Classic Pan-Seared Beef Steak (Printable)
Juicy beef steak seared to golden perfection with aromatic herbs and butter basting.
# What You'll Need:
→ Beef
01 - 2 beef steaks, 8 oz each (ribeye, sirloin, or preferred cut)
→ Seasonings
02 - 1½ tsp kosher salt
03 - ½ tsp freshly ground black pepper
04 - 1 tsp garlic powder (optional)
→ For Cooking
05 - 2 tbsp vegetable oil or clarified butter
06 - 2 tbsp unsalted butter
07 - 2 garlic cloves, smashed
08 - 2 sprigs fresh thyme or rosemary
# Directions:
01 - Allow steaks to rest at room temperature for 20–30 minutes and pat dry with paper towels.
02 - Generously season both sides with kosher salt, black pepper, and garlic powder if desired.
03 - Preheat a heavy skillet over high heat until very hot and add vegetable oil or clarified butter.
04 - Place steaks in the skillet without moving for 2–3 minutes until a golden-brown crust forms.
05 - Turn steaks over, then add butter, smashed garlic, and thyme or rosemary to the skillet.
06 - Tilt the skillet and spoon melted butter over steaks continuously for 2–3 minutes until desired doneness (125°F/52°C rare, 135°F/57°C medium-rare).
07 - Remove steaks from skillet and let rest for 5 minutes before slicing and serving.
# Expert Advice:
01 -
- The easy method makes a restaurant-quality steak achievable at home without fuss
- The combination of butter and fresh herbs feels like a comforting hug for your taste buds
02 -
- Patting steaks dry before seasoning is crucial for that perfect crust
- Basting with butter and herbs during the last few minutes transforms the flavor completely
03 -
- Use a cast iron skillet for the best heat distribution and sear quality
- The secret to juiciness is the butter basting during the final minutes of cooking