Alright, beef steak—let’s keep it simple, confident, and done right 🥩
Here’s the go-to pan-seared steak method that works for almost any cut.
Perfect Pan-Seared Beef Steak
Best cuts for this
- Ribeye (rich, forgiving)
- Striploin / NY strip
- Sirloin (leaner, still solid)
- Filet (tender, mild)
What you need
- Steak, 1–1½ inches thick
- Salt (kosher if you have it)
- Black pepper
- Neutral oil (canola, avocado)
- Butter
- 1–2 garlic cloves, smashed
- Fresh thyme or rosemary (optional but classy)
How to cook it
- Bring to room temp
Take steak out 30 minutes before cooking. Pat it very dry. - Season aggressively
Salt both sides (pepper after searing if you want zero burn). - Heat the pan
Heavy pan, screaming hot. Add oil—just enough to coat. - Sear
Steak goes in. Don’t touch it.- 3–4 min per side for medium-rare (1–1½ inch steak)
- Butter baste
Lower heat. Add butter, garlic, herbs.
Tilt pan and spoon butter over steak for ~30–60 seconds. - Rest
Remove steak, rest 5–10 minutes. This matters.
Doneness guide (internal temp)
- Rare: 125°F / 52°C
- Medium-rare: 130–135°F / 55–57°C
- Medium: 140–145°F / 60–63°C
Pull it 5°F early—carryover cooking finishes the job.
Pro tips
- If it’s sticking, it’s not ready to flip.
- Don’t cut to “check doneness”—use feel or a thermometer.
- Finish with flaky salt for restaurant vibes ✨
Want to level it up?
- Peppercorn sauce
- Garlic butter
- Mushroom gravy
- Reverse-sear for thick steaks
Tell me the cut you’ve got (or how you’re serving it—classic, diner-style, or fancy), and I’ll tailor it exactly how you want.
