Pan Seared Steak
This Pan Seared Steak is browned in a hot cast iron skillet, basted with rosemary butter, and finished on the stovetop or in the oven depending on how you like your steak cooked. Use ribeye or New York strip steak, then serve it with chimichurri sauce, blue cheese butter, or garlic parmesan butter for steak.
Calories:
Ingredients
- 1 ½ lb ribeye steak or New York strip steak
- 1 tablespoon olive oil or avocado oil
- 1 tbsp steak seasoning click for recipe
- 1 tablespoon butter salted
- 1 sprig rosemary optional
- Chimichurri sauce optional for serving
Instructions
- Decide how you want your steak cooked: If you like your steak rare or medium-rare, you can usually cook it completely on the stovetop. If you want your steak cooked to medium, medium-well, or well done, preheat the oven to 400°F before you start searing so it is ready if you need it.
- Season the steak and let it come to room temperature: Pat the steak dry with paper towels. Rub both sides with olive oil, then season with steak seasoning. Let the steak sit at room temperature for about 20 minutes.
- Sear the steak in a preheated skillet: Heat a cast iron skillet over medium-high heat until very hot, about 3 to 5 minutes. Carefully add the steak and sear for 4 to 5 minutes per side, depending on thickness.
- Baste with rosemary butter: During the final minute of searing, add the butter and rosemary sprigs to the pan. As the butter melts, spoon it over the steak. The rosemary flavors the butter as it melts, which adds richness to the steak.
- Finish based on desired doneness: If the steak reaches your preferred doneness while searing, transfer it straight to a cutting board. If you want the steak cooked more and the outside is already well browned, transfer the cast iron skillet to the preheated oven. Bake until the steak reaches your preferred doneness.
- Rest and slice: Move the steak to a cutting board and rest for 10 minutes before slicing. Slice against the grain into thin strips. Serve with chimichurri sauce or one of my garlic butter recipes like blue cheese butter or garlic parmesan butter for steak.
Notes
Choose your doneness before you start: If you want your pan seared steak cooked to medium, medium-well, or well done, preheat the oven to 400°F before searing. Rare and medium-rare steaks can usually finish on the stovetop.
Use a meat thermometer: Steak thickness can change the cooking time. For the best results, use an instant-read thermometer instead of relying on time alone.
Pull the steak early: The steak will continue to cook as it rests, so remove it from the skillet or oven about 5°F before your final target temperature.
Pat the steak dry: A dry surface helps the steak brown and form a better crust in the pan.
Preheat the skillet well: Let the cast iron skillet get very hot before adding the steak. This helps sear the outside instead of steaming it.
Use rosemary if you have it: The rosemary is optional, but it flavors the butter as it melts and adds extra richness to the steak.
Rest before slicing: Let the steak rest for 10 minutes before slicing so the juices stay in the meat.
Slice against the grain: Cutting against the grain makes each bite more tender.
Use a meat thermometer: Steak thickness can change the cooking time. For the best results, use an instant-read thermometer instead of relying on time alone.
Pull the steak early: The steak will continue to cook as it rests, so remove it from the skillet or oven about 5°F before your final target temperature.
Pat the steak dry: A dry surface helps the steak brown and form a better crust in the pan.
Preheat the skillet well: Let the cast iron skillet get very hot before adding the steak. This helps sear the outside instead of steaming it.
Use rosemary if you have it: The rosemary is optional, but it flavors the butter as it melts and adds extra richness to the steak.
Rest before slicing: Let the steak rest for 10 minutes before slicing so the juices stay in the meat.
Slice against the grain: Cutting against the grain makes each bite more tender.
