Pan Seared Steak Recipe

This perfect Pan Seared Steak Recipe boasts of its rosemary + garlic-infused flavor that is sure to impress every meat-lover. Seasoned to perfection with a simple blend that includes salt, black pepper, garlic powder, + smoked paprika. This ribeye steak recipe is easy to make, can be finished at your desired 'doneness' (whether medium rare steak temp or well done) and has an incredible caramelized crusted outside while remaining completely juicy inside. The best addition to your meal and an easy how to a cook a steak instruction.

The PERFECT Pan-Seared Steak

Seriously, I couldn't wait to share this steak recipe with ya'll. Honestly, I rarely eat any meats outside of chicken, however, when I do I'm pretty big on creating a restaurant-level experience with that dish in the easiest way possible. And I couldn't be happier with the results of this one. There's just a heartiness + comfort that comes with eating steak especially when paired with the right side dish like Ultra Creamy Cheesy Garlic Vegan Mashed Potatoes, Sautéed Lemon Garlic Herb Green Beans or these perfectly Seasoned Crinkle Cut Fries.

Growing up, going out to eat with my family was a staple, especially in the South where we had tons of family-friendly restaurants like Steak house. The best thing about going to one of these restaurants was the high-quality level eating experience of the perfect steak that was so juicy on the inside and a beautiful crust---much like this steak recipe. In any case, I love using Ribeye steak, however, you can totally use New York Strip steak or Top Sirloin steak if you prefer those cuts and finish things at medium rare steak temp or well done----totally up to you!

Granted, I've always been intimidated to cook steak prior to this--- but in the most recent months, I've had my fair share of practice which has made it so much fun and easy to do. I've learned that it's all about seasoning the meat to perfection, making the skillet nice and hot before searing + adding a nice herb-infused butter mixture to the mix towards the end for a nice coating and juiciness to the center. Plus, you have full control over the doneness of your steak-----so feel free to enjoy it medium rare, well done, rare, or whatever! And my meat lovers, definitely check out this Easy Shredded Chicken recipe next.

Jump to:

• The PERFECT Pan-Seared Steak
• How to Marinate Steak
• Ingredients
• How to Pan Sear Steak
• Why You Will Love This Pan Seared Steak Recipe
• Best Sides To Enjoy With Pan Seared Steak
• How Do You Know When Your Steak Is Ready?
• Why You Should Always Let Steak 'Rest'
• The Best Cut of Steak to Use For Pan Searing
• Pan Seared Steak Q + A's
• More Delicious Recipes For Meat-Lovers
• MADE OUR RECIPE(S)?
• Pan Seared Steak Recipe

How to Marinate Steak

Personally, marinating your meat is always the perfect step to me. I'm a huge believer that the seasoning process really seeps into your steak and makes it more infused during the cooking process. So, the question always is: how do you marinate steak? Whelp, there are several components that are included in a good marinate such as oil, sauce, lemon juice, and/or spices and seasonings.

Oil: The best type of oil (or oil-based ingredient) to use for steak is olive oil, butter, grapeseed oil, or avocado oil, which keeps the meat nice and moist.

Sauces: You'll need Worcestershire sauce + soy sauce. Hot sauce is optional, but it's a great addition for people who appreciate a little heat.

Lemon juice: The acidity from the lemon juice cuts through the other flavors, adding welcome brightness. The acid also helps tenderize the meat even further.

Spices + seasonings: This flavorful marinade is seasoned with dried basil, garlic powder, dried parsley flakes, white pepper, and minced garlic.

Ingredients

I kept the ingredients for this pan-seared steak nice and simple, and the best part is, they're totally customizable to match your taste! Here's everything I used:

STEAK:

• Ribeye steak. I use organic + grass-fed. (You can also use New York Strip Steak or Top Sirloin Steak)
• Extra virgin olive oil. You can also use grapeseed oil or avocado oil.
• Seasonings. Sea salt, black pepper, garlic powder + smoked paprika
• Unsalted butter. Keeps everything juicy + moist.
• Garlic cloves. Fresh garlic is best here make sure it's peeled + halved.
• Lemon juice. The acidity cuts through the other flavors adding extra umami flavor.
• Fresh thyme sprigs. (You can also use rosemary sprigs or both)

SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS DISH!

Here, I've curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Pan Seared Steak Recipe. Everything from my fave cast iron pans, dutch ovens, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!

