Pan-Seared Steak

Ingredients

• 10–16 oz steak, 1–1.5 inches thick (ribeye, NY strip, sirloin, etc.)
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 tbsp neutral oil (avocado oil, canola oil, or vegetable oil)
• 2 tbsp butter (optional, for basting)
• 2 cloves garlic, smashed (optional, for basting)
• 2 sprigs fresh thyme (optional, for basting)

Directions

1. Pat steak dry with paper towels. Season both sides generously with salt and pepper. Let sit at room temperature for 30 minutes.

2. Heat a cast iron skillet over high heat for 3–5 minutes until smoking hot. Add oil and swirl to coat.

3. Place steak in the pan. Sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes.

4. Sear the edges by holding the steak on its side with tongs, 30 seconds per edge, until lightly browned.

5. Optional baste: reduce heat to medium, add butter, garlic, and thyme. Tilt the pan and spoon the foaming butter over the steak continuously for 1 minute.

6. Remove steak and rest on a cutting board for 5 minutes before slicing.

Notes

• Doneness: Target temps below — pull the steak 5°F early, as carryover heat during the rest brings it to final temp.

• Resting: Non-negotiable — resting lets the juices redistribute.
• Pan: Cast iron retains heat best. If it’s not smoking, it’s not hot enough.
• Nutrition: Based on a 10 oz ribeye with butter baste.