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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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  • 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


  • 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!


  • 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!


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.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!