A few weekends ago we had some friends over to our house for lunch, and we got around to talking about A Family Feast. We love hearing suggestions for the types of recipes people would like to see us post here – and our friend Simone was the first to speak up! She asked for a simple and easy way to prepare steak – and others agreed (including myself!) – so here is our recipe for the Perfect Pan-Seared Steak!
I’ll admit – I usually leave the cooking of steak or other cuts of beef to my husband Jack. Other types of meat…I have no problems cooking that! But steak…I’ve never been happy with how it came out when I cooked it. Until now that is! Cooking the perfect pan-seared steak is so easy (and it comes out so deliciously good) you’ll become an expert at it too!
For a perfect steak of any kind, you really need to start with a good quality, high-grade cut of beef. For a perfect pan-seared steak, a good rib eye or sirloin are our recommended choices – and try to select a thick steak (at least 1½ inches thick). Look for marbling (little spider veins of fat that are weaved throughout the meat, resulting in a more tender cooked steak) and try to avoid cuts that have large pieces of outside fat or gristle running through it. Don’t be shy about asking your butcher – even at your local supermarket – for exactly the cut of beef you need!
OUR LATEST VIDEOSAt most supermarkets, you are most likely going to find a grade of meat that is called “choice”, which is perfectly fine to use! Just try to avoid the grades called “select” or “standard” as they are lesser cuts of meat and usually lack the marbling you want. It is also possible to get the best grade called “prime” at the supermarket, but unlikely – you typically will need to go to a specialty butcher for that. If you don’t mind paying top dollar, you can also buy aged beef. The butcher will place the beef in a climate-controlled space for a period of days or weeks. The beef will lose moisture and intensify in flavor. (It is possible to age beef at home yourself…see this article.)
When you get the steak home, remove it from the package and place it in your refrigerator, uncovered, on a plate lined with a few paper towels until you are ready to prepare it. This will help remove any excess moisture and will also help intensify the flavor of your steak.
Finally, we recommend using a well-seasoned, large black cast iron frying pan for making the perfect pan-seared steak!
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Note: In our photo, you may have noticed that we show some roasted potatoes in the pan. We roasted potato wedges in the oven with oil and seasonings until tender and then added them to the pan during the last two minutes of cooking. They absorb some of the melted butter and steak drippings and really compliment the flavor of the steak! This step is optional and is not fully outlined in the recipe.
Ingredients
- 1 bone-in or boneless rib eye steak or sirloin steak at least 1 ½ pounds, cut to at least 1 ½ inches thick
- Pinch of salt
- Freshly ground black pepper
- 2 teaspoons extra-virgin olive oil
- 3 tablespoons butter
- 2 peeled garlic cloves, left whole
- Few sprigs fresh parsley, including stems
- Optional: Wine and stock (chicken, beef, veal,etc.) and butter for deglazing the pan and making a delicious pan sauce
- Optional: Roasted potato wedges (see note above)
Instructions
- Salt and pepper one side of the steak.
- Heat your seasoned cast iron skillet to smoking hot. Add oil and swirl around to coat. Add steak seasoned-side down (place it in pan away from you so you don’t get splattered), and then salt and pepper the other side of the steak. At this point do not touch it for two minutes. Using tongs (never pierce the meat with a fork), flip the steak and add butter, garlic and parsley to the pan next to the steak. Allow the steak to cook for 2 more minutes.
- Right after you flip the steak for the first time, with a spoon or small ladle, keep basting the melted butter over the steak. Baste continually for the full two minutes (tilt pan a little if you have to, to get the butter onto the spoon).
- After two minutes on each side, keep flipping and basting the steak each time leaving the steak for 30 seconds before turning. Test the steak with the poke test (see note below) and remove at medium rare at about the five to six minute mark of total cooking time. Cook a minute or two longer for medium to well. A thicker steak (such as a sirloin) may take longer.
- Turn off the heat and baste one more time. Leave the steak in the pan loosely covered with foil for 10 minutes and allow to rest before cutting. Baste one more time, and remove to a cutting board. Either cut the steak in half for each serving or for a nicer presentation, slice on the bias and serve slices.
- Discard the pan drippings or if desired, deglaze the pan with a little wine, then and stock and simmer for a few minutes to reduce the drippings. Add a tablespoon or two of butter to thicken for a nice pan sauce .
