Juicy Pan-Seared Steak: Steak Made Simple

Introduction

Have you ever burned a steak so bad it could double as a hockey puck? You’re not alone. Time to discover how to cook a juicy pan-seared steak. I have cooked some great steaks and some not-so-good steaks. Steak mastery isn’t elusive—it’s about method. Let’s face it; sometimes, it’s not convenient to grill a steak outdoors for whatever reason. In such moments, a method emerges that can deliver the same great results as the outdoor grill — the pan-seared steak. This post dives deep into how to cook a juicy pan‑seared steak—your go-to recipe—then swings into a bonus grilling section because grill lovers deserve a taste, too. And above all? Prepare for seriously juicy results.

This post contains affiliate links. If you click through and make a purchase, I may earn a commission at no additional cost to you.

Time to Master a Juicy Pan-Seared Steak

Why Pan-Searing Rocks

Pan‑searing equals flavor magic.

• High heat builds that golden crust.
• Butter basting adds sizzling richness.
• You stay in total control: no guesswork, no dancing around flames.
• Sear, Sizzle, Savor. A blazing-hot cast-iron pan triggers the Maillard reaction, where proteins and sugars combine to create a rich, caramelized crust and a deeply savory flavor. It’s kitchen science at its tastiest.

Equipment for a Juicy Pan-Seared Steak

1. Heavy skillet (cast-iron or stainless steel: A 10–12″ cast-iron or stainless steel skillet is essential—its weight retains heat for a perfect sear, and stainless steel responds more quickly to temperature adjustments.

2. Metal tongs: Long, sturdy tongs make flipping steaks easy and safe—no risk of piercing the meat (which releases juices) and more control over crust development.

3. Instant‑read thermometer: Precision is key. A meat thermometer checks the internal temperature quickly to hit rare, medium‑rare, etc., and avoids the guesswork or the overcooking

4. Heat-proof spatula or spoon (for basting): When using butter and aromatics, a heat-proof basting spoon allows for basting from all angles—and keeps things safe and clean.

5. Oven‑safe surface (optional but handy): A cast-iron or stainless skillet that transitions from stovetop to oven makes finishing thicker cuts easy, eliminating the need for extra dishes.

6. Wire rack + rimmed baking sheet (optional): Resting your steak on a cooling rack in a baking sheet—after searing—ensures juicy, evenly cooled meat by preventing the pooling of drippings.

With just this gear, you’ll be set for flawless pan‑seared results every time.

Ingredients for a Juicy Pan-Seared Steak

• 1 – 1½″ thick steak (ribeye, New York strip, or sirloin).
• Kosher salt & freshly cracked black pepper.
• High smoke-point oil (canola, avocado, or vegetable oil).
• Unsalted butter.
• Garlic cloves, smashed.
• Fresh rosemary or thyme sprigs (optional).

Tips:

• Room-temperature steak cooks evenly.
• Pat it dry—moisture prevents the crust from forming.
• Season 10 minutes before searing.

Step‑by‑Step Pan‑Seared Steak

1. Prep Steaks. Remove steaks from the fridge. Bring steaks to room temperature at least 30 minutes before searing. Blot each steak with a paper towel to remove moisture. Season generously before placing in the very hot cast-iron skillet.
2. Preheat skillet. Oil a cast-iron skillet and heat it over medium-high heat until it’s screaming hot. A drop of water should dance or evaporate instantly.
3. Flip each side once. Let the crust form. Sear 2 minutes on each side for a 1″ steak
4. Butter‑baste. During the last minute of searing on the opposite side of the steak, add butter, garlic, and aromatic herbs. Tilt the pan and spoon the foaming butter over the steak for added flavor.
5. Doneness check. Use an instant-read meat thermometer to eliminate the guesswork about doneness. Refer to the doneness guide below.
6. Rest the steak. On a rack for 5–10 minutes (uncovered and no foil)—keep the crust crisp and the juices locked in.
7. Slice & serve. Cut against the grain. Smile big you did it.

Recommended Steak Doneness for a Juicy Pan-Seared Steak

When checking steak doneness, aim for these internal temps—measured at the thickest part of the steak with an instant‑read thermometer:

• Rare: 125–129 °F (warm red center, tender and juicy)
• Medium‑rare: 130–134 °F (warm pink/red middle—chef’s favorite for rich, juicy flavor)
• Medium: 135–144 °F (pink center, firmer texture—meets USDA’s 145 °F safety guideline)
• Medium‑well: 145–150 °F (slight hint of pink, noticeably firm)
• Well‑done: 155°F and up (brown throughout, little to no juice left)

Remember: Once your steak reaches your target temperature, remove it and let it rest—carryover cooking during those few minutes will raise it by ~5°F, sealing in that perfect doneness.

