pan seared steak

This Pan-Seared Steak has a garlic butter that makes it taste like a steakhouse quality meal. You&#039;ll be impressed at how easy it is to make the perfect steak that&#039;s seared on the outside, and perfectly tender inside.

Pan-Seared Steak with Garlic Butter

Tbsp vegetable oil

tsp sea salt

tsp black pepper (freshly ground)

unsalted butter

garlic (peeled and quartered)

rosemary

Thoroughly pat steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper

Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).

Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-10 degrees while steaks rest).

Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing into 1/2&quot; strips to serve. Spoon extra butter sauce over sliced steak to serve.

The perfect pan-seared, oven-finished steak isn't complicated and turns out great every time if you use this chef's method. It starts on the stove and finishes in the oven.

The Perfect Pan-Seared, Oven-Finished Steak

Steak seasoning

Pull the steaks out of the refrigerator about 20-30 minutes before cooking and let rest on counter.

Pat steaks dry on both sides. Then, season generously with steak seasoning on all sides, rubbing it in with your fingers.

Place an OVEN-SAFE, large, heavy-bottomed pan* over medium-high heat for just a few minutes. To test if it&#8217;s hot enough, sprinkle a little water on it. If it sizzles, it&#8217;s ready. (Note: Don&#8217;t leave your pan over this high heat for long at all or it will get too hot. Mine only took about 1-2 minutes to get to temperature.)

Using tongs, place steaks in pan without letting them touch. You will hear them immediately start to sizzle. Let them sear on this first side (without moving them!) for 1-2 minutes. When they come away from the pan easily and have sufficient browning on one side, flip the steaks to another part of the pan where it&#8217;s really hot (not the same spot it was just in). Sear steaks for 1-2 minutes on this side until browned well. The goal of this step is to create a nice crust on the outside of your steak.

Now, you&#8217;re going to finish cooking your steak in the oven. Transfer your oven-safe pan* directly to the preheated oven. Let steaks bake for 5-12 minutes, depending on the thickness of the steaks and how you like them done (medium-rare, medium, etc). Insert a digital meat thermometer into the thickest part of the steak to test for doneness near the end of the cooking time. You want to remove the steaks about 5 degrees sooner than the optimal finished temp, because they will continue to cook while they rest. So, remove the steak at the temperatures listed below for the perfect doneness.

Once the steak is at your desired internal temperature, use oven mitts to remove the hot pan from the oven. Transfer steaks to a plate and cover loosely with foil. LET REST FOR 5-10 MINUTES so it finishes cooking and the juices can redistribute throughout the meat. (This is a very important step!)

Steak Doneness Temperatures: Remove steaks at these temperatures before resting for the perfect doneness

Steak was tender and cooked evenly.  Pan searing 1st is awesome prior to baking in oven! Yummy!!!

I’m always looking for clarity on this seemlingly simple skill!!! Love this post!!

Our steaks were delicious and they came out perfect. I did coat both sides of the steaks with butter and then addded my seasonings (no fire) and patted the seasonings down onto the steaks before setting into pan. This technique is a keeper.

https://content.jwplatform.com/videos/MSorRw3a.mp4

Simple steps and recipe to make the perfect pan-seared, oven-finished steak.

This steak taco recipe is made using pan seared sirloin steak. It&#x27;s seared quickly in a hot pan and the oven finishes cooking the steak to juicy perfection. Load these tacos up with all of your favorite fixings!.

Steak Taco Recipe Using Pan Seared Steak

Worcestershire Sauce

tbsp balsamic vinegar

salt (optional)

tsp black pepper

tsp avocado oil

sirloin steak (at room temperature *SEE NOTES))

flour tortillas

avocado

Roma tomatoes (diced)

oz Cotija cheese (crumbled (or other cheese of your choice))

sour cream

pico de gallo (or salsa)

cilantro (chopped)

Make the quick steak marinade by whisking marinade ingredients together in a bowl. Transfer marinade to a zip top gallon-sized plastic bag or non-reactive dish. Add in the steak, seal the bag or cover dish with plastic wrap.

