The perfect pan-seared steak
Three rules for a winning steak: room-temperature meat, a screaming-hot pan, and always rest before slicing.
Prep
10 minutes
Cook
10 minutes
Serves
2
Difficulty
Medium
Read time
3 min read
Views
4.2K
Ingredients
- Entrecôte or ribeye
- Coarse salt
- Black pepper
- Butter
- Garlic
- Thyme
Method
- Take the steak out of the fridge 30–40 minutes before cooking.
- Pat the surface completely dry and season generously with coarse salt and pepper.
- Heat a cast-iron or grill pan over high heat until just smoking.
- Add a high smoke-point oil and sear 2–3 minutes per side for medium-rare.
- In the last minute, add butter, garlic, and thyme — baste continuously.
- Rest on a board for five minutes before slicing against the grain.
Pro tips
- Use a cast-iron pan — it retains even heat better than any other material.
- Never press down on the steak while cooking — this forces out the juices.
- Internal temperature: 54–57 °C for medium-rare, 60–63 °C for medium.