Use the simple technique of pan-searing to make a restaurant-worthy meal in minutes. A quick sear in a hot pan — that's it! The flavor comes from the quality of the meat. All you need as a complement is some good salt and pepper, but I’ve included additional seasoning ideas after the recipe to spark new dishes.
Olive oil
Sea salt & freshly ground pepper
If you have time, take the steak out of the fridge at least 20–30 minutes before cooking to bring it to room temperature and pat dry with a paper towel (this helps with browning). They can also go straight from fridge to pan — it's fine for a quick dinner.
Add just a touch of olive oil to a skillet to coat it to prevent sticking and brown the steak. Cast iron, copper, or stainless steel skillets are excellent for heat conductivity, cooking evenly, and searing.
Heat the skillet over medium-high heat.
Place the steak in the hot pan and cook without moving for 2 minutes to get a nice crust.
After three to four minutes, season the steak with salt & pepper and flip to cook the other side.
Cook for about three more minutes on the second side for rare.
Season the second side with salt and pepper. Remove the pan from the heat.
Flip the steak again and let rest for 5 minutes before serving. This keeps the juices inside and the meat tender.
T-Bone with fresh rosemary and a pat of butter. There are more simple variations after the notes.
In general, the more you cook meat, the more flavor it loses. As it cooks moisture evaporates, and fat renders out, leaving it drier and less rich the more it is cooked. Also, the proteins in the meat contract, squeezing out moisture, which can make it tougher in addition to losing flavor. In addition, the compounds that give meat its rich, savory taste break down at higher temperatures. That’s why rare or medium-rare meat keeps more flavor than a well-done cut.
Slow-cooked cuts (like braised short ribs or lamb shanks) develop deep flavors over time due to fat breakdown and collagen turning into gelatin. But for quick-cooked cuts like steaks or chops, medium-rare to medium is the sweet spot for maximum flavor.
You can use a meat thermometer to gauge the temperature while cooking. I prefer not to pierce the meat since that lets the juices escape. After searing meat a few times, you’ll get a feel for how long to cook it to reach your desired temperature.
Rare (cool red center): 3–4 minutes per side, or until the internal temperature reaches 125°F.
Medium-rare (warm red center): 4–5 minutes per side, or 130–135°F.
Medium (pink center): 5–6 minutes per side, or 140–145°F.
Well-done: 7–8 minutes per side, or 160°F.
Sometimes, I sear steak in half olive oil and half butter — for no reason other than it sounds good that day.
Once you master the simplicity of pan-searing, you can effortlessly create endless variations with different cuts of meat and fresh seasonings.
Persillade— fresh parsley and garlic.
Picanha — a delightful tender cut. If you can find it, try it!
Sometimes, I like to slice the steak first and then sear it.
Filet with garlic and rosemary.
Sirloin with pesto.
Remember, you can use the leftovers to make another new dish.
Leftover sirloin on a bed of mixed greens with cherry tomatoes and lemon dressing.
Simply rosemary and garlic. To reduce the splatters, use a high-sided pan like a Dutch oven.
You can add your veggies to the mix too. Pan-sear your steak a little less cooked than you would like and set it aside. Then, sautée your vegetables (add a bit of olive oil if needed), add the steak back to the pan to warm — and serve.
Parsley butter— with a healthy dose of fresh parsley.
A healthy portion of freshly ground black pepper. You can read more about the benefits of pepper here.
Served with ratatouille here, or try the easy ratatouille recipe for an easy side.
One small change to this simple recipe creates a new and exciting dish.
Just a sprinkle of herbes de Provence is simple and divine.
