Oh, the simple joy of a perfectly cooked steak! You know, the kind with that gorgeous, golden-brown crust that gives way to tender, juicy meat inside? It’s honestly one of my favorite things to make, and let me tell you, it doesn’t have to be complicated. For years, I was so intimidated by cooking steak at home, always worried I’d mess it up – too tough, too bland, you name it. But then I found this method for a truly exceptional **Pan Seared Steak**. Trust me, this foolproof recipe is my go-to, and it makes restaurant-quality steak right in your own kitchen. You’re going to love how easy it is!
Why You’ll Love This Pan Seared Steak Recipe
Get ready to fall in love with steak night again! Here’s why this recipe is a winner:
- Super Speedy: Ready in under 15 minutes, perfect for busy weeknights!
- Effortlessly Simple: Just a few ingredients and basic steps.
- Incredible Flavor: That perfect crust and juicy interior are *chef’s kiss*.
- So Versatile: Goes with literally anything!
Essential Ingredients for the Perfect Pan Seared Steak
Alright, let’s talk about what you’ll need to make this pan seared steak absolutely sing. It’s really not much, which is part of why I love it so much! You absolutely want a good quality steak – for this recipe, I’m recommending about a 1-inch thick cut. Anything thinner can overcook too fast, and a nice thick cut gives you that perfect contrast between crust and tender inside. Patting it dry is key, so grab some paper towels. Then, just a splash of good olive oil – really, any cooking oil with a high smoke point will do in a pinch, but olive oil always works for me. And don’t forget your best friends: salt and freshly ground black pepper! Seriously, freshly ground pepper makes ALL the difference here; it’s got so much more punch than pre-ground stuff. Simple, right?
Equipment Needed for Pan Searing Steak
You don’t need fancy gadgets for this! Just a good, heavy skillet – cast iron is my absolute favorite for steak because it holds heat like a champ – and some sturdy tongs are really all you need. Oh, and of course, paper towels for that all-important drying step!
Step-by-Step Guide to Pan Seared Steak Perfection
Okay, this is where the magic happens! Making a fantastic pan seared steak isn’t as scary as it sounds. It really comes down to a few key steps and a little bit of timing. Just follow along, and you’ll have a restaurant-worthy steak in no time. Remember, practice makes perfect, but this method is pretty foolproof!
Preparing Your Steak for the Pan
First things first, grab your steak and pat it *really*, *really* dry with paper towels. Seriously, don’t skip this! Moisture is the enemy of a good sear; it steams the steak instead of browning it. Once it’s nice and dry, give it a generous sprinkle of salt and black pepper all over both sides. Don’t be shy with the seasoning – it’s what gives your pan seared steak that delicious flavor foundation.
Achieving the Perfect Sear on Your Pan Seared Steak
Now, get your skillet screaming hot over medium-high heat. Add that tablespoon of olive oil and let it get shimmering – you’ll see little wisps of smoke, that’s good! Carefully lay your seasoned steak into the hot pan. Don’t touch it! Let it sear for about 3 to 4 minutes per side for a beautiful medium-rare. If you like it more done, just keep it in a little longer, checking the internal temperature if you’re unsure. For easy guidance, check out this guide to steak doneness temperatures; it’s a lifesaver!
The Crucial Resting Period for Pan Seared Steak
This is super important! Once your steak is cooked to your liking, take it out of the pan and let it rest on a clean cutting board for at least 5 minutes. I know, I know, it’s tempting to dive right in, but resting lets the juices redistribute throughout the meat. If you cut it too soon, all that deliciousness just runs out onto the board. Trust me, the little bit of extra patience makes all the difference for a tender, juicy steak.
Tips for the Best Pan Seared Steak
Okay, so you’ve got the basic steps down, but let me give you a few of my little secrets to make your pan seared steak absolutely perfect every single time! First off, if you can, use a cast-iron skillet. Seriously, it’s a game-changer for getting that amazing crust. You can find some great ones, check out these reviews if you’re looking for one! Also, resist the urge to cram too many steaks into the pan at once. They need their own space to sear properly, otherwise, they’ll just steam. If you’re cooking for a crowd, cook them in batches!
Serving Suggestions for Your Pan Seared Steak
This beautiful pan seared steak isn’t just about the star itself; it’s about what you pair it with! For a classic combo, you absolutely can’t go wrong with some creamy mashed potatoes or crispy roasted potatoes. A simple side salad with a tangy vinaigrette is always a winner, or maybe some garlicky sautéed spinach or green beans. Whatever you choose, it’s going to be delicious!
Storage and Reheating Pan Seared Steak
Got leftover pan seared steak? Lucky you! To store it, just pop it into an airtight container once it’s completely cooled. It’ll stay good in the fridge for about 3 to 4 days. When you’re ready to reheat, the trick is to not overcook it! I like to gently warm it in a skillet over low heat with just a tiny splash of water or broth, or even slice it cold for a salad. Microwaving works too, but keep it short and sweet to avoid drying it out.
Frequently Asked Questions About Pan Seared Steak
Got more burning questions about how to get that perfect pan seared steak? I totally get it! Steak can feel a little intimidating, but I’ve got you covered. Here are a few things people often ask:
What’s the best cut of steak for pan-searing?
For pan-searing, you really want cuts that are about an inch thick and have good marbling, like ribeye, New York strip, or even a nice sirloin. They get that incredible crust and stay super tender!
How do I prevent my steak from smoking excessively?
A little smoke is normal because the pan is hot, but excessive smoke can mean your heat is too high or your oil is burning. Try using a higher smoke-point oil, ensuring your steak is dry (moisture causes steaming and more smoke), and maybe cracking a window!
Can I cook a thicker or thinner steak using this method?
Absolutely! For thicker steaks, you’ll just need to increase the searing time a bit on each side, or even finish it in the oven. For thinner steaks, you’ll want to reduce the time significantly to avoid overcooking. Always keep an eye on it!
Nutritional Estimate for Pan Seared Steak
Now, I’m no nutritionist, but I can tell you that this pan seared steak is a fantastic source of protein! A typical serving, about a 1-inch thick steak cooked with a little olive oil, will come in around 350 calories. You’re looking at roughly 20g of fat and a whopping 40g of protein. Of course, this can change depending on the cut of steak and exactly how much oil you use. It’s a pretty lean and mean meal, protein-wise!
Share Your Pan Seared Steak Creation!
So, how did your pan seared steak turn out? I’d absolutely LOVE to hear all about it! Did you try any special sides? Drop a comment below and let me know what you thought, or even better, share a pic on social media and tag me – I promise I’ll squeal with delight!
Print
Pan Seared Steak
- Total Time: 15 min
- Yield: 1 serving 1x
- Diet: Vegetarian
Description
A simple recipe for perfectly pan-seared steak.
Ingredients
- 1 (1-inch thick) steak
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Pat the steak dry with paper towels.
- Season both sides of the steak with salt and pepper.
- Heat olive oil in a skillet over medium-high heat until shimmering.
- Sear the steak for 3-4 minutes per side for medium-rare, or to your desired doneness.
- Let the steak rest for 5 minutes before slicing.
Notes
- For a better sear, ensure your skillet is very hot before adding the steak.
- Resting the steak allows the juices to redistribute, resulting in a more tender steak.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Main Course
- Method: Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 350
- Sugar: 0g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 100mg
Keywords: pan seared steak, steak recipe, easy steak, quick steak, beef