Pan Seared Steak - Little Sunny Kitchen

Prep Time 2

Cook Time 5

Resting Time 8

Total Time 15

Equipment

Ingredients

▢ 2 steaks 1 lb each, about 1¼ to 1½” thickness, ribeye, strip, sirloin, t-bone
▢ 1 teaspoon kosher salt
▢ ¾ teaspoon ground black pepper
▢ 1 tablespoon vegetable oil or any high smoke point oil
▢ 4 tablespoons unsalted butter
▢ 4 cloves garlic lightly smashed, no need to peel
▢ 2 sprigs rosemary
▢ 2 sprigs thyme

Instructions

Pat the steaks dry with paper towels, then generously season with salt and pepper from all sides. These are thick cuts of meat, so you need to season well.
Heat a heavy-bottomed pan on medium-high heat. Add oil, and when it’s shimmering add the steaks and cook for 3 minutes and a nice crust will form.
Reduce heat to medium, flip the steaks using kitchen tongs, and cook for 30 seconds. Then add the butter, garlic, and herbs, and baste with melted butter using a spoon. The cook time here should be 2 minutes in total. Use the thermometer to make sure the steak reaches the desired temperature (keep in mind that the temp will rise by 5-10 degrees as it rests). Don’t forget to sear the sides to render some fat, do this using tongs.
Remove from the pan, and allow to rest loosely tented with foil for 5-8 minutes before slicing against the grain (only slice if you’re serving right away, because steaks lose heat fast). Do not slice too thin unless you’re making a salad with it.

Notes

Choose the Right Cut: While you can technically cook any cut of meat this way, you'll enjoy your steak more if you look for the best one while you're shopping. Fat equals flavor, right? So look for steaks with lots of marbling, or thin ribbons of fat among the muscle. They will be tastier and juicier than leaner cuts. My personal favorite will always be a thick Ribeye steak!
Steak Thickness: You'll get the best results from pan frying if you choose a thick piece of steak, is at least 1 ¼ inches thick but preferably 1 ½ to 2 inches. Anything less than that will be overcooked by the time you've properly seared the first side in the pan.
Dry Steaks Fry Better: You should definitely dry the meat with paper towels before cooking it, but if you have extra time, season the steaks and place them on a rack in the fridge. Leave them there for 24 hours or for up to a few days (as long as the fridge temperature stays stable and the fridge is fairly clean, they'll be fine!). This will help with the searing and you'll get a nice crust.
Flip Once, or More: It's easiest to make this recipe and only flip the steak over once, but you can actually flip it multiple times if you want to. The most important thing is that you don't flip it over until the first side is well seared.
Don't Slice Until You're Ready to Eat: You can slice pan seared steaks after they've rested, but if you aren't ready to eat, hold off. Steaks lose heat fast once they're sliced.
To Store: Keep leftovers in the fridge for 3-4 days, stored in an airtight container.
Steak Temperature: The USDA recommends cooking steaks to at least 145°F/63°C for food safety reasons. Aside from that, here are the temperatures you should aim for, depending on how you like your steak cooked:

Rare: 120 to 130°F or 49 to 54°C

Medium Rare: 130 to 135°F or 54 to 57°C

Medium: 135 to 145°F or 57 to 63°C

Medium Well: 145 to 155°F or 63 to 68°C

Well Done: 155+ °F or 68+°C

Remember that the temperature of the meat will rise 5-10 degrees while it's resting.

Nutrition

Find it online: https://littlesunnykitchen.com/pan-seared-steak/