Pan Seared Steak

Enjoy pan-seared steak perfection- an easy method that locks in juicy flavor and creates a golden crust. It’s quick to cook and every bite is pure satisfaction!

Table of Contents

1. Ingredients needed
2. How to make pan seared steak
3. Arman’s recipe tips
4. Storage instructions
5. Serving suggestions
6. Pan Seared Steak (Recipe Card)

Learning how to cook a steak on the stove using the pan searing method is foolproof and gives you steakhouse-quality results every time.

Like my reverse sear steak and cast iron steak recipes, this pan seared steak recipe shows you how to cook juicy and golden-crusted steak on the stove. I used a cast iron pan and a simple garlic herb butter to take the flavors over the top, and voila- it’s time to dig in. It’s one of my family’s favorite weeknight dinners.

If you love juicy, elegant steaks, try my filet mignon, New York strip steak, garlic butter steak bites, and skirt steak next.

Ingredients needed

• Steak. I used T-bone steak. It has a bone that runs through the middle, separating two different cuts: the New York strip steak and the tenderloin. There is no wrong cut of steak to cook in a skillet, so feel free to make this recipe with some of my other recommendations.
• Salt and ground black pepper. To season the steak. 
• Olive oil. For searing. Do not substitute extra virgin olive oil, as it has a lower smoke point.
• Garlic cloves. They give the steak a rich, aromatic flavor. 
• Rosemary. Adds a fragrant and earthy flavor. Sprigs of fresh thyme also work well. 
• Butter. This is how to get a crust on a steak! As the butter melts, it imparts a rich flavor and forms a gorgeous golden crust on the surface.

How to make pan seared steak

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Step 3- Rest, then serve. Transfer the pan seared steak to a cutting board or wire rack and let it rest before slicing. Sprinkle with flaky salt, then slice and enjoy!

Arman’s recipe tips

• Choose the right cut. I’ve cooked almost every cut of steak in a pan, and bone-in cuts are the best. Besides T-bone steak, ribeye steak, strip steak, sirloin steak, Tomahawk steak, Denver steak, and porterhouse steak are all perfect for pan-frying. 
• Bring to room temperature. As with any steak recipe, I recommend letting the steak rest on the kitchen counter 20 to 30 minutes ahead to bring it to room temperature.
• Always preheat the pan. Taking the time to preheat the pan over high heat leads to an impressive seared crust. You’ll know it’s heated properly when the steak sizzles as soon as it hits the pan. 
• Choose the best pan. I like to use a heavy-duty, well-seasoned cast iron skillet. The cast iron’s ability to retain and evenly distribute heat creates that perfect seared crust, while its high sides prevent splattering. If you don’t have one, you can use stainless steel, carbon steel, or a heavy-bottomed non-stick skillet instead.
• Resting time. Always let your steaks rest for 10 to 20 minutes after cooking. The extra time keeps the juices locked in for maximum flavor and tenderness.

Storage instructions

To store: Let the leftover steak cool to room temperature before storing it in an airtight container in the refrigerator for up to 3 days. 

To freeze: Freeze the cooked and cooled steak in a sealed container or ziplock bag for up to 6 months. Thaw in the fridge before reheating. 

To reheat: Place the leftover steak in a baking dish and bake in a 275ºF oven until the internal temperature reaches 130ºF degrees. You can also use the leftovers in a steak bowl.

Serving suggestions

You can’t go wrong with the classic steakhouse side dishes like-

• Stuffed baked potatoes
• Air fryer baked sweet potatoes
• Air fryer asparagus
• Balsamic glazed brussels sprouts
• Air fryer carrots
• Finish the meal with a vinaigrette-dressed green salad, then dig in!

If you tried this Pan Seared Steak recipe or any other recipe on my website, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe. 

Originally updated February 2024, updated and republished April 2025