Pan Seared Steak (How to Cook the Perfect Steak)

This Pan Seared Steak recipe with garlic herb butter and delicious pan juices always turns out tender, juicy and incredibly flavorful, just like the ones served at your favorite restaurant or steakhouse. Learn how to cook the perfect steak at home, as I share my favorite tips from years working as a chef.

✔️ The Perfect Pan Seared Steak

Whether you like New York strip steak, ribeye steak or any other type of well marbled thick steaks; the best steak is simply seasoned, has a golden brown, perfect crust outside and is melt-in-your-mouth tender and juicy inside.

Using pan drippings as a sauce, choosing a simple compound butter such as garlic butter as a topping or serving it bathed in delicious pan sauces is a matter of personal preference, but one thing is for certain, having a steakhouse quality steak at home is easier than you think.

When I was in culinary school, I would always volunteer to be on steak duty! Whether we had to use a cast iron skillet on a stove top, a combination of pan frying and oven baking or simply grilling a steak, I was always happy to do the job most people feared (let’s be honest, steak ain’t cheap and I’m sure you’ve seen enough screaming chefs on television to know what I was up against).

The truth is, cooking steak is super easy, fabulously delicious and a quick dinner option always welcomed by steak lovers like me.

✔️ Pan Seared Steak Recipe Ingredients

Be sure to check the printable recipe card below for the complete ingredient’s list and their exact quantities.

✔️ The Best Steak For Pan Searing

For best results, choose good quality steaks (USDA Prime or USDA Choice), that are well marbled and uniform in size. A thicker steak (1 1/2 to 2 inches) is best for pan searing. Bone-in steaks can be used however, they will take longer to cook.

• Ribeye Steak: Also sold as Delmonico steak. The rib eye steak is revered as the meatiest, beefiest and richest steak out there. The meat is well marbled with a strip of flavorful fat that gives this steak a ton of flavor (ribeye steaks make delicious pan sauces too).
• Strip Steak or New York Strip Steak: Also sold as Kansas city strip. Well marbled with great taste. This type of steak is easy to slice neatly as it doesn’t have pockets of fat in the middle.
• Beef Tenderloin or Filet Mignon: Also sold as fillet, filet, tournedo or châteaubriand (this cut serves 2 or more). (Possibly) the most buttery, tender cut of beef. It has little fat which translates to very mild flavor. Known as the fanciest of steaks, it usually comes with a high price tag. This is a great steak to pan sear on the stove, but most likely it will cook faster than other cuts.
• Top Sirloin: Tender with a bit of a chew. Lean and mild. Not a lot of marbling. This is a more affordable cut but make sure you get “top sirloin” and not sirloin steak or bottom sirloin steak as those are different cuts.

✔️ Butter Baste Steak Ingredients

• Oil: I use extra virgin olive oil.
• Butter: I prefer unsalted butter but I have used salted butter plenty of times with great success.
• Garlic: Fresh garlic cloves, whole and a bit bruised or smashed (but not too smashed as smaller pieces can burnt).
• Rosemary: I love using fresh rosemary as this sturdy herb can handle the heat. Fresh thyme (or a combination of both herbs) can be used as well.
• Seasonings: A good steak doesn’t need a lot of seasoning, especially a butter basted steak! A generous sprinkle of salt and black pepper is all you need.

✔️ Garlic Herb Butter For Steak Ingredients

• Butter: Softened. I prefer unsalted butter, but salted butter works too.
• Garlic: Fresh garlic is a must.
• Fresh Herbs: Use your favorite fresh minced herbs. Fresh rosemary, fresh thyme and parsley are my absolute favorite. You can use one type or a combination.
• Seasonings: Salt and black pepper. Sea salt or Kosher salt are the ones I use for compound butters.

🔎 What Else Do You Need?

• A heavy pan: A cast iron pan or skillet or a heavy stainless steel skillet work best. For 2 big steaks I usually use a 12-inch skillet and for smaller steaks (especially filet mignon) I use a 10-inch. Cast iron retains heats better and helps create a nice crust.
• Kitchen Tongs: I could not survive without a pair tongs; however, you can use a fork (yes! read more below).
• Meat Thermometer: The best way to tell if your steak is done is by checking the internal temperature of the steak.

🔎 How To Pan Sear Steak (Stove top)

1. Pat Dry: Bring your steak to room temperature and pat steaks dry with paper towels. Any excess moisture outside of the steaks will prevent a perfect sear.
2. Season: Season steaks liberally with salt and black pepper right before cooking or salt the steaks 40 minutes to 24 hours before cooking (read more about when to salt steak below).
3. Heat the Pan: Heat a cast iron skillet (or heavy stainless steel skillet) over medium-high heat. Add the oil and swirl the skillet to coat the bottom. When the oil is hot, place steaks on the hot skillet.
4. Sear: Sear the steak on the first side until a nice brown crust form, flip the steak (if the steak is not releasing from the pan that means it’s not ready to be flipped. Don’t force it!) If the sides of the steak are fatty, turn each steak to its sides to sear the edges (this should not take long).
5. Baste: During the last 2 minutes of cooking, reduce the heat to medium low and add the butter, rosemary, and garlic. Tilt the skillet so the butter pools to one side of the skillet. Spoon the butter over the steaks and continue to cook until the steaks are about 5-10 degrees away from the desired doneness.
6. Rest: Transfer steaks to a cutting board or plate. Loosely tent with aluminum foil. Let the steaks rest for 10 minutes before serving. Serve topped with the garlic herb butter.