How to Pan Sear Steak

Pat dry --- Dry the steaks thoroughly using paper towels to achieve a flawless sear and minimize oil splatter.

Generously season --- Season both sides of the steaks with salt, pepper, garlic powder, and smoked paprika just before cooking.

Heat the pan --- Heat a medium 10-inch cast iron skillet over medium-high heat until hot and add the olive oil to coat the bottom. Once hot, add the steaks to the skillet and sear the steaks on the first side for 4-5 minutes or until a brown crust has formed and using tongs, turn them onto their opposite sides-------searing for another 4-5 minutes.

Add butter + aromatics--- Now, reduce the heat to medium and add the butter, garlic cloves, and thyme sprigs on the sides of the steaks in the pan. As the butter melts, spoon the butter sauce over the steak, slightly tilting the pan. Continue to spoon the butter sauce atop steaks for another 1-2 minutes. NOTE: Be sure to check the internal temperature of your steaks for desired doneness.

Remove steak --- Rest 10 minutes before slicing against the grain.

Why You Will Love This Pan Seared Steak Recipe

• Quick & easy---Ready in no time!
• SO juicy & flavorful.
• A burst of deliciousness in every bite.
• Minimal ingredients, so simple yet SO satisfying.
• Completely customizable ---tailor it to your taste buds.
• A crowd-pleaser that is a loved family favorite!

Best Sides To Enjoy With Pan Seared Steak

Steak is an easy weeknight meal, but when it comes to creating the perfect steak dinner, I can't resist pairing it with my all-time favorite sides:

• Roasted vegetables like asparagus, carrots or brussel sprouts
• Creamy mashed potato or sweet potato mash
• A refreshing salad
• Brown rice or Basmati rice
• Sautéed Lemon Garlic Herb Green Beans
• Fries, in all their beautiful forms--- my favorites are Jumbo Garlic Herb Fries

How Do You Know When Your Steak Is Ready?

While some prefer to rely on the "feel" of the steak over time, I personally choose not to take any chances. I prefer using a meat thermometer to ensure my steak is cooked exactly the way I like it! The internal temp guide is:

• Medium Rare (soft, dark pink inside): 130°–135°
• Medium (soft, some pink inside): 140°–145°
• Medium Well (firm a little pink inside): 150°–155°
• Well Done (very firm, no pink inside): 160°–165.

Keep in mind that the meat's temperature will increase by 5-10 degrees during the resting period! You can learn more about beef safety + tips HERE!

Why You Should Always Let Steak 'Rest'

Allowing steak to rest after cooking is an essential step for MANY reasons:

Juiciness:

Resting allows the juices within the steak to be redistributed. When you cook a steak, the heat causes the juices to move toward the center. Allowing the steak to rest gives these juices a chance to spread throughout the meat evenly, ensuring each bite is juicy + super flavorful.

Temperature equalization:

Resting helps the temperature of the steak to even out. The exterior of the steak is hotter than the center after cooking. Resting allows the heat to move from the hotter outer areas to the cooler center, preventing the juices from escaping when you cut into it.

Better texture:

Resting allows the muscle fibers in the steak to relax. If you cut into a steak immediately after cooking, the fibers will contract, forcing the juices out and potentially resulting in a tougher texture. Allowing the steak to rest helps it retain its tenderness.

*It's generally recommended to let a steak rest for about 5-10 minutes before slicing.

The Best Cut of Steak to Use For Pan Searing

For an extra dose of deliciousness, I personally lean towards using a Rib Eye steak when using this method. Why? Because Rib Eye tends to be generously marbled with fat, giving you a juicier and more succulent steak. But New York Strip Steak or Top Sirloin Steak are also great options.

Pan Seared Steak Q + A's

More Delicious Recipes For Meat-Lovers

Now that you've fallen in love with this perfect Pan-Seared Steak Recipe, give these other meaty wonders a try next:

• Spicy One-Pot Jerk Chicken and Dumplings
• One Skillet Creamy Cajun Chicken Orzo
• Braised Steak Ragu with Pappardelle
• Braised Apple BBQ Ribs + Potatoes
• BBQ Jerk Salmon Burgers
• Southern-Style Bacon Grilled Cheese Sandwich
• Easy KFC Mac + Cheese Bowl
• Spicy Southern Shrimp + Grits 

MADE OUR RECIPE(S)?

If you tried this perfect Pan Seared Steak Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!

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