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This recipe makes the BEST pan-seared steaks! I like to use New York Strip, but this recipe works well for any steak with a little bit of thickness, such as ribeye or a thick sirloin. Read on for all you need to know about cooking a steak in a pan!
Table of Contents
Recipe at a Glance
Cuisine Inspiration: American
Primary Cooking Method: Stovetop
Dietary Info: Gluten Free
Key Flavor: Rich and beefy
Skill Level: Easy
- Fast and easy: With only 15 minutes cook time (for medium-rare), this steak is so quick and simple to make right on your stovetop!
- Tender, juicy, and flavorful: Easy, doesn’t always equal tasty, but with this recipe you don’t have to worry about that! NY strip, ribeye and filet is a tender cut of steak that’s perfect for pan-searing. The hot pan creates a golden brown crust that is so full of flavor, and the butter and rosemary pan sauce takes it over the top.
- Perfect for special occasions: Whether you’re celebrating someone whose favorite meal always involves steak, or looking to impress a date, a pan-seared steak is how to do it!
Ingredients to Make Pan-Seared Steaks
- Steak: I use NY strip steaks, I think they make one of the best pan-seared steak recipes! NY strip steak is tender with a bit of chew, and is perfect for the pan-searing method.
- Salt & pepper: To season the steak. Finish with more salt and pepper to taste.
- Olive oil: For cooking the steak in.
- Butter: For a rich and flavorful pan sauce.
- Rosemary: Adds a delicious herbal note that pairs so well with steak.
Popular Substitutions & Additions
- Add thyme: Add a few sprigs of thyme along with the rosemary, or in place of it. Both fresh herbs are so good with steak!
- Add garlic: Peel and smash three fresh cloves of garlic, then add them with the rosemary, to add savory garlic-infused flavor.
- Use ribeye or filet instead of NY strip: Just make sure your filet is on the thinner side, no thicker than 1 ½ inches, or you will want to transfer the steak to an oven-safe pan and finish it in the oven so that the inside is cooked enough.
How to Make Pan-Seared Steaks
- Let steaks come to room temperature, and pat dry with a paper towel. Season with salt and pepper on both sides. Place steaks in a hot skillet coated with oil.
- Sear the steaks undisturbed until a golden-brown crust forms, then flip them over.
- Use tongs to cook the sides of the steaks until browned, then flip the steaks over and cook the other side until a golden brown crust forms.
- Reduce the heat and add the butter and rosemary.
- Spoon the melted butter repeatedly over the steak until the steaks reach your desired level of doneness.
- Use a quick-read thermometer to check the internal temperature. Allow to rest for 5 minutes, then serve.
Tips for Making the Best Pan-Seared Steaks
- Bring the steak to room temperature before cooking. Pull your steaks out of the refrigerator and let them sit for about 30 minutes before cooking them. This will help the steak to cook more evenly.
- Pat the steaks dry before seasoning and cooking, and don’t overcrowd the pan. Moisture can lead to a steaming effect instead of a searing effect, so for the very best sear, pat your steaks dry, and don’t smush more steaks in a pan than it can hold.
- Use an instant-read thermometer to ensure they’re cooked to your liking. How long to pan-fry steak depends on the level of doneness you’re after, which is best determined by using a meat thermometer. Keep in mind the temperature will continue to rise about 5 degrees after the steak is removed from the heat. For medium-rare steaks, you’ll want your steak to register 130°F (it will rise to 135°F off heat). For medium-well, look for 145°F which will rise to 150°F.
- Rest pan-seared steak for 5 minutes before serving. The resting period helps the beef to reabsorb its juices for an evenly juicy steak.
What to Serve With Pan-Seared NY Strip
- Air-Fried Asparagus
- Baked Potato on the Grill
- One-Pot Lemon Rice
- Balsamic Roasted Brussels Sprouts
- Air-Fried Potatoes
- Vegetarian Quinoa Patties
Frequently Asked Questions
NY strip steak comes from the short loin of the cow. This muscle isn’t used as much as others, which results in a tender cut of meat.
It is likely overcooked or you used a cut of meat that’s not ideal for pan-frying. Use an instant-read thermometer to keep tabs on the internal temperature of your steak while it’s cooking, and remember that it will likely warm about 5 degrees more while it’s resting. Also, keep in mind that the cut of steak matters. Tender cuts of meat like rib-eye or NY strip are ideal for pan-searing.
NY strip tastes best right after it has been cooked, but it is possible to store and reheat leftovers. Keep leftovers in a small airtight container and refrigerate for up to 3 days. To reheat, place the steak in a casserole dish, cover with foil, and warm in a 250°F oven until the internal temperature reaches at least 110°F.
Yes, however, the process of freezing, thawing, and reheating your steak can dry it out. If you still want to freeze it, place it in an airtight container or freezer bag and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
With a simple list of ingredients and just a few minutes to cook, these juicy pan-seared steaks will be on the table before you know it. I love how easy it is to make an impressive pan-seared NY strip that’s perfectly pink inside with a caramelized sear outside. It’s SO tender and melt-in-your-mouth good!
More Steak Dinner Recipes:
- Pan-Seared Filet Mignon
- Cast Iron Skillet Steak
- Garlic Butter Steak Tips
- Herb-Crusted Prime Rib
- Grilled Steak
- Oven-Roasted Steak Fajitas
- Marinated Steak Gyros
- Steak Salad
If you try this feel good Pan-Seared Steaks recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Pan-Seared Steaks
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.
