Description
A mouthwatering recipe for perfectly pan-seared steak, featuring rich flavors and a delightful crust.
Ingredients
Scale
- 2 Thick-cut Beef Steaks (Ribeye, New York Strip, or Filet Mignon – about 1.5 inches thick)
- 2 tbsp High-Heat Oil (Avocado, Canola, or Grapeseed)
- 3 tbsp Unsalted Butter
- 4 cloves Garlic, smashed (peeled)
- 2 sprigs Fresh Rosemary
- Coarse Kosher Salt & Freshly Cracked Black Pepper
Instructions
- Prepare the Steaks: Remove steaks from the fridge 30-45 minutes before cooking and pat dry. Season with salt and pepper.
- Heat the Pan: Preheat a cast iron skillet over high heat until smoking hot.
- Sear the Steaks: Add oil and place steaks in the skillet without overcrowding. Sear for 3-4 minutes.
- Flip and Cook: Flip steaks with tongs and sear the other side for about 3 minutes.
- Add Flavor: Reduce heat, add butter, garlic, and rosemary. Baste for the last 1-2 minutes.
- Rest and Serve: Let steaks rest for 5-10 minutes, then slice against the grain and serve.
Notes
For enhanced flavor, consider letting steaks marinate overnight. Remember to rest the steak after cooking for maximum juiciness.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 650
- Sugar: 0g
- Sodium: 600mg
- Fat: 50g
- Saturated Fat: 20g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 120mg
Keywords: steak, pan-seared steak, ribeye, filet mignon, cooking steak