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 Become an expert at cooking a Perfect Pan-Seared Steak at home! (It’s easy!)

How to cook the Perfect Pan-Seared Steak! It's easy to make delicious, perfectly cooked steak at home!

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!

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How to cook the Perfect Pan-Seared Steak! It's easy to make delicious, perfectly cooked steak at home!

What kind of beef should I buy to make a Perfect Pan-Seared Steak?

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 1 – 1½ inches thick but not any thicker. If too thick, it may require some time in the oven to finish cooking after searing).  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! Depending on how the steak is cut, you could end up with the end of the loin which will not be as flavorful and tender as the center. The appearance of the cuts will look visibly different. The tender center will be cut against the grain so when looking at the steak, you will not be able to see the grain. The tougher outer end will look like it has grain running from side to side and will cook up a little tough. That said, rib eye or sirloin are good no matter what, but if you are paying top dollar for a steak, minds well push to get the best cut possible.

There are also other factors that as a consumer, you are probably unaware of such as the age of the animal and grade of the cut. Sometimes packaging at supermarkets are misleading so when selecting your steak, go to a reputable trustworthy butcher.

At 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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You may like these other Steak recipes:

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Perfect Pan-Seared Steak - A Family Feast

Perfect Pan-Seared Steak

  • Prep Time: 4 mins
  • Cook Time: 6 mins
  • Total Time: 10 minutes
  • Yield: 4 servings

Description

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 complements 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 – 1 ½ pounds, cut to 1 ½ inches or thinner. (Any thicker will require some time in the oven)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon 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

  1. Place steak on a plate lined with a paper towel to absorb some of the liquid and let sit at room temperature for 30 minutes.
  2. Using half the amount of salt and pepper season one side of the steak.
  3. Heat your seasoned cast iron skillet to smoking hot (have hood fan in high). Add oil and swirl around to coat. (normally olive oil would burn at such a high heat but when mixed with butter on the next step, it will not burn and adds flavor). 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.
  4. 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).
  5. After two minutes on each side, keep flipping and basting the steak each time, leaving the steak for 30 seconds before turning again. 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.
  6. If you are not comfortable with the poke test and want to use a probe thermometer, hold the steak sideways with tongs and insert the probe from the side. Turn burner off at 110 degrees F and let the steak sit in the pan for five minutes. The carry over heat will continue to cook the steak (be careful if your steak is thin, this step may take less than five minutes). Baste one more time and remove to a platter and loosely cover with foil for five more minutes to allow juices to work back into the meat.
  7. Remove to a cutting board and either cut the steak in half for each serving or for a nicer presentation, slice on the bias and serve slices.
  8. Discard the pan drippings or if desired, deglaze the pan with a little wine, then add 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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Perfect Pan-Seared Steak

Perfect Pan-Seared Steak

Perfect Pan Seared Steak - A Family Feast
Featured in this Perfect Pan-Seared Steak post


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    Comments

  • Brian wrote:

    Finally! A website that explains the art of cooking that a non-professional such as myself, can understand and follow, that ends up with a meal to be proud to serve. Thank you, thank you, thank you!

    • Martha wrote:

      You’re very welcome Brian! So glad the recipe was a hit!

  • JJ wrote:

    I made this last week, after a hard couple of weeks & I was tired in my bones & I needed something fast. Ribeyes were half off, so I went looking in my saved recipes for a way to improve on my cast iron method. I’m a simple lady when it comes to steak, salt & fresh ground pepper are all the seasoning I usually have the patience for; but the addition of garlic & parsley in the pan was inspired, as was basting the steak with the herbed butter sauce. Tonight I cooked the 2nd steak the same way, and deglazed the pan with some boxed Pinot, which I hadn’t bothered with last week. Holy smokes, was this ever the way to celebrate a great weekend! I ate it sans salad, with some fresh crusty French bread to sop up the pan sauce, and a whiskey sour w/ my homemade Maraska cherries. Pretty sure I could start a restaurant off this recipe if I didn’t already like my day job. I’m deleting all the other saved steak recipes in my Pinterest file, and wanted to say thanks for helping with my self-care this week. You are doing the Lord’s work here.

