There’s nothing better than a perfectly cooked pan-seared steak—crispy on the outside, juicy on the inside, and ready in under 15 minutes. I learned this method from a chef friend years ago, and now it’s my go-to for quick, impressive dinners. The trick? High heat, a good sear, and—most importantly—not touching it!
This pan-seared steak is so simple, you’ll wonder why you ever bothered with complicated marinades. With just salt, pepper, and a hot pan, you can get restaurant-quality results at home. Trust me, once you master this, you’ll never look back.
Why You’ll Love This Pan-Seared Steak
This method is my absolute favorite way to cook steak because:
- It’s lightning fast – Dinner’s ready in about 15 minutes, start to finish
- No fancy skills needed – If you can turn meat with tongs, you’ve got this
- Minimal ingredients – Just steak, salt, pepper, and a couple pantry staples
- Restaurant-worthy results – That gorgeous crust will make you feel like a pro
- Perfect every time – Follow these simple steps and you’ll nail it on your first try
I make this at least once a week – it’s that good and that easy.
Ingredients for Pan-Seared Steak
Here’s all you’ll need for the perfect pan-seared steak (and yes, every bit matters!):
- 1 (1-inch thick) steak – Ribeye’s my favorite for flavor, but sirloin or strip work great too
- 1 tbsp high-smoke-point oil – I swear by avocado oil, but grapeseed or vegetable oil works
- 1 tbsp unsalted butter – This makes that beautiful brown crust
- 2 cloves garlic, smashed – Just crack ’em with your knife – no need to chop
- 2 sprigs fresh thyme or rosemary – Thyme’s my go-to, but use what you’ve got
- Salt and black pepper – Be generous here – this is your flavor foundation
Pro tip: Take that steak out of the fridge 30 minutes before cooking – room temp meat cooks way more evenly!
Equipment You’ll Need
Here’s what I grab every time I make pan-seared steak (and why they matter):
- Cast-iron skillet – Holds heat like a champ for that perfect sear
- Tongs – So you can flip without stabbing (and losing precious juices!)
- Meat thermometer – Takes the guesswork out – 130°F for perfect medium-rare
- Paper towels – Dry steak = better crust, period
- Small spoon – For that glorious butter basting action
That’s it – no fancy gadgets needed. Though I won’t lie, a good splatter guard helps when the butter starts popping!
How to Cook Pan-Seared Steak
Alright, let’s get down to business – this is where the magic happens! Follow these steps exactly, and you’ll have steakhouse-quality meat coming out of your own kitchen. I’ve cooked hundreds of steaks this way, and trust me, once you get the rhythm, it’ll become second nature.
Preparing the Steak
First things first – pat that steak DRY with paper towels. I mean really dry – moisture is the enemy of a good crust. Next, season generously with salt and pepper on both sides. Don’t be shy here – this is your flavor foundation!
Here’s my non-negotiable rule: that steak better be at room temperature before it hits the pan. About 30 minutes on the counter does the trick. Cold steak = uneven cooking, and we’re not about that life.
Searing the Steak
Heat your cast iron over medium-high until it’s seriously hot – like, “I can only hold my hand over it for 2 seconds” hot. Add your high-smoke-point oil (it should shimmer immediately), then carefully lay the steak in the pan. The sizzle should make you jump back a little – that’s how you know it’s right!
Now comes the hard part: DON’T TOUCH IT. I know, I know – you want to peek. Resist! Let it develop that beautiful crust for a full 3-4 minutes before flipping. Use your tongs (never a fork!) when it’s time to turn.
Basting and Resting
In the last minute, add butter, garlic, and herbs to the pan. Tilt that pan slightly and use a spoon to baste the steak continuously with the melted butter. The smell? Heavenly. The flavor? Even better.
Once cooked to your liking (130°F for medium-rare), transfer the steak to a cutting board and let it rest for 5 minutes. I know it’s tempting to cut right in, but this step is crucial – those juices need time to redistribute throughout the meat. Trust me, it’s worth the wait!
Tips for the Perfect Pan-Seared Steak
After cooking more steaks than I can count, here are my can’t-live-without tips for pan-searing success:
- Invest in a meat thermometer – Eyes lie, but numbers don’t. Pull at 125°F for rare, 130°F for medium-rare (it’ll rise 5° while resting).
- One steak at a time – Overcrowding steams meat instead of searing. If cooking multiples, work in batches and keep cooked steaks warm in a 200°F oven.
- Adjust for thickness – Thinner than 1 inch? Reduce cook time. Thicker? Sear then finish in a 375°F oven until desired doneness.
- Let it be! That first sear needs undisturbed contact – no peeking for at least 3 minutes to build crust.
