Perfect Pan-Seared Beef Steak
Master the art of cooking the perfect beef steak with this comprehensive guide. From selecting the right cut to achieving a restaurant-quality sear, this recipe ensures a juicy, flavorful steak every time.
Equipment
- Cast Iron Skillet
- Tongs
- Meat Thermometer
Ingredients
Steak Preparation
- 2 ribeye steaks about 1 inch thick, room temperature
- 1 tbsp kosher salt
- 1 tsp freshly ground black pepper
Cooking
- 2 tbsp high-smoke-point oil such as canola or avocado oil
- 2 tbsp unsalted butter
- 4 cloves garlic smashed
- 2 sprigs fresh thyme
Instructions
- Pat the steaks dry with paper towels to remove excess moisture. Season both sides generously with kosher salt and freshly ground black pepper. Let them sit at room temperature for 30 minutes to ensure even cooking.
- Heat a cast iron skillet over high heat until it's very hot. Add the high-smoke-point oil and swirl to coat the pan.
- Carefully place the steaks in the skillet, laying them away from you to prevent splatter. Sear without moving for 2-3 minutes until a golden-brown crust forms.
- Flip the steaks and add the butter, smashed garlic, and thyme to the pan. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter for 1-2 minutes.
- Continue cooking until the steaks reach your desired doneness. For medium-rare, aim for an internal temperature of 130°F (54°C). Use a meat thermometer for accuracy.
- Transfer the steaks to a cutting board and let them rest for 5-10 minutes. This allows the juices to redistribute, ensuring a moist and flavorful steak.
- Slice against the grain and serve immediately. Enjoy your perfectly pan-seared beef steak!
Notes
For thicker cuts, consider finishing the steak in a preheated oven at 275°F (135°C) after searing to reach the desired internal temperature. Always rest your steak before slicing to retain juices.