Pan-Seared Steaks

Name: Pan-Seared Steaks
Total time: 10 min
Yield: 2 servings
Ingredients: 2 (12-oz) New York strip or ribeye steaks or filet mignons; 1 heaping teaspoon kosher salt; 0.5 teaspoon freshly ground black pepper; 2 tablespoons vegetable oil; 1 tablespoon unsalted butter; 1 few sprigs fresh thyme leaves

10m

Serves 2

onceuponachef.com

Pan-Seared Steaks

onceuponachef.com

10m

Serves 2

Directions

1Pat the steaks dry with paper towels.
2Season the steaks generously with salt and pepper.
3Heat a heavy pan over medium-high heat until very hot.
4Add oil to the pan and heat until it shimmers.
5Carefully place the steaks in the pan; they should sizzle.
6Leave the steaks undisturbed for about 3 minutes to develop a brown crust, then flip.
7Cook for another 3-4 minutes (or more, depending on desired doneness).
8Add butter and thyme sprigs during the last minute of cooking.
9Transfer steaks to plates and serve hot, or let rest, covered, for 5-10 minutes before slicing against the grain

Ingredients

2 (12-oz) New York strip or ribeye steaks or filet mignons
1 heaping teaspoon kosher salt
0.5 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1 tablespoon unsalted butter
1 few sprigs fresh thyme leaves

Equipment

heavy pancast iron or stainless steel pan

Tips

Pat the steaks dry with paper towels before seasoning.
Use a very hot pan to achieve a good sear.
Avoid moving the steaks around too much while searing.
Add butter and thyme during the last minute of cooking for extra flavor.
Let the steaks rest for 5-10 minutes before slicing to retain juices.
For well-done steaks, cook 5 to 6 minutes on the second side. For medium, cook 4 to 5 minutes on second side; for rare to medium-rare, cook 3 to 4 minutes on second side

Pan-Seared Steaks

10m

Serves 2

onceuponachef.com

Pan-Seared Steaks

onceuponachef.com

10m

Serves 2

Directions

1Pat the steaks dry with paper towels.
2Season the steaks generously with salt and pepper.
3Heat a heavy pan over medium-high heat until very hot.
4Add oil to the pan and heat until it shimmers.
5Carefully place the steaks in the pan; they should sizzle.
6Leave the steaks undisturbed for about 3 minutes to develop a brown crust, then flip.
7Cook for another 3-4 minutes (or more, depending on desired doneness).
8Add butter and thyme sprigs during the last minute of cooking.
9Transfer steaks to plates and serve hot, or let rest, covered, for 5-10 minutes before slicing against the grain

Ingredients

2 (12-oz) New York strip or ribeye steaks or filet mignons
1 heaping teaspoon kosher salt
0.5 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1 tablespoon unsalted butter
1 few sprigs fresh thyme leaves

Equipment

heavy pancast iron or stainless steel pan

Tips

Pat the steaks dry with paper towels before seasoning.
Use a very hot pan to achieve a good sear.
Avoid moving the steaks around too much while searing.
Add butter and thyme during the last minute of cooking for extra flavor.
Let the steaks rest for 5-10 minutes before slicing to retain juices.
For well-done steaks, cook 5 to 6 minutes on the second side. For medium, cook 4 to 5 minutes on second side; for rare to medium-rare, cook 3 to 4 minutes on second side