Perfect Pan-Seared Steak
A classic, foolproof method for cooking a perfectly juicy and flavorful pan-seared steak. This recipe highlights the natural taste of the meat with a simple yet effective seasoning blend and a finishing touch of garlic herb butter.
Ingredients
- 1.5 lbs ribeye flank
- 1 tbsp olive oil
- 1 tsp salt (or to taste)
- 0.5 tsp black pepper (freshly ground)
- 0.5 tsp garlic powder
- 2 tbsp unsalted butter
- 2 cloves garlic minced (optional
- 1 sprig fresh rosemary or thyme (optional
Instructions
- Bring steak to room temperature by removing it from the refrigerator at least 30 minutes before cooking.
- Pat the steak thoroughly dry with paper towels. Season generously on all sides with salt, black pepper, and garlic powder.
- Heat a heavy-bottomed skillet (preferably cast iron) over high heat until it just begins to smoke. Add the olive oil to the hot pan.
- Carefully place the seasoned steak in the hot pan. Sear undisturbed for 3-5 minutes per side, depending on thickness and desired doneness, until a deep brown crust forms.
- Reduce heat to medium. Add unsalted butter, minced garlic, and rosemary or thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter mixture over the steak continuously for 1-2 minutes, basting thoroughly.
- Remove the steak from the pan and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 5-10 minutes. This step is crucial for juicy results.
- Slice against the grain and serve immediately.
Notes
For best results, ensure your steak is at least 1.5 inches thick. Adjust cooking times for desired doneness: 3-4 minutes per side for rare, 4-5 minutes for medium-rare, 5-6 minutes for medium. Always rest your steak to allow juices to redistribute, resulting in a more tender and flavorful cut. Serve with roasted vegetables, mashed potatoes, or a fresh salad.