Perfect Pan-Seared Steak (Juicy & Tender)
Ingredients (2 servings)
- 2 beef steaks (ribeye, sirloin, or strip – 2–3 cm thick)
- Salt & black pepper (to taste)
- 1 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic, lightly crushed
- 1 sprig rosemary or thyme (optional)
Instructions
- Bring to room temperature
- Take steak out of the fridge 30 minutes before cooking.
- Pat dry very well (important for a good crust).
- Season
- Generously season both sides with salt and black pepper.
- Heat the pan
- Heat a heavy pan (cast iron if possible) on high heat.
- Add olive oil until very hot (slightly smoking).
- Sear the steak
- Place steak in the pan. Do not move it.
- Cook 2–3 minutes per side for medium-rare.
- Flip once only.
- Butter baste
- Lower heat to medium.
- Add butter, garlic, and herbs.
- Spoon the melted butter over the steak for 30–60 seconds.
- Rest
- Remove steak and let rest 5 minutes before slicing.
- This keeps it juicy.
🕒 Doneness Guide
- Rare: 2 min per side
- Medium-rare: 2–3 min per side
- Medium: 3–4 min per side
- Well done: 5+ min per side
🍽 Serving Ideas
- Fries or roasted potatoes
- Garlic butter vegetables
- Simple salad
- Café-style steak sandwich
