Perfect Pan-Seared Steak Recipe

If you adore the mouthwatering aroma and caramelized crust of a steakhouse steak, but want to achieve it right in your own kitchen, this Perfect Pan-Seared Steak recipe is for you! With just a handful of simple ingredients and a fearless pan, you’ll discover how easy it is to make jaw-droppingly juicy, deeply flavorful steak that’ll rival any restaurant—every single time.

this Recipe

Ingredients You’ll Need

What I love most about Perfect Pan-Seared Steak is how few ingredients are needed. Each one is essential—the steak, salt, butter, and herbs unite to create deep flavor, irresistible aroma, and a gorgeous golden crust!

• 1 bone-in or boneless rib eye or sirloin steak (1–1.5 lbs, 1.5” or thinner): Ribeye brings rich marbling and flavor, while sirloin is leaner but just as delicious—choose the best you can find!
• 1 teaspoon kosher salt: Kosher salt seasons more evenly and helps form that crave-worthy crust; don’t be shy.
• 1/2 teaspoon freshly ground black pepper: Grinding fresh pepper right before cooking gives an aromatic punch that truly wakes up the steak.
• 2 teaspoons extra-virgin olive oil: Adds flavor and helps the crust develop in the super-hot pan, especially when teamed with butter.
• 3 tablespoons butter: The secret hero—adding rich, nutty sweetness and giving you those dreamy pan juices to baste over your steak.
• 2 garlic cloves, peeled and left whole: They’ll infuse that sizzling butter with aromatic goodness without burning.
• Few sprigs fresh parsley (with stems): Brings a bright, earthy lift and delicate green flecks that make the steak irresistible.
• Optional: Wine and stock (chicken, beef, veal, etc.), and butter for pan sauce: Perfect for deglazing the skillet and whisking up a velvety sauce worthy of a French bistro.
• Optional: Roasted potato wedges: Savory potatoes go perfectly alongside, and you can add them to the pan for extra flavor after the steak cooks!

Variations

This Perfect Pan-Seared Steak is a blank canvas for your cravings—you can personalize it endlessly to suit dietary needs, pantry finds, or your favorite flavor adventure. Let your creativity run wild!

• Different Cuts: Try filet mignon for buttery tenderness, New York strip for bold flavor, or even a thick-cut pork chop using the same method.
• Alternate Aromatics: Swap parsley for rosemary, thyme, or sage for a new herbaceous twist every time.
• Spice It Up: Add a sprinkle of smoked paprika, chili flakes, or a dash of garlic powder to the salt and pepper for a spiced-up steak night.
• Dairy-Free: Substitute a rich vegan butter or ghee if you’re looking for a dairy-free alternative—just as sumptuous!

How to Make Perfect Pan-Seared Steak

Step 1: Prepare the Steak

Start by taking your steak out of the fridge and placing it onto a paper towel–lined plate. Let it rest at room temperature for about 30 minutes. This small step is key! Steak that isn’t ice-cold will cook more evenly and deliver that deliciously even pink center you’re after.

Step 2: Season Generously

Season one side of your steak with half the kosher salt and pepper. Press it in gently—no need to massage or over-work it. Save the other half for seasoning the flip side once it’s in the pan. This not only flavors the steak but also helps draw out a hint of moisture for better browning.

Step 3: Sear for a Crispy Crust

Heat a heavy cast iron skillet over high heat until smoking hot—yes, you want it super hot! Turn on your hood fan. Swirl in the olive oil, and immediately lay the steak seasoned-side down (always away from you to avoid splatters). Now, season the other side. Don’t touch the steak—let it sear undisturbed for about 2 minutes for a deep brown crust.

Step 4: Flip, Add Butter & Aromatics

Flip the steak with tongs (never a fork), and promptly add the butter, garlic cloves, and fresh parsley to the pan. These will sizzle and infuse the steak with those classic steakhouse flavors. Cook the second side for another 2 minutes. As the butter melts, prepare for the most fun part—basting!

Step 5: Baste and Continue Flipping

With a spoon, carefully tilt the pan so the melted butter gathers, then spoon it repeatedly over your steak as it cooks. After the initial 2 minutes per side, start flipping every 30 seconds, basting each time. This method ensures a rich, even finish and unbeatable juiciness. Total cook time is usually 5-6 minutes for medium-rare depending on thickness.

Step 6: Test, Rest, and Serve

Rely on the “poke test”—compare the steak’s firmness with your hand to judge doneness, or use a thermometer (turn off the heat at 110°F for medium-rare). Let it rest, loosely covered, for 5 minutes to let the juices reabsorb. For a show-stopping look, slice against the grain or serve as is. Happy steak night!

Step 7: Make the Pan Sauce (Optional)

If you want next-level decadence, deglaze your skillet with a splash of wine, add a touch of stock, and finish with a knob of butter. Spoon this sauce over the slices—your guests will swoon over the rich flavors draping every bite!

How to Serve Perfect Pan-Seared Steak

Garnishes

A sprinkle of flaky sea salt or a flourish of fresh chopped parsley adds both beauty and brightness to your Perfect Pan-Seared Steak. For extra decadence, a pat of flavored compound butter or a quick spoonful of your pan sauce right before serving never fails to impress.

Side Dishes

This steak shines alongside classic roasted potato wedges, garlicky sautéed greens, or a simple green salad. Creamy mashed potatoes, a crisp Caesar, or even buttered corn on the cob turn your meal into a true steakhouse experience right at home.

Creative Ways to Present

Slice your steak on a dramatic angle and fan out the pieces atop a gorgeous wood board, finishing with pan sauce poured tableside. Or, serve the steak whole on a platter with herb sprigs and roasted potatoes tucked along the edge for a festive, family-style presentation that’s pure wow-factor.

Make Ahead and Storage

Storing Leftovers

If you have leftover Perfect Pan-Seared Steak (lucky you!), let it cool to room temperature, then tuck the slices into an airtight container and refrigerate for up to 3 days. Don’t forget to save those tasty juices—they’re gold for reheating or adding to wraps and salads.

Freezing

To freeze, wrap cooled steak slices tightly in plastic wrap, then in a layer of foil or a zip-top freezer bag. Freeze for up to 2 months. Defrost overnight in the fridge for the best texture before reheating gently.

Reheating

For tender results, gently reheat steak in a skillet over low heat with a splash of broth, butter, or pan juices. Avoid microwaving, which can overcook the steak—low and slow preserves all that lovely juiciness!

FAQs

Final Thoughts

Steak night just got a whole lot more exciting! Now that you know how to craft the Perfect Pan-Seared Steak at home, I hope you’ll gather your favorite people, light up those skillets, and treat yourself to a seriously delicious dinner. You deserve every melt-in-your-mouth bite—enjoy and happy cooking!

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