    And as thanks I wanted to add my shortcut in case it’s helpful for anyone else: I pulled this out of the fridge & didn’t want to wait an hour for it to come to room temp; so I threw it in the microwave on defrost for about 30sec each side – it didn’t cook, even in the edges, just came up to room temp so I didn’t have to gnaw my fingers off while waiting. I also used a digital thermometer & pulled it out of the pan onto the cutting board at 130’, and covered for 5min while I made the pan sauce. Thanks again for helping a girl feel human again!

    • Martha wrote:

      You’re very welcome JJ – we’re so glad you enjoyed the steak recipe! You are a great storyteller – I hope your day job involves writing because this review brought your experience to life! Thanks for taking the time to write to us and for sharing your cooking tips too!

  • Kristy Cardin wrote:

    I love this recipe! I’m not the “ steak expert “ in the family. Everyone wants me to cook the steaks! You Rock Martha!! Quick question you send any cut in this method, can I cook porterhouse steaks with this recipe?? Thanks ❤️🙌🏻

  • Kristy Cardin wrote:

    I’ve been looking everywhere how to cook a great steak! This is the best recipe EVER!! My family Loved it!! ❤️👏🏻

    • Martha wrote:

      Thanks Kristy!

  • Mike Kanashi wrote:

    I love steak! I love sirlon! I love sirloin tender steak 😍

    • Martha wrote:

      🙂

  • Jelina Roy wrote:

    Hello Martha

    The steak that stays in my memory was a NY strip cooked in a skillet on the range. I was a college student living off-campus. It so far exceeded any steak I had had up to that point that it has become a legend. Now, as a (much) older adult, I like grilling steaks on the back patio with my husband, having a beer, eating boiled peanuts, and talking, while we wait for the charcoal fire to come up. In other words, the steak is great; but I like the ritual, too.

    • Martha wrote:

      Great memories Jelina!

  • Dianne wrote:

    Made this steak tonight and it was delicious!! Will do it like this from now on.

    • Martha wrote:

      Thanks Dianne!

  • Ariel wrote:

    Martha I would hug you if you were in front of me, even with Cvid. This was absolutely amazing!!!! My entire family loved it! Thank you so much!!!

    • Martha wrote:

      You’re welcome Ariel! 🙂 So glad the recipe was a success!

  • Silvia wrote:

    I’m going to try it, because my mom said that I cannot cook a steak and it is so true. Thank You for your recipes.

    • Martha wrote:

      Good luck Silvia! (Let us know how it comes out!)

  • Diandra wrote:

    Hi hi!

    I’m so excited that I will be making this tomorrow. But I do have a question, can I use fresh thyme instead of parsley?

    Thank you!

    • Martha wrote:

      Sure Diandra!

  • Jor wrote:

    Did I miss the part where it indicates what to do with the garlic cloves (left whole)?

    • Martha wrote:

      Hi Jor – You did! See step 2.

  • Paul Peters wrote:

    going out to buy acoupla ribeyes right now🌶

    • Martha wrote:

      Hope you love the recipe Paul!

  • Paul Peters wrote:

    I have won blue ribbon at McKinley, Cibolo bi County fair for My Billionaire pie.
    just wanted to arouse Your attention😜

    • Martha wrote:

      Good for you Paul! You must be a great cook!

  • Stephanie Leo wrote:

    Hey, learn how to spell “complement”.

    • Martha wrote:

      Hey – thanks! I’ll get that fixed…

  • Josh wrote:

    Followed this exactly except added Pit Boss smoker seasoning and Southern Flavor. Top Sirloin turned out melt in your mouth good! Even my 3yo ate it lol

    • Martha wrote:

      Sounds fantastic Josh!

  • Nicky wrote:

    Great….I did add rosemary instead of parsley and I must say this was the best sirloin I ever made…will try again with a bone it steak.

    • Martha wrote:

      Thanks Nicky! Rosemary is a great option!

  • Valerie wrote:

    I’ll be right over! Oops, I guess I have to stay on my side of the border. If not on the grill, I always do it in a cast iron pan, but the addition of the garlic and butter sounds great. Will try that the next time. Oh how I miss The Hilltop and their salad dressing!! It was always a family outing after shopping at Peabody–Dad included, and he never once complained. LOL

    • Martha wrote:

      Oh yes…the Hilltop! Always sad when a fixture like that closes…hope our steak is a good substitute!

