This Pan Seared Steak recipe with garlic herb butter and delicious pan juices always turns out tender, juicy and incredibly flavorful, just like the ones served at your favorite restaurant or steakhouse. Learn how to cook the perfect steak at home, as I share my favorite tips from years working as a chef. Show
Table of Contents The Perfect Pan Seared SteakWhether you like New York strip steak, ribeye steak or any other type of well marbled thick steaks; the best steak is simply seasoned, has a golden brown, perfect crust outside and is melt-in-your-mouth tender and juicy inside. Using pan drippings as a sauce, choosing a simple compound butter such as garlic butter as a topping or serving it bathed in delicious pan sauces is a matter of personal preference, but one thing is for certain, having a steakhouse quality steak at home is easier than you think. When I was in culinary school, I would always volunteer to be on steak duty! Whether we had to use a cast iron skillet on a stove top, a combination of pan frying and oven baking or simply grilling a steak, I was always happy to do the job most people feared (let’s be honest, steak ain’t cheap and I’m sure you’ve seen enough screaming chefs on television to know what I was up against). The truth is, cooking steak is super easy, fabulously delicious and a quick dinner option always welcomed by steak lovers like me. Why You Will Love This Steak Recipe?
Pan Seared Steak Recipe IngredientsBe sure to check the printable recipe card below for the complete ingredient’s list and their exact quantities. The Best Steak For Pan SearingFor best results, choose good quality steaks (USDA Prime or USDA Choice), that are well marbled and uniform in size. A thicker steak (1 1/2 to 2 inches) is best for pan searing. Bone-in steaks can be used however, they will take longer to cook.
Butter Baste Steak Ingredients
Garlic Herb Butter For Steak Ingredients
What Else Do You Need?
How To Pan Sear Steak (Stove top)
How To Cook Steak Stovetop and Oven Method
How to Make Garlic Herb Butter For Steak
Steak Doneness Temperature ChartThe internal temperature of the steak will rise after it has been removed from the heat, while it rests. To ensure the meat is cooked perfectly, remove it from the heat when the internal temperature is 5 to 10 degrees below your desired doneness. For accuracy, use an instant-read meat thermometer inserted in the thickest part of the steak. Steak Temperatures:
Steak Myths vs Reality
How Long Do You Pan Sear a Steak?A steak is usually seared for about 8-12 minutes over medium-high or high heat; however, this is just an estimate. Cooking times will vary depending on several factors such as the thickness and overall size of the steak, beef cut (strip, rib eye, etc.), type of meat (organic, grass fed, etc.), and your stove (electric stove, gas stove). For the perfect juicy steak, check the meat’s internal temperature with a meat thermometer and remove the steak from the heat when the internal temperature is 5 to 10 degrees below your desired doneness. Allow the meat to rest before serving (internal temp will rise during this period). Make Ahead, Storing and ReheatingMake Ahead: You can salt the steak 40 minutes prior to overnight. For any longer than an hour, keep the meat on a tray or plate in a single layer, uncovered (you can lay a piece of plastic wrap on top) in the refrigerator. Bring to room temperature before cooking. The garlic steak butter can be made a week in advance and kept stored in the refrigerator (wrapped or in an airtight container). Storing: Leftover steak can be kept in an airtight container in the refrigerator for 2-3 days. Reheating: Steak usually overcooks when reheated so it’s best when eaten immediately after cooking however, you can reheat leftover steak in a preheated 300ºF oven. Place meat in an oven safe container and add a few tablespoons of broth (I use chicken broth), cover with aluminum foil and reheat until warm through (about 8 minutes). You can also warm the steak in the microwave, covered at 60% power in small 30-seconds intervals until warm through. Pan Searing Steak Tips For Success
What To Serve with This Steak Recipe?
Follow me on social media for more recipe ideas & inspiration! Pinterest Facebook Instagram My Newsletter 5 from 3 votes Pan Seared Steak with Garlic Herb ButterBy: Chef Kathy McDaniel This Pan Seared Steak recipe with garlic herb butter and delicious pan juices always turns out tender, juicy and incredibly flavorful, just like the ones served at your favorite restaurant or steakhouse. Prep: 5 minutes Cook: 12 minutes Total Time 17 minutes Servings 2 servings Ingredients
Garlic Herb Butter (optional)
InstructionsMake the Herb Butter
Steak – Stove top Method
Stovetop and Oven Method
Chef’s Tips
NutritionCalories: 432kcal (22%)Carbohydrates: 1gProtein: 1g (2%)Fat: 48g (74%)Saturated Fat: 24g (150%)Polyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 91mg (30%)Sodium: 184mg (8%)Potassium: 35mg (1%)Fiber: 0.1gSugar: 0.1gVitamin A: 1221IU (24%)Vitamin C: 3mg (4%)Calcium: 18mg (2%)Iron: 0.3mg (2%) * Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.Course:Dinner, Main Course Cuisine:American Keyword:pan seared steak, pan seared steak recipe Did you make this?I love seeing what you’ve made! Tag me on Instagram and don’t forget to leave a comment & rating below! Tag me on Instagram This post was first published in 2018 and has been updated with new photos and additional information. The recipe remains the same. What is the best way to cook a Wagyu steak?Follow these guidelines for preparing:. Season several hours before cooking with salt and pepper.. Cook on medium heat and remove from direct heat after 2-3 minutes on each side.. Remove from heat and let rest after reaching desired temperature (145 degrees F for medium rare, 160 degrees F for medium). |