The Perfect Pan Seared Steak
Have you ever been to a restaurant and ate a steak and wish you could cook one just as good when you are at home? I am pretty sure almost every single person has felt that way one time or another. There is nothing like biting into a flavorful steak that is juicy in the center and has just the right amount of a crust of seasoning all around the edges. Top that with a little garlic herb better and you have got yourself one delicious steak.
I have been able to be apart of a very fun 15-course meal that Wayfair is sponsoring and I was assigned meat. I figured there was nothing better to do then share my favorite secrets of a pan seared steak for you all to enjoy for your meat while journeying through this 15-course meal.
- When picking out your steak it should be between 1 1/2 to 2 inches thick if you want to get it medium rare with a crust on it
- You will want a good high quality of steak look for “choice” steaks and “prime” is even better. Avoid steaks that say “standard” or “select”
- Look for marbling in a steak so that there is fat weaved through out the whole steak if possible
- Always have the meat at room temperature
- Make sure you use a well-seasoned cast iron pan
- Season with salt right before it goes in the skillet
- Always add your steak to a hot skillet
- When searing your steak do it on high on both sides but then turn the heat to medium low to finish it off cooking the center of the steak
- Always let your meat rest for 5 minutes before serving
- To test for doneness: use what is called the poke test. Make a tight fist and feel the flesh just below your thumb into the palm of your hand. Firm is how well-done steak will feel. Loosen your grip a bit and feel the same spot. That will be medium rare. Loosen your grip all the way and that is blood rare. Now poke your finger into the thickest part of the meat and compare it to your palm for the perfect level of doneness that you desire.
The Perfect Pan Seared Steak
- 2 teaspoons extra-virgin olive oil
- 3 tablespoons butter
- 2 peeled garlic cloves
- 2 Tablespoons fresh rosemary leaves
- salt and freshly ground black pepper
- Splash of red or white wine
- Mince the garlic and rosemary add a pinch of salt and create a paste. Rub the paste all over the steak on both sides.
- Heat the cast iron skillet to medium high and add the butter. Drizzle the olive oil in. Lightly sprinkle the steak with salt and pepper and place in the skillet.
- Cook for 2 minutes and then sprinkle with salt and pepper and flip the steak. and cook for 2 minutes.
- Turn down the heat to medium and add the wine and you can add any extra garlic or rosemary now. Then cook for 3 more minutes.
- Test the steak for doneness and then remove steak and let sit for 5 minutes.
- You can continue to cook the wine and can add a little more butter and you can make a little sauce to serve over the steaks. Or you can top with your favorite garlic butter and serve.
2 teaspoons extra-virgin olive oil
3 tablespoons butter
2 peeled garlic cloves
2 Tablespoons fresh rosemary leaves
salt and freshly ground black pepper
Splash of red or white wine
What is your ‘go to’ steak cut for this recipe?