  • ashley m khteian wrote:

    I made this tonight and the steaks are delicious but if I would have left them in the hot pan for the full ten minutes continuing to cook they would have been a full medium. I removed the pan from heat and covered with foil but then thought better of it and removed the steaks to the cutting board covered. Thoughts here?

    • Martha wrote:

      Hi Ashley – When we rest our steak, we remove the steaks to a cutting board. (We will clarify that step in the recipe.) The heat from the pan would continue to cook especially since a cast iron pan retains heat for a long time. To fully rest and redistribute the juices, the cutting board is place to rest the meat. Thanks for your question!

  • Angel Helton wrote:

    I do this, but instead of flipping every couple of minutes, I season, preheat the over to 250° & bake for about 15-20 minutes. Then it’s basically the same. I found that baking it in the oven makes it more tender as it isn’t exposed to so much heat throughout the entire cooking process. My husband is in love with this.

    • Martha wrote:

      Thanks Angel!

  • Theresa wrote:

    Add me to your mailing list!

    • Martha wrote:

      All set Theresa!

  • Colleen Murphy wrote:

    I promise there is no where I can go and get a steak this delicious. Absolutely mouth watering. Thank you.

    • Martha wrote:

      You’re very welcome Colleen! Glad you enjoyed the recipe!

  • lisa lawton wrote:

    Is there anyway to so this that doesn’t smoke up the house? Do you turn the temp down after the pan becomes smoking hot? The butter and the garlic turned black. Did I keep the pan too hot? Thanks!

    • Martha wrote:

      Hi Lisa – We do turn on our stove vent to high, and usually the initial searing step with just oil and steak will cool the pan down a bit so that the butter and garlic will brown but not turn black. You can definitely turn the heat down a bit if you are see it turn black.

  • Pludie wrote:

    I have wanted a great recipe to sear a great steak on the stove. My husband frowns if it’s raining outside and he has to go out to grill our steaks. He will be soo happy that have me fix it inside. It sounds absolutely delicious and can’t wait to try it.

    • Martha wrote:

      Good luck Pludie – Hope you both enjoy the recipe!

  • Ashley wrote:

    I never used to cook steak on the stove bc I would ruin it. With this recipe I made a perfect steak! I added onions and mushrooms to the pan with the wine/drippings step and they were the best ever!

    • Martha wrote:

      So glad you enjoyed the recipe Ashley!

  • Laura Anderson wrote:

    I didn’t think I could cook a steak but bought my first one today as it was such a great price and thought I’d give it a whirl. I found your site and followed your instructions to a T – even using a timer! And it is perfect and delicious. So are is the parsley and garlic mixture, to which I added a few onions. Thank you!!

    • Martha wrote:

      You’re very welcome Laura – so glad the steak was a success!

  • Angelo Macciocca wrote:

    This is now my favorite way to cook a steak. I was unsure about using the iron pan to cook thick (2-inch) top sirloin steaks, but the process of basting them in butter worked fantastically. They not only tasted great of course, but the 30-second basting phases and testing with a meat thermometer kept me constantly engaged as the temperature rose. At 130 degrees internal temperature, I achieved perfect medium-rare results. My best steak ever! Thanks!

    • Martha wrote:

      You’re very welcome Angelo – so glad the recipe was a success!

  • Alycia Frey wrote:

    how do you minimize the smoke from searing a steak on the stove?

    • Martha wrote:

      Hi Alycia – You can try turning the heat down just a bit – but not so much that you won’t still get the hot sizzling effect you’ll want to sear the steak. (I will admit that we’ve set off our smoke detector a few times ourselves making this steak recipe, especially if we haven’t turned on our stove vent!) Hope that helps!

  • Marie wrote:

    We don’t eat much steak, so I was unsure how to cook it. I followed the directions, added a few minutes each side because ours was thick. It was delicious! My husband is on a salt restricted diet, I used Mrs Dash and garlic powder to season. Didn’t make a sauce, didn’t need it. Served with a nice fresh salad. Great dinner!

    • Martha wrote:

      So glad you enjoyed the steak Marie!

  • Alli wrote:

    Ahhh! I had the heat too high…butter and garlic blackened. I’ll do better next time.

    • Martha wrote:

      Oh no!

