Pan Seared Steak

Pan searing steak is the perfect steak recipe for beginners and experienced chefs alike, with the perfect crust and easy instructions!

Course Main Course

Cuisine American

Keyword easy, oven, pan searing, quick

Prep Time 5

Cook Time 13

Resting time 10

Total Time 28

Servings steak

Calories 884kcal

Preheat the oven to 450°F, and place a cast iron inside the oven as it preheats.
While the skillet is heating, season both sides of the steak with salt and pepper. Then carefully remove the skillet (using oven mitts) and place it on the stove over medium heat.
1 large Ribeye Steak, ½ teaspoon Coarse salt, ¼ teaspoon Black pepper
Place the steaks on the skillet, and sear 2 minutes per side.
Top the steaks with garlic and thyme, then place the entire skillet back in the oven for 6-7 minutes.
2 cloves Garlic, 2 sprigs Thyme
After the time is up, remove the pan, and place it over low heat. Flip the steaks, and top them with butter. Once melted, tilt the pan to pool the butter, then use a metal spoon to pour it repeatedly over the steaks for approximately 3 minutes.
4 Tablespoons Butter
Continue heating until the inside reads the desired temperature using a meat thermometer.
Allow to rest for 10 minutes, then slice against the grain, and serve with the remaining butter sauce!

Always use a meat thermometer! The instant the steak reaches 5 degrees under your target temperature, pull it from the heat and let it rest.

Never skip resting steak! Letting it rest for ten minutes will ensure it comes to temperature and has a chance to soak up all the juices that escape as the meat cools.

Make sure to use an oven-proof pan such as cast iron or stainless steel. Nonstick pans often get damaged at high oven temperatures.

For the juiciest steaks, let the steak come to room temperature before placing them on the pan.