Perfect Pan-Seared Steak
Achieve a restaurant-quality crust and perfectly tender interior with this foolproof method for pan-searing steak in a cast-iron skillet, ideal for a quick yet impressive meal.
For 2 servings
Pat the steaks thoroughly dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper. Let the steaks sit at room temperature for at least 30 minutes, or up to 1 hour, before cooking.
Heat a heavy-bottomed cast-iron skillet over high heat until it just begins to smoke lightly, about 5-7 minutes. The pan should be screaming hot.
Add the avocado oil (or ghee) to the hot skillet. It should shimmer immediately. Carefully place the seasoned steaks in the pan, ensuring not to overcrowd the skillet (cook one at a time if necessary).
Sear the first side for 2-3 minutes without moving the steak, until a deep, golden-brown crust forms. The exact time will depend on your stove and pan.
Flip the steaks. Immediately add the unsalted butter, smashed garlic cloves, and fresh rosemary (or thyme) sprigs to the pan. Tilt the pan slightly and, using a spoon, continuously baste the melting butter and aromatics over the steaks for 2-4 minutes.
Continue cooking, flipping occasionally and basting, until the internal temperature reaches your desired doneness: 125-130°F (52-54°C) for rare, 130-135°F (54-57°C) for medium-rare, 135-140°F (57-60°C) for medium. Use an instant-read thermometer inserted into the thickest part of the steak.
Once desired temperature is reached, remove the steaks from the skillet and transfer them to a clean cutting board. Tent loosely with aluminum foil.
Allow the steaks to rest for 5-10 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring a tender and moist result.
Slice the rested steaks against the grain into thick pieces. Serve immediately with any accumulated pan juices.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Bring your steak to room temperature before cooking for a more even cook from edge to center.
- 2Don't overcrowd the pan; cook steaks one at a time if your skillet isn't large enough to maintain high heat.
- 3Always use an instant-read thermometer for accurate doneness; visual cues can be misleading.
- 4Save the pan drippings! Deglaze the pan with a splash of red wine or beef broth to create a simple, flavorful pan sauce.
Adapt it for your goals.
Steak Cut
Experiment with other cuts like sirloin, filet mignon, or flank steak, adjusting cooking times based on thickness and desired doneness.
Flavor ProfileFlavor Profile
Add a pinch of chili flakes with the butter for a spicy kick, or a squeeze of lemon juice after resting for brightness.
Pan SaucePan Sauce
After removing the steak, deglaze the pan with red wine, beef broth, or cream, stirring in herbs and reducing to create a quick pan sauce.
Why this is on our healthy list.
High-Quality Protein
Steak is an excellent source of complete protein, essential for muscle repair, growth, and overall body function.
Rich in Iron
Red meat provides heme iron, which is highly bioavailable and crucial for preventing iron-deficiency anemia and supporting oxygen transport in the blood.
B Vitamins Powerhouse
Steak is packed with B vitamins like B12, B6, niacin, and riboflavin, vital for energy metabolism, nerve function, and red blood cell formation.
Frequently asked questions
Thick-cut (1.5-inch) boneless ribeye or New York strip steaks are ideal due to their marbling, which contributes to flavor and tenderness.
