Pan-Seared Steaks
Pan-Seared Steaks
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
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