Notes
Note: To test the meat for doneness, we use what is called the ‘poke test’. Make a tight fist and feel the flesh just below your thumb into the palm of your hand. Firm is how well-done steak will feel. Loosen your grip a bit and feel the same spot. That will be medium-rare. Loosen your grip all the way and that is blood-rare. Now poke your finger into the thickest part of the meat and compare it to your palm for the perfect level of doneness that you desire.
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Woohoo! Can’t wait to try this (especially after another night of chewy and dry steak). Thanks, guys! 🙂
Let us know how it comes out (and if the instructions are easy to follow!) 🙂
All of your recipes look so great. I made the chicken soup, and it was a keeper. Thank You
Thank you so much Jackie – You’ve made our day! Thanks for visiting our site!
Loving all your recipes. This one sounds fantastic, I buy Cowboy Steaks made by LeadBetters, they melt they are so soft. I normally BBQ them but in winter I use the Stove top.
Tip #1 ~ Add a good splash of Worcester Sauce to your cooking oil the smell and taste are divine, or if you have steaks waiting to be cooked let them sit in a small amount of W/sauce turn to coat each side.
Tip #2 ~ If your steak is frozen DO NOT DEFROST (this toughens the meat) cook as normal from frozen on the BBQ, 8 – 10 minutes a per side, spice with your choice of spices as your turn the meat. I only use Lawry’s Garlic Salt.
Thanks for the tips Lisa!!
Never cook a steak from a frozen state! It’s going to be so unevenly cooked . If you keep it completely wrapped while it’s thawing, you won’t have a dry steak. NEVER unwrap frozen anything to thaw it! Always thaw completely in wrapping!
Thanks for the suggestion Scott!
Saw this on the food blogger pinterest board. it is perfectly cooked and the pic does it total justice.
Thank you so much Peter!! I guess we did set the bar very high when we used the word ‘perfect’ in the recipe title…so I’m very glad you think so! Thanks for clicking over to visit our site and for commenting! Martha
This really looks like absolute perfection!
Thanks Chung-Ah!
This was the best steak I have ever had, thank you for sharing this recipe.
We’re so glad you enjoyed the recipe Elizabeth! Thanks for writing to us!
Love your recipes please send them to my email address. Thanks
Thanks so much Cindy! Would you mind signing up for our emails here: http://afamilyfeast.us7.list-manage.com/subscribe?u=9a2c6760f23290d6d18135388&id=962c824346
Thank you!
I’m a Texan from Ft. Worth. I’ve grilled steaks taught to me from generations. Simple is best. A little salt and a touch of pepper and that’s it. Wine stock; butter;( I can’t believe someone said Worcester Sauce) just takes away the flavor . Maybe that’s how you eat meat back east, but in Texas, we simply like the flavor of the meat period
Hi Edward – Thank you for taking the time to write to us! My husband Jack has spent a good deal of time in Texas for work and he has said that the best steak he ever ate was simply seasoned and simply cooked. There is definitely something to be said for simple cooking, and given the choice between an herb-encrusted piece of meat or fish, he would choose a simply seasoned version every time. Thanks for sharing your insight – we value the expertise of someone who comes from the heart of steak country!
I live in Fort Worth too and Texas people love to taste the meat..I totally agree
Thanks Angel!
You folks know how to eat! Can’t wait to try this and some of your other recipes. Keep ’em coming! And, THANK YOU! P.S. Chung-Ah has great recipes I’ve also tried!
Thank you for writing to us Mary! And yes – I LOVE Chung-Ah’s blog too!
#1) ALWAYS bring your steak up to room temp before putting it in the pan. Salt and Pepper both sides while it is warming up. The salt starts to break down the protein of the meat and is a great tenderizer.
#2) Less is more. The more times you turn a steak, the more likely it is to dry out. It distributes the juices unevenly. The done steak should also “rest” for a few minutes before it is sliced and served.
Personally, i like to use butter instead of oil. I will brown the butter before placing the steak in the pan. I also like to put fresh rosemary sprigs in mine. After I put my steak in the pan I will put a sprig of rosemary on the meat and a pat of butter. While the one side is searing the butter is melting into the meat with that fresh rosemary.
