Pan Seared Steak

Pan Seared Steak

Valentine’s Day is approaching. I love showing my Cookies how to create restaurant quality dinners at home for this very occasion. Restaurants everywhere will be jam packed! And I think it’s nicer to celebrate with your loved one in the comfort of your own home anyway. It’s more personal and intimate. And impressive!  You guys have flooded my emails for a steak tutorial that’s beginner friendly. I’m not too good at explaining how I sear steaks in texts. So, per requests, here’s the tutorial:

Okay, “steak trolls”. I prepared this meal for family. My family does NOT LIKE ANY PINK MEAT! I prefer medium rare to medium. But, I have a crowd to please this time around. Forgive me? Cool. I’ll show you some pinkness in another video. I promise.

Preparation: I love preparing steak in a cast iron skillet. Even cooking every time! And to ensure that the steaks cook evenly, I first, allow them to come to room temperature. This is very, very important. You never want to cook a cold steak. Give it about a hour to sit out at room temperature before cooking. Another helpful tip is to preheat you skillet in the oven before heating it on the stove. This will also aid in even heating of the pan.

PUT THE FORK DOWN! Don’t mean to yell, but poking a steak is a no-no. Use tongs. We want to reserve as much of the juices as possible. Especially if you’re preference is Medium- Well to Well. This is why resting the steak before slicing is a vital step. 

Seasoning: Salt and pepper or steak seasoning? I use my homemade steak seasoning. Salt and pepper is perfectly fine and really all a steak needs. But, my family enjoys a little something extra. So, it’s all up to you and your taste buds. 

Up in Smoke!: Prepare for the smoke! Open a window. Turn the fan on. When you’re working with high temps, smoke is unavoidable. Don’t be afraid. It’s what’s to be expected from a good sear. 

Is it Done Yet, Coop??: Touch your steak. It’s okay. It’s not too hot. If you don’t have a meat thermometer, the hand test will be your chart. See my tutorial above for a demonstration. 

WINE: And for the grown folks that are wine-o’s like me, red wine is magically with a good, butter-based steak. I paired my Ribeye with a nice, Malbec. Zinfandel would have been a great accompaniment as well. However, if you’re serving a lean cut of steak like a filet, then Chianti, Pinot Noir, or Merlot would be better. Drink responsibility though, Cookies! 

I hope this was helpful. Special thanks to Outside the Boxx Events, LLC. for providing the beautiful table decor! It was the ideal setting for a romantic dinner for two. Check them out!

Happy Cooking,

B. Coop

Pan Seared Steak
Serves 2
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
  1. 2 NY strip, Sirloin, or Ribeye steaks
  2. 2-3 cloves garlic
  3. 1 T butter
  4. 2 T canola oil
  5. 1-2 sprigs fresh thyme
  6. 2 sprigs fresh rosemary
  7. Kosher salt and cracked black pepper to taste
  1. Heat cast iron skillet in the oven on 420 degrees F for 15 minutes
  2. Allow steak(s) to come to room temperature
  3. Season both sides with salt and pepper
  4. Remove skillet from the oven, pour in oil, and turn the heat to high.
  5. Add in the steak
  6. Sear steak on both sides for 2 mins. per side**
  7. Add in butter, garlic, thyme, and rosemary.
  8. Once butter melts, baste steak with it constantly.
  9. Flip the steak every 1-2 mins until it reaches your desired level of doneness.
  10. Remove steak from pan and allow it to rest for 10-15 mins before slicing.
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