Pan-Seared Steak
Pan-seared steak starts with bringing the beef to room temperature for 30 minutes and patting the surface completely dry with paper towels - residual moisture prevents the Maillard reaction that builds the deep brown crust responsible for both flavor and juice retention. Seasoning is kept to salt and pepper so the beef's own character leads. The pan must be heated until it smokes before the oiled steak goes in, and each side sears for two to three minutes without moving the meat. Reducing the heat and adding butter, garlic, and rosemary creates an aromatic basting liquid that infuses the surface as it cooks to the target doneness. Resting the steak off heat for a full five minutes lets the muscle fibers relax and reabsorb their juices - skipping this step means the liquid pools on the plate instead of staying inside the meat.
Adjust Servings
Instructions
- 1
Remove steak from the fridge 30 minutes before cooking to reach room temperature.
- 2
Pat dry with paper towels and season generously with salt and pepper.
- 3
Heat pan on high until smoking hot, then add oil.
- 4
Sear steak for 2-3 minutes per side.
- 5
Reduce heat, add butter, garlic, and rosemary. Baste steak with melted butter.
- 6
Remove when desired doneness is reached and rest for 5 minutes.
- 7
Serve with boiled or roasted potatoes.
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Tips
Nutrition (per serving)
Goes Well With
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