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Learn an Easy and Delicious Way to Pan Sear a Steak | Grandbaby Cakes
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5 from 4 votes

How to Make Pan Seared Steak

Learn the best way to make pan seared steak with butter. Enjoy a juicy, flavorful steak at home that's perfect for special occasions, romantic dinners, and more!
Prep Time10 minutes
Cook Time20 minutes
Resting Time15 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
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

Choose the best quality steak you can afford. But at the least make sure it has good marbling and is thick-cut to ensure the best outcome.
Allow the steak to come up to room temperature before cooking. I usually pull the steaks out of the fridge about an hour before cooking.
Remove your steak slightly undercooked from your desired temperature. It will continue to cook once it's removed from the oven and this will prevent it being overcooked.
Add butter at the end of cooking for the best flavor.
Make sure your pan and oil are hot before cooking so get a nice sear on the outside of your steak. If you see a bit of smoke, it's ready to begin searing.
Let your steak rest for at least five minutes before cutting and serving. 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