Description
This foolproof pan-seared steak delivers steakhouse-quality results at home with a golden crust and juicy, tender center.
Ingredients
Scale
- 2 boneless steaks (ribeye, sirloin, NY strip, or filet mignon; 1–1.5 inches thick)
- 1 tbsp olive oil (or avocado oil)
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder (optional)
- Fresh thyme or rosemary (optional)
- 1 tbsp dairy-free butter alternative (optional, for basting)
Instructions
- Let steaks rest at room temperature for 30 minutes.
- Pat steaks dry and season generously with salt, pepper, and garlic powder.
- Heat a cast iron skillet over high heat until very hot. Add oil.
- Place steaks in the pan and sear 2–3 minutes without moving until a crust forms.
- Turn steaks and sear the second side for another 2–3 minutes.
- Continue flipping every 30–45 seconds until internal temperature reaches 130–135°F for medium-rare.
- Add dairy-free butter and herbs, spooning over steaks for 1 minute.
- Remove steaks and rest loosely covered for 5–10 minutes.
- Slice against the grain and serve immediately.
Notes
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 350
- Sugar: 0g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Cook Steak, Pan-Seared Steak, Steak Recipe