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Pan-Seared Steak

Feb 13, 2026 | 5:00 AM

Ingredients

  • 1–2 steaks (ribeye, NY strip, or sirloin; 1–1½ inches thick)

  • Salt & freshly cracked black pepper

  • 1 tbsp olive oil or high-smoke-point oil

  • 2 tbsp butter

  • 2 cloves garlic, smashed

  • Fresh thyme or rosemary (optional)

Instructions

1. Bring to room temp2. Heat the pan

Heat a cast-iron or heavy skillet over high heat until hot. Add oil and swirl to coat.

3. Sear

Place steaks in the pan and don’t move them. Sear 3–4 minutes per side until a deep brown crust forms.

4. Butter baste

Lower heat to medium. Add butter, garlic, and herbs. Tilt the pan and spoon the melted butter over the steaks for 1–2 minutes.

5. Check temperature

  • Rare: 125–130°F

  • Medium-rare: 130–140°F

  • Medium: 140–150°F

  • Medium-well: 150 – 160°F
  • Well-done: 160°F +
6. Rest and slice

Transfer steaks to a plate and rest 5–10 minutes. Slice against the grain and serve.