🥩 Perfect Pan-Seared Steak
🧂 Ingredients
1 thick steak (ribeye, sirloin, or filet)
Salt (coarse if possible)
Black pepper
1–2 tbsp olive oil
2 tbsp butter
2 garlic cloves (crushed)
Fresh herbs (thyme or rosemary, optional)
🔥 Instructions
- Bring to room temp
Take the steak out of the fridge 20–30 minutes before cooking. - Season generously
Pat dry, then season both sides with salt and pepper. - Heat the pan
Use a heavy pan (cast iron is best). Heat it until very hot. - Sear the steak
Add oil, then the steak
Cook 2–4 minutes per side (depending on thickness)
Don’t move it too much — that’s how you get that crust! - Butter baste (game changer 🔥)
Add butter, garlic, and herbs
Tilt the pan and spoon the melted butter over the steak for 1–2 minutes - Rest the steak
Let it rest 5–10 minutes before slicing (keeps it juicy).
🌡️ Doneness Guide
Rare: soft, red center
Medium rare: warm red center (best flavor 😍)
Medium: pink center
Well done: fully cooked (less juicy)
🍽️ Quick Serving Ideas
With fries or roasted potatoes
Simple salad on the side
Garlic bread + sauce (peppercorn or mushroom)