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Pan Seared Steak elevates any dinner! This culinary masterpiece boasts a beautifully seared crust and a burst of flavor from our signature herb butter. Experience steak perfection like never before with our Pan Seared Steak recipe.
Pan Seared Steak
New York strip steaks pair wonderfully with a variety of side dishes. Consider options like mashed potatoes, Baked Sweet Potatoes, Broccoli Rabe, grilled asparagus, roasted vegetables, a classic Caesar salad, or a wedge salad.
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Ingredients:
- New York strip steaks (at least one inch thick)
- Montreal steak seasoning
- Avocado oil or other high-heat cooking oil
- Butter
- Minced garlic
- Fresh parsley
- Fresh thyme leaves
- Fresh rosemary (optional)
Supplies:
- Cast iron skillet or heavy-bottomed pan
- Tongs
- Meat thermometer
- Cutting board & knife
- Small pot
- Spoon
- Foil
Instructions:
Remove the steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels to ensure a good sear. Season both sides with the steak seasoning.
Add the oil and heat your skillet until it begins to simmer but doesn’t smoke. Carefully place the seasoned steaks into the hot skillet using tongs. Sear the steaks without moving them for 3-4 minutes on each side. Reduce the heat to medium and cook to the desired doneness (medium-rare should reach 135 degrees F).
You can test the skillet’s heat by flicking a few drops of water into it. If the drops sizzle and evaporate quickly, the skillet is hot enough for searing.
Remove the steaks from the skillet and place them on a cutting board. Tent them loosely with aluminum foil and let them rest for 5-10 minutes.
Herb Butter Recipe
While the steaks are resting, melt the butter in a small saucepan over low heat. Add the minced garlic, chopped parsley, thyme, and optional rosemary. Cook for 1-2 minutes until the garlic is fragrant and the herbs are wilted. Spoon the herb butter over the steaks just before serving.
Other Steak Options
While New York strip steaks are recommended for this recipe, you can use other cuts of beef like ribeye, filet mignon, or sirloin if preferred. Adjust the cooking times accordingly as different cuts may vary in thickness.
Recipe Tips
- Choose High-Quality Steaks: Start with high-quality New York strip steaks. Look for well-marbled steaks with even thickness for consistent cooking.
- Preheat the Skillet: Ensure your skillet is thoroughly preheated before adding the steaks. A hot skillet is key to achieving a beautiful sear, and the meat releasing well.
- Don’t Crowd the Pan: Avoid overcrowding the skillet. Sear the steaks in batches if needed to prevent steaming and ensure even searing.
- Remove the meat from the skillet when it is 5° cooler than your desired doneness, it will come up to temp during the resting time.
More Dinner Recipes
Pan Seared Steak Recipe
Pan Seared Steak
Equipment
- Cast iron skillet or heavy bottomed pan
- tongs
- Meat thermometer
- Cutting board & knife
- small pot
- spoon
- foil
Ingredients
- 2 New York strip steaks (at least one inch thick)
- 1 teaspoon Montreal steak seasoning
- 1 tablespoon avocado oil or other high-heat cooking oil
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1½ tablespoon fresh parsley, finely chopped
- 1½ tablespoon fresh thyme leaves, finely chopped
- 1½ teaspoons fresh rosemary, finely chopped (optional)
Instructions
- Remove the steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels to ensure a good sear. Season both sides with the steak seasoning.
- Place a cast iron skillet or heavy-bottomed pan over high heat. Add the oil and heat until it begins to shimmer but doesn't smoke.
- Carefully place the seasoned steaks into the hot skillet using tongs. Sear the steaks without moving them for about 3-4 minutes on each side.
- Reduce the heat to medium and cook to desired doneness. Use a meat thermometer to check the internal temperature; it should reach about 135°F for medium-rare. (see notes for other times/temps)
- Remove the steaks from the skillet and place them on a cutting board. Tent them loosely with aluminum foil and let them rest for 5-10 minutes.
- While the steaks are resting, melt the butter in a small saucepan over low heat. Add the minced garlic, chopped parsley, thyme, and rosemary (if using). Cook for 1-2 minutes until the garlic is fragrant and the herbs are wilted.
- Slice the rested steaks against the grain into desired portions. Spoon the herb butter over the steaks just before serving.
Notes
- Internal temperature should reach 135° for medium rare, 145° for medium, 150° for medium well, and 160° for well done.
- Let the meat rest: Resting allows the juices to redistribute within the meat for maximum flavor and tenderness.
- It’s essential to use an oil with a high smoke point for successful searing. Instead of avocado oil, you can use other high smoke point oils such as canola oil, grapeseed oil, or safflower oil for searing.
- I use unsalted butter, salted butter will work just fine in this recipe if that’s what you have.
- Choose High-Quality Steaks: Start with high-quality New York strip steaks. Look for well-marbled steaks with even thickness for consistent cooking.
- Preheat the Skillet: Ensure your skillet is thoroughly preheated before adding the steaks. A hot skillet is key to achieving a beautiful sear, and the meat releasing well.
- Don’t Crowd the Pan: Avoid overcrowding the skillet. Sear the steaks in batches if needed to prevent steaming and ensure even searing.
- Remove the meat from the skillet when it is 5° cooler than your desired doneness, it will come up to temp during the resting time.
