Pan Seared Steak [Video]

Catalina Castravet
By Catalina Castravet
Updated:
Published:
5 from 11 reviews

Pan Seared Steak has that juicy and melt-in-your-mouth texture with lots of meaty and buttery flavors! With this recipe, you don’t need to fire up the grill!

This recipe is my go-to for a nice restaurant-quality dinner without having to leave the house! For other meaty options, enjoy my recipes for Skillet Pork ChopsInstant Pot Pork Stew, and Bacon Cheeseburger Meatloaf.

Photo of pan seared steak.

Easy Pan Fried Steak

Pan-Seared Steak is one of our family favorites. My husband always craves this and so, we make it often at home. I cannot believe that I am sharing this just now despite having to make it so frequently!

Last weekend, I scored a great cut of meat and this recipe was exactly what I thought I would make out of it. This dish can easily be paired with veggie side dishes for a complete dinner.

It is moist in the middle with a crusty exterior. Every bite is simply delightful! And all these I can prepare on the stovetop. No need to use the outdoor grill. Hence, I can make it anytime!

Image of pan seared steak ingredients.

How to perfectly sear a steak?

  • Prep the meat: Unpack the sirloin and allow it to rest at room temperature for at least half an hour. Pat dry and season with salt and pepper.
  • Preheat the skillet: Put the pan over medium-high and put in the oil and butter.
  • Put the meat: Once the fats are glistening, add the sirloin until the bottom turns brown. Aim for medium-rare where the center remains pink and soft while it is brown on the outside.
  • Rest: Set aside the cooked pieces, cover them with foil, and allow them to rest up to 15 minutes.
  • Make the sauce: On the pan, add the rest of the ingredients to the drippings. Cook until desired thickness, then discard the herbs.
  • Serve: After resting, cut the meat and serve with the sauce.

Picture of steak sauce.

How long do you sear a steak for?

The cooking time depends on the level of doneness that you are aiming for and the thickness of the cut.

Here are rough estimates and the corresponding temperature requirement:

  • Rare: 2 minutes per side, 125 deg F
  • Medium-Rare: 2 1/2 to 4 minutes per side, 135 deg F
  • Medium: 4 1/2 to 5 minutes per side, 145 deg F
  • Well: 6 minutes per side, 160 deg F

How do you know when the steak is done?

Aside from relying on the internal temperature, you can touch the meat with your finger. If you are aiming for medium-rare, it should feel soft and bouncy as if you are pressing your cheeks.

For medium, it should feel like you are poking your chin. If you want it medium-well, it should be harder as if you are pressing your forehead.

Aside from the feel, you can check the color, too.

  • Rare: very red inside
  • Medium-Rare: red
  • Medium: slightly pink
  • Well: not pink, uniform color throughout

Image of pan seared steak in a butter sauce.

How do you get a crust on a steak in a pan?

You want to get an even caramelization on the outside that forms the crust. To achieve that:

  • Make sure to have a dry steak. This will result in a crisped-up exterior when done correctly.
  • The meat should be at room temperature for even cooking.
  • Use a cast-iron or stainless-steel pan. It holds heat well. And make sure to preheat it adequately.

What to serve with steak?

Pair it with any of these sides:

Photo of sliced pan seared steak.

Which steak is the best cut?

Go with a prime cut or choice as an option. These are top-graded cuts that are tender and moist aside from having the best flavors.

For this recipe, I used sirloin steak. But you can also go with filet mignon, ribeye, New York strip, or T-bone.

How to store Pan Seared Steak leftovers?

Make sure to put the leftovers in an airtight container or tightly wrap them in foil. Put them in the fridge for 3 to 4 days or freeze for 2 to 3 months.

Image of sliced medium cooked steak.

Recipe Tips:

  • When choosing the cuts, you will want something that has good marbling. The fat will keep the meat moist.
  • While technically you can cook it frozen, it is not recommended for pan-searing only. Or else, it could be difficult to cook evenly, and it would take longer.
  • Also, aside from pan-searing, you need to bake it in the oven after searing. And cooking frozen meat is prone to flare-ups!
  • Do not skip the resting part. It will allow the juices to redistribute. Let the residual heat cook the meat further without overcooking.

