Pan Seared Steak: How to Cook the Perfect Stove-Top Steak
Looking to cook the perfect pan-seared steak? I've got you covered! In this blog post, I'll show you the best way to cook a delicious perfect steak using a skillet, achieving a nice crust and juicy steak with a flavorful garlic butter, all inspired by the one and only Gordon Ramsay!
Ingredients:
2 steak filets (such as NY strip)
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons butter
6 cloves of garlic, crushed
6 sprigs of thyme
Instructions:
Prepare the steak by letting it rest at room temperature for about 20 minutes.
Pat the steak dry with paper towels to remove any excess moisture.
Season both sides of the steak with salt and pepper evenly.
Heat a skillet pan over medium-high heat until it's hot. Wait to add the olive oil to the pan until it is hot.
Swirl the oil in the pan to coat it evenly.
Carefully place the seasoned, room temperature steak in the hot skillet.
Sear for about 2 minutes on one side (without moving it).
Flip the steak and cook for an additional 2 minutes for medium-rare.
Turn the steak on its side and render out the side by cooking it for 1 minute each side.
Turn the heat to low, add your butter, whole garlic cloves, and sprigs of thyme to the skillet.
Tilt the skillet slightly and use a spoon to baste the steak with the melted butter, garlic, and thyme for about 4 minutes. This helps infuse the steak with flavor.
Check the doneness of the steak by gently pressing on it. If it feels like a cheek, it's rare; if it feels like a chin, it's medium; and if it feels like a forehead, it's well done! Alternatively, you can use a instant-read thermometer. Note: Feel free to adjust the seasoning and cooking times according to your personal taste preferences and the thickness of your steak.
Allow the steak to rest for 5-10 minutes before slicing. Just place it on a cutting board with foil over it.
Slice it against the grain and serve the pan-seared steak hot and enjoy!
How to tell the steak is done:
If you press on the cooked steak, you'll be able to feel how done it is. If it feels like a cheek, it's rare; if it feels like a chin, it's medium; and if it feels like a forehead, it's well done!
Suggested products:
Always Pan - This versatile pan is perfect for cooking your pan-seared steak and many other dishes. It features a non-stick surface and even heat distribution. Check it out here.
Chef's Knife - A high-quality chef's knife is essential for preparing your steak and other ingredients. This knife offers precision and control for effortless slicing and chopping. Get yours here.
Cutting Board - A reliable cutting board is a must-have for any kitchen. This durable and spacious cutting board provides a stable surface for slicing your thick steaks and other ingredients. Shop now.
Tips to make the best-seared steak:
Preheat the pan before putting in the oil. This step will make sure the oil does not burn before even starting to cook the steak.
Pat the steak dry before even seasoning with salt and pepper. By removing the moisture, you will help promote even cooking and better browning.
Don’t overcrowd the skillet, make sure the steak has room to sear on the skillet!
Let it rest after cooking! By allowing it to rest for 5-10 minutes, you will allow the juices to redistribute. This will result in the most tender and flavorful steak!
Other ways to season the steak:
Use fresh rosemary sprigs to add fragrance instead of thyme.
Serve with a chimichurri sauce.
Crush peppercorns and create a crust around the steak to make it spicy.
Drizzle the steak with balsamic glaze to serve.
Season the steak with ground coffee, brown sugar, smoked paprika, garlic powder, and salt for a rich taste and great flavor!
Side Dishes to Serve with the Steak:
Similar recipes!
FAQ
-
Rib eye steak, New York steak, sirloin steak, and top sirloin are great options.
-
Aim for a desired doneness of medium-rare or medium, with an internal temperature of around 130-135 degrees F.
-
Pat the steaks dry, use a heavy pan, and cook at a high temperature for a good sear and brown crust.
-
Yes, adding butter to the hot pan while searing the steak can enhance flavor and create delicious pan drippings.
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Wrap leftover steak tightly in foil or place it in an airtight container and refrigerate for later use.
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Yes, Worcestershire sauce can be used as a marinade or added during pan-searing for added flavor.
Mastering the art of cooking steak is a skill every cook should have. By following this steak recipe, you can achieve a steak with a nice crust and juicy center, cooked to your desired doneness. Whether you prefer a filet mignon, ribeye, or New York strip steak, the cast-iron skillet and flavorful garlic butter will elevate your cooking process. Remember to let the steak rest before slicing, allowing the juices to redistribute for maximum tenderness. With a meat thermometer, you can ensure the internal temperature of the steak reaches the perfect degree of doneness. Don't forget to try out different seasonings and serving options to customize your steak experience. Pair it with delicious sides like smashed potatoes, stuffed mushrooms, or crispy air fryer green beans for a complete and satisfying meal.
Pan Seared Steak: How to Cook the Perfect Stove-Top Steak
Ingredients
- 2 steak filets (such as NY strip)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 6 cloves of garlic, crushed
- 6 sprigs of thyme
Instructions
- Prepare the steak by letting it rest at room temperature for about 20 minutes.
- Pat the steak dry with paper towels to remove any excess moisture.
- Season both sides of the steak with salt and pepper evenly.
- Heat a skillet pan over medium-high heat until it's hot. Wait to add the olive oil to the pan until it is hot.
- Swirl the oil in the pan to coat it evenly.
- Carefully place the seasoned, room temperature steak in the hot skillet.
- Sear for about 2 minutes on one side (without moving it).
- Flip the steak and cook for an additional 2 minutes for medium-rare.
- Turn the steak on its side and render out the side by cooking it for 1 minute each side.
- Turn the heat to low, add your butter, whole garlic cloves, and sprigs of thyme to the skillet.
- Tilt the skillet slightly and use a spoon to baste the steak with the melted butter, garlic, and thyme for about 4 minutes. This helps infuse the steak with flavor.
- Check the doneness of the steak by gently pressing on it. If it feels like a cheek, it's rare; if it feels like a chin, it's medium; and if it feels like a forehead, it's well done! Alternatively, you can use a instant-read thermometer. Note: Feel free to adjust the seasoning and cooking times according to your personal taste preferences and the thickness of your steak.
- Allow the steak to rest for 5-10 minutes before slicing. Just place it on a cutting board with foil over it.
- Slice it against the grain and serve the pan-seared steak hot and enjoy!
Hey, I’m Jazz
I’m a nutritional therapist practitioner and spent 3 years as a personal chef to NBA athletes. Follow along for easy, attainable and healthy recipes in under 30 minutes!
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