Pan Seared Steak

Recipe Information

- Prep Time: 5-10 Min
- Cook Time: 6-8 Min
- Servings: 1

Description

A perfectly pan‑seared steak can beat most restaurant steaks, and choosing between a traditional sear and a reverse sear really comes down to personal preference. A traditional sear starts hot to build crust, then finishes at lower heat, while a reverse sear cooks the steak low and slow first, then finishes with a high‑heat crust for more even doneness—something a pellet grill handles especially well. Picking a great steak means looking for quality meat with good marbling, a deep red color, proper thickness, and ideally some aging. Grass‑fed steaks taste beefier and leaner, while grain‑fed steaks are richer and more marbled—again, personal preference. You can grill a frozen steak, but thawing is best so that seasoning, smoke, and texture develop properly. If you must grill from frozen, start low to thaw gently, then finish hot and cook to about 135°F for medium‑rare before resting.
 

Ingredients

**All Ingredients**
- 1 ribeye steak, 1.5-inch thick
- Coarse sea salt to taste
- Black pepper to taste
- 1 Tablespoon olive oil
- 1 Tablespoon butter

Instructions

Step 1: Preheat your cast-iron skillet on medium-high or high heat for 5-10 minutes. Preheat your oven to 500° F for 5-10 minutes as well.

Step 2: While you're waiting for the pan to heat up, season your steak with salt and pepper. Coat both sides well, using more salt than you might normally. This will give the seared crust a nice flavor.

Step 3: When the skillet is hot, and you can see it begin to smoke, add olive oil to the pan. Rotate the skillet so the oil spreads across the base.

Step 4: Set your steak in the hot skillet, and press down with tongs to ensure the meat's whole surface has good contact with the cast iron. Allow to sear for 30-60 seconds.

Step 5: Flip the steak with the tongs, and allow it to sear for another 30-60 seconds. Then remove from the burner and set the entire skillet in the oven. Allow to cook for 2 minutes on one side, then flip and cook for another 2 minutes on the other side in the oven. You can adjust the cooking time to get the level of doneness that you prefer. Use a thermometer to get an exact reading; for medium rare, pull your steak at 125° F.

Step 6: Alternatively, you can skip using your oven and just leave the steak cooking on the stove for 4-5 minutes. If you use this method, you should flip the steak often, about every 15-30 seconds. Despite what many people think, flipping a steak multiple times does not negatively impact the final product. In fact, it can help speed up cook time and give you more even heat on both sides of the meat.

Step 7: Whether you use your oven or the stovetop, add some butter to the skillet in the last minute or two of cooking. Spoon it over the steak repeatedly to baste.

Step 8: Remove steak from the skillet. Allow it to rest for 5-10 minutes with a foil tent. Then cut it against the grain, and enjoy!

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