This Pan-Seared Steak with herbed brown butter is about to be your favorite way to enjoy a perfect cut of steak. You might just prefer this method over your grill! Perfect crust on the meat, infused with flavors of fresh herbs, this recipe will teleport you straight to a high end steakhouse.
I know it may seem like blasphemy to claim this method of cooking steak may be better than using a grill, but just bear with me here. The high, even, heat from your skillet gives the meat a gorgeous crust all the way across, keeping the juices completely sealed inside. Each bite is the perfect texture and flavor!
So, grab your favorite cut of steak and get started! Today I treated myself to this incredible wagyu rib-eye. These perfectly marbled steaks absolutely melted in our mouths when we took a bite! When you spend a pretty penny on steaks, this is a great method to guarantee a success every single time.
Ingredient notes
- Butter – I like to use unsalted to have full control over the sodium.
- Rib-eye steaks – Or any type you like best.
- Salt & pepper – Season to taste.
- Herbs – I used rosemary and thyme. They’re quite sturdy and great for high-heat cooking.
What type of steak should I use?
I have a few favorites depending on my mood. We found these gorgeous wagyu ribeyes so, of course, I had to buy them and try that tender meat out for myself! If you’re looking for steaks that are great for pan searing or grilling, these will work great:
- Sirloin
- Striploin
- T-bone
- Filet mignon aka tenderloin
- Prime rib
- Porterhouse
- New York Strip
How to pan sear steaks
These include times I used to cook 1″ thick ribeye steaks to medium-rare doneness. Keep in mind if you use a different type of steak or your steak is a different thickness, the cooking time may vary.
My best tip for making a perfect pan seared steak is to let it come to room temperature for 20-30 minutes before cooking. This will guarantee a perfect and consistent pink color throughout the steak.
- Prep: Let the steak sit at room temperature for 20-30 minutes before cooking. Season it generously with salt and pepper.
- Make brown butter: Add the butter, salt, pepper, herbs to a saucepan over medium heat. Stir the butter the entire time. Once the butter has melted, you’ll notice it starts to sizzle. Continue stirring for another 3 to 5 minutes, or until the butter turns golden brown. Remove the saucepan from heat.
- Sear Steak: Add a couple tbsp of the browned butter to a skillet over medium-high heat, I used a grill skillet, but a regular skillet works as well. Once the butter is hot, add the steaks. Let them sear for 3-4 minutes on one side, then flip. Let the steaks cook for another 2 minutes, then drizzle some more browned butter over the steaks.
- Baste: Carefully tilt the pan to let the butter pool to the side. Use a tablespoon to scoop the butter and baste it over the steaks. Continue this step for a minute or two, then remove the steaks from the skillet.
- Rest: Let the steaks rest for 5 minutes before serving.
Tips for making the perfect steak
You may not be a pro when it comes to steaks, but, of course, you want it to turn out perfectly every time! Even if you’re a beginner, I have some tips and tricks here to give you a gorgeous result, even if you’re looking for a different temperature inside the steak.
Give the “hand test” a try:
- First make the “okay” sign with your pointer finger and thumb. Now poke the fleshy part right under your thumb with your other pointer finger, that is how rare steak feels.
- Next touch your thumb and middle finger together and feel that same fleshy part, that is how medium rare steak feels.
- Touch your ring finger and thumb together and feel that fleshy part, that is how medium steak feels.
- Now touch your pinky and thumb together and feel the fleshy part, that is how well done steak feels.
With this trick, simply touch your fingers together- don’t press too hard. This will flex the muscle under your thumb and give you a well-done result every time.
Using a thermometer
You can also use a meat thermometer to check the internal temperature of your pan seared steaks. Since steaks cook up quite fast, it’s best to get yourself a digital quick-read thermometer.
- 120º to 125º rare
- 130º to 135º medium-rare
- 140º to 145º medium
- 145º to 150º medium-well
- 150º+ well-done
While these temperatures seem a bit low, the steak will continue to cook and the temperature will raise slightly after being taken off the skillet and being allowed to rest. If your steak is all nice and browned on the outside, yet still not cooked on the inside, transfer the skillet to the oven and continue cooking the steaks in the oven at 375% until desired temperature is reached.
How to store leftover steak
Transfer your pan seared to an airtight container and keep it in the fridge for 3-4 days. You can eat the steak cold sliced up and tossed into a salad. You can also reheat it, but keep in mind the internal temperature of the steak will increase during the reheating process and reduce the pinkness in the middle.
How to reheat steak
Preheat the oven to 250F. Place the steaks on a wire rack over a baking sheet. Place the sheet in the oven and cook for 30 minutes, or until the internal temperature of the steaks reach 110F.
Working low and slow is what you need to properly reheat steaks without overcooking the center. Get yourself an instant-read thermometer to make the process easier.
Can I freeze cooked steak?
While it’s not ideal, you can freeze your steak for 2-3 months. Make sure it’s very well sealed in an airtight container or sealable freezer bag. To reheat, let the steaks thaw fully overnight in the fridge, then follow the instructions detailed in the section above.
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Pan Seared Steak
Ingredients
- 2 rib-eye steaks (around 8 oz each)
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 8 tablespoon butter unsalted, 1 stick
- 1 sprig rosemary
- 3 sprigs fresh thyme
Instructions
- Prep: Let the steak sit at room temperature for 20-30 minutes before cooking. Season it generously with salt and pepper.
- Make brown butter: Add the butter, salt, pepper, herbs to a saucepan over medium heat. Stir the butter the entire time. Once the butter has melted, you'll notice it starts to sizzle. Continue stirring for another 3 to 5 minutes, or until the butter turns golden brown. Remove the saucepan from heat.
- Sear Steak: Add a couple tbsp of the browned butter to a skillet over medium-high heat, I used a grill skillet, but a regular skillet works as well. Once the butter is hot, add the steaks. Let them sear for 3-4 minutes on one side, then flip. Let the steaks cook for another 2 minutes, then drizzle some more browned butter over the steaks.
- Baste: Carefully tilt the pan to let the butter pool to the side. Use a tablespoon to scoop the butter and baste it over the steaks. Continue this step for a minute or two, then remove the steaks from the skillet.
- Rest: Let the steaks rest for 5 minutes before serving.
Recipe Notes
- You can also use the same skillet as the one you’ll pan sear the steak in, to make the browned butter, you’ll just have to remove most of the browned butter from the skillet while pan searing the steak.
- Transfer the steak to an airtight container and keep it in the fridge for 3-4 days. You can eat the steak cold sliced up and tossed into a salad. You can also reheat it, but keep in mind the internal temperature of the steak will increase during the reheating process and reduce the pinkness in the middle.
I do not want to use butter in cooking steaks. What do you recommend as an alternative?
Olive oil!
Do you use medium heat when searing the steaks as well ? Thank you
Steaks are seared over medium-high! Fixed 🙂