Juicy Pan-Seared Steak

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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

Cook Time20

Resting time5

Total Time1 5

Course: Lunch, Dinner, Entertaining

Cuisine: American

Servings: steaks

Calories: 673kcal

Author: Blissful Foods Plus

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.

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.

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.

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.

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