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Pan Seared Steak

Pan Seared Steak is much simpler to make than you think! It is an easy and delicious recipe that will have you cooking restaurant quality steaks at home in no time!

A DELICIOUS JUICY STEAK RECIPE

When it comes to cooking steak at home, this Pan Seared Steak is a favorite. It really is just like restaurant quality and you don’t need any special equipment. With only a few ingredients and a simple technique, this comes together in no time. Juicy, flavorful and the perfect dinner recipe – this one will be a hit with everyone. If you are afraid to make your own juicy steak at home, you don’t need to be! Make this Pan Seared Steak recipe and you’ll be making it over and over again.

Overhead of Pan Seared Steak cut up on white plate with whole steak next to it.

FREQUENTLY ASKED QUESTIONS:

What kind of steak is best for Pan Seared Steak?

Ribeye is the best for pan searing. A second favorite is sirloin.

What type of pan is best to use?

Cast iron is the way to go when you want to pan sear because it is perfect for browning meats and heats evenly and retains the heat well. If you have a really good quality stainless steel pan then you could use that as well. Just don’t use a nonstick pan.

How long does it take to pan sear a steak?

This depends on how well done you want your steak. Usually about 3-4 minutes on each side.

What are the temperatures for doneness?

If you want your pan seared steak done a certain way, I recommend using an internal thermometer that is instant read. The temperatures are as follows: Rare – 125 degrees F, Medium Rare – 135 degrees F, Medium – 145 degrees F, Medium Well – 150 degrees F and Well – 160 degrees F.

Do I have to use the cajun seasoning?

No, this is the seasoning that I have found works well with steak. You will want to, at the very least, generously salt and pepper your steak.

Do the steaks need to rest?

Yes! You will want them to rest covered with foil for about 8-10 minutes. This helps the juice redistribute among the meat.

Why do I need to pat my steaks dry?

Dry meat helps form the best crust. It also helps the seasonings stick to the meat.

How do I store leftovers?

Place these in in an airtight container wrapped in foil or plastic wrap where they will keep for up to 3-4 days.

Pinterest image overhead of finished Pan Seared Steak in skillet.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • rib eye steaks
  • salt
  • pepper
  • cajun seasoning 
  • olive oil (or any high heat oil)
  • butter
  • garlic cloves
  • rosemary sprigs
Ingredients needed: rib-eye steaks, salt, pepper, cajun creole seasoning, olive oil, unsalted butter, garlic cloves and rosemary sprigs.

HOW TO MAKE PAN SEARED STEAK:

Bring steaks to room temperature before cooking. (This allows for a more even cook all the way through). Pat them dry with paper towels. Heat oil in a large cast-iron skillet over medium high heat. 

Oil being added to skillet.

Once the oil is hot, season steaks with salt, pepper and cajun creole seasoning on both sides and add to the skillet. Cook for about 2 minutes each side or until you get a nice brown crust. Turn the steaks on their sides to sear the edges (about 1 minute).

Steaks seasoned on plate.

Reduce the heat to medium low. Add the butter, garlic and rosemary sprigs. Cook garlic and rosemary for about 1 minute to release flavors.

Steaks in pan with butter, garlic and rosemary sprigs.

Baste the steaks continuously with the butter for a minute or until they are 10-degrees from your desired doneness. This is easiest if you slightly tilt the pan towards you then use a spoon to scoop up the butter and pour it over the steaks.

Spoon dripping pan drippings over Pan Seared Steak in pan.

Use an instant-read thermometer to check for doneness. Remove the steaks and cover with aluminum foil and allow them to rest for 5-8 minutes before serving.

Sliced up Pan Seared Steak with spoon dripping pan drippings over it.

WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!

Close up square image of on Pan Seared Steak in skillet with spoon dripping pan drippings over it.

Pan Seared Steak

Pan Seared Steak is much simpler to make than you think! It is an easy and delicious recipe that will have you cooking restaurant quality steaks at home in no time!
5 from 3 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2

Ingredients

  • 2 (8 ounce) ribeye steaks, 1-inch thick
  • salt and pepper, to taste
  • 1 teaspoon cajun seasoning
  • 2 Tablespoons olive oil or any high heat oil
  • 3 Tablespoons salted butter
  • 7 garlic cloves, smashed with the back of a chef's knife
  • 4-5 rosemary sprigs

Instructions

  • Bring steaks to room temperature before cooking. (This allows for a more even cook all the way through).
  • Pat them dry with paper towels.
  • Heat oil in a large cast-iron skillet over medium high heat.
  • Once the oil is hot, season steaks with salt, pepper and cajun creole seasoning on both sides and add to the skillet. Cook for about 2 minutes each side or until you get a nice brown crust. Turn the steaks on their sides to sear the edges (about 1 minute).
  • Reduce the heat to medium low. Add the butter, garlic and rosemary sprigs. Cook garlic and rosemary for about 1 minute to release flavors.
  • Baste the steaks continuously with the butter for a minute or until they are 10-degrees from your desired doneness. This is easiest if you slightly tilt the pan towards you then use a spoon to scoop up the butter and pour it over the steaks.
  • Use an instant-read thermometer to check for doneness. Remove the steaks and cover with aluminum foil and allow them to rest for 5-8 minutes before serving.

Notes

  • You can also use sirloin steak for this recipe.
  • Make sure the meat is at room temperature before cooking.
  • Make sure you use a cast iron skillet.
  • Other seasoning can be used.
Course: Main Course
Cuisine: American

Nutrition

Calories: 768kcal | Carbohydrates: 4g | Protein: 47g | Fat: 63g | Sodium: 123mg | Fiber: 1g | Sugar: 0.2g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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