A mouthwatering steak with a beautiful brown outer crust and tender and juicy meat is less than 10 minutes away when you follow this pan seared steak recipe. This is my go-to method for making steaks for my family because it’s so fast and simple. I don’t need to clean the grill or turn on the broiler, or marinate anything. These perfectly cooked pan seared steaks go from the fridge to my plate with very little fuss. I don’t mean to say that a grilled steak doesn’t have its moments though! I especially like cooking grilled T-Bone steaks on the grill when it’s hot outside. I also make steak in the air fryer sometimes and a pretty amazing Chicken Fried Steak!
Why You’ll Love This Steak Recipe
Key Ingredients
Here’s what you need to make this easy pan seared steak recipe. Complete list of ingredients and amounts can be found in the recipe card below.
Steaks: I’m making two 16-ounce ribeye steaks here. This method works with any cut of steak though, so try it with strip steaks, sirloin, or T-bone steaks as well. You can make 1 steak or 2, but I wouldn’t try to make more than that in one pan. Salt and Pepper: It’s so important to make sure that your steak is well-seasoned. You simply need to give the meat a generous sprinkle of kosher salt and ground black pepper. Oil: Be sure to use an oil that has a high smoke point. Vegetable or canola oils are perfect. The oil helps to sear the steaks and give them a beautiful crust. Butter: Butter is added to the pan after we flip the steaks over, and then it’s spooned over the steak as it cooks. This adds tons of flavor. Garlic and Herbs: Lightly smashed whole garlic cloves and sprigs of fresh rosemary and thyme cook next to the steaks, giving the steaks their essence.
How To Pan Fry A Steak
Learn how to sear a steak the easy way here.
Tips for Pan Searing the Best Steak
Choose the Right Cut: While you can technically cook any cut of meat this way, you’ll enjoy your steak more if you look for the best one while you’re shopping. Fat equals flavor, right? So look for steaks with lots of marbling, or thin ribbons of fat among the muscle. They will be tastier and juicier than leaner cuts. My personal favorite will always be a thick Ribeye steak! Steak Thickness: You’ll get the best results from pan frying if you choose a thick piece of steak, is at least 1 ¼ inches thick but preferably 1 ½ to 2 inches. Anything less than that will be overcooked by the time you’ve properly seared the first side in the pan. Dry Steaks Fry Better: You should definitely dry the meat with paper towels before cooking it, but if you have extra time, season the steaks and place them on a rack in the fridge. Leave them there for 24 hours or for up to a few days (as long as the fridge temperature stays stable and the fridge is fairly clean, they’ll be fine!). This will help with the searing and you’ll get a nice crust. Flip Once, or More: It’s easiest to make this recipe and only flip the steak over once, but you can actually flip it multiple times if you want to. The most important thing is that you don’t flip it over until the first side is well seared. Don’t Slice Until You’re Ready to Eat: You can slice pan seared steaks after they’ve rested, but if you aren’t ready to eat, hold off. Steaks lose heat fast once they’re sliced.
What Temperature to Cook Steak To
The USDA recommends cooking steaks to at least 145°F/63°C for food safety reasons. Aside from that, here are the temperatures you should aim for, depending on how you like your steak cooked:
Rare: 120 to 130°F or 49 to 54°C Medium Rare: 130 to 135°F or 54 to 57°C Medium: 135 to 145°F or 57 to 63°C Medium Well: 145 to 155°F or 63 to 68°C Well Done: 155+ °F or 68+°C
Remember that the temperature of the meat will raise 5-10 degrees while it’s resting! Learn more about using a kitchen thermometer to check the temperature of food! It truly is the most used tool in my kitchen.
Storing Tips
Keep leftovers in the fridge for 3-4 days, stored in an airtight container. You can reheat steak, but if not done properly you run the risk of overcooking it when you do that so I wrote a full blog post about the best way to reheat steak – make sure to check it out! I also like to enjoy leftover steak cold, on a steak salad, or in a wrap.
What To Serve With Pan Seared Steak
There’s something filling and amazing about a steak and potatoes meal. It sticks to your ribs and is so satisfying. Here are my best potato recipes to enjoy with a pan seared steak:
Baked Potato Wedges Instant Pot Red Potatoes Crockpot Mashed Potatoes Homemade French Fries (See my Steak Frites Recipe to learn how to cook both the steak and the fries in the shortest amount of time!) Sauteed Mushrooms and Onions are also perfect with a seared steak!
And if you’re looking for a delicious sauce recipe, try this Creamy Horseradish Sauce. It goes so well with beef!
I’ve made myself hungry all over again writing up this pan seared steak recipe for you! I know you’re going to love how much easier it is to prepare steaks this way, and you’re family will love it too!
