Pan Seared Steak
When it comes to cooking the perfect steak, nothing beats the simplicity and flavor of a well-executed pan sear. Imagine juicy, tender New York steaks, beautifully caramelized on the outside and bursting with flavor on the inside. This Pan Seared Steak recipe is not only straightforward but also ensures that you capture the essence of the beef, highlighted by aromatic herbs and rich butter. Perfect for a special occasion or a simple weeknight dinner, this method will have you feeling like a professional chef in your own kitchen.
What Sets This Recipe Apart
This Pan Seared Steak recipe shines with its use of fresh herbs and garlic, which infuse the meat with incredible flavor. The combination of butter and olive oil creates a rich base that helps achieve a perfect sear while keeping the steak moist. Additionally, the method is adaptable, allowing you to customize it with your favorite herbs and spices. You’ll find that this recipe not only delivers on taste but also makes for a stunning presentation, making it a delightful centerpiece for any meal.
Ingredient List
- 2 New York steaks, 12 ounces each
- 4 garlic cloves, peeled
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- Fresh rosemary sprigs
- Fresh thyme sprigs
- Fresh cracked black pepper
- Sea salt
- Fleur de Sel, optional
Before You Start: Equipment
- Heavy skillet or cast iron pan – for even heat distribution.
- Tongs – to flip the steaks without piercing them.
- Meat thermometer – to check the doneness accurately.
- Cutting board – for resting the steaks after cooking.
Make Pan Seared Steak: A Simple Method
Step 1: Prepare the Steaks
Take your New York steaks out of the refrigerator and let them rest at room temperature for about 30 minutes. This ensures even cooking. Pat them dry with paper towels and season generously with sea salt and freshly cracked black pepper on both sides.
Step 2: Heat the Skillet
In a heavy skillet or cast iron pan, heat 1 tablespoon of olive oil over medium-high heat until it shimmers. You want it hot enough to create a satisfying sizzle when the steaks hit the pan.
Step 3: Sear the Steaks
Carefully place the steaks in the skillet, making sure not to overcrowd the pan. You should hear a loud sizzle. Let them sear without moving for about 4-5 minutes, depending on your desired doneness.
Step 4: Add Aromatics
Once the steaks are nicely browned, add the peeled garlic cloves, a few sprigs of rosemary, and thyme to the pan. Then, add the butter. As it melts, use a spoon to baste the steaks with the melted butter and herbs. This not only adds flavor but also keeps the steaks moist.
Step 5: Flip and Cook
Using tongs, carefully flip the steaks over and continue to cook for another 3-4 minutes for medium-rare. Adjust the time based on your preferred level of doneness, keeping in mind that the internal temperature should reach 130-135°F for medium-rare.
Step 6: Rest the Steaks
Once the steaks are cooked to your liking, remove them from the skillet and transfer them to a cutting board. Let them rest for at least 5 minutes. This allows the juices to redistribute, ensuring a tender and juicy steak.
Vegan & Vegetarian Swaps
- For a vegan option, substitute the steak with thick slices of portobello mushrooms or a plant-based steak alternative.
- Replace butter with vegan butter or olive oil to maintain the richness.
- Use smoked paprika or liquid smoke to add depth of flavor in place of the meat.
Don’t Do This
- Don’t skip resting the steak after cooking; it’s essential for juicy meat.
- Avoid overcrowding the pan; this can lead to steaming instead of searing.
- Do not use cold steaks; they won’t sear well and will cook unevenly.
Make Ahead Like a Pro
If you want to make your cooking process smoother, you can season the steaks with salt and pepper up to 24 hours in advance. Keep them covered in the refrigerator until you’re ready to cook. This enhances the flavor as the salt penetrates the meat. Just remember to let them come to room temperature before cooking.
Questions People Ask
How do I know when my steak is done?
The best way to check the doneness is by using a meat thermometer. For medium-rare, look for an internal temperature of 130-135°F. Remember, the steak will continue to cook slightly while resting.
Can I cook the steak in the oven instead?
Absolutely! After searing both sides in the skillet, you can transfer the pan to a preheated oven at 400°F to finish cooking. This method is great for thicker cuts of steak.
What can I serve with pan seared steak?
Pair your Pan Seared Steak with roasted vegetables, a fresh salad, or creamy mashed potatoes for a well-rounded meal. For a great side dish, consider trying Sheet Pan Steak And Veggies for an easy and delicious option.
Can I use other cuts of steak?
Yes! While New York strip is a fantastic choice, you can also use ribeye, filet mignon, or even flank steak. Just adjust the cooking time based on the thickness of the cut.
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Serve & Enjoy
Now that your Pan Seared Steak has rested and is cooked to perfection, it’s time to serve! Slice against the grain for maximum tenderness and arrange the slices on a platter. Drizzle with any leftover herb-infused butter from the pan and garnish with additional fresh herbs if desired. Enjoy with your favorite sides and a glass of red wine for a truly indulgent experience.
Cooking a steak may seem intimidating, but with this method, you’ll have a delicious, flavorful meal that impresses every time. Whether it’s a date night, a family gathering, or just a treat for yourself, this Pan Seared Steak recipe is sure to become a favorite in your home.
Pan Seared Steak
Ingredients
Equipment
Method
- Take your New York steaks out of the refrigerator and let them rest at room temperature for about 30 minutes. This ensures even cooking. Pat them dry with paper towels and season generously with sea salt and freshly cracked black pepper on both sides.
- In a heavy skillet or cast iron pan, heat 1 tablespoon of olive oil over medium-high heat until it shimmers. You want it hot enough to create a satisfying sizzle when the steaks hit the pan.
- Carefully place the steaks in the skillet, making sure not to overcrowd the pan. You should hear a loud sizzle. Let them sear without moving for about 4-5 minutes, depending on your desired doneness.
- Once the steaks are nicely browned, add the peeled garlic cloves, a few sprigs of rosemary, and thyme to the pan. Then, add the butter. As it melts, use a spoon to baste the steaks with the melted butter and herbs. This not only adds flavor but also keeps the steaks moist.
- Using tongs, carefully flip the steaks over and continue to cook for another 3-4 minutes for medium-rare. Adjust the time based on your preferred level of doneness, keeping in mind that the internal temperature should reach 130-135°F for medium-rare.
- Once the steaks are cooked to your liking, remove them from the skillet and transfer them to a cutting board. Let them rest for at least 5 minutes. This allows the juices to redistribute, ensuring a tender and juicy steak.
Notes
- Season steaks in advance for enhanced flavor.
- Do not skip the resting period for juicy meat.
- Experiment with different herbs for unique tastes.
