Make this restaurant-quality pan-seared steak at home.
What happens to you when you pass by a steakhouse and breathe in that captivating aroma of meat being grilled or seared? I’ll tell you what happens to me: I swoon and I salivate and then I have to go to the store and buy steaks for dinner. There’s no way around it: when I smell steak cooking, I simply have to have one.
And now with this Pan-Seared Steak recipe, I can make this steakhouse-quality dish in my own kitchen, which will also be filled by that glorious scent. You’ll be surprised by how easy it is to make superb steaks, and by how little time it takes. All you need is a very hot pan (cast-iron is best), a bit of neutral oil, salt and pepper, and (of course!) some good steaks (we’re suggesting New York strip or rib eyes here) and in minutes, you’ll be sitting down to an amazing steak dinner.
In this recipe, we’re adding butter and thyme, which gets infused into the tender, juicy meat during that last minute of the cooking process; the flavor that combo brings is out of this world. But you can add other herbs you like (rosemary) or flavors (thin slices of garlic) at the end—anything, really, that you like with steak.
Although we eat pretty much everything (with gusto!), we are a meat-and-potatoes family first. And what goes better with steak than a baked potato? Oh wait, I know what is better: a Baked Potato Bar. Sour cream, cheese, scallions, bacon, even Sauteed Broccoli…basically anything you love on or with a potato works on a baked potato buffet. No rules here!
Steaks Need Their Salt
Just about every recipe for cooking steak that you’ll ever see will tell you to salt the meat generously. This bears repeating: generously. Sure, part of the reason for the good amount of salt is the flavor it brings, but there are a few other essential reasons for salting your steak before cooking it.
Have you ever heard of the Maillard Reaction? Here’s some science, folks! The Maillard Reaction is a chemical process that leads to food browning; in order for it to occur, it requires two things: high heat and dryness. Salt helps to draw the moisture out of the steak and the resulting dryness contributes in a huge way to how the Maillard Reaction creates the deep brown crust that forms during the high-heat sear. But wait, there’s more! Remember that moisture the salt drew out? Well, the salt then dissolves into that moisture, which then gets re-absorbed back into the steak during the cooking, not only infusing the steak with the briny deliciousness, but also helping to tenderize the meat. So salt generously!
How do I store this steak?
Cooked and cooled pan-seared steak can be stored in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 6 months (thaw frozen steak in the fridge overnight). Reheat the steaks in a very low oven (200°F) until just warmed through.
Serving Suggestions
So back to steak and potatoes… you don’t need me to tell you that either Garlic Mashed Potatoes or Boursin Mashed Potatoes would be super-delicious with Pan-Seared Steaks, but if you want something a little more upscale—and incredibly crispy—try these Fondant Potatoes, with some Yogurt Herb Dipping Sauce on the side.
But potatoes aren’t the only things that make great sides for steak. Vegetables are perfect companions, too, and if you can’t decide which one to serve, make this Savory Vegetable Crisp filled with sweet potatoes, beets, carrots, eggplant, broccoli…something for everyone! These steaks are also wonderful with Smoked Corn on the Cob and a side of Grilled Asparagus. And if you want to pair your steaks with something really special, try these gorgeous Blue Cheese Vidalia Onions.
Pan-Seared Steak
Ingredients
- 2 12-ounce New York strip or rib-eye steaks, about 1½ inches thick
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 2 tablespoons oil such as canola or grapeseed
- 1 tablespoon unsalted butter
- Fresh thyme leaves optional
Instructions
- Begin by patting the steaks dry with paper towels to ensure proper searing.
- Season the steaks evenly with kosher salt and black pepper.
- Heat a heavy skillet, preferably cast iron, over medium-high heat until very hot.
- Add the oil to the hot skillet and wait until it shimmers.
- Place the steaks in the skillet carefully to avoid oil splatter. Cook without moving them to create a golden crust, about 3 minutes.
- Flip the steaks only once after the bottom side is well-browned and they release easily from the pan. Cook to desired doneness, about 3-4 minutes more for rare to medium-rare.
- In the last minute of cooking, add butter and thyme leaves, if using, to the skillet and baste the steaks.
- Remove the steaks from the skillet. Let the steaks rest for 5-10 minutes covered with foil before slicing against the grain.
Leave a Comment