Pan Seared Steak Recipe

5 from 2 votes

This perfect Pan Seared Steak Recipe boasts of its rosemary + garlic-infused flavor that is sure to impress every meat-lover. Seasoned to perfection with a simple blend that includes salt, black pepper, garlic powder, + smoked paprika.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Keyword: cooking, dinner, easy, family-friendly, kid-friendly, meat sauce, one pan, steak, stovetop

Servings: servings

Calories: 87kcal

Author: Shanika

Ingredients

STEAK:

2 lbs. Ribeye steak, organic (You can also use New York Strip Steak or Top Sirloin Steak)
1 tablespoon Extra virgin olive oil
2 tsps On Everything All-Purpose Blend (You can purchase my On Everything All-Purpose Blend for authentic flavor or make your own blend----See Notes)
1 ½ tsps sea salt
2 Tbsps unsalted butter
3 garlic cloves, peeled + halved
2-4 Fresh thyme sprigs (You can also use rosemary sprigs)

OPTIONAL GARNISH:

Steak sauce

US Customary - Metric

Instructions

PREP THE STEAK:

Start by patting dry the steaks on both sides with paper towels. Generously season the sides with salt and On Everything All-Purpose Blend.

TO SEAR THE STEAK:

Heat a medium 10-inch cast iron skillet over medium-high heat until hot and add the olive oil to coat the bottom. Once hot, add the steaks to the skillet and sear the steaks on the first side for 4-5 minutes or until a brown crust has formed and using tongs, turn them onto their opposite sides-------searing for another 4-5 minutes.
Now, reduce the heat to medium and add the butter, garlic cloves, and thyme sprigs on the sides of the steaks in the pan. As the butter melts, spoon the butter sauce over the steak, slightly tilting the pan.
Continue to spoon the butter sauce atop steaks for another 1-2 minutes. NOTE: Be sure to check the internal temperature of your steaks for desired doneness.
Internal temperature notes: Medium Rare: 130°–135°; Medium: 140°–145°, Medium Well: 150°–155°; Well Done: 160°–165.
Once done, transfer the steaks onto a cutting board to "rest" for about 10 minutes before slicing and adding any garnish and/or sauce.
Serve with your favorite side: mashed potatoes, baked potatoes, salad, basmati rice, brown rice, mac + cheese, etc.
Bon Appetit!

Notes

STORAGE: Place any leftovers in a tightly sealed container in the refrigerator for 3-4 days for the best freshness. To reheat, bake at a low temperature. Heat your oven to 250 degrees Fahrenheit—the lower, gentler temperature will help reheat the steak from the inside out while maintaining the juices. Reheat the steak for about 20 minutes.
STEAK BLEND [SUB FOR ALL-PURPOSE BLEND]: For the best results, you can substitute my All-Purpose Blend with my Homemade Dry Rub Steak Seasoning.

Nutrition