🔎 How To Cook Steak Stovetop and Oven Method

• Preheat the oven to 400 degrees Fahrenheit.
• Follow the instructions for pan searing steak above from 1-4 (pat dry, season, heat the pan, sear).
• Next, reduce the heat to medium-low and add the butter, rosemary, and garlic. Place the skillet in the oven for about 2 – 4 minutes or until desired temperature is reached.
• Remove skillet from the oven and spoon some of the butter over the steak. Transfer steaks to a cutting board or plate. Loosely tent with aluminum foil. Let the steaks rest for 10 minutes before serving. Serve topped with the garlic herb butter.

🔎 How to Make Garlic Herb Butter For Steak

1. In a small bowl, mix together the herb butter ingredients until well combined.
2. Transfer the herb butter to a piece of parchment paper or plastic wrap and shape it into a log. Refrigerate until ready to use.

✔️ Steak Doneness Temperature Chart

The internal temperature of the steak will rise after it has been removed from the heat, while it rests. To ensure the meat is cooked perfectly, remove it from the heat when the internal temperature is 5 to 10 degrees below your desired doneness. For accuracy, use an instant-read meat thermometer inserted in the thickest part of the steak.

Steak Temperatures:

• 125° – 130°F = Rare
• 130° – 135°F = Medium-rare
• 140° – 145°F = Medium
• 150° – 155°F = Medium-well
• 160°F + = Well Done

✔️ Steak Myths vs Reality

• Myth: Only salt steaks right before cooking.
• Truth: You should salt your steak either right before pan searing or if you have time, salt the steak and allow it to rest for 40 minutes or uncovered in the refrigerator overnight. Weirdly enough, if you don’t have at least 40 minutes to 24 hours, you should just salt the meat before cooking it.
  
  All credit about salting goes to J. Kenji Lopez-Alt (serious eats) who did all the testing. Read more about it in The Food Lab cookbook.

• Myth: You should never use a fork to turn your steak.
• Truth: In culinary school, I would’ve probably been chased and pricked with my own fork by a chef instructor if I decided to flip my steak this way; however, a dinner fork will not pierce the surface of the meat enough to cause any damage. All the juices will not run wild off into the pan! If you don’t have kitchen tongs or if all your spatulas are dirty, a fork may not be ideal but it is OK to use.

• Myth: Don’t flip your steak multiple times.
• Truth: It really doesn’t matter if you do or not. The recipe below tells you not to flip the meat constantly because in restaurant kitchens we never did. There is just not enough time for constant flipping when you are cooking several things at once.
• Myth: Cook your steak in butter or butter and oil from the beginning.
• Truth: Butter should only be added in the last 1-3 minutes of cooking a steak. Butter will definitely burn over high or medium-high heat, if added at the beginning (even if you are using a butter/oil combo).

🔎 How Long Do You Pan Sear a Steak?

A steak is usually seared for about 8-12 minutes over medium-high or high heat; however, this is just an estimate. Cooking times will vary depending on several factors such as the thickness and overall size of the steak, beef cut (strip, rib eye, etc.), type of meat (organic, grass fed, etc.), and your stove (electric stove, gas stove). For the perfect juicy steak, check the meat’s internal temperature with a meat thermometer and remove the steak from the heat when the internal temperature is 5 to 10 degrees below your desired doneness. Allow the meat to rest before serving (internal temp will rise during this period).

✔️ Make Ahead, Storing and Reheating

Make Ahead: You can salt the steak 40 minutes prior to overnight. For any longer than an hour, keep the meat on a tray or plate in a single layer, uncovered (you can lay a piece of plastic wrap on top) in the refrigerator. Bring to room temperature before cooking.

The garlic steak butter can be made a week in advance and kept stored in the refrigerator (wrapped or in an airtight container).

Storing: Leftover steak can be kept in an airtight container in the refrigerator for 2-3 days.

Reheating: Steak usually overcooks when reheated so it’s best when eaten immediately after cooking however, you can reheat leftover steak in a preheated 300ºF oven. Place meat in an oven safe container and add a few tablespoons of broth (I use chicken broth), cover with aluminum foil and reheat until warm through (about 8 minutes). You can also warm the steak in the microwave, covered at 60% power in small 30-seconds intervals until warm through. 

🔎 What To Serve with This Steak Recipe?

