Pan-seared steak Recipe

Name: Pan-seared steak
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 steaks
Cuisine: American
Ingredients: 2 boneless ribeye or New York strip steaks, about 1 inch thick (10-12 oz each); 1 tablespoon kosher salt; 1 teaspoon freshly ground black pepper; 1 tablespoon vegetable oil or canola oil; 2 tablespoons unsalted butter; 2 sprigs fresh thyme; 2 cloves garlic, smashed

American · Main course · 15 min total

Pan-seared steak recipe videos

A perfectly seared steak with a golden crust and juicy interior, finished with butter and aromatics for a restaurant-quality meal at home.

5
min prep

10
min cook

2
servings

600
kcal/serving

Ingredients

2 boneless ribeye or New York strip steaks, about 1 inch thick (10-12 oz each)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil or canola oil
2 tablespoons unsalted butter
2 sprigs fresh thyme
2 cloves garlic, smashed

Instructions

Remove steaks from refrigerator 30 minutes before cooking. Pat dry with paper towels. Season generously on all sides with salt and pepper.
Heat a heavy skillet (cast iron preferred) over high heat until smoking. Add oil and swirl to coat.
Carefully place steaks in skillet, away from you. Cook without moving for 4 minutes for medium-rare (adjust time for desired doneness).
Flip steaks and add butter, thyme, and garlic to pan. Tilt pan and spoon melted butter over steaks continuously for 3-4 minutes.
Check internal temperature: 130°F for medium-rare. Transfer steaks to a cutting board, tent with foil, and rest for 5 minutes.
Slice against the grain and serve with pan juices.

Tips

For even cooking, let steaks come to room temperature before searing.
Use a meat thermometer to ensure perfect doneness.
Leftover steak can be sliced thin for salads or sandwiches.

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