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! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 8

Total Time 13

Servings servings

Calories 294kcal

Author Arman Liew

Ingredients

1 T-Bone steak or skirt steak, flank steak, or porterhouse steak
1 teaspoon salt
3/4 teaspoon pepper
1 tablespoon olive oil
4 tablespoons butter
3 cloves garlic crushed
2 sprigs fresh Rosemary

Instructions

Generously season the steak with salt and pepper on both sides.
Heat the olive oil in a cast iron skillet over medium-high heat until it starts smoking. Place the garlic and rosemary in the skillet, followed by the steak. Sear the steak for 4 minutes per side, then flip on the other side and add butter to the pan.
Cook the other side for another 4 minutes, basting it with the melted butter with your spoon.
Once the steak reaches the desired doneness (use a meat thermometer to double-check), let the steak rest for 10 minutes.
Slice and serve with flaky salt.

Video

Notes

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.

Steak Cooking times and temperature

Rare: 125°F (2-3 minutes per side)
Medium Rare: 135°F (3-4 minutes per side)
Medium: 145°F (4-5 minutes per side)
Medium Well: 150°F (5-6 minutes per side)
Well: 160°F (6-7 minutes per side)

Remember, these times can vary based on the type and thickness of your steak. Always use an instant-read thermometer to ensure accuracy and adjust the cooking times accordingly.

Nutrition