Pan-Seared Steak Recipe
Steak is a timeless classic, and pan-searing is one of the simplest and tastiest ways to cook it. The high heat creates a beautiful crust on the outside, while the inside stays juicy and tender. In this recipe, we’ll show you how to make the perfect pan-seared steak, every time.
- 1 (12-16 oz) ribeye steak
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- 2 tbsp olive oil
- Take the steak out of the refrigerator and let it sit at room temperature for 30 minutes to an hour. This allows the steak to cook more evenly and helps to avoid a tough exterior.
- Mix together the salt, pepper, garlic powder, and dried thyme in a small bowl. Rub the mixture evenly over both sides of the steak.
- Heat the olive oil in a large, heavy-bottomed skillet over high heat until it begins to smoke. Carefully place the steak in the skillet and cook for 3-5 minutes on each side, or until the desired degree of doneness is reached. For medium-rare, aim for an internal temperature of 130-135°F.
- Important: Do not move the steak around in the skillet or press down on it with a spatula. This will prevent the steak from developing a nice crust and will cause the juices to escape. Let the steak cook undisturbed until it’s ready to be flipped.
- Remove the steak from the skillet and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, making for a juicier and more flavorful steak.
Serve your pan-seared steak with a side of roasted potatoes, steamed vegetables, or a fresh salad for a complete and satisfying meal.
pan-seared steak, ribeye steak, salt, pepper, garlic powder, dried thyme, olive oil, skillet, doneness, medium-rare, internal temperature, crust, juices, roasted potatoes, steamed vegetables, fresh salad