Before I deglaze, i throw some minced garlic and shallots in the pan with a little extra butter and do a quick sautee. Then I throw my red wine in and let it reduce down. I like to throw some more butter into the sauce to make it rich. Hey, I said this is how I make pan seared steak. I NEVER said it was good for you! Lol!
Thanks for sharing Danielle!
Found this on Pinterest so making for dinner tonight! The directions seem easy enough, thanks 🙂
Hope you enjoy the steak Tiffany!
Adding soy sauce to the butter is my favorite. No salt no pepper. Just butter and soy.
I made a steak last night and followed your recipe exactly – it was the best steak we have ever eaten!! I have never been much of a meat eater so I had very little experience buying and cooking steak. I read everything you wrote and did exactly what you said.
Thank you for the details and info on what steak to purchase.
Soo happy!!!
We’re so glad you enjoyed the recipe Celeste! Thanks for taking the time to write to us today!
I also leave the steak grilling to my hisband. He grilled steak last night and it was delicious. This sounds like something I could try. Pinning it!
Thanks Kim! I hope the recipe turns you into a steak master too! 🙂
Thanks to You my husband raved about how I cooked Him the best steak He has ever eaten! *laughs* He even said it was better than He’s had at a restaurant! This is coming from a guy who never raves about anything lol. When I ask Him if something tastes good I get a ‘yeah it was good’ or ‘yeah it was ok’ He did rave about the Cajun Meatloaf I made that I found on Pioneer woman as well!
Thanks for writing to us Kimberly – we love hearing our readers’ success stories like yours – especially when they are cooking for a picky eater! So glad you both enjoyed the recipe!
How do you think this would work with cheaper cuts, and a regular pan?
Hi Jean – Overall the technique will work on cheaper cuts and with a regular pan (but for best results we’d follow the recipe as written). You’ll want to make sure that your pan is super hot to get a good sear on the meat.
I tried this recipe tonight and OMG it was soo good! I love garlic so I added a lot more cloves. I’ll definitely be making this more often! Thank you for a great recipe 🙂
You’re very welcome Toni – so glad you enjoyed the steak!
Hi!!!,
Thank you for posting this. I am going to try this recipe tonight. What type of wine do you recommend?
Thank you,
Emilie 🙂
Hi – we use Chardonnay or Merlot but any dry wine will work!
Hi,
I made the pan seared steak last week and it came out just perfect. It was juicy and tender. Thanks for sharing the recipe. I am going to try other recipes on your website.
Angel 🙂
Thanks for taking the time to write to us today Angel! So glad you enjoyed the recipe!
Just made this for dinner and Oh Man! It was wonderful! We recently purchased half a cow, and you better believe this will be in regular rotation! The wedges were spot on perfection, too! I did not have red wine or stock, so I simply used a little water and it was still delicious. Next time I will have wine. Thank you for a fantastic recipe!
You’re very welcome Kylea! So glad you enjoyed the recipe!
Hi there, just thought I would share a version of the poke test thats a little easier. If you tough your thumb to your pinky on the same hand the way the fleshy part under your thumb feels is well done. Each finger getting progressively more rare. When touching your first finger thats rare. Hope this helps someone!
Thanks Jem!
Why am I just now finding this??? My husband always grills our steaks but since he doesn’t get home from work until after 7 PM, all the steak goodness must wait until the weekend. Ha…not anymore. The taste of this is awesome, super easy, no muss no fuss. Nice to have a steak when weather isn’t cooperating to cook on a grill.
We’re glad you finally found us Gail! 🙂 And we hope you enjoy the recipe as much as your husband’s grilled steaks!
Wow!!! I had a small 2.5 lbs sirloin tip roast that I used with this recipie! I also had fresh oregano sprigs which I used alongside the fresh parsley sprigs. I also used several more garlic cloves than the recipie says, for I love garlic. I increased the searing time slightly, as the roast was approximately 2.5 – 3 inches thick. I basted it the whole time. Total cooking time (before resting) was 13 minutes. The center was perfectly pink, the outside crusted to perfection!
I then wanted to make a sauce, as you suggested, so I poured in about a cup of dry red wine, scraping the crusted bottom of my cast iron (which I would absolutely suggest for this), simmered it a few minutes, then I put in a half of a small can of French onion soup in place of beef broth, then a few dallops of butter! Absolutely stunning restaurant quality meal!
