Pan Seared Steak
Everyone loves a perfectly cooked steak, and the magic of a pan-seared steak lies in its simplicity and rich flavor. When it comes to satisfying cravings, nothing beats the juicy tenderness of a New York steak that’s been expertly seared to perfection. This pan-seared steak recipe will guide you through each step to create a delicious meal that will impress your family and friends, or simply satisfy your own cravings.
Why Cooks Rave About It
There’s something undeniably satisfying about cooking steak at home. The sizzle of meat hitting a hot pan, the aroma of garlic and herbs wafting through the kitchen, and the anticipation of that first delicious bite all add up to a culinary experience that’s hard to beat. Cooks rave about pan-seared steak because it’s quick, easy, and incredibly flavorful. Plus, the technique locks in the juices, resulting in a steak that’s both crispy on the outside and tender on the inside.
Ingredient Rundown
To create the perfect pan-seared steak, you’ll need the following ingredients:
- 2 New York steaks, 12 ounces each: Choose steaks that are well-marbled for the best flavor and tenderness.
- 4 garlic cloves, peeled: Garlic adds a wonderful aroma and flavor that complements the steak.
- 4 tablespoons unsalted butter: Butter lends richness and helps develop a beautiful crust.
- 1 tablespoon olive oil: Olive oil helps to achieve a nice sear without burning.
- Fresh rosemary sprigs: Rosemary offers a fragrant, earthy flavor that pairs beautifully with beef.
- Fresh thyme sprigs: Thyme adds a subtle herbal note that enhances the overall taste.
- Fresh cracked black pepper: To season and add a touch of heat.
- Sea salt: Essential for seasoning the steak properly.
- Fleur de Sel, optional: A finishing salt for an extra touch of flavor and texture.
Essential Tools for Success
To achieve the best results for your pan-seared steak, make sure you have the following tools on hand:
- Cast-iron skillet: A heavy skillet retains heat well and helps create that perfect crust.
- Tongs: For flipping the steaks without piercing the meat.
- Meat thermometer: To ensure you cook your steak to the desired doneness.
- Cutting board: For resting and slicing the steak.
- Sharp knife: A good knife is essential for slicing the steak evenly.
Mastering Pan Seared Steak: How-To
Cooking the perfect pan-seared steak is all about technique and timing. Follow these steps for a delicious result:
Step 1: Prepare the Steaks
Let the New York steaks sit at room temperature for about 30 minutes before cooking. This ensures even cooking. Pat the steaks dry with paper towels and season both sides generously with sea salt and fresh cracked black pepper.
Step 2: Heat the Skillet
Place your cast-iron skillet over medium-high heat and add the olive oil. Heat until the oil is shimmering but not smoking.
Step 3: Sear the Steaks
Carefully place the steaks in the hot skillet. You should hear a satisfying sizzle. Avoid overcrowding the pan; if your skillet isn’t large enough, sear the steaks in batches.
Step 4: Add Aromatics
After about 3-4 minutes, when the bottom is beautifully browned, add the garlic cloves, rosemary, and thyme to the skillet.
Step 5: Baste with Butter
Add the unsalted butter to the skillet. Once melted, tilt the pan slightly and use a spoon to baste the steaks with the butter. This adds incredible flavor and helps cook the steaks evenly.
Step 6: Check for Doneness
Continue to cook the steaks for another 3-4 minutes, basting frequently. Use a meat thermometer to check for doneness: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
Step 7: Rest the Steaks
Once cooked to your liking, transfer the steaks to a cutting board and let them rest for 5-10 minutes. This allows the juices to redistribute throughout the meat.
Step 8: Serve
Slice against the grain and serve immediately, finishing with a sprinkle of fleur de sel, if desired.
Make It Year-Round
You don’t have to wait for special occasions to enjoy pan-seared steak. Here are some ideas to make it a year-round favorite:
- Pair it with seasonal vegetables for a fresh twist.
- Add different herbs like sage or oregano for a new flavor profile.
- Experiment with marinades or rubs to change things up.
- Serve with different sauces, such as chimichurri or a creamy mushroom sauce.
Pitfalls & How to Prevent Them
To ensure your steak comes out perfectly every time, keep these common pitfalls in mind:
- Not bringing the steak to room temperature: Always let your steak sit out for 30 minutes prior to cooking to ensure even cooking.
- Overcrowding the pan: If the pan is too crowded, the steaks will steam instead of sear, resulting in less flavor.
- Not using a hot enough skillet: Make sure the skillet is hot enough to achieve a good sear.
- Cutting into the steak too soon: Allow the steak to rest after cooking to retain its juices.
Storing, Freezing & Reheating
If you happen to have leftovers (which is rare!), here’s how to store, freeze, and reheat your pan-seared steak:
- Storing: Store leftover steak in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap the steak tightly in plastic wrap and then aluminum foil before placing it in the freezer for up to 3 months.
- Reheating: Reheat in a skillet over low heat or in the microwave, covered, to avoid drying it out.
Your Questions, Answered
What’s the best way to season a steak?
The best way to season a steak is with a generous amount of sea salt and fresh cracked black pepper. Allow the seasoning to sit on the steak for at least 15-30 minutes before cooking to enhance the flavor.
How do I know when my steak is done?
The most accurate way to check for doneness is to use a meat thermometer. For medium-rare, aim for 130°F; for medium, target 140°F; and for medium-well, look for 150°F. You can also use the finger test for a quick check.
Can I use frozen steaks for this recipe?
Yes, you can use frozen steaks, but they should be fully thawed in the refrigerator before cooking. This ensures even cooking and the best results.
What should I serve with pan-seared steak?
Pan-seared steak pairs beautifully with a variety of sides such as roasted vegetables, mashed potatoes, or a fresh salad. You can also find complementary recipes on my blog for a complete meal.
Serve with These
Elevate your pan-seared steak experience by serving it with some of these delicious options:
Before You Go
Cooking a pan-seared steak is all about confidence and a little bit of practice. With the right ingredients and tools, you can create a dish that rivals any steakhouse. Don’t be afraid to experiment with flavors and find your own perfect combination. Your taste buds will thank you!
Enjoy the process, savor the flavors, and remember, the secret ingredient is always love. Happy cooking!
Pan Seared Steak
Ingredients
Equipment
Method
- Let the New York steaks sit at room temperature for about 30 minutes before cooking. Pat dry and season with sea salt and pepper.
- Heat your cast-iron skillet over medium-high heat and add the olive oil until shimmering.
- Place the steaks in the hot skillet and sear without overcrowding.
- After 3-4 minutes, add garlic, rosemary, and thyme to the skillet.
- Add unsalted butter and baste the steaks with it as it melts.
- Continue cooking for another 3-4 minutes, checking for doneness with a meat thermometer.
- Transfer the steaks to a cutting board and let them rest for 5-10 minutes.
- Slice against the grain and serve, finishing with Fleur de Sel if desired.
Notes
- Use a heavy skillet for the best sear.
- Let steaks rest to retain juices.
- Experiment with different herbs for flavor variations.
