Pan Seared Steak

Name: Pan Seared Steak
Yield: 1-2 servings
Ingredients: This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.

Prep 5 min

Cook 20 min

Ready in 25 min

Restaurant-quality steak is easier than you think. With the right pan and a simple technique, pan-searing feels doable, confident, and totally worth it.

Ingredients

This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.

Directions

Heat a high‑smoke‑point oil, like avocado oil, in the 10" (25-cm) Stainless Steel Skillet until shimmering and nearly smoking. Pat dry a 2” (5 cm) thick steak like a New York strip or ribeye and season generously with salt, pepper, or your favorite rub. Sear it in the pan, undisturbed, until it naturally releases; flip and repeat to build a deep brown crust.
While the other side is searing, add some butter, garlic, and herbs to the skillet. Tilt the pan and baste the steak with the butter by spooning it onto the steak. Transfer the skillet to a 400°F (205°C) oven and cook until it reaches your desired doneness (see cook’s tip).
Remove the steak from the skillet and let it rest for 5–10 minutes. Deglaze the pan with about ½ cup (125 mL) of wine, broth, or water, scraping up the browned bits, then add a spoonful of Dijon mustard and butter to create a quick pan sauce.

Yield:

1-2 servings

Cook's Tips:

Finishing the steak in the oven is the key to cooking a thick steak perfectly. If your steak is on the thin side, just skip the oven! Medium Rare: 135°F (57°C) Medium: 140°F (60°C) Medium-Well: 155°F (68°C) Well Done: 160°F (71°C)