Perfect Pan-Seared Steak – Juicy, Tender & Full of Flavor
Course: DinnerCuisine: AmericanDifficulty: MediumServings
2
servingsPrep time
5
minutesCooking time
10
minutesCalories
300
kcalIngredients
2 ribeye or sirloin steaks (about 250–300 g each)
1 tbsp olive oil
2 tbsp butter
3 garlic cloves, smashed
2 sprigs fresh thyme or rosemary
Salt and black pepper, to taste
Directions
- Prepare the steaks
Pat the steaks dry with a paper towel. Season generously with salt and black pepper on both sides. - Heat the pan
Place a heavy skillet (preferably cast iron) over high heat and add the olive oil. Heat until shimmering. - Sear the steaks
Add the steaks to the hot pan. Sear for 2–3 minutes per side for medium-rare, or longer depending on desired doneness. - Butter baste
Reduce heat to medium. Add butter, garlic, and herbs. Tilt the pan and spoon the melted butter over the steaks for 1–2 minutes. - Rest and serve
Remove the steaks from the pan and let them rest for 5 minutes before slicing. Serve with your favorite sides.
Notes
- Allow the steaks to reach room temperature before cooking for an even sear.
Use a meat thermometer:
52°C (125°F) – Rare
57°C (135°F) – Medium-rare
63°C (145°F) – Medium
For extra flavor, add a splash of lemon juice or balsamic glaze when serving.
Works great with side dishes like mashed potatoes, roasted vegetables, or garlic butter asparagus.