Easy Juicy Pan-Seared Steak Recipe

This pan‑seared steak is my go‑to for a restaurant‑quality dinner at home. Inspired by Ree Drummond (aka the Pioneer Woman), I season it simply but boldly—with salt, pepper, and garlic. If fresh garlic isn’t on hand, garlic powder works beautifully in its place. The first time I tried this method, I couldn’t believe I’d just cooked a steak that rivaled any local restaurant. And while rosemary and thyme aren’t essential, tossing them in when you’re serving a crowd certainly elevates the dish to “show‑stopper” territory.

Print Recipe

No ratings yet

Juicy Pan-Seared Steak

Learn how to cook a perfect pan-seared steak right at home with this easy and quick recipe. Juicy, flavorful, and fool-proof.

Prep Time40 minutes mins

Cook Time20 minutes mins

Resting time5 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Lunch, Dinner, Entertaining

Cuisine: American

Servings: 2 steaks

Calories: 673kcal

Author: Blissful Foods Plus

Equipment

• 1 cast iron skillet
• 1 long handles kitchen tongs
• 1 heat proof basting spoon
• 1 cooling rack and baking sheet
• 1 instant-read kitchen thermometer

Ingredients

• 2 8 oz ribeye steaks 1 to 1 ½ inch thick each or any high quality steak
• 2 tbsp butter (unsalted)
• 2 tbsp high smoke-point oil (canola, avocado, vegetable)
• 2 cloves garlic (smashed)
• 1-2 sprigs Fresh rosemary or thyme (optional)

Instructions

Pre-heat Oven

• Set oven to 400℉.

Prep Steaks

• Let steaks sit at room temperature for 30 minutes. Pat dry with paper towels on both sides to remove moisture. Ten minutes prior to searing the steaks, season liberally on both sides of the steak with your favorite seasonings or simply salt and pepper. I usually will gently rub the seasonings into the steaks.

Prep Cast Iron Skillet

• In a large cast-iron skillet, add canola oil and heat over a medium-high heat until smoking. Once the oil is hot, place each steak in the skillet and sear for 2-3 minutes on each side. Flip each side only once. Using tongs, turn each steak and sear the edges also. During the last minute of searing, add the butter and smashed garlic. (Adding rosemary or thyme sprigs is optional.) Tilting the skillet, use a basting spoon to spoon the butter and garlic over the steaks before placing them in the oven. Ensure you use a large enough skillet so that your steaks are not crowded.

Finish in the Oven

• Once all sides are seared, transfer to a preheated oven to finish cooking. Cook an additional 5-10 minutes, depending on your desired level of doneness. Use an instant-read meat thermometer to check for doneness: rare 125℉- 129℉, medium-rare 130-134℉, medium, 135-144℉, medium-well, 145℉-150℉, and well-done 155℉ -160℉. Do not cut the steak to check doneness. Trust what your thermometer is telling you.

Rest the Steak

• Remove the steaks from the oven once done. Using tongs, transfer the steaks to a wire cooling rack over a baking sheet and let them rest for 5-10 minutes before serving. Any juices that drain off, I will use when I plate the steak.

Notes

This post contains affiliate links. If you click through and make a purchase, I may earn a commission at no additional cost to you.

Nutrition

Serving: 18 oz steak | Calories: 673kcal | Protein: 46g | Fat: 55g | Saturated Fat: 29g | Cholesterol: 197mg | Sodium: 492mg | Potassium: 616mg | Calcium: 23mg

Pro Tips & Troubleshooting: For Juicy Pan-Seared Steaks

• Grey crust? The pan wasn’t hot enough, or the steak was wet. Pat it dry and rev up the heat.
• Overcooked? Use a thermometer. Don’t guess.
• Want peak flavor? Grill with leftover butter drippings,
• Fat cap? Stand the steak up for a quick edge sear—extra taste and texture.

Bonus: Grill That Steak

Want smoky vibes?

Try grilling using two-zone heat.

• One side screaming-hot for searing.
• One cooler zone (225–350°F) to finish gently.

Steps:

1. Let the steak reach room temperature; dry and season.
2. Sear on hot zone—1–2 minutes on each side.
3. Move to the cooler zone; close the lid.
4. Place an instant-read meat thermometer in the thickest part of the steak. When the internal temp of the steak is ~10°F below target, finish searing and remove from the heat.
5. Rest, slice, enjoy.

Conclusion

You now have all you need to create one of the best steaks you’ve ever cooked.

Keep these four power moves in mind:

1. Pan‑sear for a killer crust.
2. Grill for that smoky swagger.
3. Let your steak rest so that all those juices stay in place.
4. Use a thermometer for nail‑on‑the‑head precision.

Now—go forth and crush Steak Night! Whether you’re ruling the kitchen or reigning in the backyard, it’s your steak‑night empire.

Time to Let Your Sizzle Shine!

This post contains affiliate links. If you click through and make a purchase, I may earn a commission at no additional cost to you.

I invite you to visit my Kitchen Confidence Series—where first-timers and soon-to-be home chefs swap uncertainty for excitement, one simple, delicious recipe at a time!”