There are few things as satisfying as a perfectly cooked steak. The crispy exterior, the tender, juicy interior, and the rich, meaty flavor make it a go-to for any special occasion. However, cooking a perfect steak can be quite challenging, even for experienced cooks. There are so many variables to consider, including the cut of meat, the seasoning, and the cooking method, which is why I am so excited to be sharing my tips for Making the PERFECT Pan Seared Steak. With these simple tips, your steaks will turn out juicy and delicious, every time!
One of the best ways to cook a steak is by pan searing it. Pan searing is a cooking method that involves heating a pan to a high temperature, adding a bit of oil or butter, and cooking the steak on both sides until it’s golden brown and cooked to the desired temperature. The key to a perfectly seared steak is to get a good sear on the outside while keeping the inside juicy and tender.
When I first tried out this method, I’ll admit: I totally overcooked my steak. It was tough and nearly burnt. But once I learned this perfect pan searing method, it truly changed the game for me. No matter what cut of steak that I’m using, these methods will ensure that your steak is perfectly cooked, every time.
And if you’re wondering how to take an even perfect steak to the next level, I highly recommend serving it with a heaping serving of my Easy Chimicurri Sauce and my Crispy Parmesan Potatoes for the ultimate comfort meal.
The Best Cut of Steak to Use For This Method
While all cuts of steak work well for this method, I highly recommend using a Rib Eye steak. Why? Rib Eye steak tends to have a higher fat content, which makes for a juicer steak. If you don’t want to use Rib Eye, a New York Strip is another great option!
But of course, you aren’t limited to these options. These method also works well with leaner cuts, like Filet Mignon, as well.
How to Ensure That Your Steak is Cooked Perfectly
And if you’re wondering how you can ensure that your steak is cooked perfectly, then I’ve GOT YOU. The answer to that question lies in using a thermometer to ensure the perfect internal temperature.
My Yummly Smart Thermometer is one of my favorite kitchen devices, and ensures that my steaks are always perfectly cooked. Simply insert the thermometer into your steak and connect it to your phone using bluetooth. Then, set the type of steak you’re cooking in the app, set your desired preparation, and cook your steak as directed.
When your steak is ready to be flipped, your phone will buzz with a notification. And when it’s finished, it will buzz again, eliminating the need to stand at the stove and watch over your steak like a baby!
10 Steps to Making the Perfect Pan Seared Steak
- The first step to making the perfect pan seared steak is to make sure that your steak is room temperature. In order to get that perfect crust / sear, your steak has to be room temperature. If it’s cold, it will turn grey and sad!
- The next step is to pat the steak dry with a paper towel, to soak up any extra juices.
- Next is to add a lot of salt. Believe me, you’ll want to use more salt than you think! If you want to add pepper or other seasonings, you can add them at this step. But I recommend sticking to just salt and pepper.
- Next, add your meat thermometer, if using one. I highly recommend it!
- Then, add a high heat oil (like avocado oil) to a pan, on the stove, over high heat. A high heat oil is key to ensuring that the steak cooks properly!
6. Wait to add your steak to the pan until the oil glistens or shimmers – that’s how you know it’s hot enough!
7. Add your steaks to the hot pan and DO NOT touch them for 3-4 minutes. For a medium rare steak (135 F), flip the steak once the 3-4 minutes are up, and cook for another 3 minutes. For any other steak preparation, refer to your thermometer!
8. Once you have flipped your steak, smash 2-4 cloves of fresh garlic and add them to the pan alongside 4 tablespoons of unsalted butter and some sprigs of thyme. Move the pan around and use a spoon to baste the steak with the butter.
9. Once done, remove the steak from the heat and let it rest for five minutes. This is very important, to ensure that all of the flavors cook properly!
10. Finally, once it’s done resting, transfer your steak to a cutting board and slice it. Pour the rest of the butter from the pan over the steak, and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Gayle McLeod
Equipment
Ingredients
- 1 Steak, ideally a Rib Eye or New York Strip cut!
