Ingredients
It really doesn’t get any easier than this and you don’t need much to make a lip-smacking good steak. We used 2 New York Strip Steaks (pictured below), each weighing 1 pound and 1 1/4″ thick. Keep in mind a thicker steak will take longer to cook through and a thinner steak will cook faster.
Well-marbled steaks will give you the juiciest results. Our favorite steaks to cook on a skillet are:
How to Pan Sear Steaks:
- Pat dry – use paper towels to pat the steaks dry to get a perfect sear and reduce oil splatter.
- Season generously – just before cooking steaks, sprinkle both sides liberally with salt and pepper.
- Preheat the pan on medium and brush with oil. Using just 1/2 Tbsp oil reduces splatter.
- Sear steaks – add steaks and sear each side 3-4 minutes until a brown crust has formed then use tongs to turn steaks on their sides and sear edges (1 min per edge).
- Add butter and aromatics – melt in butter with quartered garlic cloves and rosemary sprigs. Tilt pan to spoon garlic butter over steaks and cook to your desired doneness (see chart below).
- Remove steak and rest 10 minutes before slicing against the grain.
- Steak Doneness Temperature Chart:
- A steaks internal temperature continues to rise as it rests, so remove steaks from the pan about 5-10 degrees before reaching your desired doneness.
- Use the following steak temperature chart. These numbers reflect the final temperature after resting 10 minutes.
- Medium Rare (soft, dark pink inside): 145 degrees F
- Medium (soft, some pink inside): 160 degrees F
- Well Done (very firm, no pink inside): 170 degrees F
