Perfect Pan-Seared Steak
Perfect Pan-Seared Steak
Ingredients
- 2 NY strip steak filets
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 2 tablespoons butter
- 6 garlic, cloves, smashed
- 6 thyme, sprigs
Instructions
- 1
Remove the steak filets from the refrigerator and let them come to room temperature for about 20 minutes. This helps ensure even cooking.
⏱️ 20 min
- 2
Pat the steak dry thoroughly with paper towels. This is crucial for achieving a good sear.
⏱️ 1 min
- 3
Season both sides of the steak generously with the salt and freshly ground black pepper.
⏱️ 1 min
- 4
Heat a heavy-bottomed skillet (cast iron works best) over medium heat until it's very hot. You should see a wisp of smoke.
⏱️ 2 min
- 5
Add the olive oil to the hot pan. It should shimmer immediately.
⏱️ 1 min
- 6
Carefully place the seasoned steak into the hot skillet. Do not overcrowd the pan.
⏱️ 1 min
- 7
Cook the steak for 2 minutes without moving it to develop a beautiful crust.
⏱️ 2 min
- 8
Flip the steak and cook for another 2 minutes on the second side.
⏱️ 2 min
- 9
Flip the steak again. Reduce the heat to low.
⏱️ 1 min
- 10
Add the butter, smashed garlic cloves, and sprigs of thyme to the pan. Tilt the pan slightly and, using a spoon, continuously baste the steak with the melted butter, garlic, and thyme for 4 minutes, ensuring all surfaces are coated.
⏱️ 4 min
- 11
Remove the steak from the pan when it reaches your desired doneness. For a quick check, press on the steak: if it feels like your cheek, it's rare; like your chin, it's medium; like your forehead, it's well done.
⏱️ 1 min
- 12
Transfer the steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min
- 13
Slice the steak against the grain and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Perfect Pan-Seared Steak
- 2 NY strip steak filets
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 2 tablespoons butter
- 6 garlic, cloves, smashed
- 6 thyme, sprigs
Instructions
- 1
Remove the steak filets from the refrigerator and let them come to room temperature for about 20 minutes. This helps ensure even cooking.
⏱️ 20 min - 2
Pat the steak dry thoroughly with paper towels. This is crucial for achieving a good sear.
⏱️ 1 min - 3
Season both sides of the steak generously with the salt and freshly ground black pepper.
⏱️ 1 min - 4
Heat a heavy-bottomed skillet (cast iron works best) over medium heat until it's very hot. You should see a wisp of smoke.
⏱️ 2 min - 5
Add the olive oil to the hot pan. It should shimmer immediately.
⏱️ 1 min - 6
Carefully place the seasoned steak into the hot skillet. Do not overcrowd the pan.
⏱️ 1 min - 7
Cook the steak for 2 minutes without moving it to develop a beautiful crust.
⏱️ 2 min - 8
Flip the steak and cook for another 2 minutes on the second side.
⏱️ 2 min - 9
Flip the steak again. Reduce the heat to low.
⏱️ 1 min - 10
Add the butter, smashed garlic cloves, and sprigs of thyme to the pan. Tilt the pan slightly and, using a spoon, continuously baste the steak with the melted butter, garlic, and thyme for 4 minutes, ensuring all surfaces are coated.
⏱️ 4 min - 11
Remove the steak from the pan when it reaches your desired doneness. For a quick check, press on the steak: if it feels like your cheek, it's rare; like your chin, it's medium; like your forehead, it's well done.
⏱️ 1 min - 12
Transfer the steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min - 13
Slice the steak against the grain and serve immediately.
⏱️ 1 min