How to Achieve the Perfect Pan-Seared Steak

Are you tired of only getting restaurant-quality steak when you dine out? Well, we have good news for you! With our foolproof recipe, you can now cook steak at home that is both mouthwatering and rivals any high-end steakhouse.

steak seared in a pan with herbs and compound butter

Choosing the Right Cut of Steak

While filet mignons are the easiest to cook at home due to their tenderness, ribeye cuts are also excellent options. In fact, our recipe works well with any steak cut! If you’d like to learn more about the different types of cuts, check out this informative article to help you make an informed choice when purchasing beef.

Steps for Making Restaurant-Quality Pan-Seared Steak

Step 1: Let the Steaks Rest

Allow the steaks to rest outside the package on the kitchen counter for approximately 30 minutes. This brings the steaks to room temperature, reducing cooking time and ensuring a more tender steak.

steak being dabbed with paper towel to remove excess moisture

Step 2: Dab and Season

Gently dab the steaks with a paper towel to remove any excess moisture. This step helps with caramelization. Next, season both sides of the steaks with salt and pepper. Opt for flaky sea salt with a medium grain for an even crust, but any salt you have on hand will work in a pinch.

See also  A Mouthwatering Sirloin Steak Recipe You Can't Resist!

steaks resting on paper towel

Step 3: Prepare Compound Butter

Take this time to prepare some compound butter. Mix together butter, parsley, garlic, salt, and pepper. Wrap the mixture in plastic wrap, shaping it into a log, and refrigerate until solid. This compound butter will add a burst of flavor to your steak.

compound butter ingredients in white bowl- butter, garlic, parsley, and salt and pepper

Step 4: Heat the Pan

Heat a pan on medium-high heat and add two tablespoons of plain butter (save the compound butter for later). Make sure the butter melts completely and begins to sizzle.

compound butter after refrigeration in log form being cut on cutting board

Step 5: Sear the Steaks

Once the butter is sizzling, carefully place the steaks in the pan. Sear each side for 2-4 minutes, depending on your desired level of doneness and the internal temperature you’re aiming for. Remember, you don’t want the butter to smoke; if it does, the pan is too hot, and you’ll need to start over. Achieving the perfect sear ensures a juicy and flavorful steak.

spooning butter onto steak in cast iron pan

While your steak is cooking, continuously spoon butter over it to keep it moist and enhance the flavor. Once the steaks reach your desired internal temperature, slice the compound butter and place it on top. Watch as it melts luxuriously, adding an extra layer of richness to your steak.

highlighting steak with compound butter in cast iron pan garnished with parsley

Delicious Steak Pairings

A perfectly cooked steak deserves outstanding side dishes. Here are some recommendations that pair well with steak:

  • Focaccia Bread
  • Caesar Pasta Salad
  • Creamy Cauliflower Au Gratin
  • Fondant Potatoes
  • Fresh Corn and Avocado Salad with Honey Lime Vinaigrette

More Steak Recipes to Try

If you’re looking to expand your steak repertoire, give these recipes a try:

  • Easy Salisbury Steak
  • Stuffed Flank Steak with Mushrooms, Blue Cheese, and Spinach
  • Mongolian Beef with Peppers
See also  Discover the Delight of Sizzle Steak

Enjoy a delightful and satisfying steak dinner that will leave your taste buds begging for more! – Kathi and Rachel

What are your thoughts on this recipe? If you have any questions or comments, feel free to leave them below. Don’t forget to find us on Facebook and Instagram, and make sure to share your LaughingSpatula recipe pictures with #laughingspatula. We love seeing your creations!

overhead shot of steaks cooked in pan

Equipment Used to Cook Steak in a Pan

To achieve the perfect pan-seared steak, you’ll need the following equipment:

  • Cast Iron Skillet
  • Tongs
  • Cutting Board (Make sure to use a cutting board with ridges to catch the juices and prevent any spills.)

(Please note: As an Amazon affiliate, we may earn a small commission from your purchases at no extra cost to you.)

Other Recipe Notes:

  • If you’re using a larger cut of steak, consider using the reverse sear method. The pan-seared method works best for steaks of medium thickness.
  • If you prefer not to use compound butter, regular butter can be used as a delicious alternative to top your steak with a silky, smooth finish.