Irresistible Pan-Seared Steak

• New York Strip, Ribeye, or Sirloin: Go for thick, nicely marbled steak—makes for juicy bites and tons of flavor
• Some kind of high-heat oil like canola or a super mild olive oil: Let’s you get that pan screaming hot without burning
• Sea salt: Grab the chunky kind—really seasons the steak as it cooks
• Freshly ground black pepper: Brings in a gentle heat and rounds out the taste
• Unsalted butter: With garlic, it gives the steak a tender edge and adds that rich layer
• Fresh garlic cloves, chopped up: They’ll infuse their flavor into the butter and beef as everything sizzles
• Fresh rosemary: Toss a sprig in while finishing—gives the whole thing a rustic, fresh aroma

Step-by-step guide

Get the steak ready:

Pat the meat super dry with a paper towel. Just before it hits the heat, rub it all over with plenty of salt and pepper

Heat up your skillet:

Get a cast-iron or thick-bottomed pan blazing hot. Pour in a splash of oil and move it around once it’s ripping

Start cooking the steak:

Lay the steak right in and sear that first side for four minutes—you want a deep crust. Flip it and cook another three to four

Brown those fat edges:

Grab your tongs and stand the steak up on its sides, letting each fat edge crisp up for about one minute

Add the garlic butter:

Turn the burner down a notch, toss in the butter, garlic, and rosemary. Keep basting the steak with the melted butter until it’s all glossy and nearly at your favorite doneness

Let it rest and slice it up:

Take the steak out, set it on a cutting board, and loosely tent it. After ten minutes, slice into strips and drizzle with that garlicky pan goodness

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Good to know

Killer flavor, not much work
No oven or grill needed—still super tender
Letting steak sit after cooking nails the doneness
Best part for me is rosemary and garlic sizzling in butter. Every time, it takes me back to Sunday dinners when my daughter insisted on helping spoon butter. She’s still obsessed now.

Keeping leftovers

Once cooked, stash steak (well-wrapped) in the fridge for up to three days. I reheat strips gently in a pan with butter—keeps things moist. Freezing works too, but nothing beats it fresh off the stove.

Ingredient swaps

No rosemary? Try thyme or sage instead. Don’t have New York Strip? Ribeye or rump steak are great substitutes. Not a garlic fan? Skip it and pile on extra fresh herbs.

Serving ideas

This steak pairs nicely with crispy potato wedges, roasted veggies, or a fresh green salad. Wanna fancy it up? Serve with homemade herb butter or crunchy fries. In summer, I love slicing it and piling it on a board—looks awesome.

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Steak etiquette tips

In places like Argentina and the US, pan-seared steak is super popular because it keeps the meat extra juicy and showcases all the flavors. Steakhouses here usually go for “medium rare.” At home, anything goes—bloody, just pink, or totally cooked through. Your call.

Recipe FAQs

→ Which steak cut is best to use?

Try Ribeye, Rump, or New York Strip. They're super juicy and have awesome marbling.

→ Why dry the meat before cooking?

Dabbing away the moisture helps build up a killer crust, plus the steak stays tender.

→ Any tips for a perfect sear?

Crank up the heat and get that steak in there quick. Wait before you flip it—you want those tasty browned bits.

→ What's the ideal doneness?

Aim for medium or medium-rare so the steak's still nice and soft in the middle.

→ When do I add herbs and butter?

After you flip the steak, toss in the butter and herbs while cooking on medium. That way, nothing burns and you get all the flavor.

→ How long does the steak need to rest?

At least 10 minutes. This keeps all those yummy juices inside so the steak doesn't dry out.