  • Tamra wrote:

    Do I need to use a cast iron skillet? I dont own one

    • Martha wrote:

      Hi Tamra – A cast iron skillet will work best because you can get the pan super hot which is the key to this recipe. If you have another pan that can tolerate high heat, you can use that instead.

  • patty wrote:

    Hi Martha,this seared steak recipe looks so good that I went out this morning and bought 2good size sirloin steaks Angus beef and let me tell you,my husband gonna think it’s his birthday tonight lol I will let you know how it comes out thanks for sharing

    • Martha wrote:

      We hope you (both) love the recipe Patty!

  • Ted Henson wrote:

    Great recipe. Instead of turning so often I turned down the heat a bit, and flipped every minute or so. I didn’t bother with garlic since I already had it in marinade. Cooked evenly and tastes great!

    • Martha wrote:

      Thanks for the suggestion Ted!

  • Kristy wrote:

    My husband said this was the best steak he’s ever had! I didn’t have rosemary, but still! It was amazing✨✨ thank you for sharing!

    • Martha wrote:

      You’re very welcome Kristy – so glad you both enjoyed the steak!

  • sheila z wrote:

    The steaks turned out great! The gravy was lovely also, made with 1 cup beef broth and 1/2 c corn starch slurry. Thank you for the good tips!

    • Martha wrote:

      So glad you enjoyed the recipe Sheila!

  • Renee Gelinas wrote:

    First time using my cast iron skillet to cook steak. I used thick cut tritip and cooked as directed. It was fantastic! I used fresh garlic and salted butter to baste after initial 2 minute sear on each side. Yummy! Just salt and pepper seasoning!

    • Martha wrote:

      So glad you enjoyed the steak Renee!

  • Kalista Craig wrote:

    Thank you so much. This was amazing. I have never known how to cook a steak. So before I just didn’t try. I finally got fed up with not cooking steak and looked up how. Yours was so well explained and easy I gave it a try. It turned out amazing! I seared some mushrooms in the juices left over, and poured them over top. Ohhhh my gosh. Soooooo good! I will be saving this recipe for sure!

    • Martha wrote:

      Yay Kalista – so glad you enjoyed the recipe!

  • Yoli wrote:

    I could not find fresh parsley at my grocery store and all I have is dried. Will this still work, or are there any other substitutes?

    • Martha wrote:

      Hi Yoli – Sure – dried parsley will work. The typical rule of thumb is to use half the amount of dried herbs when swapping that in for fresh. Hope you enjoy the steak!

  • Linda wrote:

    This was the best recipe ever. I followed by the recipe and it turned out good and was very delicious. I will be passing this recipe on.

    • Martha wrote:

      Thanks Linda! Glad the recipe was a hit!

  • Brandon wrote:

    Are you cooking this on a bbq or on an oven top? What kind of iron skillet do you recommend?

    • Martha wrote:

      Hi Brandon – This is a recipe for a pan-seared steak cooked on the stove top. We have a Lodge cast iron skillet. Enjoy!

  • Miss Ivy wrote:

    I don’t eat meat. But years ago I did and even then I did not like steak. But my husband does. I grabbed steak to go with some cabbage for him. FOR reference I got it from the discount section in Safeway, called Beef Lion Tri Tip Steak — I think it said Choice. There was a more expensive piece but it was smaller and hand more fat, he doesn’t like fat, it’s name had New York Strip in it.

    He’s low sodium eating so I substituted salt with no sodium salt. I also used a few drops of liquid hickory smoke, pinch of garlic and herb by Mrs Dash and a little dried green chives. I used an electric skillet turned up to 400°. I waited for it to start smoking as directed. I found this recipe to be very fast paced.

    The steak looked PERFECT. I was surprised, looked like a fine dining restaurant quality steak. It sat for 5 mins while I made the cabbage. He sliced it and the inside was also perfect, just the right amount of pink. I love how quick and easy it was to make this recipe.

    His own comment was that it was very well seasoned and extremely juicy. He enjoyed the pepper crust and the hickory smoke.

    Thanks for a steak recipe even a vegetarian can follow.

    • Martha wrote:

      So glad you the recipe was a success Miss Ivy!

  • Ryan wrote:

    Hi. Dont forget to let steak come to room temperature. This will relax steak fibers and proteins. The result will be a less shrunken steak.

    • Martha wrote:

      Thanks Ryan – Great point!

