If you’re on the hunt for the perfect steak, look no further than this Pan Seared Steak Recipe. It’s all about creating a crispy, flavorful crust on the outside while keeping the inside tender and juicy. Trust me, your taste buds will thank you!
Why You’ll Love This Recipe
- Perfect Crust: Achieving that rich, brown sear makes all the difference.
- Flavorful Infusion: Butter, garlic, and thyme introduce a harmonious depth of flavor.
- Quick and Easy: Enjoy a gourmet steak in just 20 minutes.
- Customizable: Adaptable to your choice of steak cuts and seasoning preferences.
Ingredients You’ll Need
The beauty of this Pan Seared Steak Recipe lies in its simplicity. Each ingredient plays a key role, from the rich ribeye to the aromatic thyme, ensuring a sensational, satisfying meal.
- Ribeye steak: Known for its marbling, this cut is incredibly tender and juicy. You can also opt for New York Strip or Top Sirloin if preferred.
- Extra virgin olive oil: A light base for searing that complements the steak’s natural flavors.
- On Everything All-Purpose Blend: For an added kick, use my blend or create your own mix for a unique touch.
- Sea salt: Enhances the steak’s flavor without overpowering it.
- Unsalted butter: Adds richness and helps meld the garlic and thyme flavors into the steak.
- Garlic cloves: Imparts a subtle yet robust flavor when basted with the steak.
- Fresh thyme sprigs: Fresh herbs that provide a fragrant finish and elevates the overall aroma.
Variations
Unleash your creativity with this Pan Seared Steak Recipe! It’s easy to tweak according to what you have on hand or any dietary preferences. Here are a few suggestions:
- Herb Variations: Substitute thyme with rosemary or sage for a different aromatic profile.
- Spice It Up: Add some chili flakes for a hint of heat or smoked paprika for a touch of smokiness.
- Healthier Option: Use ghee instead of butter for a lactose-free version.
How to Make Pan Seared Steak Recipe
Step 1: Prepare the Steak
Begin by patting the steaks dry with paper towels to ensure a good sear. Then, season both sides generously with salt and the On Everything All-Purpose Blend. This step is crucial for infusing the meat with flavor.
Step 2: Sear the Steak
Heat your cast iron skillet over medium-high heat and add the olive oil. Once shimmering hot, place your steaks and let them sear undisturbed for 4-5 minutes. Flip and sear the other side to develop a beautiful crust.
Step 3: Baste with Butter
Lower the heat to medium and add butter, garlic, and thyme around the steaks. As the butter melts, tilt the pan slightly and spoon the melted butter continuously over the steaks for a couple of minutes to infuse the rich flavors.
Step 4: Rest and Serve
Transfer the steaks to a cutting board and let them rest for about 10 minutes. This resting period ensures that the juices redistribute and the steak remains juicy. Slice, garnish with your choice of sauce, and enjoy!
Pro Tips for Making Pan Seared Steak Recipe
- Maximize Crust: Ensure the steaks are completely dry before seasoning to guarantee a perfect sear.
- Temperature Control: Use a meat thermometer to achieve your preferred doneness without overcooking.
- Flavorful Basting: Continuously baste with butter for added moisture and a richer taste.
- Resting Time: Allow steaks to rest post-cooking to redistribute juices for a juicy bite each time.
How to Serve Pan Seared Steak Recipe
Garnishes
Top the steak with a liberal amount of steak sauce or a pat of garlic herb butter to amplify flavors. Fresh herbs like thyme or rosemary also make refreshing visuals and add aromatic depth.
Side Dishes
This Pan Seared Steak pairs beautifully with creamy mashed potatoes, garlic butter green beans, or a crisp Caesar salad. Each side complements the savory richness of the steak.
Creative Ways to Present
Present your steak by slicing it against the grain and fanning the pieces on a wooden board. Add a sprinkling of coarse sea salt and fresh herbs for an alluring, rustic presentation.
