Perfect Pan-Seared Steak

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"If for some reason you can't grill here is the next option. This recipe cooks the steak to medium rare. If you prefer your steak rare, cook it about 1 minute less on each side or until an instant-read thermometer reads 120°F to 125°F. For medium or well done, cook the steak 1 to 2 minutes longer or until an instant-read thermometer reads 130°F to 135°F, or 135°F and above, respectively."

Original is 1 serving


  • Serving Size: 1 (236.4 g)
  • Calories 273.6
  • Total Fat - 5 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 179.2 mg
  • Sodium - 3647.1 mg
  • Total Carbohydrate - 0.4 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0 g
  • Protein - 53 g
  • Calcium - 16 mg
  • Iron - 8.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Remove the steak from the refrigerator and let it come to room temperature, about 45 to 45 minutes.

Step 2

Just before searing (not before) rub each side with 2 teaspoons olive oil, or more if you like, then season the steak on both sides with the salt and pepper. Set aside.

Step 3

Heat a medium cast-iron frying pan (do not use a nonstick!) over high heat until very hot but not smoking, about 3 to 4 minutes. (If the pan gets too hot and starts to smoke, take it off the heat to cool a little).

Step 4

Place the steak in the pan and let it cook undisturbed until a dark crust forms on the bottom, about 3 to 4 minutes.

Step 5

Flip the steak using tongs or a spatula and cook until it’s medium rare, about 3 to 4 minutes more. To check for doneness, use your finger to press on the steak: It should be firm around the edges but still give in the center. You can also use an instant-read thermometer; it should read about 125°F to 130°F.

Step 6

Transfer the steak to a cutting board and let it rest for at least 5 minutes before serving.


No special items needed.

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