© Little Sunny Kitchen
title: “Perfect Pan Seared Steak” ShowToc: true date: “2024-09-19” author: “Henry Chisolm”
A mouthwatering steak with a beautiful brown outer crust and tender and juicy meat is less than 10 minutes away when you follow this pan seared steak recipe. This is my go-to method for making steaks for my family because it’s so fast and simple. I don’t need to clean the grill or turn on the broiler, or marinate anything. These perfectly cooked pan seared steaks go from the fridge to my plate with very little fuss. I don’t mean to say that a grilled steak doesn’t have its moments though! I especially like cooking grilled T-Bone steaks on the grill when it’s hot outside. I also make steak in the air fryer sometimes and a pretty amazing Chicken Fried Steak!
Why You’ll Love This Steak Recipe
Key Ingredients
Here’s what you need to make this easy pan seared steak recipe. Complete list of ingredients and amounts can be found in the recipe card below.
Steaks: I’m making two 16-ounce ribeye steaks here. This method works with any cut of steak though, so try it with strip steaks, sirloin, or T-bone steaks as well. You can make 1 steak or 2, but I wouldn’t try to make more than that in one pan. Salt and Pepper: It’s so important to make sure that your steak is well-seasoned. You simply need to give the meat a generous sprinkle of kosher salt and ground black pepper. Oil: Be sure to use an oil that has a high smoke point. Vegetable or canola oils are perfect. The oil helps to sear the steaks and give them a beautiful crust. Butter: Butter is added to the pan after we flip the steaks over, and then it’s spooned over the steak as it cooks. This adds tons of flavor. Garlic and Herbs: Lightly smashed whole garlic cloves and sprigs of fresh rosemary and thyme cook next to the steaks, giving the steaks their essence.
How To Pan Fry A Steak
Learn how to sear a steak the easy way here.
Tips for Pan Searing the Best Steak
Choose the Right Cut: While you can technically cook any cut of meat this way, you’ll enjoy your steak more if you look for the best one while you’re shopping. Fat equals flavor, right? So look for steaks with lots of marbling, or thin ribbons of fat among the muscle. They will be tastier and juicier than leaner cuts. My personal favorite will always be a thick Ribeye steak! Steak Thickness: You’ll get the best results from pan frying if you choose a thick piece of steak, is at least 1 ¼ inches thick but preferably 1 ½ to 2 inches. Anything less than that will be overcooked by the time you’ve properly seared the first side in the pan. Dry Steaks Fry Better: You should definitely dry the meat with paper towels before cooking it, but if you have extra time, season the steaks and place them on a rack in the fridge. Leave them there for 24 hours or for up to a few days (as long as the fridge temperature stays stable and the fridge is fairly clean, they’ll be fine!). This will help with the searing and you’ll get a nice crust. Flip Once, or More: It’s easiest to make this recipe and only flip the steak over once, but you can actually flip it multiple times if you want to. The most important thing is that you don’t flip it over until the first side is well seared. Don’t Slice Until You’re Ready to Eat: You can slice pan seared steaks after they’ve rested, but if you aren’t ready to eat, hold off. Steaks lose heat fast once they’re sliced.
What Temperature to Cook Steak To
The USDA recommends cooking steaks to at least 145°F/63°C for food safety reasons. Aside from that, here are the temperatures you should aim for, depending on how you like your steak cooked:
Rare: 120 to 130°F or 49 to 54°C Medium Rare: 130 to 135°F or 54 to 57°C Medium: 135 to 145°F or 57 to 63°C Medium Well: 145 to 155°F or 63 to 68°C Well Done: 155+ °F or 68+°C
Remember that the temperature of the meat will raise 5-10 degrees while it’s resting! Learn more about using a kitchen thermometer to check the temperature of food! It truly is the most used tool in my kitchen.
Storing Tips
Keep leftovers in the fridge for 3-4 days, stored in an airtight container. You can reheat steak, but if not done properly you run the risk of overcooking it when you do that so I wrote a full blog post about the best way to reheat steak – make sure to check it out! I also like to enjoy leftover steak cold, on a steak salad, or in a wrap.
What To Serve With Pan Seared Steak
There’s something filling and amazing about a steak and potatoes meal. It sticks to your ribs and is so satisfying. Here are my best potato recipes to enjoy with a pan seared steak:
Baked Potato Wedges Instant Pot Red Potatoes Crockpot Mashed Potatoes Homemade French Fries (See my Steak Frites Recipe to learn how to cook both the steak and the fries in the shortest amount of time!) Sauteed Mushrooms and Onions are also perfect with a seared steak!
And if you’re looking for a delicious sauce recipe, try this Creamy Horseradish Sauce. It goes so well with beef!
I’ve made myself hungry all over again writing up this pan seared steak recipe for you! I know you’re going to love how much easier it is to prepare steaks this way, and you’re family will love it too!
© Little Sunny Kitchen
