Pan Seared Steak

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This Pan Seared Steak recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Overhead view of two strip steaks topped with butter and garlic

The Best Pan Seared Steak

There’s nothing quite like a perfectly cooked steak for dinner. During the summer, we love to heat up the grill and cook steaks that way but when it comes to cooking steaks in the winter, this pan seared steak is the way to go!

While I also cook steaks using my steak marinade on the stovetop, this pan seared steak requires no marinade. Instead, the flavor comes from butter, garlic, and salt. It may sound too simple but trust me, when you add in the flavor of the sear and the steak itself, it’s all you need! The seasoning should simply complement, not overpower, the steak.

From start to finish, this steak recipe takes less than 30 minutes to make. Add some mashed potatoes or a baked potato, and a side salad or veggie, and you have a steakhouse-worthy dinner at home.

Ingredients needed for pan seared steak

Recipe Ingredients

Making the perfect steak doesn’t require fancy ingredients or even a special marinade. The strip steak recipe sticks with the basics to emphasize the flavor of the steak itself. Scroll down to the recipe card for measurements.

  • Steak – I used 12 ounce strip steaks for this recipe.
  • Salt – Salting the steak helps tenderize the steak.
  • Olive oil – Used in the pan for searing.
  • Butter –
  • Garlic –
  • Fresh rosemary –

What Are The Best Steaks to Pan Sear?

Strip steak is a great option for searing and the one I opted to use. Rib-eye and filet mignon are other great options. Aim for a steak that’s about 1 1/2 inches thick so that the center cooks but the outside doesn’t burn. Thinner steaks will require a shorter cook time.

How to Make Pan Seared Steak

Here’s how to make the best steaks on the stovetop.

  • Prepare the steaks. Allow the steaks to come to room temperature and pat dry. Season with salt all over, then let sit for 10 minutes.
  • Sear the steaks. Heat the cast iron pan over medium-high heat. Drizzle with olive oil. Cook the steaks for 3-4 minutes on one side, then flip. Add the butter, garlic, and rosemary on each steak. Cook for another 3-4 minutes. Baste the steak with the garlic as it cooks.
  • Allow the steaks to rest. Transfer the steaks to a plate. Let rest for 5-10 minutes.
  • Enjoy. Drizzle the remaining butter sauce from the pan over the steaks, slice, and enjoy.
Sliced strip steak one a black plate

Tips for Searing the Perfect Steak

Here are a few things to keep in mind for tender, juicy, and flavorful steaks every time.

  • Bring the steak to room temperature. The steak should rest on the counter prior to cooking, to bring it to room temperature. You’ll also want to pat the steak dry with a paper towel for the best sear.
  • Always salt the steak, no matter the seasoning used. Season the steak with salt/pepper or your favorite blend of spices, but salting the steak is important as it brings out some moisture and tenderizes the steak.
  • Cook to the appropriate temperature. For medium rare steaks, aim for an internal temperature of 125F and for medium well, 140F is ideal. The steak temperature will continue to rise after cooking.
  • Allow to rest before slicing. Steaks should always rest for at least 5 to 10 minutes before slicing. It ensures the juices are evenly distributed. Additionally, as noted above, the temperature continues to rise so it helps ensure the perfect doneness as well.
Pan seared steak topped with butter


Here are the answers to some commonly asked questions about pan seared steak.

  • How long do you pan sear a steak? I’ve found 3 to 4 minutes per side to be the perfect amount of time for searing strip steak. If you prefer your steak well done, 5-6 minutes should do it.
  • Do you put oil in the pan to sear a steak? Yes, adding olive oil to the heated pan just before adding the steak allows for the perfect sear.
  • Do you flip steak when searing? Yes, you should flip the steak when searing – but only once. Once you put the steak in the skillet, do not touch it until it’s time to flip.
  • Why do you put butter on steak? Adding butter to steak helps to make the steak more tender and softens the sear while adding flavor.
A spoon drizzling butter over perfect steak on a plate

What to Serve with Strip Steak

Enjoy this pan seared steak with a few of your favorite sides. Personally, I love to go for a potato or rice dish and a vegetable. A few of my favorite sides to serve with steak include:

Overhead view of sliced pan seared steak on a black plate

How to Store Leftovers

Steak is always best eaten right away but you can store leftovers in the refrigerator for up to 2 days, wrapped and covered tightly.

The best way to reheat steak is at your oven’s lowest temperature for 20 minutes or in a hot skillet for 2 minutes each side.

More Easy Steak Recipes:

Pan Seared Steak Feature
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Pan Seared Steak

This Pan Seared Steak recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.
Servings: 2 steaks
Prep: 10 minutes
Cook: 6 minutes
Rest Time: 10 minutes
Total: 26 minutes


  • 2 12 ounces Strip Steaks
  • 2 teaspoons Kosher Salt
  • 1 tablespoons Olive Oil
  • 3 tablespoons Butter
  • 6 cloves Garlic
  • 2 Sprigs Fresh Rosemary


  • Let your steaks come to room temperature and pat dry.
  • Season each steak with 1 Tbsp kosher salt all over and let sit for 10 minutes.
  • As the steaks are waiting, heat a cast iron pan over medium high heat.
  • Drizzle in the olive oil just before adding the steaks, Cook for 3-4 minutes on one side and flip. After you flip the steak add in the butter, garlic and top each steak with a sprig of rosemary. Cook for another 3-4 minutes basting the steak with the butter as it cooks with a spoon.
  • Remove the strips steaks from the pan when they reach on internal temperature of 125℉ and let rest 5-10 minutes. (as the steaks rest the internal temperature of the steak will rise by 5-10 degrees)
  • Serve the steaks with some of the butter sauce from the pan and enjoy!

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Calories: 933kcal | Carbohydrates: 3g | Protein: 69g | Fat: 72g | Saturated Fat: 33g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 33g | Trans Fat: 1g | Cholesterol: 253mg | Sodium: 2639mg | Potassium: 953mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 577IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 6mg


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