Description
A classic and flavorful pan-seared steak recipe perfect for a quick yet impressive meal. This method produces a beautifully caramelized crust with a juicy, tender interior enhanced by aromatic garlic and rosemary butter basting.
Ingredients
Scale
Steaks
- 2 New York Strip steaks (or Ribeye, or Top Sirloin, 1 ¼” thick; weight as needed)
Seasonings
- 1 teaspoon coarse sea salt (adjust to taste; use about ½ teaspoon if using table salt)
- ½ teaspoon freshly ground black pepper (or more to taste)
Cooking Fats & Aromatics
- ½ tablespoon high-heat oil (vegetable, canola, avocado, or extra-light olive oil)
- 2 tablespoons unsalted butter
- 2 cloves garlic (smashed)
- 1 sprig fresh rosemary (or thyme for alternative flavor)
Instructions
- Prepare steak: Pat the steaks thoroughly dry with paper towels to remove excess moisture. Let them sit at room temperature for 30-40 minutes to ensure even searing. Just before cooking, season generously with salt and freshly ground black pepper on all sides for optimal flavor.
- Preheat pan: Heat a cast iron skillet over medium-high heat until very hot but not smoking. Add the high-heat oil and swirl to evenly coat the pan surface. The oil should shimmer lightly without excessively smoking to create the perfect searing environment.
- Sear steak: Carefully place the steaks in the hot pan and let them cook undisturbed for 4 minutes to develop a deep brown crust. Flip the steaks and sear the second side for another 3-4 minutes. Using tongs, turn the steaks onto their edges and sear the sides, including the fatty edges, for about 1 minute per side to render fat and lock flavor.
- Baste with butter: Lower the heat to medium and add the unsalted butter, smashed garlic cloves, and rosemary sprig to the pan. Once the butter melts, tilt the pan and use a spoon to continuously baste the steaks with the aromatic butter for about 1 minute, or until the internal temperature reaches 5-10°F below your desired doneness. This will finish cooking the steak tenderly as it rests. Follow the steak doneness guide: Rare at 120°F (final 125°F), Medium-Rare at 125°F (final 130°F), Medium at 135°F (final 140°F), Medium-Well at 145°F (final 150°F), Well Done at 155°F (final 160°F).
- Rest and serve: Transfer the steaks to a cutting board and loosely cover them with foil. Let rest for 10 minutes to redistribute juices. Spoon any remaining butter sauce from the pan over the steaks before serving. If slicing, always cut against the grain for maximum tenderness and best eating experience.
Notes
- Allowing steaks to come to room temperature before cooking ensures even doneness.
- Using a cast iron skillet helps achieve a superior sear due to its excellent heat retention.
- Basting with butter infused with garlic and rosemary adds flavor and moisture to the steak.
- Resting the steak post-cooking helps retain its juices and results in a tender bite.
- Adjust salt quantities if using table salt to avoid over-seasoning.
- Use a reliable meat thermometer to monitor internal temperature for perfect doneness.
