Beef Steak
Pan-seared beef steak for lunch — quick cooking, simple seasoning, finished with butter and herbs. The dinner-quality protein in a 15-minute lunch format. Best with mashed potatoes or a side salad.
Prep Time
22 min
Cook Time
24 min
Servings
2
Calories
355 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Beef Steak½
- Salt½ tsp
- Pepper¼ tsp
- Butter¼ cup
- Garlic1 ½ cloves
- Black Pepper¼ tsp
- Rosemary½
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Beef Steak0.5
- Salt0.5 tsp
- Pepper0.25 tsp
- Butter0.25 cup
- Garlic1.5 cloves
- Black Pepper0.25 tsp
- Rosemary0.5
Instructions
- 1
Take 2 sirloin or strip steaks (8 oz each, 1-inch thick) out of the fridge 30 minutes before cooking. Pat very dry with paper towels — wet surface won't sear.
- 2
Season heavily with salt and pepper on both sides. Optional: a sprinkle of garlic powder or smoked paprika.
- 3
Heat 1 tablespoon of neutral oil in a cast iron skillet over high heat until smoking. The pan must be ripping hot.
- 4
Place the steaks in the pan, away from you (prevents oil splatter). Don't move them for 3-4 minutes — the crust forms when undisturbed. Flip once.
- 5
Cook the second side 3-4 minutes for medium-rare (130°F internal). In the last minute, add 2 tablespoons of butter, 3 smashed garlic cloves, and a sprig of fresh thyme. Tilt the pan and baste the steaks with the melted butter.
- 6
Transfer to a cutting board. Rest 5 minutes. Slice against the grain. Serve with the pan butter drizzled over, mashed potatoes or fries on the side, and a green salad.
Watch how to make Beef Steak
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💡 Expert Tips
- 1.Room temperature steak. Cold steak gives uneven cooking. 30 minutes on the counter solves this.
- 2.Dry the surface. Wet meat doesn't sear. Paper towels until they come away dry.
- 3.Smoking hot pan. Cold pan = grey steamed meat. Ripping hot = proper crust.
- 4.Rest 5 minutes. Cutting hot steak releases all the juice. Rest is non-negotiable.
🔬 Why It Works
Perfect pan-seared steak depends on three things: dry surface, high heat, and proper rest. The Maillard reaction (browning) starts at 300°F — a ripping hot pan gets you there fast. The butter-baste adds richness and aromatic depth from garlic and thyme. Resting prevents juice loss when slicing.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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