Basic: Pan-Seared Steak

Pan-searing a steak is a 20-minute process, but most of that is resting time. The actual cooking is about 4 minutes per side in a smoking-hot skillet with high-heat oil, then basting with butter, garlic, and thyme for the last minute.

Two things matter more than anything else: the steak needs to be dry before it hits the pan (pat it with paper towels), and the pan needs to be genuinely hot — not warm, hot. If the steak doesn’t sizzle hard on contact, it’s not ready. Pull it at 130°F internal for medium-rare and rest it at least 5 minutes. The temperature will climb another 5 degrees while it sits.

Dry and Season

Remove steaks from the refrigerator 30 to 45 minutes before cooking to bring them to room temperature, which promotes even cooking throughout. Pat them extremely dry with paper towels on all sides and in between any folds. This is critical for achieving a proper sear. Season generously on both sides with kosher salt and freshly cracked black pepper. Let the seasoned steaks sit at room temperature while you preheat the pan.

Sear and Baste

Heat oil in a large cast iron or heavy-bottomed skillet over the highest heat setting until the oil just begins to smoke. Carefully lay the steaks away from you in the pan to prevent oil splatter. Do not move them. Sear for three to four minutes until a dark brown crust forms. Flip the steaks once. Add butter, smashed garlic, thyme, and rosemary to the pan. Once the butter foams, tilt the pan and continuously baste the steaks with the melted herb butter using a spoon. This adds flavor and promotes even cooking.

Rest Before Slicing

Cook until an instant-read thermometer reads 125 degrees for medium-rare or 135 degrees for medium. Remove the steaks to a cutting board immediately. Don’t skip this next step: let the steaks rest for eight to ten minutes. They will continue to rise about five degrees from carryover heat. During the rest, the juices redistribute so they stay in the meat instead of running onto the plate. Slice against the grain if desired and spoon the herb butter from the pan over the top.

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“text”: “Ribeye and New York strip work beautifully because they’re well-marbled with fat that keeps them juicy during high-heat cooking. Look for steaks one to one and a quarter inches thick. Thinner steaks overcook too quickly.”
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