Perfect Pan Seared Steak: Juicy & Flavorful Recipe Tips

The aroma of a perfectly pan seared steak sizzling in a hot skillet is like a siren’s call for any meat lover. The rich, savory scent mingles with the promise of crispy edges and juicy interiors, beckoning you to indulge in that first mouthwatering bite.

I still remember the day I tried making pan seared steak for the first time. My friends gathered around, eyes wide with anticipation, as I flipped the steak like a culinary maestro, hoping not to set off the smoke alarm. It was a triumph worth celebrating, and the taste? Pure bliss!

My family couldn’t stop raving about how delicious it turned out, making me feel like a culinary genius for just one evening.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless Ribeye Steak: Opt for at least 1-inch thick cuts for better flavor and tenderness.

• Salt: Use kosher salt for seasoning; it enhances the meat’s natural flavors beautifully.

• Black Pepper: Freshly cracked black pepper adds a delightful kick; don’t skimp on this!

• Olive Oil: A good quality oil helps achieve that coveted golden crust during searing.

• Butter: Adding butter towards the end elevates the flavor and gives that luscious finish.

• Fresh Rosemary or Thyme: These herbs infuse your steak with aromatic goodness; fresh always beats dried!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Steak: Start by bringing your ribeye steak out of the fridge about 30 minutes before cooking. This allows it to reach room temperature, which promotes even cooking throughout.

Season Generously: Pat your steak dry with paper towels to ensure a good sear. Sprinkle both sides liberally with salt and freshly cracked black pepper—don’t be shy!

Heat Your Skillet: Place a heavy skillet over medium-high heat and add olive oil once it’s hot enough to shimmer. You want that oil ready to work its magic!

Sear the Steak: Carefully lay your steak in the skillet away from you (to avoid splatters). Let it cook without moving it for about 4-5 minutes until you see a beautiful crust forming.

Add Butter and Herbs: Once flipped, add butter and herbs to the pan. As they melt, tilt the pan slightly and spoon the buttery goodness over your steak—a trick that adds incredible flavor!

Check Doneness**: Use an instant-read thermometer to check internal temperature; aim for 130°F (54°C) for medium-rare. Remember, carryover cooking will raise the temp slightly after removing from heat.

Let your masterpiece rest for about five minutes before slicing into it. This allows juices to redistribute, ensuring every bite remains juicy and tender.

Now you’re ready to plate up this glorious pan seared steak! Serve it alongside your favorite sides or enjoy it simply on its own so those rich flavors can shine through.

You Must Know

• Perfectly pan seared steak is all about timing
• The aroma fills your kitchen, and the sizzling sound makes it irresistible
• A perfect sear creates a delicious crust while keeping the inside juicy
• Don’t rush; it’s worth every second!

Perfecting the Cooking Process

Start by bringing your steak to room temperature before cooking. Sear it in a hot pan, then reduce heat for even cooking. Finish with resting to lock in juices.

Add Your Touch

Feel free to experiment with marinades or rubs! Garlic, rosemary, or even a dash of soy sauce can elevate your steak’s flavor profile.

Storing & Reheating

Store leftover pan seared steak in an airtight container in the fridge for up to three days. Reheat gently in a skillet over low heat to maintain moisture.

Chef's Helpful Tips

• To achieve restaurant-quality results, always let your steak rest after cooking for at least 10 minutes
• This allows juices to redistribute throughout the meat for maximum flavor
• Use high smoke point oils like canola or avocado oil for the best sear without burning
• Consider using a meat thermometer to ensure perfect doneness every time, aiming for 130°F for medium-rare

I once made pan seared steak for friends who swear by grilled steaks only. Their reactions were priceless! The juicy tenderness won them over, and now they’re my biggest fans.

FAQ

How long should I rest my pan seared steak?

Resting for about 10 minutes allows juices to redistribute throughout the meat.

What is the best cut of meat for pan searing?

Cuts like ribeye, sirloin, or filet mignon are perfect choices for this cooking method.

Can I use a non-stick pan for searing?

While possible, cast iron or stainless steel pans yield better results with a nice crust.

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Mouthwatering Pan Seared Ribeye Steak

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Indulge in a culinary delight with this pan seared ribeye steak, perfectly cooked to achieve a crispy exterior and juicy center. This recipe combines simple ingredients to create a restaurant-quality dish that will impress your guests or satisfy your cravings on a cozy night in. With just the right amount of seasoning and a touch of butter, each bite bursts with flavor. Ready in under 30 minutes, it’s ideal for any occasion!

• Author: Jennifer
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Serves 2
• Category: Main
• Method: Searing
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 boneless ribeye steak (1-inch thick)
• 1 tsp kosher salt
• 1 tsp freshly cracked black pepper
• 2 tsp olive oil
• 2 tbsp unsalted butter
• 2 sprigs fresh rosemary or thyme

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Instructions

1. Allow the ribeye steak to sit at room temperature for 30 minutes before cooking.
2. Pat the steak dry with paper towels and season both sides generously with salt and black pepper.
3. Heat a heavy skillet over medium-high heat and add olive oil until shimmering.
4. Carefully place the steak in the skillet, cooking without moving for 4-5 minutes, until a crust forms.
5. Flip the steak, then add butter and herbs to the pan. Spoon the melted butter over the steak as it cooks for an additional 4-5 minutes for medium-rare (internal temp of 130°F).
6. Remove from heat and let rest for 10 minutes before slicing.

Nutrition

• Serving Size: 1 steak (200g)
• Calories: 400
• Sugar: 0g
• Sodium: 560mg
• Fat: 32g
• Saturated Fat: 13g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 0g
• Fiber: 0g
• Protein: 34g
• Cholesterol: 120mg