Pan Seared Steak Recipe
Our Pan Seared Steak is cooked in a fresh herb garlic butter until perfectly juicy on the inside with a caramelized crust on the outside. With this recipe we’ll show you how easy it is to pan sear steak, finish in the oven and enjoy a restaurant quality dinner at home.
Prep Time3 minutes mins
Cook Time10 minutes mins
Resting Time7 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 210kcal
Author: The Carefree Kitchen
- 4 5-6 oz Steaks T-Bone, Sirloin, Ribeye, or NY
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 4 cloves Garlic peeled
- 4 sprigs Rosemary or thyme
Preheat oven to 425 degrees.
Remove steaks from the fridge and let them come to room temperature.
Pat the steaks dry with a paper towel and generously both sides with salt and pepper.
Heat a cast iron skillet over medium-high heat, then add the olive oil, butter, garlic and rosemary (or thyme).
Add the steaks to the hot skillet and sear for about 90 seconds, or until golden brown. Flip over and sear on the other side for another 90 seconds using a spoon to baste the steaks with the butter/oil mixture from the bottom of the pan.
Transfer the skillet to the preheated oven and cook for an additional 7-8 minutes, or until steaks reach your desired doneness, testing with a digital thermometer for accuracy.*
Remove the steaks from the oven and allow to rest for 5-7 minutes before serving. Enjoy!
*Steak Doneness Guide
- Medium Rare - 130-135 degrees F
- Medium - 135-145 degrees F
- Medium Well - 145-155 degrees F
- Well - 155+ degrees F
Calories: 210kcal | Carbohydrates: 1g | Protein: 3g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 778mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg