Perfect Pan Seared Steak
Out of just about any food steak was always one of the most intimidating things for me to cook. I don’t know what it was maybe the high price tag and how they can easily be overcooked but with a few simple tips (as mentioned below) steak can be a breeze to cook. It’s one of my husband and kids favorite foods so I’ve been trying to cook it once a month and this method has been my favorite lately. I just can’t get enough of that crispy browned exterior and that rich garlicy butter! Plus, I love that this method is one you can use year round, including when your grill is covered with snow in the winter.
Watch the Video!
How Do I Cook Steak?
First start out by letting the steaks rest at room temperature for 30 minutes (this brings them a little closer to room temp to cook more evenly). Heat vegetable oil in a 12-inch cast iron skillet over medium-high heat (you want to let it get hot, preheating should take about 3 minutes if using a gas stove then more for electric.). I like to turn on vent fan above stove. Dab both sides of steak dry with paper towels then season both sides with salt and pepper (some people might recommend to wait until the end on the pepper because it can burn but I’ve never tasted burnt pepper). Place steaks in skillet and using metal tongs press down across top surface of steaks to ensure the entire bottom surface is making direct contact with skillet. Let cook until browned on bottom, about 3 minutes. Flip and continue to cook until steak is about 10 degrees away from desired doneness (see notes below for temps) approximately 3 minutes longer. Reduce heat to medium-low, add butter, garlic and thyme. Using an oven mitt grasp pan and tilt pan so butter pools to one side, spoon butter over steaks and continue to cook until steaks registers temperature of desired doneness, about 1 minute longer. Transfer to a plates, let rest 5 minutes before slicing.
Tips for the Best Steak
Start with a good quality steak. Prime or choice cuts, and this recipe works well with Ribeye or New York Strip (and go with boneless NYT says they cook more evenly, besides only a small portion would barely be flavored by the bone anyway). Use a cast iron skillet to cook the steak. This heavy pan will hold heat well, brown nicely and cook evenly. As with just about any recipe be sure to preheat the pan (and use the largest burner on the stove). In this case really let the pan it heat. This gives the steak a great sear. My gas stove takes about 3 minutes to preheat the pan whereas an electric stove may take upwards of 8 – 10 minutes. The oil should be shimmering, near smoking. Dab the steaks dry with paper towels. A drier exterior means a crisper exterior in the end. Don’t be skimpy with the salt and go for Kosher for more even seasoning. Don’t add butter until you close to the end or it will burn because of it’s low smoke point. Use an instant read thermometer to test the center temperature. No one wants an undercooked or overcooked steak. The recipe lists 3 minutes per side just to give you a general idea but you’d hate to spend good money on a steak only to have it overcooked. Plus that way you won’t have to cut into the steak to check the color before serving. Let it rest at room temperature 5 minutes after cooking before slicing into it. This will let the juices redistribute, so that way the juices won’t just end up on our plate.
Steak Doneness Temperatures:
Here’s a quick breakdown of the temperature to watch for for desired degree of doneness. (Picture-wise this is a great color chart HERE.)
Rare (cool red center) – 125 degrees (not recommended) Medium rare (warm red center) – 135 degrees Medium (warm pink center) – 145 degrees Medium well (slightly pink center) – 150 degrees Well (little or no pink) – 160 degrees
What to Serve with Steak?
Parmesan Roasted Potatoes Garlic Herb Roasted Potatoes Carrots and Green Beans Mashed Potatoes, or Roasted Garlic Mashed Potatoes Baked (Russet) Potatoes Baked Sweet Potato Fries Honey Roasted Carrots Roasted Squash Zucchini and Tomatoes Steamed Asparagus or Green Beans
