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Pan-Seared Steaks

A quick and delicious recipe for juicy, perfectly seared steaks that can be ready in minutes.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 800
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 12-oz New York strip or ribeye steaks Rich marbling and tenderness ensure a juicy bite.
  • 1 teaspoon kosher salt Enhances the natural flavors of the meat.
  • ½ teaspoon freshly ground black pepper Adds warmth and depth to the steak’s profile.
  • 2 tablespoons vegetable oil Provides a high smoke point for optimal searing.
  • 1 tablespoon unsalted butter Adds creamy richness towards the end of cooking.
  • A few sprigs fresh thyme Elevates the dish with its aromatic earthiness.

Method
 

Preparation
  1. Pat the steaks dry with paper towels to remove excess moisture.
  2. Season both sides generously with kosher salt and freshly ground black pepper.
Cooking
  1. Heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until very hot.
  2. Add the vegetable oil and wait for it to shimmer and flow smoothly around the pan.
  3. Carefully place the steaks in the pan, ensuring to lower them away from you.
  4. Sear without moving for about 3 minutes until a golden crust forms.
  5. Flip the steaks when they release easily and are deep brown; cook the second side for an additional 3 to 4 minutes.
  6. For desired doneness: Rare (125°F), Medium-Rare (135°F), Medium (145°F), Well-done (160°F and above).
  7. During the final minute, add unsalted butter and fresh thyme to the pan.
Serving
  1. Transfer the steaks to plates and enjoy hot, or let rest covered with aluminum foil for 5 to 10 minutes if slicing.

Notes

Let the steaks come to room temperature before cooking for even heat distribution. Consider using a meat thermometer for precise doneness.