You can make a simple yet delicious pan-seared steak with just a few ingredients. With the right technique, it delivers a flavorful and satisfying meal every time.
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Full Recipe Ingredients/Instructions are available in the
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blog post.
I enjoy pan-seared steak because it is the original fast food I can cook and enjoy in minutes. With this easy steak recipe, I cook the steaks in a bit of oil before finishing them with some butter, fresh herbs, and garlic. These small additions make the steak shiny and flavor the cooking juices. You can pour them over the steak when it’s time to eat.
For pan searing, I suggest you use a steak that is about 1-inch thick. Any thicker than this, and you’ll need to finish the steak in the oven. Cooking your steak on the stove gives you everything you come to expect from steak served at a good quality steakhouse!
If you enjoy steak try these great tasting recipes, my Air Fryer Steak with Garlic Herb Butter, Air Fryer Steak Fajitas and Air Fryer Steak Kebabs too!
Ingredients
- Beef steaks – for the best flavor I recommend New York strip, ribeye, sirloin or Denver steak, each steak cut 1-inch thick.
- Kosher salt and black pepper – use a good quantity of both salt and pepper to season the meat. Alternatively, you can use Homemade Steak Seasoning.
- Olive oil – Or neutral high-heat oil, like canola, sunflower, or vegetable oil.
- Unsalted butter – for really flavorful pan juices and delicious steak.
- Fresh herbs and Garlic – I like to add fresh herbs like thyme or rosemary.
Equipment needed
- Cutting Board
- Kitchen knife
- Measuring spoons
- Large skillet – cast iron or stainless steel
How to cook Pan Seared Steak
Remove the steaks from the refrigerator, pat them dry, and season generously with salt and pepper on both sides. Allow them to sit out at room temperature for about 20 minutes.
Meanwhile, heat a large skillet, cast-iron, or stainless steel, over low heat for about 7 minutes. Then, increase the heat to medium-high and heat for 3 minutes. Starting on low and increasing to medium-high allows for even heating and precise temperature control of the skillet.
Add the oil to the skillet, and swirl it to ensure the whole bottom of the skillet is covered.
Place one end of the steak in the skillet closest to you, then lower the rest slowly into the skillet. Do this with other steak as well on the other side of the skillet. Make sure the steaks do not overlap or touch.
Cook the steak for 3-4 minutes on one side, then flip and cook for another 3-4 minutes for medium-rare. Cook longer for desired doneness. Use a meat thermometer to check internal temperature. See the table for cooking temperatures below.
In the last minute of cooking, add butter, herbs, and garlic to the pan for extra flavor.
Tilt the pan and spoon the melted butter over the steaks.
Transfer the steaks to a cutting board or plate and let them rest for about 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat.
Slice against the grain and serve immediately, optionally drizzling any pan juices over the top.
Degrees of Doneness
For an idea of the correct temperature to cook your steak, follow the times below. Make sure you use a quick read thermometer to check the correct temperatures.
| Temperature | Doneness |
| 125°F (52°C) | rare |
| 135°F (57°C) | medium-rare |
| 145°F (63°C) | medium |
| 150°F (65°C) | medium-well |
| 160°F (71°C) | well-done |
Tanya’s Top Tips
These tips will help you to cook the best pan-fried steak you’ve ever tried:
- Take the steaks out of the refrigerator at least 20 minutes before cooking and allow the meat to come to room temperature.
- This method works best steaks that are about 1-1 ¼ inch thick. Any thicker than that, and you will need to place your steaks in the oven to finish cooking.
- It’s best to use a cast-iron or stainless steel skillet when pan-searing steak. A non-stick skillet may not get the same crust as the other kinds will.
- When searing steak, I suggest you turn on the exhaust fan in the kitchen. When the seasoned meat hits the skillet, the fumes can be intense, producing a flavorful but smoky aroma filling the room.
- It’s best to use a meat thermometer, such as a quick read thermometer, or a probe thermometer, to ensure steak is cooked to desired doneness. I like to remove steaks when they are about 5 degrees below my desired cooking temperature.
- Always rest steaks for 5-10 minutes once they’re cooked, covering with a loose layer of kitchen foil to keep the steaks warm. This allows all the juices to be absorbed back into the meat, resulting in tender and juicy steaks.
