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Pan Seared Steak

I love the kind of meals that does not require a recipe card and are absolutely simple from start to finish. Steaks remind me of my dad. This was his absolute favorite meal. The memories of his love for beef, baked potato, green beans, and salad will forever be some of my favorite meals. Growing up in a home full of love, we had so many memories around our kitchen table. This recipe has very few ingredients, a single pan, and a steak that has the taste and presentation that could be served at a high-end steakhouse.

The main point to this steak is how to pan-sear. This technique is when an item is placed into a very hot pan until the item forms a flavorful crust of which is crisp and golden-brown. This step is the key to creating a delicious steak!


2 Steaks (Ribeyes, Sirloin, or New York Strip)

Pat down the steak with paper towels.

Rosemary Fresh (several sprigs)

3 Garlic Cloves (sliced)

4 TBSP Butter (divided)

1 tsp vegetable oil

Pat dry the steaks with paper towels. Turn on the exhaust fan and heat a cast iron pan until it is very hot. Add 1 tsp vegetable oil and 2 TBSP butter in the hot pan. Once the butter has melted, add the steaks and cook over medium high heat for 3 minutes per side for medium. Do Not touch the meat. The undisturbed steaks will create the deep brown crust. Flip and cook on the opposite side for 3 to 4 minutes. Remove from the pan and place in a bowl covered with aluminum foil. Add the additional 2 TBSP butter, rosemary, and garlic to the pan. After the butter melts, return the steaks to the pan and spoon the butter sauce over the steaks. Slice against the grain and enjoy!!!

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