This post was sponsored by Butcher Box.  All opinions expressed here are my own as I only promote brands that I truly love.

How to Pan Sear Steak is an easy, step-by-step guide on how to pan fry the perfect steak on the stove in about 10 minutes!

Pan seared steak on plate with broccoli and mashed potatoes

**This post contains affiliate links.

Valentine’s Day is only days away!  Do you have special plans???  It will be just another day over here as we don’t really celebrate it.  We used to, but my husband and I have gotten more practical about things the longer we’ve been married.

We prefer to spend the evening in with our boys and eat a nice dinner together.  My husband and boys are meat and potatoes people, so a steak dinner with a side of yukon gold mashed potatoes is typically on the menu. 🙂

I’m sharing my tips on How to Pan Sear Steak with you in the event that you’d like to avoid insane steakhouse prices and make your own amazing steak dinner at home.

You won’t believe how easy it is. 

Steak on a plate with thyme, garlic and salt

A great steak dinner starts with quality beef, and I love Butcher Box grass-fed beef

Butcher Box is a brand that I support because of their commitment to providing premium meat, which includes 100% grass-fed and grass-finished beef, organic free-range chicken and heritage-breed pork. 

All Butcher Box products are sourced from farms using sustainable practices and all animals are humanely raised and free of added hormones and antibiotics.

The best part?  The products you choose are perfectly packed and portioned for your needs and delivered right to your door!

I loved that my order included a handy booklet that contained a multitude of recipes and how to prepare different varieties of meat. 

I’m sold and I can’t wait to receive my next order.

Butcher box strip steaks in box and out

 

Preparing your own pan seared steak with butter at home is so simple that you may never want to order it out again. 

A few simple ingredients like olive oil, butter, fresh garlic and herbs, will result in a perfect, restaurant-quality steak that allows the flavors of the meat to shine through.

The last thing that I want to do when I have quality, grass-fed beef is mask the flavors with heavy seasonings or sauces, so simplicity is key.

How to cook a steak on the stove with butter

I recommend pan-searing your steak in a cast iron skillet because once the skillet is hot, it stays hot. The hot pan helps to create the perfect char, or crust, on your steak, which locks those juices in. 

I use a 12″ cast iron skillet, which is large enough for (2) steaks.  If you don’t have a cast iron skillet, you can use any non-reactive pan.  Non-stick pans are not recommended.

Heat the olive oil or high temperature oil in the skillet over medium.  When the pan is hot, add the steaks and sear until a golden brown crust forms, 1-2 minutes.  Flip and repeat on the other side.

Pan seared steak basted with butter

Flip the steaks again and add the butter, garlic and herbs to the pan. When the butter has melted, tilt the pan and allow the butter to pool on one side of the pan.

Keep the pan tilted and baste the steak with butter, flipping every 30 seconds or so until done, about 4-6 minutes longer, or until the desired amount of doneness.

Insert a thermometer into the thickest part of the steak to determine doneness — 125 degrees for medium rare, 135 degrees is medium, and 145 degrees is medium well. Remove the steak from heat and allow to rest for 5 minutes.

Pan seared steak in skillet with garlic and thyme

What steak is best to pan fry?

I used New York strip steak in this recipe, but rib eye, sirloin and filet mignon are also great options for pan searing.

Recipe notes

  • Prep your steaks by seasoning them well with salt up to 24 hours in advance.   Allow the steaks to come to room temperature for 1 hour to 30 minutes prior to cooking which will help them cook more evenly.
  • Cooking times will vary based on the cut of meat you’re cooking and its thickness.
  • If you prefer not to cook your steak in butter, simply pan sear the steaks in olive oil, herbs and garlic without basting.
  • You can also use the thumb and finger test to check for doneness Place the tip of your thumb against the tip of your index finger and feel the flesh under your thumb — that’s what rare steak feels like when pressed. Your thumb and middle finger together reflect medium rare, and your thumb and ring finger reflect medium well.  I love using this method!

How to Pan Sear Steak is an easy, step-by-step guide on how to pan fry the perfect steak on the stove in about 10 minutes!

More beef recipes you’ll love!

If you make this recipe I’d love to hear from you!  Leave a comment and rating below, or tag me @flavorthemoments on Instagram!

Pan seared steak on plate with broccoli and mashed potatoes

How to Cook Pan-Seared Steak

How to Pan Sear Steak is an easy, step-by-step guide on how to pan fry the perfect steak on the stove in about 10 minutes!
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Ingredients

  • 2 New York strip or rib-eye steaks, about 1" thick
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter*
  • 2 garlic cloves smashed and peeled
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • sea salt and freshly ground black pepper to taste

Instructions 

  • Season the steaks generously on both sides with sea salt up to 24 hours in advance.
  • 30 minutes prior to cooking, let the steaks come to room temperature. Season with freshly ground black pepper on both sides.
  • Heat the olive oil in a large cast iron skillet over medium heat. Just before the pan starts smoking, add the steaks and cook until a golden brown crust has formed, about 1-2 minutes. Flip and cook 1-2 minutes more or until a crust has formed.
  • Flip the steaks once more and add the butter, garlic and herbs to the pan. When the butter has melted, tilt the pan and allow the butter to pool on one side of the pan. Keep the pan tilted and baste the steak with butter, flipping every 30 seconds or so until done, about 4-6 minutes longer or until the desired amount of doneness. Insert a thermometer into the thickest part of the steak to determine doneness -- 125 degrees for medium rare, 135 degrees is medium, and 145 degrees is medium well. Remove the steak from heat and allow to rest for 5 minutes.
  • Serve with your favorite sides and enjoy!

Notes

  • Season steaks with kosher salt up to 24 hours in advance. Allow the steaks to come to room temperature for 1 hour to 30 minutes prior to cooking which will help them cook more evenly.
  • Cooking times will vary based on the cut of meat you're cooking and its thickness.
  • If you prefer not to use butter in this dish, simply pan fry the steaks in olive oil, herbs and garlic without basting.
  • The thumb and finger test is a great way to check for doneness as well. Place the tip of your thumb against the tip of your index finger and feel the flesh under your thumb -- that's what rare steak feels like when pressed. Your thumb and middle finger together reflect medium rare, and your thumb and ring finger reflect medium well. I love using this method!

Nutrition

Serving: 1g, Calories: 416kcal, Carbohydrates: 2g, Protein: 22g, Fat: 36g, Saturated Fat: 16g, Polyunsaturated Fat: 18g, Cholesterol: 97mg, Sodium: 202mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

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