- 2-4 Cloves Fresh Garlic, mashed
- 4 Tablespoons Butter
- 1 Generous Pinch Sea Salt
- 1 Generous Pinch Black Pepper
Instructions
- The first step to making the perfect pan seared steak is to make sure that your steak is room temperature. In order to get that perfect crust / sear, your steak has to be room temperature. If it’s cold, it will turn grey and sad!
- The next step is to pat the steak dry with a paper towel, to soak up any extra juices.
- Next is to add a lot of salt. Believe me, you’ll want to use more salt than you think! If you want to add pepper or other seasonings, you can add them at this step. But I recommend sticking to just salt and pepper.
- Next, add your meat thermometer, if using one. I highly recommend it!
- Then, add a high heat oil (like avocado oil) to a pan, on the stove, over high heat. A high heat oil is key to ensuring that the steak cooks properly!
- Wait to add your steak to the pan until the oil glistens or shimmers – that’s how you know it’s hot enough!
- Add your steaks to the hot pan and DO NOT touch them for 3-4 minutes. For a medium rare steak (135 F), flip the steak once the 3-4 minutes are up, and cook for another 3 minutes. For any other steak preparation, refer to your thermometer!
- Once you have flipped your steak, smash 2-4 cloves of fresh garlic and add them to the pan alongside 4 tablespoons of unsalted butter and some sprigs of thyme. Move the pan around and use a spoon to baste the steak with the butter.
- Once done, remove the steak from the heat and let it rest for five minutes. This is very important, to ensure that all of the flavors cook properly!
- Finally, once it’s done resting, transfer your steak to a cutting board and slice it. Pour the rest of the butter from the pan over the steak, and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
Amazing recipe and instructions! My rib eye was better than any restaurant steak I ever had! My husband and kids were raving about it! THANK YOU!!!
I am so happy to hear that, Windi! Thank you so much for making this recipe and for leaving such a kind review!
Thank you for sharing this recipe
Thank you for your review, Deborah!
I have never made steak before and I was so nervous. This was such a great step-by-step! It turned out well! I’ll make some minor changes (I messed up a little bit on the pan heat) next time and it’ll be perfect. Thank you!!
I am so happy to hear that, Eileen! Thank you so much for making this recipe and for leaving such a kind review!
Juicy. Tender. Perfect!!
Great recipe!
I’m so happy you enjoyed it, Valerie! Thank you for your review!
Hubs and I made steaks tonight with your recipe/tenderizing technique and THEY. WERE. AMAZING!!!! Juicy, tender, perfectly seasoned- in short, the best steaks we EVER had (and we have dined at many of the local premier steakhouses).
“I am forever changed,” I mumbled to hubs as I chewed a mouthful of ribeye in bliss.
He didn’t even breathe, he just grunted affirmation and nodded vigorously!
THANK YOU SO MUCH FOR THIS SIMPLE, YET EXTRAORDINARY RECIPE!
If I could, you’d get all the stars! Not just 5!
Superb tasty steak. Wouldn’t change a thing!
This recipe is great and next time I’ll use ribeye but it did work just fine with the thicker sirloins I used. The one thing this recipe says is don’t be stingy with the salt and I say don’t follow that advice. Be moderate with it. I didn’t use a tremendous amount but I did use more than I otherwise normally woukd and it was a bit more salty than I’d like. Use your best judgement when it comes to the salt. Other than that the recipe is gold.
Thank you so much for your feedback, Vernon!! I’m so glad you enjoyed this recipe.
I used New York stop and it was phenomenal!!
I seasoned mine as recommended but added garlic powder and smoked paprika as well! Absolutely delicious! Better than any restaurant steak for real!
Well this was almost good, but don’t over salt it. You should delete that comment about needing more than you think. Folks, use exactly as much salt as you think.
I appreciate your feedback, Niki! Everyone’s taste is different so definitely feel free to salt it to your liking ☻
I made this exactly as instructed and used avocado oil since that oil has a high heat tolerance. I cooked it on high heat, but my house was as smoky as ever, oil splattering everywhere, and eventually my fire alarms went off. I want to try this again, but I literally followed the recipe to a “t.” Please help!