If you are using a lean cut of meat, allow steak to marinate at room temperature for 30 minutes. For fattier cuts of beef, marinate refrigerated for 6 hours or up to 24 hours.

As the steak marinates, prepare taco toppings and set aside for later.

Set your oven to 400 degrees F.

Heat a cast iron skillet or other oven proof skillet over medium-high heat on the stove top until the pan is searing hot.

Add a tablespoon of avocado oil (it has a very high smoke point, so it won’t burn once you put the pan into the oveand sear the steak for 1 minute on each side.

Once the steak has a good sear, place the cast iron skillet into the preheated oven. For a medium-rare steak, cook for 8-10 minutes, or until a meat thermometer registers 140 degrees Fahrenheit in the thickest portion of the meat. If you prefer your steak well done, wait until the thermometer reaches 150 If you want your steak rare, cook it to 135 degrees F.

Remove the pan from the oven and transfer the steak to a cutting board or plate. Tent the steak with aluminum foil and allow it to rest for at least 10 minutes. The steak will continue to cook (this is called “carryover cooking”) and it will temp up about 5 degrees it rests.

After the steak has rested, cut it across the grain into thin slices.

Serve the steak warm on tortillas along with your favorite taco toppings.

How to make a Pan Fried Steak at home is easier than you think with my step-by-step instructions and easy steak seasoning!

Pan Fried Steak

salt

black pepper

garlic powder

onion powder

garlic (lightly

peanut oil

In a small bowl, mix together Kosher salt, ground black pepper, garlic powder and onion powder. Set aside.

Pat steaks dry with a paper towel. Season steaks with salt mixture. Allow to sit, uncovered, on the counter for 30 minute prior to searing.

When ready to cook, heat a large cast iron pan over high heat. Place peanut oil into the pan.

When oil looks slick and glimmers, add steaks, being careful to not allow them to touch.

If the correct thickness, cook 3-4 minutes on each side to reach an internal temperature of 125 degrees (or desired doneness). Half way through, add smashed garlic cloves. Remove from heat and place butter in the pan. Allow it to melt and spoon over steaks.

Remove to cutting board to rest. Do not allow to rest in the pan because they will just continue to cook.

Rest for 5 a minimum of 5 minutes, but maximum of 10 minutes.

If you have tried this recipe, come back and let us know how it was in the comments or star ratings.

This cast iron seared strip steak is the BEST indoor way to cook a steak. Perfectly seasoned with a slight crust that turns out perfect every single time! 

Cast Iron Seared Strip Steak

Kosher salt (to taste)

Black pepper (to taste)

Unwrap your steaks, place them onto a plate, and let rest uncovered in the refrigerator for 1-2 hours before you’re ready to start cooking. 

When you’re ready to start cooking preheat your oven to 450 degrees F. 

Place a 12-inch cast iron skillet over medium-high heat. 

Remove your steaks from the refrigerator and season both sides with the desired amount of kosher salt and black pepper. 

Add steaks to your hot pan and do not touch. 

Let the steaks cook until you start to see a color change halfway up the side of the steaks, about 5 minutes. 

Flip the steak.

Move the steak from the stovetop to the preheated oven. 

Cook for 8-10 minutes or until the steak reaches an internal temperature of 120-125 degrees F. 

Remove steaks from the oven and let rest until the steak reaches 130-135 degrees F. 

Serve plain or with a pat of garlic herb compound butter.

A masterfully simple method for creating restaurant-quality steaks at home using just a cast-iron pan and basic ingredients

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Top 6 pan seared steak recipes from across the web

The most viewed pan seared steak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pan-Seared Steak with Garlic Butter

The Perfect Pan-Seared, Oven-Finish...

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Grandpa's Perfect Sunday Steak

The most viewed pan seared steak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine