Name: Pan Seared Steak
Prep time: 5 min
Cook time: 10 min
Total time: 45 min
Yield: 4
Ingredients: 2 each New York Strip steaks (Ribeye, or Top Sirloin Steaks (1 ¼” thick; weight according to your needs)) (Source: 2 New York Strip steaks (Ribeye, or Top Sirloin Steaks (1 ¼” thick; weight according to your needs))); 1 teaspoon coarse sea salt (adjust to taste; use about 1/2 teaspoon if using table salt) (Source: 1 teaspoon coarse sea salt (adjust to taste; use about 1/2 teaspoon if using table salt)); 1/2 teaspoon freshly ground black pepper (or more to taste) (Source: 1/2 teaspoon freshly ground black pepper (or more to taste)); ½ Tbsp high-heat oil (vegetable, canola, avocado, or extra-light olive oil) (Source: ½ Tbsp high-heat oil (vegetable, canola, avocado, or extra-light olive oil)); 2 tablespoons unsalted butter (Source: 2 tablespoons unsalted butter); 2 cloves garlic (smashed) (Source: 2 cloves garlic (smashed)); 1 sprig fresh rosemary (or thyme for a different flavor) (Source: 1 sprig fresh rosemary (or thyme for a different flavor))

Get to know the ingredients

New York Strip steaks (Ribeye, or Top Sirloin Steaks 1 ¼” thick; weight according to your needs)

In the method: Prepare steak: Pat steaks thoroughly dry with paper towels.

coarse sea salt (adjust to taste; use about 1/2 teaspoon if using table salt)

In the method: Just before cooking, season generously with salt and pepper on all sides.

freshly ground black pepper (or more to taste)

In the method: Just before cooking, season generously with salt and pepper on all sides.

Let’s make it

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Servings

Original recipe: Serves 4. Original quantities shown.

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2 each New York Strip steaks (Ribeye, or Top Sirloin Steaks 1 ¼” thick; weight according to your needs)
Ingredient note
Source: 2 New York Strip steaks (Ribeye, or Top Sirloin Steaks 1 ¼” thick; weight according to your needs)
1 teaspoon coarse sea salt (adjust to taste; use about 1/2 teaspoon if using table salt)
Ingredient note
Source: 1 teaspoon coarse sea salt (adjust to taste; use about 1/2 teaspoon if using table salt)
1/2 teaspoon freshly ground black pepper (or more to taste)
Ingredient note
Source: 1/2 teaspoon freshly ground black pepper (or more to taste)
½ Tbsp high-heat oil (vegetable, canola, avocado, or extra-light olive oil)
Ingredient note
Source: ½ Tbsp high-heat oil (vegetable, canola, avocado, or extra-light olive oil)
2 tablespoons unsalted butter
Ingredient note
Source: 2 tablespoons unsalted butter
2 cloves garlic (smashed)
Ingredient note
Source: 2 cloves garlic (smashed)
1 sprig fresh rosemary (or thyme for a different flavor)
Ingredient note
Source: 1 sprig fresh rosemary (or thyme for a different flavor)

How to make it

0 of 5 steps complete

Prepare steak: Pat steaks thoroughly dry with paper towels. Let sit at room temperature for 30-40 minutes before cooking for even searing. Just before cooking, season generously with salt and pepper on all sides.
Preheat pan: Heat a cast iron skillet over medium-high heat until very hot (but not smoking). Add oil and swirl to coat. The oil should shimmer but not smoke excessively.
Sear steak: Place steaks in the pan and do not move them for 4 minutes to create a deep brown crust. Flip and sear the second side for 3-4 minutes. Using tongs, turn the steak on its edges and sear the sides, including the fatty edge, for 1 minute per side.
Baste with butter: Reduce heat to medium and add butter crushed garlic and rosemary. Once the butter melts, tilt the pan and spoon the butter continuously over the steak for 1 minute or until the steak is 5-10°F below your desired doneness (it will continue cooking as it rests).Steak Doneness GuideRare: Remove at 120°F (final temp: 125°F)Medium-Rare: Remove at 125°F (final temp: 130°F)Medium: Remove at 135°F (final temp: 140°F)Medium-Well: Remove at 145°F (final temp: 150°F)Well Done: Remove at 155°F (final temp: 160°F)
Rest and serve: Transfer steak to a cutting board and loosely cover with foil. Let rest for 10 minutes before serving. Spoon any remaining butter sauce over the steak. If slicing to serve, always cut against the grain.

Make room for Pan Seared Steak

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Finish as directed

If slicing to serve, always cut against the grain.

A little more help as you go

Match the cuts in the method

Use the chopping, slicing or cutting preparation specified.

Prepare the pan

Follow the pan-heating step before adding its ingredients.

Include the drying step

Pat the ingredient dry where the method directs.

A few questions you might have

What should I prepare first?

Set out the skillet. Start with this step: Prepare steak: Pat steaks thoroughly dry with paper towels.

Which preparation step should I plan for?

Leave time for the resting step before continuing.

What happens at the end?

If slicing to serve, always cut against the grain.

Is there another preparation step to plan for?

Use the chopping, slicing or cutting preparation specified.

Additional recipe notes

Ingredient notes: Use NY Strip, Ribeye, or Sirloin (1¼” thick). High-heat oil like avocado or canola prevents smoking. Swap rosemary with thyme for a different flavor. Tips: Pat steak dry for a good sear. Let it reach room temp before cooking. Don’t move steak while searing; flip when it releases. Baste with butter for richness. Storage: Refrigerate leftovers in an airtight container up to 3 days. Reheat in a skillet with butter for best results.

Pan Seared Steak

1. Include the rest

2. Check when to cover

3. Prepare the first additions