This Pan Seared Steak recipe is an easy way to make a delicious steak on the stovetop. With a hot cast iron skillet and simple seasoning, you can make restaurant-quality steak at home for a small group or family dinner.
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Best Steak Cuts for Pan Searing
You can pan sear several different cuts of steak - the key is choosing one that's thick enough to develop a crust without overcooking.
For this recipe, I use 24 oz of steak total, which serves about 4 people (roughly 6 oz per person). This could be two 12 oz ribeye steaks, two 12 oz New York strip steaks, or a combination of similar cuts.
Other good options include sirloin or filet mignon, though leaner cuts may cook faster and benefit from careful timing.
If you want a deeper dive into steak options, check out my Different Cuts of Steak guide to help you choose what works best for your budget and cooking style.
Equipment You'll Need
Cast Iron Skillet
A cast iron skillet is ideal for pan searing steak because it heats evenly and retains high heat. This allows the steak to form a golden-brown crust while staying juicy inside.
Tongs
Tongs make it easy to flip the steak safely and confidently. You can use another utensil if needed - just make sure you can turn the steak without splashing hot oil.
Stove + Oven
You'll use both. The oven preheats the cast iron so it's extremely hot before searing, which helps create a better crust right away.
Best Oil for Pan Seared Steak
Use an oil with a high smoke point, such as:
- Canola oil
- Vegetable oil
- Avocado oil
- Peanut oil
Avoid olive oil here - it can smoke and burn at the high temperatures needed for a good sear.
How Long to Pan Sear Steak
Cook time depends on steak thickness, heat level, and how you like your steak cooked. These are general guidelines for a 1-1¼ inch thick steak:
- Medium rare: about 6 minutes total
- Medium: about 7 minutes total
- Medium well: about 8 minutes total
- Well done: about 9 minutes total
Tip: Let the steak cook undisturbed on the first side to build a crust before flipping.
Steak Serving Size (Quick Note)
A typical serving size for this recipe is about 6 oz of steak per person, but obviously that depends on the person... I've definitely eaten more than 6 oz of steak before 😉
The nutrition information in the recipe card is calculated based on this serving size. If you eat a larger portion, simply adjust the nutrition values accordingly.
How to Pan Fry Steak (Step by Step)
First gather your ingredients:
- 24 oz of steak (I used two 12 oz ribeye steaks)
- Salt and pepper as desired
- 2 tablespoons canola oil
- 1 tablespoon butter
Preheat oven to 400 degrees. This might seem like a weird start to "Pan Seared Steak" but the goal is we will be heating up the cast iron so that it's sufficiently hot when we pan sear the steak.
Pat the steaks dry with paper towels, then season generously with salt and pepper on both sides.
Place the cast iron skillet in the oven for 15 minutes. Carefully remove it using oven mitts.
Place the skillet on the stovetop over high heat. Add the oil, then immediately add the steaks. You should hear a strong sizzle.
Let the steaks cook undisturbed for about 3 minutes to develop a deep brown crust.
Add the butter, flip the steaks, and cook for another 3-6 minutes depending on your preferred doneness.
Transfer steaks to a warm plate and loosely cover with foil. Let rest for about 5 minutes before slicing or serving.
Storage & Reheating
How to Store Pan Seared Steak
Allow the steak to cool completely, then store leftovers in an airtight container in the refrigerator for up to 3-4 days.
For best results, store the steak whole rather than sliced to help retain moisture.
How to Reheat Pan Seared Steak
Reheating steak gently is key to keeping it tender.
Stovetop (Best Method):
- Heat a skillet over medium-low heat
- Add a small amount of oil or butter
- Reheat steak for 1-2 minutes per side, just until warmed through
Oven Method:
- Preheat oven to 250°F
- Place steak on a baking sheet and cover loosely with foil
- Heat for 10-15 minutes, depending on thickness
Microwave (Not Recommended):
Microwaving can cause steak to become tough and dry. If needed, reheat in short 20-30 second intervals at low power.
