The Perfect Pan Seared Steak is juicy, tender and delicious! Learn how to make the perfect steak every time by following some easy techniques.
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5 from 2 votes

Perfect Pan Seared Steak

The Perfect Pan Seared Steak is juicy, tender and delicious! Learn how to make the perfect steak every time by following some easy techniques.
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This serves 2 people minimum.
Course Dinner, Main Course
Cuisine American
Keyword pan seared steak
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 2 servings
Calories 694kcal
Author Kathy McDaniel

Ingredients

  • 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

Instructions

  • Pat the steaks dry with paper towels and season liberally with salt and ground black pepper.
  • 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.
  • 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.

Notes

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!

Nutrition

Calories: 694kcal | Protein: 45g | Fat: 57g | Saturated Fat: 22g | Cholesterol: 167mg | Sodium: 217mg | Potassium: 605mg | Vitamin A: 385IU | Calcium: 16mg | Iron: 3.9mg