Perfectly Pan Seared Steak
This is how to get a steakhouse style steak any weeknight at your own house. With a few tricks, you've got a perfectly seared steak hot off the stove in 20 minutes.
- 2 boneless beef steaks preferably strip, filet, or rib-eye
- kosher salt
- freshly cracked black pepper
- 1 Tbsp avocado or olive oil
- 1 garlic head halved crosswise
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 Tbsp unsalted butter cubed
- Garlic Herb Butter optional
- Pat steaks dry with paper towels. Salt all sides of steak generously with kosher salt. Place on a wire rack, over a sheet pan, in the fridge for 30 minutes or up to 24 hours.
- When ready to cook, remove steaks from fridge and allow them to come to room temp, 30-60 minutes.
- Heat a cast-iron or stainless skillet on medium-high until shimmering.
- Once pan is smoking hot (about 5 minutes) add oil, pat steak dry again, season with salt and pepper, and place in pan. Place the steaks in the skillet and cook, without disturbing, for 90 seconds. Use tongs to flip the steaks over and cook for another 90 seconds.
- Flip steak over again. Reduce heat to medium, add butter, herbs, and garlic, cut side down. Once the butter melts, tilt the skillet and spoon the butter over the steaks repeatedly. Continue to flip steaks every 60 seconds, basting, until the steaks reach desired doneness, keeping in mind that the temperature will continue to rise about 5 degrees after you remove from heat and the steaks rest.
- Transfer the steaks to a cutting board, sprinkle with some flaky sea salt, and allow them to rest for 5 minutes before slicing or serving. Spoon the melted butter, garlic and rosemary from the skillet, on to the steaks. Top with blue cheese or pats of my Garlic Herb Butter.
For steakhouse results, purchase the best quality steak your budget allows. My husband always goes for USDA Prime and we are never disappointed. Pro Tip: Serving steak sliced allows guests to visibly choose their steak according to desired doneness. Have some exciting toppings to choose from like Blue Cheese (if you are that person), sauteed mushrooms, crispy fried shallots, or fresh crab meat if you want to go all out! My favorite topping is pats of my Garlic Herb Butter. I make a batch and keep it wrapped in a parchment paper log in the freezer. We pull it out and slice off some coins to adorn our steaks while they rest. It’s the best!!