Introduction

Oh, steak night! Does anything feel quite as special as a perfectly cooked steak right in your own kitchen? I remember growing up, steak was a weekend treat, something my dad would meticulously prepare. Now, I’m so excited to share a foolproof way to get that restaurant-quality sear and juicy interior every single time. This pan-seared steak recipe is a game-changer, proving that you don’t need fancy equipment or hours in the kitchen to create something truly memorable. It’s shockingly simple, and the results? Pure magic!

Why You’ll Love This Recipe

Fast: Seriously, this comes together in less than 20 minutes, making it perfect for a weeknight indulgence.
Easy: Forget complicated techniques. If you can heat a pan and flip a steak, you’ve got this!
Giftable: While you can’t exactly gift the cooked steak, the knowledge of how to make it is a gift that keeps on giving! Plus, the ingredients are fantastic for any home cook.
Crowd-Pleasing: Whether it’s date night, a family dinner, or you’re having friends over, a perfectly seared steak always impresses.

Ingredients

Gathering your ingredients is the first step to steak success! Here’s what you’ll need:

2 (12-oz) New York strip or ribeye steaks, or 4 (6-oz) filet mignons: For this recipe, we’re looking for steaks about 1½ inches thick. These cuts have great marbling and tenderness.
1 heaping teaspoon kosher salt: Kosher salt has larger flakes, which are easier to sprinkle evenly and create a beautiful crust.
½ teaspoon freshly ground black pepper: Always grind your pepper fresh for the best flavor!
2 tablespoons vegetable oil: A neutral oil with a high smoke point, like vegetable or canola, is ideal for getting that pan super hot.
1 tablespoon unsalted butter: This adds a lovely richness and helps baste the steak towards the end.
A few sprigs fresh thyme: Thyme is a classic pairing with steak, adding an aromatic, earthy note.

How to Make It

Alright, let’s get cooking! It’s easier than you think.

Prep Your Steaks: The key to a great sear is a dry surface. Pat your steaks thoroughly dry with paper towels. Seriously, get them as dry as you can! This helps create that beautiful, crispy crust.
Season Generously: Season both sides of the steaks generously and evenly with your kosher salt and freshly ground black pepper. Don’t be shy; this is where a lot of the flavor comes from.
Get the Pan Screaming Hot: Turn on your exhaust fan (it’s about to get a little smoky, in the best way!). Heat a heavy-bottomed pan, like cast iron or stainless steel, over medium-high heat. You want it to be very hot. A good test is to flick a tiny drop of water into the pan; if it sizzles and evaporates immediately, you’re ready.
Add the Oil: Pour in your vegetable oil. Let it heat up until it just starts to shimmer. This means it’s hot enough to sear properly.
Sear Away! Carefully place the steaks into the hot pan. Lay them away from you to avoid any oil splatter. You should hear a satisfying sizzle immediately.
First Side Perfection: Let the steaks cook undisturbed for about 3 minutes. Resist the urge to move them! You’re looking for a deep, gorgeous brown crust to form. The steaks should release easily from the pan when they’re ready to be flipped.
The Flip and Cook: Flip your steaks over. Now, for cooking time:
- Rare to Medium-Rare: Cook for an additional 3 to 4 minutes.
- Medium: Cook for 4 to 5 minutes.
- Well-Done: Cook for 5 to 6 minutes.
I usually go for medium-rare, which I find offers the most tender and flavorful bite. You can always cook them a little longer if needed!
Butter Baste Bliss: During the final minute of cooking, toss in the tablespoon of butter and the sprigs of fresh thyme. Tilt the pan slightly and use a spoon to baste the melted butter and thyme over the steaks. This is pure flavor infusion!
Serve or Rest:
- Serving Whole: If you’re serving them right away, carefully transfer the steaks to plates.
- Slicing: For the absolute best texture, transfer the steaks to a cutting board, loosely tent them with aluminum foil, and let them rest for 5 to 10 minutes. This allows the juices to redistribute throughout the steak, making it incredibly moist and tender when you slice it against the grain.

Substitutions & Additions

This recipe is fantastic as is, but feel free to play around! Here are some ideas:

Different Cuts: While New York strip, ribeye, and filet mignon are wonderful, you can also try this method with a thick-cut sirloin or even a flat iron steak. Just adjust cooking times based on thickness.
Herbs: Don’t have thyme? Rosemary is another fantastic herb that pairs beautifully with steak.
Garlic: Add a couple of smashed garlic cloves to the pan along with the butter and thyme for an extra layer of aromatic flavor.
Butter Finishing: Instead of just butter, you could mix in a little chopped parsley or chives for a compound butter effect.
Spicy Kick: Add a pinch of red pepper flakes to the oil at the beginning for a subtle heat.

