Pan Seared Steaks
Updated Jul 29, 2026
Easy pan seared steaks made with NY strip, butter, and rosemary, with clear cooking temperatures for rare through well-done.
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I used to overthink steak because some people have very strong opinions about how it should be cooked. But after grilling steak, baking steak in the oven, and even air-frying steak, I’ve learned it doesn’t need to be that complicated. These pan seared steaks are just a hot pan, a good sear, and rosemary butter spooned over the top while they finish cooking. To me, the best pan seared steaks really are that simple.
I’m using NY strip here, but I’ve made this easy pan seared steak recipe with ribeye and sirloin too. The cooking time changes with the cut and thickness, so I always use a meat thermometer instead of trying to guess. It takes most of the stress out of it, and I can cook each steak exactly how my family likes it.
Recipe Testing Notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this pan seared steak recipe.
The heat was the main thing I kept adjusting with this one. My first steak got a good crust, but the pan was too hot when I added the butter and rosemary, so the butter browned almost immediately and the rosemary started to burn before the center was done.
What worked best was searing the steak over medium-high heat first, then lowering the heat before adding the butter and rosemary. That gave me enough time to baste it without scorching anything.
I also tested the timing at a few different temperatures, and that confirmed the clock is really only a starting point here. The thermometer was much more reliable, especially when I was cooking one steak medium-rare and the other closer to medium for my kids.
Happy Cooking!
– Yumna
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Pan Seared Steak Ingredients
- Steak: I use two 12-ounce NY strip steaks that are about 1¼ inches thick. Look for steaks with even thickness and some marbling running through the meat so they cook evenly and stay juicy. Ribeye, sirloin, or filet mignon also work, but the cooking time will change depending on the cut and thickness.
- Seasonings: I only use salt and black pepper because I want the meaty flavor to really come through. Season both sides after patting the steaks dry so the seasoning sticks to the surface.
- For searing and basting: Olive oil, unsalted butter, and fresh rosemary. The oil goes in first for the high-heat sear, then I add the butter and rosemary after lowering the heat. You can also use fresh thyme instead of rosemary.
How to Make Pan Seared Steak
These step-by-step photos show how to cook a steak in a pan. For the full ingredient list and detailed instructions, skip straight to the → Pan Seared Steak Recipe
1. Season and Sear the Steaks
Pat the steaks dry, season both sides with salt and black pepper, and place them in the hot, oiled skillet. Let the first side cook undisturbed until a browned crust forms.
2. Brown the Edges
Flip the steaks, then use tongs to hold them upright so the fat cap and edges brown too.
3. Baste with Butter and Rosemary
Lower the heat before adding the butter and rosemary. Once the butter melts and starts foaming, tilt the skillet slightly and spoon it over the steaks repeatedly as they finish cooking.
4. Check the Internal Temperature
Insert a meat thermometer into the thickest part of the steak. Remove the steaks just before they reach your preferred doneness. The temperature will continue to rise while they rest.
Full Pan Seared Steak Recipe
Pan Seared Steaks Recipe
Ingredients
- 2 (12-ounce) NY strip steaks about 1 ¼ inches thick
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- sprigs fresh rosemary or thyme optional
Instructions
- Remove the steaks from the fridge at least 30 minutes before cooking to bring them to room temperature. Then pat dry with a paper towel to remove excess moisture and season with salt and pepper on both sides.
- Heat a large non-stick skillet over medium-high heat. Add the olive oil to the hot skillet and once the oil is shimmering, add the steaks on top.
- Sear the steaks undisturbed on one side for 4 minutes or until a golden-brown crust forms. Use tongs to turn the steaks on their sides and cook for 1 minute per side. Flip the steaks to their other side and cook for 3-4 more minutes.
- Reduce the heat to medium-low, add the butter and rosemary. Once the butter melts, tilt the skillet and spoon the butter over the steaks repeatedly until the steaks reach your desired level of doneness. Use a meat thermometer to check the internal temperature. I recommend 125°F for medium-rare, keeping in mind that the temperature will continue to rise about 5-10 degrees after you remove from heat and the steaks rest.
- Transfer the steaks to a plate or cutting board, tent them with aluminum foil, and allow them to rest for 5 minutes before slicing or serving.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add garlic to the butter. Peel and smash 3 fresh cloves of garlic, then add them to the skillet with the rosemary.
- Make a peppercorn crust. Replace the 1 teaspoon of ground black pepper with 1 tablespoon of coarsely crushed black peppercorns and press them firmly onto both sides before searing.
- Make an easy mushroom pan sauce. After removing the steaks, add 8 ounces of sliced mushrooms to the skillet. Cook until browned, add ½ cup beef broth, and scrape up the browned bits. Simmer until reduced, then stir in 1 tablespoon of butter.
Recipe Tips
- Heat the skillet before adding the steaks. The best pan seared steaks start with a properly heated skillet. Wait until the oil is shimmering but not smoking so the outside can brown before the center overcooks.
- Don’t force the steak to release. Once the crust forms, it should lift from the skillet without much resistance. If it’s sticking, give it more time.
- Use an instant-read thermometer. How long I pan fry steak depends on the cut and thickness, so I use the thermometer as my guide. I remove it at 120°F for rare, 125°F for medium-rare, 135°F for medium, 145°F for medium-well, and 155°F for well-done, knowing the temperature will rise another 5-10°F as it rests.
- Rest the steaks before slicing. I give them at least 5 minutes so the temperature finishes rising and the juices stay inside the meat instead of running out all over the cutting board.
Serving Ideas
- Serve with potatoes: Steak and potatoes are always an easy dinner for me. I usually make grilled baked potatoes, mashed potatoes, or air-fried potatoes.
- Add a veggie side: Air-fried asparagus (my fave side!), sautéed mushrooms or roasted zucchini.
- Salads: When I want something lighter on the plate, I serve the pan seared steaks with a simple green salad, broccoli salad, or mixed greens salad.
Troubleshooting
The steak may have been damp, or the skillet was not hot enough. I pat the steak dry before seasoning and wait until the oil is shimmering before adding it to the pan.
It was likely overcooked or sliced with the grain. Check the temperature early, let the steak rest, and slice across the grain.
The pan was probably still too hot when the butter went in. Lower the heat first, and if the skillet is smoking, pull it off the burner for a few seconds before adding the butter and rosemary.
The thermometer may not be reaching the center of the steak. I insert it through the side into the thickest part and check one or two nearby spots.
