Perfect for a quick, elegant dinner or meal prep, these Pan-Seared Steaks are juicy, flavorful, and simple to prepare. This method ensures a rich crust on the outside and a tender, buttery inside. You can use New York Strip, Ribeye, or Top Sirloin to create this restaurant-quality dish at home. Pair your steaks with roasted vegetables, mashed potatoes, or even meal-prep-friendly sides like quinoa and steamed veggies for a well-balanced and delicious meal.
Ingredients (Serves 4 people, ½ steak per person)
- 2 lbs New York Strip Steaks (2 steaks) or Ribeye or Top Sirloin (1 lb each, 1¼” thick)
- ½ Tbsp vegetable oil (or another high-heat oil like canola or extra light olive oil)
- 1½ tsp sea salt
- 1 tsp black pepper, freshly ground
- 2 Tbsp unsalted butter
- 2 cloves garlic, peeled and quartered
- 1 sprig fresh rosemary
Instructions
1. Prepare the Steaks:
- Pat the steaks thoroughly with paper towels to remove moisture, which helps develop a perfect sear.
- Right before cooking, generously season both sides with 1½ tsp salt and 1 tsp freshly ground black pepper.
2. Searing the Steaks:
- Heat a cast-iron skillet over medium-high heat until it’s very hot. Add ½ Tbsp oil and swirl to coat the pan.
- Once the oil shimmers and is almost smoking, place the steaks in the pan. Sear for 4 minutes on the first side until a deep brown crust forms.
- Flip the steaks and cook for another 3-4 minutes on the second side.
- Using tongs, turn the steaks on their sides to sear the fat and edges for about 1 minute per edge.
3. Basting with Butter:
- Lower the heat to medium and immediately add 2 Tbsp butter, the quartered garlic cloves, and the rosemary sprig to the pan.
- Tilt the pan slightly and spoon the melted butter over the steaks continuously for about 1 minute. This step adds flavor and ensures the steak stays juicy.
4. Check for Doneness:
- The steak should be about 5-10 degrees from your preferred doneness at this point (remember the steak will continue to cook as it rests).
- For reference, aim for an internal temperature of 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
5. Rest the Steaks:
- Transfer the steaks to a cutting board and loosely cover them with foil. Allow them to rest for 10 minutes—this step is crucial as it lets the juices redistribute throughout the meat.
- After resting, slice the steak into ½-inch strips and spoon any remaining butter sauce from the pan over the steak before serving.
Tips for Meal Prep:
- Storage: Sliced steak can be stored in airtight containers for up to 4 days in the refrigerator. For longer storage, freeze individual portions.
- Reheating: When reheating, gently warm the steak in a low oven (about 300°F) or in a skillet over medium-low heat to keep it from drying out.
- Pairing Ideas:
- Roasted or steamed vegetables like broccoli, green beans, or carrots are great sides.
- For carbs, opt for mashed potatoes, rice, or even a quinoa salad for a complete meal.
- Use the sliced steak in salads, wraps, or sandwiches for a quick lunch option during the week.
These Pan-Seared Steaks make for a versatile and satisfying meal whether enjoyed immediately or prepped ahead for easy weekday meals. The rich butter sauce and perfectly seared crust will elevate your dish to steakhouse-quality!
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