Pan-Seared Steak

Sear a restaurant-quality Pan-Seared Steak recipe at home in just 10 minutes! Achieve a perfect golden crust & juicy interior. Gluten-free & high-protein.

📝 Ingredients

• 2 12-ounce New York strip or rib-eye steaks, about 1 1/2 inches thick
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper (freshly ground)
• 2 tablespoons oil (such as canola or grapeseed)
• 1 tablespoon unsalted butter
• Fresh thyme leaves (optional)

👨‍🍳 Instructions

1. 1Dry steaks: Begin by patting the steaks dry with paper towels to ensure proper searing.
2. 2Season the steaks evenly with kosher salt and black pepper.
3. 3Heat skillet: Heat a heavy skillet, preferably cast iron, over medium-high heat until very hot.
4. 4Add oil: Add the oil to the hot skillet and wait until it shimmers.
5. 5Sear: Place the steaks in the skillet carefully to avoid oil splatter. Cook without moving them to create a golden crust, about 3 minutes.
6. 6Flip the steaks only once after the bottom side is well-browned and they release easily from the pan. Cook to desired doneness, about 3-4 minutes more for rare to medium-rare.
7. 7Baste: In the last minute of cooking, add butter and thyme leaves, if using, to the skillet and baste the steaks.
8. 8Rest: Remove the steaks from the skillet. Let the steaks rest for 5-10 minutes covered with foil before slicing against the grain.