- Rest like your life depends on it – Those 5 minutes make all the difference between juicy and dry.
Follow these, and you’ll nail steak perfection every single time.
Pan-Seared Steak Variations
Once you’ve mastered the basic pan-seared steak, try these easy twists to keep things exciting. My personal favorite? A coffee-chile rub – just mix 1 tbsp each of finely ground coffee, brown sugar, smoked paprika, and a pinch of cayenne. For special occasions, I’ll top the steak with a pat of blue cheese compound butter (just mix softened butter with crumbled blue cheese and chives). If you’re feeling fancy, finish with a drizzle of truffle oil – the earthy aroma pairs beautifully with the rich beef flavor. The possibilities are endless!
Serving Suggestions
Oh, the possibilities! My go-to sides for pan-seared steak are garlic mashed potatoes (extra butter, please) and roasted asparagus – the crisp-tender texture plays so nicely with the juicy steak. For something lighter, try an arugula salad with shaved parmesan and lemon. And don’t forget – that buttery pan sauce? Drizzle it right over everything. Pure heaven on a plate!
Storing and Reheating Pan-Seared Steak
Leftover steak? Lucky you! Store it wrapped tight in foil or an airtight container in the fridge for up to 3 days. When reheating, go low and slow – I like to warm slices in a skillet with a splash of beef broth over medium-low heat. Microwaving works in a pinch, but expect some toughness (I’ve learned this the hard way!). For best results, eat it cold straight from the fridge – makes killer steak sandwiches!
Pan-Seared Steak FAQ
Over the years, I’ve gotten all sorts of questions about pan-searing steak. Here are the ones that come up most often in my kitchen (and my honest answers!):
Can I use frozen steak?
Technically yes, but I don’t recommend it. Thawed steak sears way better. If you’re in a pinch, thaw the steak in cold water (still in its packaging) for about 30 minutes first. Just know the texture won’t be quite as perfect.
How do I prevent sticking?
Three magic words: hot pan, dry steak. Make sure your skillet is properly preheated and that steak is patted bone-dry. And resist the urge to move it around – that crust needs time to release naturally from the pan.
Why does my steak turn gray instead of brown?
Not hot enough! Your pan should be nearly smoking before the steak goes in. If it’s not hot enough, you’ll steam the meat instead of searing it. I test by flicking a few drops of water – if they dance and evaporate instantly, you’re golden.
Can I use olive oil?
Regular olive oil smokes too quickly at these high temps. Save the good EVOO for finishing. Stick with high-smoke-point oils like avocado or grapeseed for searing.
How do I know when it’s done without a thermometer?
The finger test works in a pinch: Gently press the steak. Rare feels like the fleshy part of your palm below the thumb (relaxed hand). Medium is slightly firmer. But honestly? Just get a $10 instant-read thermometer – it’ll change your steak game forever.
Nutritional Information
Just so you know, these numbers are estimates – your exact nutrition will vary based on the cut and size of your steak. But here’s the general breakdown per serving (about 8oz ribeye):
- Calories: 330
- Fat: 22g (9g saturated)
- Protein: 32g
- Carbs: 0g
- Sodium: 180mg (before adding salt)
Pro tip: If you’re watching calories, trim excess fat before cooking – but leave just enough for flavor! That marbling is what makes steak so darn delicious.
Print
Perfect Pan-Seared Steak in Just 15 Minutes Flat
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 1 serving 1x
- Category: Main Course
- Method: Pan-searing
- Cuisine: American
- Diet: Low Carb
Description
A simple and flavorful pan-seared steak with a perfect crust and juicy interior.
Ingredients
- 1 (1-inch thick) steak (ribeye, sirloin, or strip)
- 1 tbsp high-smoke-point oil (avocado, vegetable, or grapeseed)
- 1 tbsp unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme or rosemary
- Salt and black pepper, to taste
Instructions
- Pat the steak dry with paper towels. Season generously with salt and pepper on both sides.
- Heat oil in a heavy skillet (cast iron works best) over medium-high heat until nearly smoking.
- Place the steak in the pan. Cook undisturbed for 3-4 minutes per side for medium-rare (adjust time for desired doneness).
- In the last minute, add butter, garlic, and herbs. Baste the steak with melted butter.
- Remove steak from pan and let it rest for 5 minutes before slicing.
Notes
- Use room-temperature steak for even cooking.
- Letting the steak rest ensures juiciness.
- For thicker cuts, finish in a 375°F oven if needed.
Nutrition
- Serving Size: 1 steak
- Calories: 330
- Sugar: 0g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 100mg
Keywords: steak, pan-seared, easy, dinner, protein
