Imagine sinking your teeth into a perfectly cooked, melt-in-your-mouth steak, the seared crust giving way to a juicy, pink interior. This pan-seared steak recipe is the answer to your carnivorous dreams. With a few simple techniques and high-quality ingredients, you can elevate a humble cut of beef into a restaurant-worthy masterpiece, right in your own kitchen.
Get ready to impress your family and friends with your steak-cooking prowess. This recipe is not only easy to follow, but it also delivers exceptional flavor and texture that will have everyone raving. Whether you’re a seasoned home chef or a steak-loving novice, this guide will walk you through every step to ensure a perfect pan-seared steak every single time.
So, let’s dive in and discover the secrets to creating the ultimate homemade pan-seared steak, shall we?
🎯 What Sets This Amazing Recipe Apart?
What makes this pan-seared steak recipe truly special is the perfect balance of flavors and textures. The exterior of the steak develops a delectable, caramelized crust that seals in the juices, while the interior remains tender, juicy, and packed with beefy flavor. The key lies in the carefully curated seasoning blend and the precise cooking method that ensures the steak is cooked to perfection, neither over- nor undercooked.
Moreover, this recipe is incredibly easy to follow, making it accessible to cooks of all skill levels. With just a few simple ingredients and a few essential techniques, you can create a steakhouse-quality meal in the comfort of your own home. The result is a truly impressive dish that will have your guests marveling at your culinary prowess.
Ingredients
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, peeled and lightly crushed
• 2 sprigs fresh thyme
The key to this pan-seared steak recipe lies in the quality of the meat. Opt for a well-marbled, high-quality ribeye steak for the best results. The fat content in the ribeye ensures a rich, juicy, and tender texture that is simply unbeatable. Additionally, allowing the steak to come to room temperature before cooking is crucial, as it helps the meat cook more evenly.
Instructions
- Season the Steak: Pat the steaks dry with paper towels and generously season them all over with the kosher salt and black pepper. Allow the seasoned steaks to sit at room temperature for 30 minutes to 1 hour before cooking.
- Preheat the Pan: Heat a large, heavy-bottomed skillet (such as cast iron) over high heat until it’s ripping hot, about 3-5 minutes. You want the pan to be smoking hot to achieve a perfect sear.
- Sear the Steak: Add the vegetable oil to the hot pan and swirl to coat the bottom. Carefully add the seasoned steaks and sear for 2-3 minutes per side, or until a deep, golden-brown crust forms. Avoid moving the steaks during this time to allow for proper browning.
- Finish in the Oven: Transfer the skillet to a preheated 450°F oven and roast the steaks for 3-5 minutes for medium-rare, or until they reach your desired doneness. Use an instant-read thermometer to ensure the steak reaches an internal temperature of 130°F for medium-rare.
- Baste and Rest: Remove the skillet from the oven and add the butter and garlic. Tilt the pan and use a spoon to baste the steaks with the foaming butter for 1-2 minutes. This will enhance the flavor and keep the steaks moist. Transfer the steaks to a cutting board and let them rest for 5-10 minutes before slicing.
Timing Overview
• Cook time: 10 minutes
• Resting time: 10 minutes
• Total Time: 50 minutes
Nutritional Information
Nutritional information is an estimate per 8-ounce serving.
• Protein: 49 g
• Sodium: 724 mg
• Carbohydrates: 1 g
• Fat: 34 g
• Fiber: 0 g
🌿 Fun Alternatives to Try
• To Make it Keto: This pan-seared steak recipe is already keto-friendly, as it’s low in carbs and high in protein and healthy fats. Serve it with a side of roasted vegetables or a fresh salad for a complete keto-friendly meal.
• To Add a Smoky Flavor: Try rubbing the steaks with a blend of smoked paprika, garlic powder, and onion powder before searing. The smoky notes will complement the beefy flavor beautifully.
🥗 Finishing Touches and Serving Ideas
• Garnish Suggestions: Garnish the steak with a sprinkle of flaky sea salt, a drizzle of chimichurri sauce, or a few sprigs of fresh thyme or rosemary.
• Beverage Pairing: This pan-seared steak pairs wonderfully with a bold red wine, such as a Cabernet Sauvignon or Malbec. For a non-alcoholic option, try pairing it with a refreshing glass of iced tea or lemonade.
