Pan-Seared Steak

This pan-seared steak recipe delivers a flavorful, tender meal that can easily be made at home, perfect for any occasion.

Course Dinner, Main Course

Cuisine American

Keyword easy steak recipe, pan-seared steak, ribeye steak, seared steak, steakhouse flavors

Prep Time 30

Cook Time 15

Total Time 45

Servings 2 servings

Calories 650kcal

2 pieces ribeye steaks Look for nicely marbled cuts about 1 to 1.5 inches thick.
to taste Kosher salt Generous sprinkle for seasoning.
to taste Freshly cracked black pepper Generous sprinkle for seasoning.
2 tablespoons olive oil Quality olive oil is recommended for searing.
4 tablespoons unsalted butter For luxurious flavor.
2 cloves garlic, crushed Smashed, no need to peel or chop.
2 sprigs fresh rosemary Enhances aroma and flavor.

Let your steaks rest at room temperature for about 30 minutes.
Pat the steaks dry with paper towels and generously season both sides with salt and pepper.

Heat olive oil in a heavy skillet over high heat until it starts to shimmer.
Add the steaks to the hot pan and sear for about 3-4 minutes on one side.
Flip the steaks and sear for an additional 3-4 minutes for medium-rare.
In the last minute, add butter, smashed garlic, and rosemary to the pan and baste the steaks with the melted butter.

Remove the steaks from the skillet and let them rest for 5 minutes before slicing.

Slice against the grain for maximum tenderness. Store leftovers in an airtight container in the fridge for up to 3 days.