Wow, thank you for this recipe!
You’re very welcome Liane – glad you enjoyed the recipe!
Great method! Use cast iron and don’t be afraid to get it extremely hot. Follow the flipping/basting as instructed for 5 minutes total and you’ll have a perfect medium rare steak. Thanks for sharing!
So glad you enjoyed the recipe Alex!
I will have to make sure that the next time I go to a restaurant that I order pan seared if it mentions this is the way it is cooked. I love steak if it is cooked nicely with the right amount of moisture. Your images are really appealing. Thanks for sharing.
You’re very welcome Linda!
Boy, I’ve got to say, I just tried the pan-seared steak. It was a bad day at black rock today. I was tired and emotionally drained from critter problems. I needed something quick and hearty and remembered making a copy of this recipe, and had the ingredients (albeit a NY strip steak). While too tired to get out the old cast iron skillet I opted for my little ceramic one. Now I can’t wait to try it in the cast iron because it was the best steak I’ve had in a while. An easy, delicious dinner and I can face the world again. Thanks guys.
You’re very welcome Carolyn – so glad our recipe made a bad day a little bit better! 🙂
Any concern of the butter burning if the pan is so hot? Should the heat be turned down once the steaks are in?
Hi Devon – The butter will brown a bit but it shouldn’t burn. But – every stove is calibrated differently…if you notice the butter burning definitely turn the temp down.
I am always afraid of cooking steak too! I’ve found that braising steak is a great option. My German grandma used to make rouladen, rolled steak stuffed with pickles and bacon. All you do is brown it then braise it in some liquid for about an hour. You can’t mess it up!
Sounds delicious Katie – I’ve made a similar Polish recipe as the one you’ve describe and it is delicious!
Oh my gosh! Made this tonight, absolutely delish!! Followed your directions exactly (minus the cast iron, as I don’t have one…. yet!). Like you, I usually leave the steak for my hubby to cook… not anymore! Thank you so much! Will keep this as my go-to steak recipe! Just wish I had found this sooner!
Thanks Cyndi – so glad you enjoyed the recipe!
Oil will fry the meat. All you really need is the cast iron skillet and pinch some salt to the skillet. Sear each side of the steak for about 30 seconds turn down your heat and cook the meat.
Just wanted you to know that this delicious recipe was featured here:http://www.dreamingofbutterflies.co/easter-menu-5-delicious-recipes-newbies/
★★★★★
Thank you Maya!
OH MY GOSH!
I don’t eat beef so I don’t buy it very often…but I know they love a good steak. I bought some sirloin and followed the directions exactly with the exception of allowing the steak to come closer to room temperature and I can’t find my cast iron skillet (I recently moved). So even though my pan got too hot and my butter burned, they were AMAZED!
One steak was thicker than the other so I cooked the thinner one (about 1″) for 5 minutes and the thicker one (1 1/2) for 6 minutes. They were perfectly medium. PERFECT!!!!
★★★★★
Yay! So glad your dinner guests enjoyed the recipe! Thanks for taking the time to write to us today.
I’m all confused on the poking going on. A fist to something so hot, or how to place the fingers? Even another gave a tip on the poking. I just cant picture it. 🤔
Hi Julie – This site has some photos that explain the process very well – take a look! http://www.simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/ Hope this helps!
WOW! That seems brilliant! I never would have understood it all without that link! Thank you Martha!
Just starting to cook this for supper. Do you turn the stove down after you start the steak?
Hi Sharon – You want to cook this at a very high temp.
OMIGOSH! I will never grill again. Absolute perfection. Thank you, thank you, thank you.
You are very welcome! So glad you had great success with the recipe!
I tried it … it worked. Before this recipe, my steak was coming out too tough. This is the second time I’m using this recipe so for me, that means, “It Works!”
★★★★★
So glad you hear that you are having success with the recipe!
All I can say is WOW, I made the perfect pan-seared steak recipe for my family tonight and everyone loved it. Steak was tinder and juice, I would definitely recommend this to everyone or keep it my little secret. My fiancé said that this was the best steak he has ever had, coming from him that is beyond a complement.
Thank you so much!!!
You’re very welcome Lesha! So glad the recipe was a success!
I have made my steak like this four times and they were great each time. I don’t think I will ever make them any other way!
★★★★★
Thanks Karen! So glad you enjoy the recipe!
