Pan Seared Steak

I've spent countless hours in the kitchen testing different methods and ingredients in order get the perfect blend of flavor and tenderness. I've finally gotten it just right and am excited to share my perfected recipe with you!

I love grilled steak just as much as the next person, but sometimes it's too chilly and wet outside to fire up the grill. Or maybe your husband is at work and you're afraid you may catch the grill on fire (true story!).

Achieving juicy and tender cast iron steak with steakhouse quality is easier than you may think. The key is to cook hot and fast, flip often, don't overcook, and butter, butter, butter!

For this method, the steak is first seared in a hot pan to create a brown, caramelized crust that is full of flavor. Then, it's basted with butter and herbs, just until the desired doneness is reached.

With such a quick and easy cooking process, you will be amazed at just how tender and juicy these steaks turn out! (The same is also true for my Bacon Wrapped Stuffed Pork Loin - yum!)

Be sure to serve them with Southern-Style Green Beans, my soft Homemade Dinner Rolls, and, for the kids, a side of my Southern BBQ Sauce to dip the steak in (my kiddos go wild for this combination). Also, my fluffy Ambrosia Salad is the perfect dessert to serve with any barbecue entry!

If you also like cooking meat low and slow, you'll love my Smoked Pellet Grill Brisket recipe! It's so melt-in-your-mouth delicious!

Ingredients for Cast Iron Steak

This recipe uses simple ingredients you probably already have on hand or can easily find at your local grocery store. (For measurements, please scroll down to the recipe card below.)

• Steak - The ideal steak for cooking on the stovetop is boneless and between one to one-and-a-half inches thick, such as rib-eye and New York strip.
• Seasonings - black pepper, salt, paprika, garlic powder, and onion powder
• Cooking oil - keeps the steak from sticking to the pan while searing and helps prevent the butter from burning. You will want to use a high smoke point oil, such as canola, avocado, peanut, sunflower, or sesame oil. This will help prevent your oil from burning and giving your meat a burnt flavor.
• Butter - Use unsalted butter since it has a higher smoke point than salted butter and doesn't burn as quickly.
• Herbs - Fresh rosemary or thyme give an aromatic flavor to the meat.

Choosing the Best Stovetop Steak

For cooking on the stovetop, you will want a boneless steak that is between one to one-and-a-half inches thick, such as a ribeye and New York strip.

Since a stovetop steak cooks so quickly, thinner cuts are easier to overcook with this cooking method.

Also, bone-in cuts don't cook as evenly on the stovetop and are best cooked in the oven or on the grill.

Look for a steak with an ample amount of marbling (white fat streaks) throughout the meat for the utmost juiciness and flavor.

How to Cook Steaks on the Stovetop

Here are the steps and process images for how to cook this recipe. (More detailed instructions are in the recipe card below.)

Storage Information

While steaks are best eaten when they are freshly cooked, there is no need to throw out leftovers. Simply place them in an airtight container and store them in the refrigerator for 3 to 4 days.

How to Reheat Steak

When reheating steak, most people fear that the meat will become dry, rubbery, and flavorless. Here are some simple options to ensure your steak stays nearly as juicy, tender, and flavorful as the day you cooked it.

Microwave

Place a damp paper towel over the steak and heat at 50% power for 30-second intervals until heated through. Make sure to flip the it over after each 30-second interval. This method usually takes about 2 minutes altogether.

Stovetop

Melt 3 tablespoons of unsalted butter in a skillet over medium heat. Add your steak and baste with the melted butter while flipping every minute until heated through. This method usually takes about 2 to 3 minutes in total.

Oven

Place steak on a greased baking sheet with thin-sliced butter pads on top. Cover with foil and heat in a preheated oven at 250°F for 20 to 30 minutes or until heated through. Flip over at the halfway point and apply more butter pads.

Steak Doneness Temperatures

Here is a guide to ensure your steak turns out just right. Remember to remove it from the pan when the internal temperature is 5° less than your preferred doneness. It will continue to cook while it rests and warm up 5-10° more.

• Rare: 130 to 135°F
• Medium-rare: 135 to 145°F
• Medium: 145 to 155°F
• Medium-well: 155 to 160°F
• Well-done: 160°F+

Tips and Tricks

• Make sure to let the steaks warm up to room temperature for 30-60 minutes before cooking them. If not, they will not cook evenly through.
• Pat the steaks dry before seasoning and searing them. This will make a better crust.
• When seasoning steaks with salt, either cook them right away or wait for at least 40 minutes to cook. Salt draws moisture to the surface of the meat after 5-10 minutes and reabsorbs it after about 40 minutes. Don't be afraid to leave the seasoning on overnight either - the flavor will be even better.
• You have to move quickly while pan-searing a steak or you could risk overcooking the meat, so make sure you have everything on hand before you start cooking: tongs, butter, herbs, a probe thermometer, and an extra plate.
• Choose a cooking oil with a high smoke point such as canola, avocado, peanut, sunflower, and sesame oil. This will help prevent your oil from burning and giving your meat a burnt flavor.
• Use unsalted butter since it has a higher smoke point than salted butter does.
• Pull the steaks off the heat when the internal temperature is 5° less than your desired doneness. They will continue to cook while they rest.
• Allow the steaks to rest for 5 minutes after cooking. This will allow the juices to be reabsorbed into the fibers of the meat.
• Cut the steak against the grain to make the meat more tender and easier to chew.

Should You Marinate Steak?

The cuts of steak used for this recipe, rib-eye and New York strip, do not require marinating. They have enough fat marbling throughout the meat that makes them tender and flavorful on their own.

However, cheaper steaks, such as flank and skirt steak, are tougher cuts of meat that really benefit from marinating.

My preferred steak marinade is as simple as it gets. I just toss the steak in Worcheshire sauce and let it marinate in the refrigerator for 1 to 24 hours. That's it!

Other Recipes You'll Love!

• Quick BBQ Pork Ribs
• Southern BBQ Sauce
• Boudin Stuffed Pork Loin Wrapped in Bacon
• Instant Pot Baby Back Ribs
• Sweet Dry Rub for Pork Ribs
• Homemade Dinner Rolls
• Smoked Pellet Grill Brisket

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Be sure to check out my how-to video in the recipe card below!