Perfect Pan-Seared Steak (Juicy & Flavorful)

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Perfect Pan-Seared Steak (Juicy & Flavorful)

Ingredients

  • 1 thick-cut beef steak (ribeye, sirloin, strip, or chuck eye – 1½ to 2 inches thick)
  • 1½ teaspoons salt (or to taste)
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder (optional)
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, smashed
  • 1–2 sprigs fresh rosemary or thyme (optional)

Instructions

  1. Bring steak to room temperature
    Remove the steak from the fridge 30–45 minutes before cooking. This helps it cook evenly.
  2. Season generously
    Pat the steak completely dry with paper towels. Season both sides well with salt, black pepper, and garlic powder.
  3. Heat the pan
    Heat a heavy skillet (cast iron is best) over medium-high heat until very hot. Add olive oil.
  4. Sear the steak
    Place the steak in the pan and do not move it for 3–4 minutes until a deep brown crust forms. Flip and sear the other side for another 3–4 minutes.
  5. Butter baste
    Lower heat to medium. Add butter, garlic, and herbs. Tilt the pan and spoon the melted butter over the steak continuously for 1–2 minutes.
  6. Finish cooking
    For a steak like the photo (medium-well to well):
    • Cook an additional 2–4 minutes per side, lowering heat if needed
    • Internal temp: 150–160°F (65–71°C)
  8. Rest the steak (VERY IMPORTANT)
    Remove from pan and rest on a cutting board for 10 minutes. This keeps it juicy.
  9. Slice & serve
    Slice against the grain and serve with the pan juices spooned over the top.

Serving Ideas

  • Mashed potatoes or roasted potatoes
  • Steamed vegetables
  • Garlic butter rice
  • A simple green salad

If you want, I can:

  • Adjust this recipe for grill or oven
  • Turn it into a long SEO post
  • Help you get it more tender next time

Just tell me 😊🥩

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