest 10 minutes
Slice against the grain into ½” pieces
Notes
Use a meat thermometer for precision:
– Rare: 120°F (49°C)
– Medium-rare: 130°F (54°C)
– Medium: 140°F (60°C)
– Well-done: 150°F (66°C)
Adjust searing time based on steak thickness
For halal-compliant butter, check for certification labeling
Garlic and rosemary enhance flavor but can be skipped or substituted
Cast iron skillet recommended for optimal sear (an oven-safe stainless steel pan works too)
Nutrition
- Serving Size: 1 steak (12 oz/340g)
- Calories: 500
- Sugar: 0g
- Sodium: 2800mg
- Fat: 35g
- Saturated Fat: 18g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 130mg