Pan searing steak is how tons of “fancy” restaurants cook their steaks and you would never know how easy it is until you try. If you thought grilling it on the BBQ was the only or best way well… you’re in for a treat. The good news is that after this recipe you will be making the best steaks you’ve ever had just like the pros. Not only is it better tasting, its quick and it is so much easier to cook in terms of controlling the heat and cooking evenly than on the grill.
See this video for how to pan sear the perfect steak, with tips & more!
This recipe is great for meal prepping as well. You can cook a few steaks and have them all ready for the week. If you are meal prepping cook it one level under your preferred doneness since you will be reheating it again thus it will get more well done.
I know it is sad to think about being inside during grilling season but do you want to eat better or cook outside? You can always grill your vegetables or ribs or whatever else so you can still be outside grilling feeling yourself. The happiest news is for those of you who don’t have a grill and live in an apartment or you in Canada where maybe grilling outside isn’t for you 6 months of the year.
The three best parts about pan searing a steak are that 1. you instantly seal all the juices in due to the high heat vs. the juices running out like they do on the grill 2. it takes 9 minutes to make the perfect steak 3. it cooks so much easier and evenly than grilling.
Important pan searing steak notes
- In terms of the cooking pan, due to the high heat you really should use a cast iron skillet, like this $15 one from Amazon, when pan searing a steak. I tried using one of my really good uncoated higher heat frying pans and it still worked out okay. However, I make a lot of these steaks so investing $15 in a cast iron skillet was worth the piece of mind. You can get one at a grocery store for cheap so why not? Definitely do not use non-stick cookware as the heat is too high and will ruin the pan.
- Pat dry your steak as much as you can with paper-towel. Water and moisture are not good for cooking the steak so make sure it is very dry. You can even leave it on a paper towel in the fridge while you prep everything else, flip it once if you remember as well.
- If meal prepping, do one cooking “doneness level” more rare since you will reheat the steak and it will get more well done when you do that.
- When applying oil, brush or evenly distribute the oil on the pan to prevent splattering with the high heat.
- Do not use any steak seasoning as it will burn.
- Try not to flip the steak more than once.
- Steak doneness: Normally 6 minutes of cooking gets me to medium rare. Here is a good chart for temperatures of your beef to check doneness – https://www.charbroil.com/learn/grilling-steak-temperature-chart/
- Always let your steak rest 5 minutes if you can so that the juice redistributes through the meat. This makes sure the juices don’t just spill out onto your plate when you cut into it.
If looking for ideas with your steak here are recipes for stir fried green beans, the world’s best chopped salad and a quick delicious asparagus recipe
Pro Chef Easy Pan Seared Steak Recipe in 7 minutes
- Quality 1 1/4+ inches thick steak. Ribeye, New York Strip or filet. Make sure not one with a bone.
- 1 tbsp vegetable oil. Canola oil or grapeseed oil also work. Don’t do just butter as it adds too much of a butter taste. Olive oil can be used but not as ideal.
- 1 tbsp unsalted butter.
- 1 tsp salt.
- 1 tsp pepper.
- 1-2 cloves garlic chopped. or 1-2 Tsp of pre chopped garlic.
- Do not use any steak seasoning as will burn.
- Pat dry your steak.
- Preheat the pan with the largest burner on the stove.
- Brush or evenly distribute the oil on the pan to prevent splattering with the high heat.
- Make sure the pan is extremely hot to where the oil is shimmering and almost smoking.
- Season both sides of steak with salt and pepper generously.
- Use tongs ideally and place steak in pan for 3 minutes per side pending how well you want it done. 6 minutes normally gets me to medium-rare. You want the bottom brown but not charred.
- Flip the steak and cook the other side for 3 minutes.
- Reduce heat to medium, add butter and garlic.
- Tilt the pan so the butter helps cook and coat the sides of the steak. I also like to spoon the garlic butter on the steak as well while it is cooking until desired doneness.
- You can let your steak rest for 5 minutes. It will help redistribute the juices throughout the steak.