Go Back
+ servings
Experience steak perfection like never before with this Pan Seared Steak recipe. Seared crust and herb butter.

Pan Seared Steak

Experience steak perfection like never before with this Pan Seared Steak recipe. Seared crust and herb butter.
Servings: 2 steaks
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • Cast iron skillet or heavy bottomed pan
  • tongs
  • Meat thermometer
  • Cutting board & knife
  • small pot
  • spoon
  • foil


  • 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
  • tablespoon fresh parsley, finely chopped
  • tablespoon fresh thyme leaves, finely chopped
  • teaspoons fresh rosemary, finely chopped (optional)


  • 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.


  • 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.