Pan Seared Steak

Indulge in pan seared steak perfection—an easy cooking method that locks in the mouthwatering beefy juices and forms an irresistible golden crust on the surface. You’ll savor every bite with this foolproof technique!  

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 ribeye 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.

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to sear steak in a pan
4. Recipe tips and variations
5. How to store leftovers
6. More juicy steak recipes 
7. Pan Seared Steak (Recipe Card)

Why I love this recipe

• Fuss-free cooking. Pan searing is as easy as it gets and promises a gourmet dinner experience (like pan seared salmon!).
• Quick. I make sous vide steak often, but when time is of the essence, seared steak is where it’s at. It puts steak on your plate in no time!
• Crisp and juicy. Like filet mignon and New York steak, this method locks in all the beefy juices and helps form a delicate golden crust, sealing in the meat’s melt-in-your-mouth tenderness.
• So much flavor! The simple herb garlic butter makes every bite completely mouthwatering (it inspired my garlic butter steak bites).

Ingredients needed

All this recipe needs is some basic herbs and spices to amp up the beef’s natural flavor. Here’s everything you’ll need:

• 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 any of the cuts I listed in the Recipe Tips below.
• 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. This woody herb 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 sear steak in a pan

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1 – Preheat the skillet. Heat the olive oil in a skillet until it starts smoking. 

Step 2 – Season the steak. Meanwhile, generously season the steak with salt and pepper.

Step 3 – Pan sear. Place the garlic and rosemary in the skillet, followed by the steak. Sear on one side, then flip. Add the butter to the skillet and sear the other side while spooning the butter pool over the steak.

Step 4 – 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!

Recipe tips and variations

• 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.
• Experiment with the flavor. You aren’t limited to just salt and pepper. Try different spice rubs, like Montreal steak seasoning, Cajun, or Blackened seasoning. Sometimes, I’ll rub steaks with a mix of ground coffee, chili powder, cumin, and a touch of brown sugar for a unique twist. My 3-ingredient steak marinade always imparts great flavor, too.

How to store leftovers

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.

More juicy steak recipes 

• Ranch Steak – An impressive cut known for its tenderness, rich marbling, and great flavor. 
• Hanger Steak – A savory marinade transforms this underrated cut into a satisfying steakhouse-quality dish. 
• Flank Steak – Enjoy this versatile and succulent slab of steak as a main dish or incorporate it into other delicious dishes! 
• Round Steak – Sizzled in garlic and herb butter, this delivers restaurant-quality flavors!