Learn an easy and delicious way of how to Pan Sear Steak! All you need is a quality steak, flavorful seasoning, and butter for restaurant perfection right at home! Serve with these Crab Cakes for a special restaurant meal right at home! If you love all things steak, check out my Steak Au Poivre, Grilled Ribeye, Carne Asada and Peppercorn Filet Mignons!
Valentine’s Day is almost here, and you might be heading to a steakhouse to celebrate the occasion. Not so fast! Before you make those reservations, maybe I can convince you to stay home for a delicious home cooked meal. I am going to teach you how to pan sear a steak so you can forget the steakhouse once and for all.
People put so much pressure on themselves trying to make the perfect steak. I totally understand. Steak is such a decadent and glamorous meal that you want to make sure you make it just right. I happen to love a simple pan seared steak, and the preparation of it couldn’t be any easier. With these simple instructions, you will be making restaurant quality steaks in no time at all.
Table of Contents
WHAT IS THE BEST STEAK TO SEAR?
To start, you need a high quality steak. I personally love this beef rib steak (also known as a cowboy steak) which is perfect for searing.
Whatever cut of steak you choose, it must have quite a bit of fat attached. The fat allows the steak to remain juicy during the cooking or searing process. The result of searing this cowboy steak makes for a super tender piece of meat.
Also look for a cut of steak that is well marbled. That will ensure additional flavor as well.
Also keep in mind that as a steak cooks, it begins to shrink in size as it loses moisture so keep that in mind when selecting sizes of your steak cut. It won’t measure the same once you are done cooking it.
HOW TO PAN SEAR STEAK
Preheat your oven to 425°F. On your stove top, get a cast iron skillet and add 1 tablespoon of vegetable oil over high heat.  This is crucial because the heat should be so hot that it begins to sear the meat instantly!
Once the steak is at room temperature (super important so it cooks evenly!), begin drying it with a paper towel. Blot all of the moisture away from the steak on both sides.
Next, liberally season your steak with salt and pepper or use a nice steak seasoning. This is one I like and also here is another one if you want to just purchase it. They add such sensational flavorful to the beef. Â
Once you are finished seasoning the steak, check the skillet.
Tip: If you see a bit of smoke (it must be hot in order to get that beautiful browned color you want), you are ready to begin searing. Â
Using a pair of tongs, gently place the steak in the hot cast iron skillet. If you don’t hear that sizzle, it is definitely not hot enough!!
Sear side one for about 5-6 minutes or until a darkened crust develops. Then, flip it over using your tongs and repeat on the other side.
HOW LONG DO YOU PAN SEAR A STEAK?
Once the other side’s crust has developed, place the entire cast iron skillet in the preheated oven. The baking time will depend on preference here.
Add a thermometer to the center of your steak to decide doneness (medium rare- 135°, medium – 145°, medium well – 155° and well done 160°). The entire baking time shouldn’t be longer than 15 minutes.
Once you remove the steak, add a tablespoon of butter to the top and sprinkle with chopped parsley if you desire.
Tip: Most importantly, let your steak rest before devouring it. I know it will be hard but do not skip this step. That’s seriously how easy it is to make steak and how to pan sear a steak.
What To Serve With Your Steak
Here are some of my absolute favorite sides to serve with a seared steak:
- Garlic Mashed Potatoes
- Easy homemade garlic bread
- sweet potato and garlic potato stacksÂ
- southern baked macaroni and cheese
- fried corn
- Strawberry Spinach Salad
- crispy fried onion rings.
*Did you make this recipe? Please give it a star rating and leave comments below!*
How to Pan Sear A Steak
How to Pan Sear a Steak - Learn an easy and delicious way to Pan Sear Steak for all special occasions!
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Servings: 2 servings
Calories: 582kcal
Ingredients
- 1 high-quality steak a cowboy steak is great for this!
- 1 tablespoon vegetable oil
- Salt and pepper or steak seasoning
- 1 tablespoon butter
- Garnish: Chopped parsley if desired
Instructions
- Preheat your oven to 400 degrees and add a cast iron skillet with 1 tablespoon of vegetable oil to your stove over high heat. Once the steak is at room temperature, begin drying it with a paper towel. Blot all of the moisture away from the steak on both sides.
- Next liberally season with salt and pepper or use the Omaha Steaks seasoning. That’s what I used here, and it adds such sensational flavorful to the beef.
- Once you are finished seasoning the steak, check the skillet. If you see a bit of smoke (it must be hot in order to get that beautiful browned color you want), you are ready to begin searing. Using a pair of tongs, gently place the steak in the hot cast iron skillet.
- Sear side one for about 5-6 minutes or until a darkened crust develops then flip it over using your tongs and repeat on the other side.
- Once the other side’s crust has developed, place the entire cast iron skillet in the preheated oven. The baking time will depend on preference here. Add a thermometer to the center of your steak to decide doneness (medium rare- 135, medium - 145, medium well - 155 and well done 160). The entire baking time shouldn’t be longer than 15 minutes. Once you remove the steak, add a tablespoon of butter to the top and sprinkle with chopped parsley if you desire. Most importantly, let your steak rest before devouring it. I know it will be hard but do not skip this step. Enjoy!
Notes
Tip: If you see a bit of smoke (it must be hot in order to get that beautiful browned color you want), you are ready to begin searing.
Tip: Most importantly, let your steak rest before devouring it. Resting will allow all the juices to settle. If you don't they will run out of your steak as soon as you cut into it!
Nutrition
Calories: 582kcal | Protein: 45g | Fat: 44g | Saturated Fat: 23g | Cholesterol: 153mg | Sodium: 167mg | Potassium: 607mg | Vitamin A: 210IU | Calcium: 16mg | Iron: 3.9mg
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Hi Jocelyn!
I absolutely love your recipes, I have a growing stack of them printed!
What would be the best way to do two boneless ribeyes? Can I sear and cook them together in a larger skillet, or would that work?
Thank you!
I love this method i purchased a cast iron griddle pan which give me the griddle lines only thing is when heating skillet causes smoke but that isn’t enough to stop me perfer at home steak to restaurants cause of the seasoning I can get at home
Oh wow that sounds awesome. Yes the smoke is definitely a problem but I still love it.
I love cooking my steaks this way! searing and then finishing in the oven! this one looks fabulous!!! WOW!
I’ve always wanted to make the perfect seared steak but I mess it up a lot, which is so sad. I can’t wait to try it your way, Jocelyn!
wow! I want to dig right in!
Wow, that looks beautiful! I have some meat loving people who’re going to looove this!
Definitely sharing this recipe with my husband! He would love love love it!
Great tips just in time for Valentine’s Day! This steak looks absolutely perfect!