Description
This Pan-Seared Steak is a simple, delicious way to enjoy steakhouse-quality flavor at home. The garlic rosemary-infused butter adds a rich, savory finish that enhances the natural flavors of the steak. Learn how to pan-sear steaks to perfection in just 20 minutes, and discover meal prep ideas for leftover steak, like Philly Cheesesteak Sandwiches and Steak Fajitas!
Ingredients
For the Steak:
2 lbs New York Strip Steaks (or Ribeye or Top Sirloin Steaks, about 1 lb each, 1 1/4” thick)
1/2 Tbsp vegetable oil (or any high-heat oil like canola or extra light olive oil)
1 1/2 tsp sea salt
1 tsp black pepper, freshly ground
For the Garlic Rosemary Butter:
2 Tbsp unsalted butter
2 cloves garlic, peeled and quartered
1 sprig fresh rosemary
Instructions
Step 1: Prep the Steak
Pat the steaks dry with paper towels. This ensures the steaks get a great sear.
Generously season both sides of the steaks with 1 1/2 tsp salt and 1 tsp freshly ground black pepper just before cooking.
Step 2: Heat the Pan
Preheat a cast iron skillet over medium-high heat. Once the pan is hot, add 1/2 Tbsp of oil and swirl it to coat the bottom of the pan.
Step 3: Sear the Steaks
Once the oil is very hot, add the steaks to the skillet. Sear the steaks for about 4 minutes on the first side until a nice brown crust forms.
Flip the steaks and cook for another 3-4 minutes on the second side.
Using tongs, turn the steaks on their sides and sear the edges for 1 minute per edge to render the fat and get that delicious crisp.
Step 4: Add Garlic Rosemary Butter
Reduce the heat to medium and immediately add 2 Tbsp unsalted butter, quartered garlic cloves, and fresh rosemary sprig to the pan.
Tilt the pan to spoon the melting garlic butter over the steaks. Continue spooning the butter over the steaks for 1 minute or until the steak is 5-10 degrees from your desired doneness (the temperature will rise as it rests).
Step 5: Rest the Steaks
Transfer the steaks to a cutting board, loosely cover them, and let them rest for 10 minutes. Resting allows the juices to redistribute, keeping the steak moist and tender.
Step 6: Slice and Serve
After resting, slice the steak against the grain into 1/2” strips.
Spoon the remaining garlic rosemary butter sauce over the sliced steak for added flavor and serve.
Notes
Steak Doneness Temperature Chart:
To achieve the perfect doneness, remove the steaks from the pan when they reach the following internal temperatures. The temperature will rise as the steak rests:
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
Pro Tip: For accurate results, use an instant-read thermometer to check the internal temperature. Insert the thermometer horizontally into the side of the steak at the thickest part, without touching bone or fat.
What to Serve with Pan-Seared Steak:
Roasted Asparagus or Roasted Brussels Sprouts for a veggie-packed side.
Creamy Mashed Potatoes or Oven-Roasted Baby Red Potatoes for a hearty addition.
Corn on the Cob for a classic steak pairing.
Chimichurri Sauce for an extra burst of flavor on the side.
Pro Tips for the Best Steak:
Preheat the pan for 5 minutes before adding the steaks to ensure a good sear.
Press the steak down gently as it hits the pan to ensure maximum contact with the surface.
Rest the steak for 10-15 minutes after cooking to preserve moisture.
Slice against the grain and at an angle for a steakhouse-quality presentation.
How to Store and Meal Prep Leftover Steak:
Storage: Refrigerate leftover steak for up to 3-4 days in an airtight container. For longer storage, freeze the cooked steak for 2-3 months.
Meal Prep Ideas:
Steak Cobb Salad: Chop leftover steak into bite-sized pieces and serve on a bed of lettuce with eggs, bacon, and avocado.
Steak Fajitas: Slice steak thinly and serve in warm tortillas with sautéed bell peppers and onions.
Philly Cheesesteak Sandwiches: Layer thinly sliced steak with sautéed onions and melted cheese on a hoagie roll for a delicious sandwich.
FAQs:
Can I use a different cut of steak?
Yes! Ribeye, top sirloin, T-bone, or filet mignon also work great for this recipe. Choose a well-marbled steak for the juiciest results.
Can I use a non-cast-iron pan?
Yes, you can use a heavy stainless steel pan if you don’t have a cast iron skillet. The key is to ensure the pan gets hot enough for a good sear.
How can I tell if my steak is done without a thermometer?
While a thermometer is the most accurate, you can also use the finger test for doneness. Press on the steak: a soft feel indicates rare, a firmer feel is medium, and a very firm feel is well-done.
Can I freeze the steaks before cooking?
Yes, steaks can be frozen for up to 6-12 months. Make sure to vacuum seal or use freezer-safe bags to preserve the quality.
What sides pair best with steak?
Pair your steak with classic sides like mashed potatoes, roasted vegetables, and a simple salad. Chimichurri or garlic butter sauce adds extra flavor!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
