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Pan-Seared Steak
Sofia

Pan-Seared Steak

Perfectly seared steak with a golden crust and juicy center, finished with garlic butter and herbs. This simple, foolproof method delivers steakhouse-quality results right from your kitchen.
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Prep Time 10 minutes
Cook Time 10 minutes
5 minutes
Total Time 25 minutes
Servings: 2
Course: dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 ribeye strip, or filet mignon steaks (about 1–1.5 inches thick)
  • Kosher salt and black pepper to taste
  • 1 tablespoon high-heat oil canola, avocado, or vegetable
  • 2 tablespoons unsalted butter
  • 3 garlic cloves smashed
  • 2 –3 sprigs fresh thyme or rosemary

Method
 

  1. Prep the Steak:
  2. Bring steaks to room temperature (about 30 minutes out of the fridge). Pat dry with paper towels. Season generously with salt and pepper on both sides.
  3. Heat the Pan:
  4. Place a cast iron skillet or heavy-bottomed pan over high heat. When very hot, add oil and swirl to coat.
  5. Sear the Steak:
  6. Add steaks and press gently for good contact. Sear without moving for 3–4 minutes, until a crust forms. Flip and cook another 2–4 minutes for desired doneness.
  7. Add Butter & Aromatics:
  8. In the last 2 minutes of cooking, reduce heat to medium. Add butter, garlic, and herbs. Tilt the pan and spoon the melted butter over the steaks repeatedly to baste.
  9. Rest the Steak:
  10. Remove steaks and rest on a cutting board for 5 minutes before slicing. This helps retain juices.
  11. Serve:
  12. Slice against the grain if desired and serve with your favorite sides.

Notes

  • Doneness Guide:
    • Rare: 120–125°F
    • Medium Rare: 130–135°F
    • Medium: 140–145°F
    • Medium Well: 150–155°F
    • Well Done: 160°F+
  • Use a meat thermometer for best accuracy.
  • Resting is essential — it allows juices to redistribute evenly.
  • Pair with mashed potatoes, roasted veggies, or a fresh salad.