Make Ahead and Storage
Storing Leftovers
To keep your steak fresh, store leftovers in an airtight container in the refrigerator for up to 3-4 days. Ensuring minimal air exposure helps maintain the steak’s juicy integrity.
Freezing
For longer storage, wrap the steak tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to three months. Thaw overnight in the fridge before reheating.
Reheating
Reheat your steak in a preheated oven at 250°F for about 20 minutes. This gentle approach ensures the meat heats through without drying out, keeping it moist and succulent.
FAQs
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Can I use a different cut of steak for this recipe?
Absolutely! This Pan Seared Steak Recipe works well with other cuts like New York Strip, T-bone, or even filet mignon. Just adjust the cooking time to suit the thickness and type.
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How can I tell when my steak is done?
A meat thermometer is a great tool here. Aim for 130°F-135°F for medium-rare, 140°F-145°F for medium, or adjust as per your preference.
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Is it necessary to let the steak rest before slicing?
Yes! Resting allows the juices to redistribute evenly, ensuring each slice is succulent and flavorful. It’s a small step that makes a big difference.
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Can I prepare the seasoning blend at home?
Definitely! While my On Everything All-Purpose Blend is recommended, you can mix your favorite herbs and spices at home to create a personalized seasoning mix.
Final Thoughts
Our Pan Seared Steak Recipe is a hit for any occasion, ensuring a burst of flavors and a tender, melt-in-the-mouth texture. Gather your ingredients, try it out, and revel in the joy of a perfectly cooked steak, shared and enjoyed with good company. Bon Appetit!
Print
Pan Seared Steak Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Pan Seared Steak recipe delivers a perfectly crusted, tender, and flavorful steak, cooked to your desired doneness, using simple ingredients and techniques to achieve restaurant-quality results at home.
Ingredients
STEAK:
- 2 lbs. Ribeye steak, organic (or substitute with New York Strip or Top Sirloin)
- 1 tablespoon Extra virgin olive oil
- 2 tsps On Everything All-Purpose Blend
- 1 1/2 tsps sea salt
- 2 tablespoons unsalted butter
- 3 garlic cloves, peeled and halved
- 2-4 fresh thyme sprigs (or rosemary sprigs)
OPTIONAL GARNISH:
- Steak sauce
Instructions
- Pat and season the steak: Start by patting the steaks dry with paper towels. Generously season both sides with salt and On Everything All-Purpose Blend to enhance flavor and promote browning.
- Preheat the skillet: Heat a 10-inch cast iron skillet over medium-high heat until very hot. Add the olive oil, spreading it to coat the bottom evenly.
- Sear the first side: Place the steaks in the skillet and sear for 4-5 minutes or until a deep golden crust forms. Use tongs to flip and sear the other side for another 4-5 minutes.
- Add butter and aromatics: Reduce heat to medium. Add butter, garlic halves, and thyme sprigs to the pan. As the butter melts, tilt the skillet and spoon the butter mixture over the steaks continuously for 1-2 minutes to baste and infuse flavor.
- Check doneness and rest: Use a meat thermometer to check internal temperature corresponding to your preferred doneness (130-135°F for medium rare, 140-145°F for medium, etc.). Transfer the steaks to a cutting board and let rest for about 10 minutes to retain juices.
- Serve: Slice the steak against the grain, garnish with optional steak sauce if desired, and serve with your favorite side dishes like mashed potatoes or salad.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat slowly in a low-temperature oven at 250°F for about 20 minutes to preserve juiciness.
- The On Everything All-Purpose Blend can be replaced with a homemade dry rub or steak seasoning of your choice.
- Adjust cooking time according to thickness and desired doneness, using a meat thermometer for accuracy.
Nutrition
- Serving Size: 1 steak (approximately 6 oz)
- Calories: 420
- Sugar: 0g
- Sodium: 620mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 110mg
