Perfect Pan Seared Steak Recipe

Share with your friends :

Craving a restaurant-quality steak at home? This Pan Seared Steak recipe is your go-to guide for achieving a perfectly seared steak that’s juicy and flavorful. With simple ingredients and a few key techniques, you’ll be enjoying a delicious steak in no time.

Why Pan Seared Steak?

Pan searing is one of the best methods to cook steak. It creates a beautiful crust on the outside while keeping the inside tender and juicy. Plus, it’s quick and easy, making it perfect for weeknight dinners or special occasions.

Choosing the Right Cut

For the best results, it’s important to choose the right cut of steak. Ribeye, porterhouse, and strip steak are excellent choices for pan searing. Each of these cuts offers a great balance of tenderness and flavor.

Ingredients Overview

For the Steak:

  • Steak: 1 ribeye steak or porterhouse, strip, etc.
  • Salt: To taste
  • Black Pepper: To taste
  • Oil: 1 teaspoon (tallow recommended, but any high smoke point oil like vegetable, avocado, etc.)

Optional Sides:

  • Potato Gratin
  • Steak Fries
  • Roasted Parsnips
  • Brussels Sprout Salad

Step-by-Step Instructions

Preparing the Steak

  1. Bring to Room Temperature: 60 minutes before cooking, and a maximum of 120 minutes, remove the steak from the fridge and let it sit at room temperature.
  2. Pat Dry: Pat your steak as dry as you can with a paper towel.

Cooking the Steak

  1. Heat the Skillet: Heat a cast iron skillet over medium-high heat for several minutes until the pan almost begins to smoke.
  2. Season the Steak: Season the steak all over with salt and pepper. A good rule of thumb is 3/4 tsp of kosher salt per pound of meat.
  3. Oil the Skillet: Use a brush to spread the oil out on the preheated skillet, then add the steak. The meat should sizzle loudly.
  4. Sear the Steak: Sear for 3-4 minutes on each side until browned on the outside and medium rare on the inside.

Resting the Steak

  1. Rest the Meat: Let the meat rest on a wire rack or plate for at least 5 minutes after cooking. This lets the juices move around, which makes sure the steak is juicy.

Serving Suggestions

A perfectly seared steak deserves delicious sides. Here are some ideas to complement your steak:

  • Potato Gratin: Rich and creamy, this classic dish pairs beautifully with steak.
  • Steak Fries: Crispy on the outside and fluffy on the inside, these are a steakhouse favorite.
  • Roasted Parsnips: Sweet and earthy, roasted parsnips add a unique flavor.
  • Brussels Sprout Salad: Fresh and crunchy, a Brussels sprout salad provides a nice contrast to the rich steak.

Tips for the Best Pan Seared Steak

  • Pat Dry: Ensure the steak is as dry as possible for a better sear.
  • Preheat the Skillet: A hot skillet is key to creating a beautiful crust.
  • Don’t Overcrowd: If cooking multiple steaks, make sure not to overcrowd the skillet to maintain the heat.

Frequently Asked Questions

How Do I Know When My Steak is Done?

Check the temperature inside with a meat thermometer. For medium-rare, aim for 130-135 degrees F.

Can I Use a Different Oil?

Yes, any high smoke point oil like avocado, vegetable, or canola oil will work.

How should I rest a steak the best?

Let the steak rest on a wire rack or a plate. This makes it possible for the juices to spread out again.

Can I Cook Multiple Steaks at Once?

Yes, but make sure there’s enough space in the skillet to avoid overcrowding, which can lower the temperature and affect the sear.

How Do I Reheat Leftover Steak?

Reheat gently in a low oven (250 degrees F) until warmed through, or quickly sear in a hot skillet.


Cooking a Pan Seared Steak at home is easier than you think. With the right cut of meat, a hot skillet, and a few simple steps, you can enjoy a restaurant-quality steak anytime. Whether you’re making it for a special occasion or just a weeknight dinner, this recipe will deliver delicious results every time. Enjoy!

Share with your friends :
0 0 votes
Article Rating
Notify of

Inline Feedbacks
View all comments
Would love your thoughts, please comment.x