  • Lori Ganley wrote:

    I always struggle with cooking steak to the right temp. It’s always either under-done or over-done. Following these instructions helped me do it almost perfect the first time. Thank you!

    • Martha wrote:

      You’re very welcome Lori – glad the recipe was a success!

  • Rachel wrote:

    Thank you for being so specific with your instructions! This was just what I needed and more. Thank you!

    • Martha wrote:

      You’re welcome Rachel – so glad you had success with your steak!

  • John Overcast wrote:

    Love ribeyes but love sirloin too

    • Martha wrote:

      Sirloin is delicious too – for sure John!

  • Dave wrote:

    I just tried this recipe last night and the meat turned out tender and tasty!!

    • Jack wrote:

      Thanks Dave, glad you liked it. Nothing like a really good steak!

  • Joey Mann wrote:

    Do I sear steak on stove mediam heat or high heat for rare?

    • Martha wrote:

      Hi Joey – You’ll follow the recipe as written – so high heat – for rare, you just won’t cook it as long. (See Step #4) Hope that helps clarify!

  • Ashley wrote:

    Silly question, but I want to make sure I’m doing this right- if I’m cooking 4 steaks do I need to adjust the amount of butter in the pan? I’ll be cooking 2 at a time if that helps.

    Thanks!

    • Martha wrote:

      Hi Ashley – Yes – you’d probably want/need to add more butter to the pan, especially if it’s a larger pan. It’s perfect fine to cook more than one steak at a time – just make sure that you don’t crowd the pan. Hope that helps!

  • Teresa Strickland wrote:

    Question please!! I have a cast iron pan & a cast iron pan that’s a griddle. Which is the best to use for your recipe? Pan is a little smaller than my griddle pan (sorry not sure what to call it!!) Thanks!!

    • Martha wrote:

      Hi Teresa – This recipe was written for a smooth-surfaced cast iron pan or a griddle. I think you meant that you have a grill pan – you can use that too. You may have some issues spooning up the butter and you will get to baste the steak while it cooks and you will see some grill marks on the steak from the raised surfaces, but it will still work. Hope that helps!

  • Jaimeson E. Porter wrote:

    Wow – this was seriously amazing. Never thought I would ever be able to cook steak as good in a pan. Thank you!

    • Martha wrote:

      You’re welcome – so glad the recipe was a hit!

  • Kim Weisskopf wrote:

    Phenomenal, best ribeye I’ve ever cooked!

    • Martha wrote:

      Thanks Kim!

  • Liv wrote:

    Omg! Simple, yet sooo declicious. Instructions even I could follow, and yummy to the very last bite. My family loved this recipe. It’s the new way to do steaks at my house.

    • Martha wrote:

      Thanks Liv! So glad you all enjoyed the recipe.

  • Tina wrote:

    New staple in my household. Seriously this steak recipe saves and improves marriages.

    • Martha wrote:

      LOL – so glad the recipe was a hit Tina!

  • M.T. wrote:

    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.

    • Jack wrote:

      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

  • Carolyn wrote:

    Very good! Will make again.

    • Martha wrote:

      Thanks Carolyn!

  • Kelly wrote:

    Best steak I ever made – thank you!!

    • Martha wrote:

      You’re welcome Kelly! So glad you enjoyed the steak!

  • Darlene wrote:

    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.

    • Martha wrote:

      Thanks Darlene! Great choice on the herbs! So glad you are enjoying the recipe. Have a wonderful evening!

  • Bonnie wrote:

    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,

    • Martha wrote:

      You’re very welcome Bonnie! So glad the recipe was a success!

  • Simone wrote:

    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!

    • Martha wrote:

      Sounds like a great meal Simone! Good luck! (We hope you love it!)

  • Patsy Pachl wrote:

    how do you get a petite steak tender ..help…

    • Jack wrote:

      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.

  • Sabrina wrote:

    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.

    • Martha wrote:

      You’re very welcome Sabrina! We’re so glad the recipe was a success!

  • Lorena wrote:

    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!

    • Martha wrote:

      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!

  • Stephanie wrote:

    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.

    • Martha wrote:

      You’re very welcome Stephanie! So glad you enjoyed the recipe!

  • Kathy Stanford wrote:

    I made this last night, with a side of roasted baby potatoes with garlic, rosemary and parsley. Delicious! I will definitely make this again!

