Perfect Pan-Seared Steak (Juicy & Tender)
Ingredients (2 servings)
2 beef steaks (ribeye, sirloin, or strip – 2–3 cm thick)
Salt & black pepper (to taste).
1 tbsp olive oil
2 tbsp butter
2 cloves garlic, lightly crushed
1 sprig rosemary or thyme (optional)
Instructions
Bring to room temperature
Take steak out of the fridge 30 minutes before cooking.
Pat dry very well (important for a good crust).
Season
Generously season both sides with salt and black pepper.
Heat the pan
Heat a heavy pan (cast iron if possible) on high heat.
Add olive oil until very hot (slightly smoking).
Sear the steak
Place steak in the pan. Do not move it.
Cook 2–3 minutes per side for medium-rare.
Flip once only.
Butter baste
Lower heat to medium.
Add butter, garlic, and herbs.
Spoon the melted butter over the steak for 30–60 seconds.
Rest
Remove steak and let rest 5 minutes before slicing.
This keeps it juicy.
Doneness Guide
Rare: 2 min per side
Medium-rare: 2–3 min per side
Medium: 3–4 min per side
Well done: 5+ min per side
Serving Ideas
Fries or roasted potatoes
Garlic butter vegetables
Simple salad
Café-style steak sandwich
Categories
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