Pan Seared Steak can be incredibly juicy, tender, and full of flavor! Infused with butter and herbs, this cast iron steak recipe is the best way to achieve steakhouse flavor right from your own stovetop!
2ribeye steaks or New York strip steaks(at least 1-inch thick and boneless)
2teaspoonsground black pepper
2teaspoonssalt
½teaspoongarlic powder
½teaspoononion powder
½teaspoonpaprika
2Tablespoonscanola oil(or other high smoke point cooking oil, such as avocado, peanut, sunflower, or sesame oil.)
6Tablespoonsunsalted butter
2sprigsfresh rosemary or thyme
Instructions
Take steaks out of the refrigerator and pat them dry with paper towels. Place on a paper towel lined plate and allow them to warm up to room temperature for 30-60 minutes before cooking.
Note: You have to move quickly while pan-searing a steak or you 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.
In a small bowl, stir together the black pepper, salt, garlic powder, onion powder, and paprika.
Just before cooking, season the first steak with the seasoning mixture, one teaspoon per side, then rub it in with your fingers.
Preheat a large heavy skillet (preferably a cast iron skillet) over medium heat for about 5 to 8 minutes.
Add 1 Tablespoon of canola oil and swirl around to coat.
Carefully place the first steak in the hot pan and sear the first side for 30-60 seconds (depending on the amount of crust you want on the surface). Flip and sear the other side for 30-60 seconds.
Quickly turn the burner down to medium-low heat and add 3 Tablespoons of butter and 1 rosemary sprig to the pan.
Flip the steak over and cook for 1 minute while continuously spooning the butter over the steak (it helps to carefully tilt the skillet so that the melted butter pools on one side making it easier to spoon). Flip the steak over again and cook for 1 minute while basting with butter. Begin checking for doneness at this point using a probe thermometer. Continue to flip the steak every minute while basting with butter until the internal temperature of the steak reaches 5° less than your preferred doneness (the internal temperature will increase about 5° while the steak rests). Refer to the Steak Doneness Guide in the notes below.
Transfer the cooked steak to a clean plate and spoon pan drippings on top. Loosely cover with foil and allow to rest for at least 5 minutes before slicing against the grain. Empty and wipe out the skillet before repeating the process for the other steak.
Place leftovers in an airtight container and store in the refrigerator for 3 to 4 days.
How to Reheat
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 steak 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.