Recipe

To get a restaurant-quality sear, you need high heat, a dry surface, and a pan with excellent heat retention.

Pan-Seared Steak

Name: Pan-Seared Steak
Ingredients: 1 thick-cut steak (ribeye or strip, 1.5 inches thick); 1 tbsp high-smoke-point oil (avocado or grapeseed); 2 tbsp unsalted butter; 2 cloves garlic (smashed); 2 sprigs fresh thyme or rosemary; Kosher salt and freshly cracked black pepper (to taste)

Global

1 | 15 minutes

Sources: Cross-checked against Serious Eats and Food52

1 serving

You’ll need

6 items · tap to check off

Make it step by step

9 steps · 19 min of timed cooking

Pat the steak extremely dry on all sides using paper towels to remove surface moisture.
Season the steak generously with kosher salt and pepper on both sides immediately before cooking.
Place a cast-iron skillet over high heat until it is smoking slightly and the oil ripples.
Carefully lay the steak into the pan away from you to avoid oil splatters.
Sear for about 1 minute without moving it, then flip every minute to ensure an even brown crust develops.⏱ 1 min
Continue flipping and searing until the internal temperature reaches 125°F for medium-rare, about 6–8 minutes total.⏱ 8 min
Add the butter, smashed garlic, and herbs to the pan in the last minute of cooking.
Tilt the pan slightly and use a large spoon to baste the foaming, herb-infused butter over the steak continuously.
Remove the steak to a cutting board and let it rest for at least 5 to 10 minutes before slicing.⏱ 10 min

💡

Chef’s tip · Resting the steak is essential because it allows the muscle fibers to relax and reabsorb juices that would otherwise spill out.

Ask Savarin your own question

Recipes with real chefs’ steps, restaurant picks with prices and addresses, meal plans for the week.

Try it free

Browse all recipes or where to eat.