Frequently Asked Questions
Do I need to use a cast iron skillet?
Cast iron is strongly recommended because it retains heat well and creates a better crust. However, a heavy-bottomed stainless steel pan can also work if heated properly.
Why do I need to pat the steak dry?
Drying the steak removes surface moisture, which helps it sear instead of steam. This is key for achieving a golden-brown crust.
Should I bring steak to room temperature before cooking?
It's not strictly required, but letting the steak sit out for 15-20 minutes can help it cook more evenly.
When should I flip the steak?
Flip the steak once a crust has formed and it releases easily from the pan, usually after about 3 minutes on the first side.
Do I need to rest the steak?
Yes. Resting for 5 minutes allows the juices to redistribute, resulting in a juicier steak.
Can I add garlic or herbs?
Absolutely. You can add crushed garlic cloves, rosemary, or thyme when you add the butter for extra flavor.
Why is my steak smoking so much?
High heat is necessary for a good sear, but excessive smoke can mean the pan is too hot or the oil has a low smoke point. Make sure you're using a high-smoke-point oil and ventilate the kitchen well.
Pan Seared Steak Recipe
This Pan Seared Steak is an easy stovetop method for making a juicy, flavorful steak with a beautifully browned crust. Using a hot cast iron skillet and simple seasoning, you can create a restaurant-quality steak at home in under 30 minutes.
Ingredients
- 24 oz steak (such as ribeye or New York strip, about 1–1¼ inches thick)
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons canola oil (or other high smoke point oil)
- 1 tablespoon butter
Instructions
- Preheat oven to 400°F.
- Pat steaks dry with paper towels and season generously with salt and pepper on both sides.
- Place a cast iron skillet in the oven and heat for 15 minutes.
- Carefully remove the skillet using oven mitts and place it on the stovetop over high heat.
- Add oil to the skillet, then immediately place the steaks in the pan. You should hear a strong sizzle.
- Cook steaks undisturbed for about 3 minutes to develop a deep brown crust.
- Add butter, flip the steaks, and continue cooking for 3–6 minutes depending on desired doneness.
- Remove steaks from the pan and transfer to a warm plate. Loosely tent with foil and let rest for 5 minutes before serving.
Notes
- For best results, use a cast iron skillet to achieve an even, well-browned crust.
- Use a high smoke point oil such as canola, avocado, or vegetable oil.
- Cooking time varies by thickness and heat; use internal temperature as your guide: Rare 120–125°F, Medium Rare 130–135°F, Medium 140–145°F, Medium Well 150–155°F, Well Done 160°F+.
- Resting the steak is essential for keeping it juicy - don’t skip this step.
- Optional: Add smashed garlic cloves or fresh herbs (like rosemary or thyme) when adding the butter for extra flavor.
Nutrition Information:
Yield: 4 Serving Size: ~6 oz steakAmount Per Serving: Calories: 1660Total Fat: 125gSaturated Fat: 44gUnsaturated Fat: 81gCholesterol: 511mgSodium: 333mgProtein: 133g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.
More Delicious Steak Recipes!
Stir Fry Steak Marinade
A savory, versatile steak marinade made with soy sauce, garlic, and aromatics. Perfect for stir fries, quick pan-seared steaks, or meal prep.
Pan Seared Garlic Butter Rosemary Ribeye
Juicy ribeye steak pan seared and finished with garlic butter and fresh rosemary. A classic steakhouse-style recipe that's simple but full of flavor.
Soy Garlic Steak Marinade (Great for Grilling or Pan Searing)
This soy garlic marinade makes steak extra tender and flavorful. Works beautifully for both grilling and stovetop cooking.
Steak Fried Rice (Great for Leftover Steak)
An easy and delicious way to use leftover steak. Pan-seared steak tossed with rice, eggs, vegetables, and savory seasonings for a complete one-pan meal.
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