Perfect Pan Seared Steak

Steak searing in pan with fresh herbs and butter.

5 from 2 votes

The BEST way to cook a perfect pan seared steak at home! Follow for my key tips on how to get a restaurant quality steak right in your own kitchen

Prep Time5

Cook Time15

Inactive Time8

Course: Main Course

Cuisine: American

Servings:

Author: Chris Joe

Equipment

Ingredients

1 Ribeye or New York Strip aim for 1.5" thick
kosher salt see note in step 1
1 tbsp avocado oil or other neutral high smoke point oil
1/2 tsp black pepper
1 stick unsalted butter
1 sprig fresh thyme
1 sprig fresh rosemary
4 cloves garlic crushed and unpeeled

Instructions

Weigh the steak in grams then multiply by .015 or .02 to get the proper amount of kosher salt, depending on your preference. Season the steak on all sides with kosher salt, then place on a wire rack in the fridge uncovered overnight.
Pat the steak dry with a paper towel, then coat with avocado oil. Season with black pepper.
Over a carbon steel pan or cast iron pan on high heat, add 1 tablespoon of avocado oil. Sear the fat cap of the steak for 30 seconds, then sear each side of the steak for 90 seconds to form a crust. The oil temp should be around 500F.
Once the crust has formed, turn the heat to low then add butter, the fresh thyme and rosemary, and unpeeled garlic. Manage the heat so the butter temperature is about 225F and use a large spoon to baste the butter over the steak.
Remove once the internal temperature of the steak reads 120F for medium rare or 130F for medium. Cover with foil and rest for 10 minutes, then pour the hot butter over the steak and enjoy!

Notes

*Salting your steak liberally on all sides and allowing enough time for it to FULLY penetrate into the meat is SO important for proper seasoning. I like to leave this in the fridge overnight on a wire rack to allow the exterior to dry out even further, which will help form an even better crust. If you're in a rush you can let the steak sit out on the counter until the salt is not visible, but just make sure to pat it dry before hitting it with neutral oil and pepper.

* When searing the steak in a hot pan, aim for temperature of around 500F to avoid burning the crust.

*When butter basting, heat management of your pan is crucial. I make sure the pan is cool enough so when the butter is added, it's right around 225F so it's bubbling (not burning and turning black). This is the sweet spot!

*I was using a prime grade ribeye here, so I took mine off to rest at about 130F and to a nice medium. For a well marbled steak like this, I actually like it on the medium rare/borderline medium side. Feel free to adjust to your preferred doneness with about a 10 degree (F) buffer after letting it rest for 10 minutes.

Nutrition