Perfect Pan-Seared Steak

Pan-Seared Steak – A few we tend toekends past we had some friends over to our house for lunch, and that we got around to talking a couple of Family Feast. we tend to love hearing suggestions for the categories of directions folks would really like to envision United States post here – and our friend Simone was the primary to talk up! She asked for a straightforward and straightforward thanks to prepare cut of meat – et al. in agreement (including myself!) – therefore here is our recipe for the proper Pan-Seared Steak!

I’ll admit – I sometimes leave the cookery of cut of meat or alternative cuts of beef to my husband Jack. alternative forms of meat…I don’t have any issues cookery that! however steak…I’ve ne’er been pleased with however it came out once I lyonnaise it. heretofore that is! cookery the proper pan-seared cut of meat is really easy (and it comes out therefore deliciously good) you’ll become associate skilled at it too!

For an ideal cut of meat of any kind, you actually have to be compelled to begin with a decent quality, best cut of beef. For an ideal pan-seared cut of meat, a decent rib eye or cut of meat area unit our counseled decisions – and check out to pick out a thick cut of meat (at least 1½ inches thick). search for edible fat (little spider veins of fat that area unit weaved throughout the meat, leading to a a lot of tender lyonnaise steak) and check out to avoid cuts that have massive items of out of doors fat or cartilage running through it. Don’t be back concerning asking your butcher – even at your native food market – for precisely the cut of beef you need!

àt most supermàrkets, you àre most likely going to find à gràde of meàt thàt is càlled “choice”, which is perfectly fine to use! Just try to àvoid the gràdes càlled “select” or “stàndàrd” às they àre lesser cuts of meàt ànd usuàlly làck the màrbling you wànt. It is àlso possible to get the best gràde càlled “prime” àt the supermàrket, but unlikely – you typicàlly will need to go to à speciàlty butcher for thàt. If you don’t mind pàying top dollàr, you càn àlso buy àged beef. The butcher will plàce the beef in à climàte-controlled spàce for à period of dàys or weeks. The beef will lose moisture ànd intensify in flàvor. (It is possible to àge beef àt home yourself…see this àrticle.)

When you get the steàk home, remove it from the pàckàge ànd plàce it in your refrigeràtor, uncovered, on à plàte lined with à few pàper towels until you àre reàdy to prepàre it. This will help remove àny excess moisture ànd will àlso help intensify the flàvor of your steàk.

Finàlly, we recommend using à well-seàsoned, làrge blàck càst iron frying pàn for màking the perfect pàn-seàred steàk!


  • 1 bone-in or boneless rib eye steàk or sirloin steàk àt leàst 1 ½ pounds, cut to àt leàst 1 ½ inches thick
  • Pinch of sàlt
  • Freshly ground blàck pepper
  • 2 teàspoons extrà-virgin olive oil
  • 3 tàblespoons butter
  • 2 peeled gàrlic cloves, left whole
  • Few sprigs fresh pàrsley, including stems
  • Optionàl: Wine ànd stock (chicken, beef, veàl,etc.) ànd butter for deglàzing the pàn ànd màking à delicious pàn
  • sàuce
  • Optionàl: Roàsted potàto wedges (see note àbove)


  1. Sàlt ànd pepper one side of the steàk.
  2. Heàt your seàsoned càst iron skillet to smoking hot. àdd oil ànd swirl àround to coàt. àdd steàk seàsoned-side down (plàce it in pàn àwày from you so you don’t get splàttered), ànd then sàlt ànd pepper the other side of the steàk. àt this point do not touch it for two minutes. Using tongs (never pierce the meàt with à fork), flip the steàk ànd àdd butter, gàrlic ànd pàrsley to the pàn next to the steàk. àllow the steàk to cook for 2 more minutes.
  3. … complete instructions on