Tips for Success

A few little tricks can ensure your steak night is always a win:

Dry is Key: I can’t stress this enough – patting your steaks completely dry is crucial for that amazing crust.
Don’t Crowd the Pan: If you’re cooking more than two steaks at a time, cook them in batches. Overcrowding will steam the steaks instead of searing them, preventing that beautiful crust.
Resist the Urge to Poke: Let the steak sear undisturbed. Constantly poking and prodding will break the crust and release those precious juices.
Resting is Not Optional: Skipping the resting period is a common mistake that leads to dry, less flavorful steak. Give those juices time to settle back in!
Prep Ahead: You can season your steaks up to 40 minutes in advance and leave them uncovered on a plate in the fridge (this helps dry them out further). If you’re seasoning more than 40 minutes ahead, cover them loosely.

How to Store It

If you happen to have any leftover steak (which is rare in my house!), here’s how to keep it tasty:

Once completely cooled, wrap the steak tightly in plastic wrap or place it in an airtight container. Properly stored, cooked steak will last in the refrigerator for 3 to 4 days. You can reheat it gently in a skillet over low heat with a splash of broth or water, or enjoy it cold on a salad or in a sandwich.

FAQs

What kind of pan is best for searing steak?

A heavy-bottomed pan, like cast iron or stainless steel, is ideal. These pans distribute heat evenly and get hot enough to create a fantastic crust without warping.

How do I know when my steak is done?

The best way is to use an instant-read meat thermometer. For rare, aim for 120-125°F; medium-rare, 130-135°F; medium, 135-140°F; and well-done, 155°F+. Remember the temperature will rise a few degrees as it rests.

Can I use regular salt instead of kosher salt?

Yes, you can, but you’ll need to adjust the amount. Table salt is much finer and more potent, so use about half the amount. It’s also harder to distribute evenly.

Why does my steak smoke so much?

It’s normal for pan-searing steak to create some smoke, especially at high heat. This indicates you’re getting a good sear! Always use your exhaust fan and ensure good ventilation.

Pan-Seared Steak

A foolproof recipe for achieving a restaurant-quality pan-seared steak with a perfect crust and juicy interior.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 8

Servings 2 steaks

Equipment

heavy-bottomed pan Cast iron or stainless steel recommended
paper towels
Tongs
Spoon for basting
Cutting board
aluminum foil for resting
exhaust fan recommended

Ingredients

Steak

2 (12-oz) New York strip or ribeye steaks or 4 (6-oz) filet mignons, about 1½ inches thick

Seasoning

1 heaping teaspoon kosher salt
0.5 teaspoon freshly ground black pepper

Fat & Aromatics

2 tablespoons vegetable oil or canola oil
1 tablespoon unsalted butter
few sprigs fresh thyme

Instructions

Pat your steaks thoroughly dry with paper towels. This helps create that beautiful, crispy crust.
2 (12-oz) New York strip or ribeye steaks
Season both sides of the steaks generously and evenly with kosher salt and freshly ground black pepper.
2 (12-oz) New York strip or ribeye steaks
Heat a heavy-bottomed pan over medium-high heat until very hot. A drop of water should sizzle and evaporate immediately.
2 (12-oz) New York strip or ribeye steaks
Add vegetable oil to the hot pan and heat until it just starts to shimmer.
2 (12-oz) New York strip or ribeye steaks
Carefully place the steaks into the hot pan, laying them away from you. Sear for about 3 minutes without moving them, until a deep brown crust forms.
2 (12-oz) New York strip or ribeye steaks
Flip the steaks. Cook for an additional 3-6 minutes depending on desired doneness (Rare: 3-4 mins, Medium: 4-5 mins, Well-Done: 5-6 mins).
2 (12-oz) New York strip or ribeye steaks
During the final minute of cooking, add butter and thyme to the pan. Tilt the pan and baste the melted butter and thyme over the steaks.
2 (12-oz) New York strip or ribeye steaks
Serve immediately or transfer to a cutting board, tent loosely with foil, and rest for 5-10 minutes before slicing against the grain.
2 (12-oz) New York strip or ribeye steaks

Notes

Patting steaks dry is crucial for a good crust. Don't crowd the pan; cook in batches if necessary. Resist the urge to poke. Resting the steak after cooking allows juices to redistribute.