Save Recipe
5 from 11 reviews
Pan Seared Steak
Author: Catalina Castravet Serves: 3 steaks
Prep time: 15 minutes Cook time: 15 minutes Total time: 30 mins

Ingredients

  • 3  sirloin steaks 
  • 3 tablespoons  unsalted butter 
  • 2 tablespoon  vegetable oil 
  • 1 tablespoon  apple cider vinegar 
  • 1 tablespoon  maple syrup 
  • 1/4 cup  beef broth 
  •  Fresh rosemary 
  •  Fresh thyme 

Instructions

  1. Unpack the steaks, place them on a plate, and let it sit at room temperature for 30 minutes to 1 hour.
  2. Pat dry with paper towels before cooking.
  3. In a large skillet or cast-iron skillet over medium-high heat, melt the butter with the oil.
  4. Once the butter foam subsides, add the steaks and sear until a brown crust forms, about 2 minutes per side.
  5. Depending on how thick are the steaks, usually, you need to cook 2–2½ minutes per side for medium-rare and an internal temperature of 125–130°F.
  6. Remove the steaks from the pan and transfer to a cutting board, cover with foil, and rest for 10–15 minutes.
  7. In the meantime, add some fresh rosemary and thyme sprigs to the same pan, add the apple vinegar, maple syrup, and beef broth. Stir and cook until the sauce is somewhat thick. Remove from heat once done.
  8. Discard the thyme and rosemary, slice the steak and serve immediately with the sauce.
Calories: 506 Carbohydrates: 5 Protein: 50 Fat: 31 Saturated Fat: 19 Cholesterol: 168 Sodium: 304 Potassium: 788 Sugar: 4 Vitamin A: 350 Calcium: 74 Iron: 4
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Pan Seared Steak

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Comments

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Robin rue

That’s sounds so yummy. My family is definitely going to love this recipe.

Reply

MELISSA Chapman

This was a great post for all steak lovers and I learned a lot about cooking steak. It does look good and if you like steak you will enjoy the way you made it.

Reply

Christi (from www.themoxiemama.com)

We are having steak for lunch today. I wish I would have seen this post before. I will definitely be using your method the next time I make steak though! Yum!

Reply

Jennifer Van Haitsma

This looks so mouth-watering! I love a good steak. I only eat big meat portions occasionally these days, but I can't pass up a steak when it's offered. LOL

Reply

Amber Myers

Yum, this looks so amazing! I need to make this for dinner one evening. Everyone will love it!

Reply

Tasheena

Yummy! My son is going to love this recipe. Looking forward to making it for him.

Reply

Chef Dennis

Hmmm yum! This Pan Seared Steak looks soooo incredibly scrumptious! I can't wait to have this in my plate.

Reply

Agnes

I am planning to prepare steaks tomorrow. I am glad I bumped into this post and the steak test is so helpful.

Reply

Lynndee

Pan-seared steak is what I do when it is still cold to grill outside. Your recipe sounds good.

Reply

Rena

We eat a lot of steak and I get so tired of cooking it the same way. It's great to have a new alternative!

Reply

Heather

Going to make this for Father's day this year. Yum!

Reply

Beth

We have never really known how to cook steak, but you make it look easy.

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Kathy

I love steak. It's one of my favorite meats. It's been so long since I've had some though. I'm going to have to give this recipe a try. It looks so good.

Reply

Kita Bryant

That looks like a perfect steak to me! I would love to get some of this and cook it.

Reply

Barbies Beauty Bits

I love me some steak. Room temperature is the key. I learned this from an exboyfriend who was a grill freak.

Reply

Lizzie Lau

This pan-seared steak recipe looks amazing. I rarely buy meat to prepare at home, but my daughter loves it, so I will try this.

Reply

rika

This looks amazing! I love pan-seared steak, always quick and easy!

Reply

Swathi

This looks delicious love this pan seared steak, I agree with you this is juicy and buttery.

Reply

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