Pan-Seared Steak
A restaurant-quality pan-seared steak with a gorgeous brown crust and a buttery, herb-basted finish. Master this technique and you will never overpay for steak night again.
Prep: 10 min
Cook: 12 min
Servings: 2
Ingredients
- 2 1-inch thick ribeye or New York strip steaks
- 3 tbsp unsalted butter
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 3 garlic cloves
- 2 tbsp vegetable oil
- 1 tsp flaky sea salt
- 1 tsp coarse black pepper
- 1 tsp Dijon mustard
- 0.5 fresh lemon
Instructions
- Remove the steaks from the fridge 45 minutes before cooking to bring them to room temperature. This is non-negotiable for even cooking.
- Pat the steaks completely dry with paper towels. Season liberally with flaky salt and coarse pepper on both sides. Press the seasoning in.
- Heat vegetable oil in a cast-iron skillet over high heat until it just starts to smoke. Carefully lay the steaks away from you into the pan.
- Sear without moving for 3-4 minutes until a dark, mahogany crust forms. Flip once.
- Immediately add butter, rosemary, thyme, and crushed garlic cloves to the skillet. Tilt the pan slightly and continuously spoon the foaming, aromatic butter over the steaks for 2-3 minutes.
- Cook to desired doneness: 120 F for rare, 130 F for medium-rare, 140 F for medium (use an instant-read thermometer). Remove and rest on a cutting board for 5 full minutes.
- Slice against the grain if desired. Spoon the pan butter over the top and finish with a tiny squeeze of lemon. Serve with roasted potatoes or a simple salad.