Flavor variations
This recipe is easily adapted to suit your own tastes, here are some ideas:
- Swap salt and pepper for my Homemade Steak Seasoning. I suggest using about 1 Tablespoon of seasoning per pound of meat. This usually results in using 1 Tablespoon per 1-inch thick steak.
- You can add the seasoning to the steak before cooking. Or you can rub it on and let it sit for 20 minutes to 1.5 hours. This will give the steak a stronger taste.
- I’ve used New York strip steaks, but you can use this technique to cook other steak cuts. Just adjust the cooking time depending on the thickness of the steak.
- I’ve cooked the steaks in a skillet, but you can also cook these steaks on your grill at home when the sun is out!
Serving suggestion
I like to add a knob of butter to the skillet just before serving, along with some fresh herbs and garlic. This flavored butter mixes with the pan juices and is great for basting the steak. You could also serve steak with a knob of my Homemade Garlic Butter on top.
I like to serve steaks with a potato side and a couple of easy veggie sides, try my Air Fryer Potato Wedges, Air Fryer Sweet Potato Wedges or Easy Air Fryer Baked Potatoes. When it comes to vegetables try Garlic Herb Mushrooms, Sauteed Mushrooms, Sauteed Spinach or my Oven Roasted Broccoli.
For salads, opt for something with a bit of zing and lots of crunch, like my Homemade Coleslaw or Southern Cucumber Salad.
FAQs
How long you cook steak depends on how thick the steaks are cut, as a rule allow 2-4 minutes a side depending on thickness. You should also take into consideration how you like your steak cooked. I’ve included a table of internal cooking temperatures for steak earlier in this post.
Always use oil to pan sear steak as it has a higher smoke point, whereas butter will burn before the steak is cooked. Instead I like to add butter at the end of the cook to baste the steaks and add extra flavor.
Adding butter at the end of the cook adds depth, enhancing the flavor of the steak as well as giving you that lovely glossy finish you expect from a properly cooked steak.
I don’t. I found that bringing my pan to medium-high heat rather than high resulted in perfectly seared steak.
If you have tried this pan seared steak recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Pan Seared Steak (How to Cook Steak on the Stove)
Ingredients
- 2 steaks (New York strip, ribeye, sirloin or Denver steak) cut 1-inch thick
- salt and freshly ground black pepper or steak seasoning
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- fresh herbs such as thyme or rosemary
- garlic cloves minced – optional for flavor
Instructions
- Remove the steaks from the refrigerator, pat them dry, and season generously with salt and pepper on both sides. Allow them to sit out at room temperature for about 20 minutes.
- Meanwhile, heat a large skillet, cast-iron or stainless steel, over low heat for about 7 minutes. Then, increase the heat to medium-high and heat for an additional 3 minutes.
- Add the oil to the skillet, and swirl it to ensure the whole bottom of the skillet is covered.
- Lay one end of the steak into the part of the skillet that is closest to you, and slowly lower the rest into the skillet. Do this with other steak as well on the other side of the skillet. Make sure the steaks do not overlap or touch.
- Allow the steak to cook for about 3-4 minutes on the first side, then flip the steak and cook for an additional 3-4 minutes for medium-rare, or longer to your desired doneness (use a meat thermometer to check).
- In the last minute of cooking, add butter, herbs, and garlic to the pan for extra flavor. Tilt the pan and spoon the melted butter over the steaks.
- Transfer the steaks to a cutting board or plate and let them rest for about 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat.
- Slice against the grain and serve immediately, optionally drizzling any pan juices over the top.
Suggested Tools
Notes
- This method works best steaks that are about 1-1 ¼ inch thick. Any thicker than that, and you will need to place your steaks in the oven to finish cooking.
- It’s best to use a cast-iron or stainless steel skillet when pan-searing steak. A non-stick skillet may not get the same crust as the other kinds will.
- When searing steak, I suggest you turn on the exhaust fan in the kitchen.
- It’s best to use a meat thermometer, such as a quick read thermometer, or a probe thermometer, to ensure steak is cooked to desired doneness. I like to remove steaks when they are about 5 degrees below my desired cooking temperature.
- Starting on low and increasing to medium-high allows for even heating and precise temperature control of the skillet.