❗ Pro Tips for a Perfect Outcome Every Time
• Mistake 2 – Using Cold Ingredients: Make sure the steaks are at room temperature before cooking. Cold meat will seize up and result in a tough, uneven texture. Allow the steaks to sit at room temperature for at least 30 minutes before searing.
• Mistake 3 – Not Preheating the Pan: A hot pan is essential for achieving that perfect sear. Take the time to let the pan preheat until it’s smoking hot before adding the oil and steaks. This will ensure the steaks sear quickly and evenly.
🕒 A Guide to Storing for Later
• Freezing: You can freeze the cooked steak for up to 3 months. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight freezer bag, squeezing out as much air as possible.
• Reheating: To reheat the steak, preheat your oven to 350°F (175°C). Place the steak on a baking sheet and heat for 10-15 minutes, or until it’s warmed through. Avoid overcooking, as this can dry out the meat.
❓ FAQs
What’s the best way to ensure a perfect sear on the steak?
The key to achieving a perfect sear is to make sure the pan is blazing hot before adding the steak. Take the time to let the pan preheat over high heat for at least 3-5 minutes. Additionally, make sure the steak is at room temperature and thoroughly patted dry before seasoning. This will help the meat sear rather than steam in the pan.
Can I use a different cut of beef besides ribeye?
While ribeye is our recommended cut for this pan-seared steak recipe, you can certainly use other tender cuts of beef, such as filet mignon or strip steak. Just keep in mind that different cuts may require slightly different cooking times to reach your desired level of doneness.
How can I tell when the steak is done?
The best way to determine when the steak is cooked to your preferred level of doneness is to use an instant-read thermometer. For medium-rare, you’re looking for an internal temperature of 130°F. Medium is around 140°F, and medium-well is 150°F. Keep in mind that the steak will continue to cook slightly as it rests.
Can I baste the steak with something other than butter?
Absolutely! While the butter and garlic basting in this recipe adds incredible flavor, you can also try basting the steak with other ingredients, such as a mixture of olive oil and fresh herbs, or even a flavored oil like rosemary or thyme-infused oil. Just be sure to use an oil with a high smoke point to avoid burning.
How can I achieve a more pronounced crust on the steak?
To get an even deeper, more pronounced sear on the steak, try patting the meat dry with paper towels before seasoning, and make sure the pan is ripping hot before adding the oil and steak. You can also try lightly dusting the steak with a bit of flour or cornstarch before searing to help create a crispier crust.
⭐ Final Thoughts on This Amazing Recipe
Mastering the art of pan-searing a steak is a true culinary triumph, and this recipe is your ticket to steakhouse-quality results in your own kitchen. With its perfect balance of flavor, texture, and ease of preparation, this homemade pan-seared steak is sure to become a new household favorite.
So, grab your cast-iron skillet, fire up the oven, and get ready to wow your family and friends with the most delectable steak they’ve ever tasted. Bon appétit!
Homemade, Perfect Pan Seared Steak
⏱️ Timing Overview
🥘 Ingredients
📝 Instructions
- Pat the steaks dry with paper towels and generously season them all over with the kosher salt and black pepper. Allow the seasoned steaks to sit at room temperature for 30 minutes to 1 hour before cooking.
- Heat a large, heavy-bottomed skillet (such as cast iron) over high heat until it's ripping hot, about 3-5 minutes. You want the pan to be smoking hot to achieve a perfect sear.
- Add the vegetable oil to the hot pan and swirl to coat the bottom. Carefully add the seasoned steaks and sear for 2-3 minutes per side, or until a deep, golden-brown crust forms. Avoid moving the steaks during this time to allow for proper browning.
- Transfer the skillet to a preheated 450°F oven and roast the steaks for 3-5 minutes for medium-rare, or until they reach your desired doneness. Use an instant-read thermometer to ensure the steak reaches an internal temperature of 130°F for medium-rare.
- Remove the skillet from the oven and add the butter and garlic. Tilt the pan and use a spoon to baste the steaks with the foaming butter for 1-2 minutes. This will enhance the flavor and keep the steaks moist. Transfer the steaks to a cutting board and let them rest for 5-10 minutes before slicing.
