🥩 Perfect Pan-Seared Steak (Restaurant-Style)
This method gives you a crispy, flavorful crust on the outside and a tender, medium-rare center — just like the steak in your picture.
⭐ Ingredients
- 1 thick-cut steak (ribeye, filet mignon, strip, or sirloin)
- 1–2 tbsp olive oil or avocado oil
- 1 tbsp butter
- Salt (coarse salt recommended)
- Freshly cracked black pepper
- 2–3 garlic cloves, smashed (optional)
- Fresh thyme or rosemary (optional)
🔥 Instructions
1. Bring steak to room temperature
Let your steak sit out for 20–30 minutes. This helps it cook evenly.
2. Pat dry & season generously
Use paper towels to dry the steak very well (the dryer it is, the better the crust).
Season both sides heavily with:
- Salt
- Black pepper
3. Heat the pan until VERY hot
Use a cast-iron skillet if possible.
Add the oil and let it heat until it begins to shimmer.
4. Sear the steak
Place the steak in the pan — do not move it.
Sear for 2–3 minutes per side until a deep brown crust forms.
5. Add butter + aromatics
Add:
- 1 tbsp butter
- Garlic cloves
- Thyme or rosemary
Tilt the pan and spoon the melted butter over the steak for 1–2 minutes (“basting”).
6. Finish cooking
For a steak like the one in your photo (medium-rare):
Cook until the internal temperature reaches 130°F (54°C).
If your steak is thick, you can transfer it to a 375°F oven for 3–6 minutes to finish.
7. Rest the steak
Let it rest for 5 minutes before slicing.
This keeps all the juices inside and prevents it from drying out.
⭐ Tips for Steakhouse Results
- Use thick steaks (1.5–2 inches). They cook better and stay juicy.
- Don’t skip drying the steak — moisture prevents browning.
- Leave it alone while searing — constant flipping ruins the crust.
- Butter basting = richer flavor + perfect color.
🍽️ Serving ideas
Pair it with:
- Garlic mashed potatoes
- Roasted baby potatoes
- Grilled vegetables
- Herb butter or chimichurri