Pan-seared steak

Here’s a straightforward recipe for a perfect Pan-Seared Steak—simple, juicy, and packed with flavor!

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Pan-Seared Steak

Ingredients:

• 1 steak (ribeye, strip, filet mignon, or your favorite cut), about 1-inch thick

• Salt and freshly ground black pepper

• 1-2 tbsp vegetable oil (canola, grapeseed, or avocado oil)

• 2 tbsp butter

• 2-3 garlic cloves, smashed

• Fresh herbs (thyme, rosemary, or parsley), optional

Instructions:

1. Prepare the steak:

   • Take the steak out of the fridge about 30 minutes before cooking to bring it to room temperature.

   • Pat it dry with paper towels—this helps get a nice crust.

   • Season generously with salt and pepper on both sides.

2. Heat the pan:

   • Heat a heavy skillet (cast iron is ideal) over high heat until very hot.

   • Add the oil and let it heat until shimmering.

3. Sear the steak:

   • Place the steak in the pan (lay it away from you to avoid splatters).

   • Cook without moving it for about 3-4 minutes (for medium-rare; adjust time based on thickness and desired doneness).

   • Flip the steak and cook the other side for 3-4 minutes.

4. Add butter and aromatics:

   • Reduce heat to medium.

   • Add butter, garlic, and herbs to the pan.

   • Tilt the pan slightly and use a spoon to baste the melted butter over the steak repeatedly for about 1-2 minutes.

5. Check doneness:

   • Use a meat thermometer if you have one:

     • Rare: 120-125°F (49-52°C)

     • Medium-rare: 130-135°F (54-57°C)

     • Medium: 140-145°F (60-63°C)

   • Remove the steak from the pan when it’s about 5°F below your desired temperature (it will carry over cook).

6. Rest the steak:

   • Let the steak rest on a cutting board or plate for 5-10 minutes to let the juices redistribute.

7. Serve:

   • Slice against the grain, or serve whole with your favorite sides.

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Want recommendations on sides, sauces (like chimichurri or peppercorn), or tips for different steak cuts?