Beef Steak
A pan-seared beef steak — perfect crust, juicy interior, finished with butter and herbs. The dinner that feels like a restaurant meal. The technique is simple but specific: dry meat, screaming-hot pan, proper rest time.
Prep Time
22 min
Cook Time
32 min
Servings
4
Calories
468 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Beef400 g
- Salt1 tsp
- Pepper½ tsp
- Black Pepper½ tsp
- Butter¼ cup
- Garlic3 cloves
- Rosemary1
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Beef400 g
- Salt1 tsp
- Pepper0.5 tsp
- Black Pepper0.5 tsp
- Butter0.25 cup
- Garlic3 cloves
- Rosemary1
Instructions
- 1
Take 2 ribeye or strike loin steaks (1-inch thick, 12 oz each) out of the fridge 30 minutes before cooking — cold steak doesn't sear properly.
- 2
Pat the steaks very dry with paper towels. Wet surface won't sear. Season heavily with salt and pepper on both sides.
- 3
Heat 1 tablespoon of neutral oil in a cast iron skillet over high heat until smoking. The pan must be ripping hot — that's when the Maillard reaction happens.
- 4
Place the steaks in the pan, away from you (to prevent oil splatter). Don't move them for 3-4 minutes — the crust forms when the meat is 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 to the pan. Tilt the pan and baste the steaks with the melted butter.
- 6
Transfer steaks to a cutting board. Rest 5-7 minutes — this is non-negotiable. Slice against the grain. Serve with the pan butter drizzled over. Pair with mashed potatoes and roasted vegetables.
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 meat. Wet surface won't sear; it steams. Paper towels until they come away dry.
- 3.Smoking hot pan. Cold or warm pan gives gray steamed meat. Ripping hot gives the crust.
- 4.Rest 5-7 minutes. Cutting hot steak releases all the juice. Rest is the difference between juicy and dry.
🔬 Why It Works
Perfect pan-seared steak depends on three things: dry surface (so heat triggers browning, not steaming), high heat (Maillard reaction starts at 300°F), and proper rest (juices redistribute through the meat). The butter-baste at the end adds richness and provides aromatic depth from the garlic and thyme. Resting prevents juice loss when slicing — a 5-minute rest can mean 20% more juice retained in the meat.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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