Ingredients & Substitutions
Here I explain the best ingredients for my pan seared steak recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Sear Steak
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. *Note: These are the times and temperatures for when you’d remove the steak from the pan. The internal temp will rise another 5 degrees while resting.
High-quality steak is key. I recommend sourcing your steaks from a local butcher. They often offer fresher and higher quality cuts than what you might find at grocery stores. Go for thicker steaks, but not super thick. 1 inch thick is the sweet spot for this pan seared steak recipe. Thicker steaks are more foregiving and don’t overcook as easily as 1/2-inch ones. But, it’s more challenging to cook steak on the stovetop without burning the outside when it’s very thick (1.5 to 2 inches). For those extra thick ones, I recommend either grilling steak or using my stovetop-to-oven method (see my sirloin steak recipe). Bring your steaks to room temperature if you can. Setting it out 30 minutes before cooking helps it cook more evenly, so you get that perfect doneness from edge to edge. Turn on your stovetop fan. Even with a heat-safe oil and only adding the butter at the end, cooking steak on the stove can create smoke. The smoke detector definitely goes off if I forget to turn on the fan. Get your skillet and oil very hot. Searing a steak in a pan that isn’t hot enough will make you miss out on that delicious crispy crust! You’ll know it’s ready when the oil glides smoothly around the pan if you tilt it. This is also why I use and highly recommend my enameled cast iron skillet — nonstick pans won’t heat up as hot. Flipping frequently helps your steaks cook faster and more evenly. I don’t do this for my steaks that I’ll be transferring to the oven to finish, but when cooking steak completely on the stovetop, this gives me better results than just flipping once. Be careful not to overcook. For the best results, I always use my instant-read meat thermometer. (I use a probe for many steak recipes, but not for pan seared steak because you have to flip it constantly!) Check my temperature chart above to get the doneness you want. And don’t forget to remove your pan seared steaks immediately and let them rest to let the juices settle. Always cut against the grain. This breaks up the muscle fibers and gives you a more tender texture in every bite. I find it helpful to note the direction of the grain before cooking, as it’s easier to spot when the steak is raw.
Marinade – Don’t think marinades are just for tough cuts; they can kick any steak up a notch. Try my steak marinade with coconut aminos (or soy sauce), olive oil, balsamic vinegar, Italian seasoning, garlic, salt, and pepper. Throw in some fresh rosemary or thyme for an extra flavor burst. Seasoning – Boost your steak’s flavor with my Montreal steak seasoning—or even my pork chop seasoning works great on beef! For the best flavor, rub it on and let it sit in the fridge uncovered overnight. You’ll get a beautifully seasoned crust when you pan-sear. Herbs Or Garlic – When you add the butter towards the end, toss in a few whole peeled garlic cloves and/or sprigs of hearty fresh herbs (such as rosemary or thyme). They’ll still get fairly dark and you won’t want to eat them, but they’ll infuse your pan seared steak with flavor!
Toppings – If you’re not going with plain butter or garlic butter, try some sauteed mushrooms, caramelized onions, or a drizzle of chimichurri sauce or blue cheese sauce. Potatoes – You can’t go wrong with roasted potatoes, but I often make air fryer potatoes when I’m avoiding turning on the oven. For lighter options, try my mashed cauliflower or fried radishes. Vegetables – Air fryer asparagus or sauteed asparagus are my go-to veggie option with pan seared steak. For a classic steakhouse vibe, whip up my creamed spinach, sauteed broccoli, or fried brussels sprouts. Salads – A fresh salad is a great way to balance a hearty pan fried steak. I like a creamy cucumber salad or simple 10-minute arugula salad. My kids love sweeter options, like pomegranate salad or kale salad with maple dressing.
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Tips: Be sure to check out my recipe tips above for getting the perfect sear, cooking steaks evenly, and keeping every bite tender and juicy! Store: Leftover steak stays fresh in the fridge for 3-5 days. Reheat: Place steak in a dish with broth, cover with foil, and warm in the oven at 250 degrees F for 10 minutes. Freeze: Freeze for up to 3 months, but texture may change.