• Roasted Fingerling Potatoes Recipe
• Crispy Parmesan Oven Roasted Asparagus
• Roasted Sweet Potatoes
• Mediterranean Chickpea Salad
• The Best Sauteed Green Beans

Pan Seared Steak with Garlic Herb Butter

5 from 4 reviews

Kathy McDaniel

This Pan Seared Steak recipe with garlic herb butter and delicious pan juices always turns out tender, juicy and incredibly flavorful, just like the ones served at your favorite restaurant or steakhouse.

Print Pin

Prep 5 minutes mins

Cook 12 minutes mins

Total 17 minutes mins

Makes 2 servings

Ingredients 

1x2x3x

• ▢ 2 (12-ounces) ribeye steak or New York strip steaks , about 1 1/4 to 1 1/2 -inch thick
• ▢ Salt and ground black pepper
• ▢ 2 tablespoons extra virgin olive oil
• ▢ 2 tablespoons unsalted butter, (or salted)
• ▢ 2 sprigs fresh rosemary
• ▢ 2 whole garlic cloves, peeled and lightly smashed

Garlic Herb Butter (optional)

• ▢ 4 tablespoons unsalted butter, softened
• ▢ 1 clove fresh garlic, minced or pressed
• ▢ 1 tablespoon minced fresh herbs such as parsley, thyme and/or rosemary
• ▢ Pinch of salt
• ▢ Pinch of ground black pepper

Instructions 

Make the Herb Butter

1. In a small bowl, mix together the herb butter ingredients until well combined. Transfer the herb butter to a piece of parchment paper or plastic wrap and shape it into a log. Refrigerate until ready to use. You can store it in the fridge for up to 1 week).

Steak – Stove top Method

1. Bring your steak to room temperature and pat steaks dry with paper towels. Any excess moisture outside of the steaks will prevent a perfect sear.
2. Season steaks liberally with salt and black pepper right before cooking or if time permits, salt the steaks 40 minutes to 24 hours before cooking (more about why in the post) and season with black pepper right before cooking.
3. Heat a cast iron skillet or heavy stainless steel skillet over medium-high heat. Add the oil and swirl the skillet to coat the bottom. When the oil is hot, add the steaks to the skillet.
4. Sear the steaks on the first side until a nice, deep golden brown crust has formed, about 3 to 4 minutes. Using kitchen tongs, flip the steaks and cook for about 3 additional minutes. If your steak has a fatty layer around the edges, using kitchen tongs, turn each steak on its sides to sear the edges (this should take about 1 to 2 minutes).
5. Reduce the heat to medium-low and add the butter, rosemary, and garlic. After about 30-45 seconds, tilt the skillet so the butter pools to one side of the skillet. Spoon the butter over the steaks to baste them, and continue cooking and basting until the steaks are about 5-10 degrees away from the desired doneness. (The steaks’ temperature will continue to rise 5-10 degrees while they rest).
6. Remove from the heat and transfer to a cutting board or plate and loosely tent with aluminum foil. Let the steaks rest for 10 minutes before serving.
7. Serve topped with garlic herb steak butter optional), or spoon some of the basting flavored butter from the skillet over the steaks.

Stovetop and Oven Method

1. Preheat the oven to 400ºF
2. Follow the instructions above up to searing the meat edges.
3. Next, reduce the heat to medium-low and add the butter, rosemary, and garlic. Carefully, swirl the pan a bit so the butter mixes in with the oil. Place the skillet in the oven for about 3 – 4 minutes or until desired temperature is reached.
4. Transfer steaks to a cutting board or plate. Loosely tent with aluminum foil. Let the steaks rest for 10 minutes before serving. Serve topped with the garlic herb butter.

Notes

• This recipe makes two large ribeye or New York strip steaks of approximately 12 ounces each (total 1.5 pounds). This can serve 2 to 4 people. Nutrition facts are based on 2 servings.
• You can use filet mignon instead of ribeye or New York strip steaks. This recipe will make four (6-ounces) filet mignons (or a total of 1.5 pounds)
• If you are trying to flip your steak but it’s sticking to the bottom of the pan, don’t  fight it! That means the steak is not ready to be flipped yet! It will release when ready.
• When pan searing 2 or more steaks in a pan, leave some room between them (1-2 inches) so you don’t overcrowd the pan.
• You can spoon some of the basting flavored butter over the steak when serving.
• To ensure the meat is cooked perfectly, remove it from the heat when the internal temperature is 5 to 10 degrees below your desired doneness.
• Cooking times are an estimate and will vary depending on the thickness of the steak. For accuracy, always use a meat thermometer.

Nutrition

Calories: 432 kcal, Carbohydrates: 1 g, Protein: 1 g, Fat: 48 g, Saturated Fat: 24 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 19 g, Trans Fat: 1 g, Cholesterol: 91 mg, Sodium: 184 mg, Potassium: 35 mg, Fiber: 0.1 g, Sugar: 0.1 g, Vitamin A: 1221 IU, Vitamin C: 3 mg, Calcium: 18 mg, Iron: 0.3 mg

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Dietary Modifications

Ingredient Substitutions

Serving Scaling

Recipe Summary

This post was first published in 2018 and has been updated with new photos and additional information. The recipe remains the same.