Pan-Seared Steak

Pan-Seared Steak

Pairs with 2022 Theopolis Vineyards Yorkville Highlands Pinot Noir

Photo Courtesy @_drazzari

Servings: 2
Cook Time: 8-12 minutes (depending on thickness and desired doneness)
Prep Time: 5 minutes

Ingredients

  • 2 boneless steaks (ribeye, filet mignon, or New York strip are great options)

  • Salt and freshly ground black pepper (for seasoning)

  • 2 tablespoons vegetable oil or canola oil (for searing)

  • 2 tablespoons unsalted butter

  • 3 cloves garlic, crushed (for flavor)

  • 2 sprigs fresh rosemary or thyme (optional, for aroma)

  • 1 tablespoon fresh parsley (optional, for garnish)

Instructions

Prepare the Steak:

  1. Bring Steaks to Room Temperature:

    • Remove the steaks from the fridge about 30-40 minutes before cooking. This allows them to come to room temperature, ensuring they cook more evenly.

  2. Season the Steaks:

    • Pat the steaks dry with paper towels to remove any excess moisture (this helps with searing).

    • Generously season both sides of the steaks with salt and freshly ground black pepper. You can also add a sprinkle of garlic powder or onion powder if you like.

Sear the Steak:

  1. Heat the Pan:

    • Place a heavy cast iron skillet or a stainless steel pan over medium-high heat. Let it heat up for about 2-3 minutes until it’s smoking hot. A hot pan is key to getting a good sear.

  2. Add Oil to the Pan:

    • Add the vegetable oil (or canola oil) to the pan and swirl it around to coat the bottom.

  3. Sear the Steaks:

    • Carefully place the steaks in the pan. Do not overcrowd the pan—if necessary, cook one steak at a time.

    • Let the steaks cook undisturbed for about 3-4 minutes on the first side (depending on thickness) until a rich, golden-brown crust forms.

    • Flip the steaks using tongs, and cook on the second side for 2-4 minutes, depending on your desired level of doneness. For medium-rare, aim for 120°F (49°C) in the center of the steak. For medium, aim for 130°F (54°C), and for well-done, aim for 160°F (71°C). Use a meat thermometer for accuracy.

Add Butter and Aromatics:

  1. Add Butter and Garlic:

    • Once flipped, add the butter, crushed garlic, and fresh herbs (rosemary or thyme) to the pan. Tilt the pan slightly and use a spoon to baste the steak with the melted butter. This adds flavor and helps keep the steak moist.

  2. Continue Cooking:

    • Cook for another 1-2 minutes, basting the steak with the butter and garlic mixture, and ensure the steak is cooked to your desired doneness.

Rest and Serve:

  1. Rest the Steak:

    • Once the steak is cooked, remove it from the pan and transfer it to a cutting board or plate. Let it rest for about 5 minutes before slicing. Resting allows the juices to redistribute and ensures a juicy steak.

  2. Slice and Serve:

    • Slice the steak against the grain to ensure tenderness. Garnish with fresh parsley (optional).

Doneness Guide:

  • Rare: 120°F (49°C) - Cool red center

  • Medium-rare: 130°F (54°C) - Warm red center

  • Medium: 140°F (60°C) - Warm pink center

  • Medium-well: 150°F (66°C) - Slightly pink center

  • Well-done: 160°F (71°C) - Fully cooked with no pink

Pro Tips:

  • Don’t Move the Steak: Let the steak sear without moving it around the pan. This ensures you get a nice crispy crust.

  • Use a Thermometer: The best way to ensure your steak is cooked perfectly is by using a meat thermometer. It takes the guesswork out of it.

  • Resting is Key: Always rest the steak after cooking to lock in the juices. This step is crucial for a juicy steak!

main courses & sidesSharie Lawless