Stats

• Prep Time: 30 minutes
• Cooking Time: 10 minutes
• Serving Size: 2-4 servings
• Featured Gear: Le Creuset Cast Iron Skillet, Mercer Renaissance Chef Knife

Today, I'll be sharing a mouthwatering, tender, and juicy pan-seared steak recipe. This technique, originating from traditional stovetop cooking methods, has been popular among home cooks and professional chefs alike for its ability to create a perfect crust while preserving the steak's natural juices and tenderness.

As a steak enthusiast, I've spent years perfecting this pan-searing method to achieve the ultimate medium-rare steak. From celebratory dinners to weekend treats, my family has enjoyed countless memorable meals with this recipe. I can't wait for you to try it!

What You'll Need

• Skillet: The ideal cookware for this recipe is a Le Creuset Cast Iron Skillet, as its heat retention and even heating ensure a perfect crust on your steak. But I will be demonstrating on an OXO Mira 3-Ply Stainless Skillet, which works great, as well.
• Cutting Board: Any cutting board will do fine, but I like the Acacia Wood Viking Cutting Boards.
• Chef Knife: Any chef’s knife will be great for portioning the steak before cooking. When serving, an 8-inch knife is the perfect length for thinly slicing. In this recipe, I used the Mercer Renaissance Chef because it’s one of my favorite combinations of value and durability (also it’s NSF certified for culinary professionals.)
• Paper Towels: These will be helpful for cleaning up any blood or juices that have run astray.
• Thermometer: A must-have for beginners. Monitoring the internal temperature of your steak to ensure the desired doneness every time is the safest method to make sure your food is properly cooked. I have a basic one from the grocery store.

Ingredients

• 2 ribeye or top sirloin steaks, 1-inch thick
• 2 tbsp vegetable oil
• 2 tbsp unsalted butter
• 2 garlic cloves, quartered
• 3 rosemary sprigs
• Salt and black pepper, to taste

Directions

Step One: Prep the Steaks

• Remove the steaks from the refrigerator and let them come to room temperature. Pat them dry with paper towels to remove excess moisture. Season generously with salt and black pepper.

Step Two: Preheat Your Cast Iron Skillet

• Place your cast iron pan on the stovetop and heat it over medium-high heat until it starts to smoke slightly.

Step Three: Sear the Steaks

• Add vegetable oil to the pan and carefully place the steaks inside. Sear for 2-3 minutes on each side, flipping once, to create a beautiful crust.

Step Four: Add Flavor with Butter, Garlic, and Rosemary

• Reduce the heat to medium. Add unsalted butter, minced garlic, and rosemary sprigs to the pan. As the butter melts, it will combine with the garlic and rosemary, infusing the mixture with aromatic flavors.

• To baste the steaks, first, tilt the pan slightly so that the melted butter mixture pools on one side. Then, using a large spoon, carefully scoop up the butter mixture and pour it over the steaks. Continue this process for about 2 minutes, repeatedly spooning the melted butter mixture over the steaks, ensuring they are evenly coated. This basting technique will not only add flavor but also contribute to the steaks' juiciness and tenderness.

Step Five: Check for Doneness

• Using your instant-read thermometer, check the internal temperature of the steaks. Aim for 130°F for medium rare. Once the desired temperature is reached, remove the steaks from the pan and let them rest on a cutting board, tented with foil, for 5 minutes.

Tips & Substitutions

• For an extra touch, you can make garlic butter by combining softened butter, minced garlic, and chopped parsley. Dollop it on top of the steaks just before serving.
• For a sodium-conscious alternative, use a reduced-sodium seasoning blend in place of regular salt.

If you prefer chicken or other protein options, feel free to substitute the beef with your preferred choice, adjusting cooking times accordingly.

• Chicken Breast: For boneless, skinless chicken breasts, cook them for about 4-6 minutes per side over medium heat until they develop a nice golden-brown crust. Check the internal temperature with an instant-read thermometer; it should reach 165°F (74°C) to ensure the chicken is fully cooked.
• Pork Chop: For bone-in pork chops that are about one inch thick, cook them for 4-5 minutes per side over medium heat to achieve a seared crust. Check the internal temperature with an instant-read thermometer; it should reach 145°F (63°C) for a juicy, tender, and fully cooked pork chop.

Final Thoughts

Thank you for joining me in making this perfect pan-seared steak recipe! I hope you enjoy the flavors, tenderness, and juiciness this method brings to your dinner table. Don't forget to reach out to a Curated Expert for more information on the Le Creuset Cast Iron Skillet, the OXO Mira, or the mercer chef knife I used—these products truly elevate the pan-searing experience, ensuring delectable results every time.

As you continue to explore the world of cooking steaks, remember that practice makes perfect. Experiment with different cuts like t-bone or sirloin steak, and adjust your cooking times accordingly. Over time, you'll develop an intuition for cooking the perfect steak that suits your personal taste.

Don't be afraid to get creative in the kitchen! Pair your pan-seared steak with various side dishes like creamy mashed potatoes, grilled asparagus, or a vibrant mixed greens salad. You can also try different seasoning blends to discover new flavor profiles that will delight your taste buds.

Share your culinary journey with friends and family—a delicious pan-seared steak can bring everyone together for a memorable meal. Encourage them to try this recipe and offer your own tips and tricks that you've learned along the way.

Once again, thank you for checking out this pan-seared steak recipe. I hope it brings as much joy and satisfaction to your kitchen as it has to mine. If you have any questions about the featured products or need additional guidance, don't hesitate to speak with a Curated Expert who can offer personalized recommendations and advice.