Pan-searing a steak is a 20-minute process, but most of that is resting time. The actual cooking is about 4 minutes per side in a smoking-hot skillet with high-heat oil, then basting with butter, garlic, and thyme for the last minute.
Two things matter more than anything else: the steak needs to be dry before it hits the pan (pat it with paper towels), and the pan needs to be genuinely hot, not warm, hot. If the steak doesn’t sizzle hard on contact, it’s not ready. Pull it at 130°F internal for medium-rare and rest it at least 5 minutes. The temperature will climb another 5 degrees while it sits.
Dry and Season
Remove steaks from the refrigerator 30 to 45 minutes before cooking to bring them to room temperature, which promotes even cooking throughout. Pat them extremely dry with paper towels on all sides and in between any folds. This is critical for achieving a proper sear. Season generously on both sides with kosher salt and freshly cracked black pepper. Let the seasoned steaks sit at room temperature while you preheat the pan. 
Sear and Baste
Heat oil in a large cast iron or heavy-bottomed skillet over the highest heat setting until the oil just begins to smoke. Carefully lay the steaks away from you in the pan to prevent oil splatter. Do not move them. Sear for three to four minutes until a dark brown crust forms. Flip the steaks once. Add butter, smashed garlic, thyme, and rosemary to the pan. Once the butter foams, tilt the pan and continuously baste the steaks with the melted herb butter using a spoon. This adds flavor and promotes even cooking.
Rest Before Slicing
Cook until an instant-read thermometer reads 125 degrees for medium-rare or 135 degrees for medium. Remove the steaks to a cutting board immediately. Don’t skip this next step: let the steaks rest for eight to ten minutes. They will continue to rise about five degrees from carryover heat. During the rest, the juices redistribute so they stay in the meat instead of running onto the plate. Slice against the grain if desired and spoon the herb butter from the pan over the top.
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Basic: Pan-Seared Steak
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
A restaurant-quality steak at home comes down to a screaming hot pan, a dry surface, and the patience to let it rest. This technique produces a mahogany crust and a perfectly pink interior, finished with butter, garlic, and herbs for a steakhouse experience in your own kitchen.
Ingredients
- 2 boneless ribeye or New York strip steaks (1 to 1 1/4 inches thick, about 12 ounces each)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 2 tablespoons high-heat oil (avocado or vegetable)
- 3 tablespoons unsalted butter
- 3 cloves garlic, smashed
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
Instructions
- Remove the steaks from the refrigerator 30 to 45 minutes before cooking to bring them to room temperature. Pat them extremely dry with paper towels on all sides.
- Season generously on both sides with kosher salt and pepper.
- Heat the oil in a large cast iron or heavy-bottomed skillet over high heat until the oil just begins to smoke.
- Carefully lay the steaks away from you in the pan. Do not move them. Sear for 3 to 4 minutes until a dark brown crust forms.
- Flip the steaks. Add the butter, garlic, thyme, and rosemary to the pan. Once the butter foams, tilt the pan and use a spoon to continuously baste the steaks with the melted herb butter for 2 to 3 minutes.
- Cook until a thermometer reads 125°F for medium-rare or 135°F for medium. Remove the steaks to a cutting board.
- Rest the steaks for 8 to 10 minutes — they will continue to rise about 5°F. Slice against the grain if desired and spoon the pan butter over the top.
Notes
- Dry the steak thoroughly — surface moisture is the enemy of a good sear and will cause the meat to steam.
- Use a cast iron skillet for the best crust; nonstick pans cannot get hot enough.
- The resting period is not optional — it allows the juices to redistribute so they stay in the meat, not on your plate.
- For thicker steaks over 1 1/2 inches, finish in a 400°F oven after searing both sides.
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
Frequently Asked Questions
Why is it important to pat the steak dry before cooking?
Patting the steak dry with paper towels removes moisture, which is crucial for achieving a proper sear and preventing steaming.
What temperature should the skillet be before adding the steak?
The skillet should be smoking hot, ensuring that the oil is shimmering but not burning, to create a dark brown crust on the steak.
How do I know when the steak is cooked to medium-rare?
Use a meat thermometer to check for an internal temperature of 130°F; it will rise about 5 degrees while resting.
Does anyone know if this works on a regular stainless pan? I don’t own cast iron and not sure if the sear would be the same.
Great question. A heavy pan works best for this method—ideally cast iron or a thick stainless-steel skillet. Those types of pans hold heat well and give you the proper sear on the steak. Nonstick pans generally don’t get hot enough and won’t give you the same crust.
If you don’t have cast iron, just use the heaviest skillet you own and make sure it’s fully heated before the steak goes in.
Came out great but I wish I’d patted the steaks drier. Didn’t get as hard of a sear on the first side. Second side was better once the pan recovered. Will definitely do this again with a thicker cut.
Yes, moist is the enemy of great crust!
So good.
Butter basting with the thyme and garlic at the end is what I’ve been missing. Hit 132 on the thermometer and it was a perfect medium-rare after resting.
Yes, that’s the thing that brings it over the top for me too Marcus!