    • Martha wrote:

      Thanks Kathy! So glad you enjoyed the recipe!

  • Karen wrote:

    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!

    • Martha wrote:

      Thanks Karen! So glad you enjoy the recipe!

  • Iesha Winfrey wrote:

    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!!!

    • Martha wrote:

      You’re very welcome Lesha! So glad the recipe was a success!

  • MC James wrote:

    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!”

    • Martha wrote:

      So glad you hear that you are having success with the recipe!

  • JRiley wrote:

    OMIGOSH! I will never grill again. Absolute perfection. Thank you, thank you, thank you.

    • Martha wrote:

      You are very welcome! So glad you had great success with the recipe!

  • Sharon wrote:

    Just starting to cook this for supper. Do you turn the stove down after you start the steak?

    • Martha wrote:

      Hi Sharon – You want to cook this at a very high temp.

  • Julie wrote:

    WOW! That seems brilliant! I never would have understood it all without that link! Thank you Martha!

  • KS wrote:

    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!!!!

    • Martha wrote:

      Yay! So glad your dinner guests enjoyed the recipe! Thanks for taking the time to write to us today.

  • Martha wrote:

    Thank you Maya!

  • Curtis wrote:

    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.

  • Cyndi wrote:

    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!

    • Martha wrote:

      Thanks Cyndi – so glad you enjoyed the recipe!

  • Katie @ Old World Taste wrote:

    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!

    • Martha wrote:

      Sounds delicious Katie – I’ve made a similar Polish recipe as the one you’ve describe and it is delicious!

  • Devon k wrote:

    Any concern of the butter burning if the pan is so hot? Should the heat be turned down once the steaks are in?

    • Martha wrote:

      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.

  • Carolyn Vick wrote:

    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.

    • Martha wrote:

      You’re very welcome Carolyn – so glad our recipe made a bad day a little bit better! 🙂

  • linda Prin wrote:

    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.

    • Martha wrote:

      You’re very welcome Linda!

  • Alex wrote:

    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!

    • Martha wrote:

      So glad you enjoyed the recipe Alex!

  • Liane wrote:

    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!

    • Martha wrote:

      You’re very welcome Liane – glad you enjoyed the recipe!

  • Gail wrote:

    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.

    • Martha wrote:

      We’re glad you finally found us Gail! 🙂 And we hope you enjoy the recipe as much as your husband’s grilled steaks!

  • Jem wrote:

    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!

    • Martha wrote:

      Thanks Jem!

  • Kylea wrote:

    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!

    • Martha wrote:

      You’re very welcome Kylea! So glad you enjoyed the recipe!

  • Angel Wang wrote:

    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 🙂

    • Martha wrote:

      Thanks for taking the time to write to us today Angel! So glad you enjoyed the recipe!

  • angel wrote:

    I live in Fort Worth too and Texas people love to taste the meat..I totally agree

    • Martha wrote:

      Thanks Angel!

  • Emilie wrote:

    Hi!!!,

    Thank you for posting this. I am going to try this recipe tonight. What type of wine do you recommend?

    Thank you,
    Emilie 🙂

    • Martha wrote:

      Hi – we use Chardonnay or Merlot but any dry wine will work!

  • Toni Diaz wrote:

    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 🙂

    • Martha wrote:

      You’re very welcome Toni – so glad you enjoyed the steak!

  • jean wrote:

    How do you think this would work with cheaper cuts, and a regular pan?

    • Martha wrote:

      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.

  • Kimberly Regan wrote:

    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!

    • Martha wrote:

      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!

  • Kim Honeycutt wrote:

    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!

    • Martha wrote:

      Thanks Kim! I hope the recipe turns you into a steak master too! 🙂

  • Celeste wrote:

    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!!!

    • Martha wrote:

      We’re so glad you enjoyed the recipe Celeste! Thanks for taking the time to write to us today!

  • Karen wrote:

    Adding soy sauce to the butter is my favorite. No salt no pepper. Just butter and soy.

  • Scott C wrote:

    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!

    • Martha wrote:

      Thanks for the suggestion Scott!

  • Elizabeth wrote:

    This was the best steak I have ever had, thank you for sharing this recipe.

    • Martha wrote:

      We’re so glad you enjoyed the recipe Elizabeth! Thanks for writing to us!

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