Description
Master the art of pan-searing steak to create a flavorful and tender dish that delights the senses.
Ingredients
Scale
- 1 ribeye or sirloin steak
- Salt
- Black pepper
- 2 tablespoons vegetable oil or clarified butter
- 2 tablespoons butter
- 2 cloves garlic, crushed (optional)
- Fresh herbs (such as thyme or rosemary, optional)
Instructions
- Remove the steak from the fridge and let it come to room temperature for about 30 minutes.
- Season both sides of the steak generously with salt and black pepper.
- Heat a cast-iron skillet or heavy-bottomed pan over high heat until very hot.
- Add vegetable oil or clarified butter to the pan, swirling to coat.
- Carefully place the steak in the pan, ensuring not to overcrowd it.
- Sear the steak for 3-4 minutes without moving it until it develops a deep brown crust.
- Flip the steak and add butter, crushed garlic, and fresh herbs to the pan.
- Baste the steak with the melted butter for added flavor.
- Cook for another 3-4 minutes for medium-rare, adjusting time for desired doneness.
- Remove from the pan and let it rest for 5-10 minutes before slicing and serving.
Notes
For added flavor, consider using smoked paprika or cayenne in your seasoning. Always let the steak rest before slicing.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 0g
- Sodium: 600mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 46g
- Cholesterol: 120mg
Keywords: steak, pan-seared, cooking techniques, beef, dinner