🥩 Perfect Pan-Seared Steak
🔥 Best For:
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Ribeye, Striploin (New York Strip), Filet Mignon, or Sirloin (1 to 1.5 inches thick)
📝 Ingredients:
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1 steak (250–350g)
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1 tablespoon neutral oil (like canola or grapeseed)
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1 tablespoon unsalted butter
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2 cloves garlic (crushed)
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2 sprigs fresh thyme or rosemary (optional)
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Salt (preferably kosher or flaky)
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Freshly ground black pepper
🍳 Equipment:
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Cast iron or heavy stainless-steel skillet
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Tongs
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Meat thermometer (highly recommended)
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Aluminum foil
👨🏼🍳 Instructions:
1. Bring to Room Temperature (30 min before)
Take the steak out of the fridge. Pat it dry with paper towels. Season generously with salt and pepper on both sides.
Tip: Moisture is the enemy of a good sear—dry = crust!
2. Preheat Pan Until Smoking
Heat your pan over high heat for 2–3 minutes until very hot. Add the oil—it should shimmer instantly.
3. Sear the Steak
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Place steak in the pan. Don’t move it for 2–3 minutes.
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Flip and sear the other side for another 2–3 minutes.
Tip: You want a golden-brown crust—this is the Maillard reaction in action.
4. Butter Basting (Flavor Boost!)
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Add butter, garlic, and herbs to the pan.
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Tilt the pan and use a spoon to baste the steak with melted butter for 1–2 minutes.
5. Check Internal Temperature
| Doneness | Internal Temp | Pan Time (Each Side) |
|---|---|---|
| Rare | 120–125°F / 49–52°C | ~2 min + rest |
| Medium-Rare 🔥 | 130–135°F / 54–57°C | ~3 min + rest |
| Medium | 140–145°F / 60–63°C | ~4 min + rest |
| Medium-Well | 150–155°F / 65–68°C | ~5 min + rest |
| Well-Done | 160°F+ / 71°C+ | ~6+ min + rest |
Use a meat thermometer to get it right!
6. Rest Before Serving (Very Important!)
Remove the steak and rest it for 5–10 minutes, loosely covered in foil. This lets juices redistribute.
Never skip this step! Cutting too early = dry steak.
🥗 Serving Suggestions:
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Serve with roasted potatoes, garlic green beans, or a fresh arugula salad.
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Top with: herb butter, chimichurri, or blue cheese.
🍷 Drink Pairing:
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Alcoholic: A bold red like Cabernet Sauvignon or Malbec
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Non-Alcoholic: Sparkling water with lemon or a cold brew black tea with thyme
🧠 Extra Tips & Variations:
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No thermometer? Use the finger test for doneness, though it’s less precise.
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Marinated steak? Pat it dry well before searing.
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No herbs? Just butter and garlic still do wonders.
🧪 Nutritional Info (per 300g ribeye, pan-cooked):
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Calories: 630 kcal
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Protein: 50g
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Fat: 48g
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Carbs: 0g
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Nutri-Score: C (depends on cut and fat)
