Perfect Pan-Seared Steaks Recipe
This Perfect Pan-Seared Steaks Recipe delivers juicy and flavorful steaks with a delicious crust, ideal for any meat lover.
Equipment
- large stainless steel skillet
- Cast Iron Skillet
- instant-read thermometer
- wire rack
- Rimmed baking sheet
Ingredients
- 2 pieces bone-in ribeye steaks, at least 1 ½ inches thick about 1 pound (450 g) each
- Kosher salt to taste
- 2 tablespoons oil (30 ml)
- Freshly ground black pepper to taste
- 2 tablespoons butter (30 g)
- thyme sprigs optional
- sliced shallots optional
Instructions
- Pat steaks dry with paper towels. Season liberally with salt. Allow to rest at room temperature for at least 40 minutes and up to 2 hours. Alternatively, place on a plate or on a rack over a baking sheet in the refrigerator overnight. Remove from refrigerator at least 40 minutes before cooking.
- In a large stainless-steel or cast iron skillet, heat oil over high heat until heavily smoking. Season steaks with pepper, add to pan, and cook, flipping frequently with tongs until well browned on all sides (including edges) and the internal temperature reaches 110°F (43°C) for rare or 130°F (54°C) for medium, about 6 to 12 minutes depending on thickness.
- Add butter and optional aromatics to pan and continue to cook, flipping often, for an additional 2 minutes. Remove from pan and let rest in a warm place for at least 5 minutes before serving.
Notes
An equivalent weight of porterhouse, T-bone, tenderloin, or strip steak can be used in place of ribeye steak. It's better to cook a bigger steak and portion it after cooking than to try to cook thinner steaks.
Nutrition
Serving: 1steakCalories: 800kcalProtein: 62gFat: 62gSaturated Fat: 24gCholesterol: 180mgSodium: 700mgPotassium: 800mgIron: 4mg
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