I made this last night, with a side of roasted baby potatoes with garlic, rosemary and parsley. Delicious! I will definitely make this again!
★★★★★
Thanks Kathy! So glad you enjoyed the recipe!
I havent had good steak on the stove until this recipe. It was simple and amzing. Definitely going to make it again.
Thanks Jason! So glad you enjoyed the recipe!
I followed this recipe exactly and it was awfu, so dry and over cooked. I cooked it to medium rare as recommended and then continued to follow the instructions which said to leave the steak in the pan and loosely covered for 10 minutes. Well that just continued to cook the steak and it turned into shoe leather. Biggest waste of steak I’ve ever made. Instructions are not well written because the steak needs to come out of the pan at medium rare.
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Thanks for taking the time to leave your feedback Nicole – we’re sorry you were unhappy with the results.
Thanks for the recipe. I usually only buy steak if I am able to grill it on a charcoal grill. I followed your recipe and it turned out great! I used a cast iron skillet.
You’re very welcome Stephanie! So glad you enjoyed the recipe!
Hello!
I found this recipe and would love to try it since I’ve had several failed attempts at making a decent pan cooked steak. My dilemma at the moment is that I cook for a family of four and my cast iron skillet will only fit 2 steaks. How do I prevent the steak from getting too cold since I would need to do this in batches?
Thank you!
Hi Lorena – Outside of buying a second cast iron skillet, you could let the first two steaks rest on a plate or cutting board with a piece of foil over it while the others cook. That will help retain some of the heat. Hope that helps!
I am not the best at making steaks; I followed this recipe and my husband and I loved it. He has been bugging me to make them again so I am doing just that. Thank you so much.
★★★★★
You’re very welcome Sabrina! We’re so glad the recipe was a success!
how do you get a petite steak tender ..help…
Assuming the petite steak you purchased is a blade steak or a top blade steak, it should be a tender cut, except for the line of connecting tissue that usually runs down the center. That center tissue is not edible however the rest of the meat should be very tender when grilled. However supermarkets sometimes call anything a petite steak so I would need to know what you purchased. Again, if it is a blade steak, you should be good. If it is not, then marinating it would be your only option.
I never cook and I’m going to try this steak with garlic butter shell pasta, and steamed broccoli stems drizzled in balsamic vinegar! Even for a beginner, someone who has quite literally never cooked meat before in her life, this seems easy enough! I’m going to give it a try and I’ll be back to update about how it turns out!
Sounds like a great meal Simone! Good luck! (We hope you love it!)
It was so very good, my husband usually won’t eat my steaks, (so touch, lol) but he tried these and loved it, Thank you so much, love all your recipes,
You’re very welcome Bonnie! So glad the recipe was a success!
Oh my goodness! This steak is perfection. I’m cooking it for the second time this week at the request of my steak loving husband. Used sage and/or rosemary from my garden instead of the parsley.
★★★★★
Thanks Darlene! Great choice on the herbs! So glad you are enjoying the recipe. Have a wonderful evening!
Best steak I ever made – thank you!!
★★★★★
You’re welcome Kelly! So glad you enjoyed the steak!
Very good! Will make again.
★★★★
Thanks Carolyn!
Instead of eyeballing it to make sure your steak is done, get a food thermometer. For real, nothing wrong with accuracy it doesn’t make you less of a chef for Christ’s sake. Also, 160F is the minimum you should cook to reduce foodborne illness.
Well Mike, using a probe thermometer would work but for something as thin as a steak, the juices would run out as soon as you remove the probe, which is why I like the poke test on a steak. As far as the cooking temperature, muscle meat has any possible bacteria on the outside not the inside. Cooking it rare, medium or well is just a personal preference. If you took that same steak and ground it, the bacteria from the outside is now on the inside which is a whole other discussion. If you like your steak at 160 degrees F, go for it Mike. Foodborne illness is created when several factors come into play. If you had an infected cut for example and transferred the bacteria from that infection to the steak, then left the steak in the danger zone between 40 degrees and 140 degrees F, the bacteria would multiply and produce spores. At that point you could incinerate the steak and those spores would still live and make you sick. The six things that create foodborne illness are food, acid, time, temperature, oxygen and moisture, and not eating a medium rare steak. But thanks for your insight.
Jack