The Perfect Pan Seared Steak is juicy, tender and delicious! Learn how to make the perfect steak every time by following some easy techniques.
Steak is one of my favorite things to eat. A perfectly cooked steak is easy to achieved if you follow a few easy techniques. Not only you can enjoy a restaurant quality steak at home anytime, but also at a fraction of the price! Now that is a deal!
Tips for Buying Steak
- Buy the best grade of meat you can afford. Meat is graded as USDA Prime, USDA Choice and USDA Select. It is almost impossible to find USDA Prime steaks at the supermarket because a very small percentage of beef processed in America is grade Prime.
- Chose a steak that has fat running through the meat (marbled). It’s the marbling that gives the steak it’s tenderness, juiciness and delicious taste.
- I truly prefer the taste of grass fed beef.
How To Pan Seared Steak
- Some of the best cuts of beef for pan searing are tenderloin, ribeye, strip, poterhouse and T-bone.
- Choose steaks that are 1 1/2 to 2 inches thick.
- Bring your steak to room temperature.
- Pat your steaks dry with paper towels – do not skip this step if you want a perfect golden crust!
- Season liberally with salt and pepper on both sides. For the best flavored steak, season it and let it rest overnight in the refrigerator uncovered OR season it right before putting it into the hot pan. I know I sound crazy but you get the most flavor from both sides of the spectrum!
- Use a 12-inch cast iron skillet or the heaviest stainless steel skillet you have. Cast iron retains heats and helps create a nice crust.
- Heat your skillet over high heat until very hot. Add the oil and swirl the skillet to coat the bottom. Heat the oil for a minute or until right before it starts smoking.
- Place the steaks in the skillet leaving one to two inches between them. You don’t want to crowd the pan.
- Cook flipping once (this comes from working in a restaurant, there’s no time for constant flipping!!) however, there are plenty theories about flipping your steak constantly and still getting good results.
- If you are trying to flip your steak but it is sticking to the bottom, do not fight it! That means the steak is not ready to be flipped yet! Give it a few extra seconds until it releases.
- Cook your steak to desired temperature. 110 for rare, 120 for medium rare, 130 for medium, 145 for medium well and 150 for well done. The temperature will continue to rise while you rest your steak. Check this out!
- Transfer the steak to a plate and tent it with aluminum foil. Let it rest for 5 and up to 10 minutes for thicker steaks.
Pan Seared and Oven Method
- I use the pan seared and oven method for this Pan Seared Filet Mignon with Blue Cheese Butter, I provide specific instructions in the recipe for when to add the blue cheese butter for maximum melty goodness!
- Preheat the oven to 400 degrees.
- Pan sear your steak according to the instructions above, for about 3 minutes per side.
- Add some aromatics to the pan (garlic cloves, thyme sprigs and rosemary sprigs. Place the skillet in the oven for about 3 – 4 minutes or until desired temperature is reached.
What Temperature to Cook Steak
The temperatures below, reflects the temperature your steak should have when you remove it from the heat. The temperature will rise while the steak is resting.
- 110 for rare
- 120 for medium rare
- 130 for medium
- 145 for medium well
- 150 for well done
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This serves 2 people minimum.
- 2 bone-in rib-eye steaks, at least 1 1/2- inches thick and about 12 ounces each
- Salt and ground black pepper
- 2 tablespoons oil
- 2 tablespoons butter
- 2 sprigs of rosemary
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Pat the steaks dry with paper towels and season liberally with salt and ground black pepper.
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Heat a large cast iron or stainless steel skillet over medium high heat until hot. Add the oil and swirl the skillet to coat the bottom. When the oil is hot, add the steaks.
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Sear the steaks flipping once, until the desired temperature is reached - 6 to 9 minutes depending on the thickness of the steak.
110 for rare, 120 for medium rare, 130 for medium, 145 for medium well and 150 for well done. -
Add the butter and rosemary sprigs and cook for 2 minutes. Baste the steaks with the butter from the skillet. Remove from the heat and tent loosely with aluminum foil. Let the steak rest for 5 minutes before serving. Discard the rosemary sprigs.
Steak Temperatures:
110 for rare, 120 for medium rare, 130 for medium, 145 for medium well and 150 for well done.
The above temperatures reflects the temperature your steak should have when you remove the steak from the oven. The temperature will rise while the steak is resting. Check this image for better understanding!
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If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!
Ive always wanted to try how to do a steak on the stovetop then finish in the oven…. every time Ive had it the meat is SOOOOOOO tender! Thanks for the very informative step by step instructions…
Thank you!
This is the method I use too, but yours looks AMAZING! Yum, Kathy!
Thank you!.So simple and easy to do at home