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Pan-Seared Steak

A quick, restaurant-quality pan-seared steak with a savory crust and juicy interior, perfect for weeknight dinners.
Print Recipe
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces Steak (such as ribeye or filet mignon) Choose a marbled cut for best flavor.
  • 1 teaspoon Salt Avoid over-salting to maintain flavor balance.
  • 1 teaspoon Black pepper Freshly ground serves best.
  • 2 tablespoons Butter Use a dairy-free alternative if needed.
  • 3 cloves Fresh garlic (minced) Enhances flavor during cooking.
  • 1 tablespoon Fresh rosemary (chopped) Can be adjusted for taste.
  • 2 tablespoons Olive oil Hot oil ensures a good sear.

Method
 

Preparation
  1. Remove the steak from the refrigerator and allow it to reach room temperature for about 30 minutes.
  2. Season the steak with salt and black pepper.
Cooking
  1. Preheat a skillet over medium-high heat and add olive oil once hot.
  2. Place the steak gently in the skillet and let it cook undisturbed for about 3 to 4 minutes.
  3. Flip the steak using tongs and add butter, minced garlic, and chopped rosemary to the pan.
  4. Baste the steak with the melted butter for added flavor.
  5. Continue cooking for another 3 to 4 minutes, adjusting time based on preferred doneness.
  6. Remove from heat and let rest for at least 5 minutes before slicing.

Notes

Serve with crispy fries, sautéed vegetables, or a fresh salad. Store leftovers in an airtight container in the fridge for up to 3 days.