Best 8 Easy Pan Seared Steak Recipes

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Are you craving a tender and flavorful steak that doesn't require hours of preparation or a fancy grill? Look no further than pan-seared steak! This cooking method allows you to achieve a perfectly cooked steak with a delicious crust in the comfort of your own kitchen. Whether you prefer a juicy ribeye, a lean sirloin, or a flavorful flank steak, this versatile technique is perfect for creating a restaurant-quality meal at home. With just a few simple ingredients and a well-seasoned pan, you can whip up a mouthwatering steak that will impress your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

PAN-SEARED STEAK



Pan-Seared Steak image

With the right steak, a good cast-iron or other ovenproof skillet, your kitchen can be the best steakhouse in town.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 30m

Number Of Ingredients 4

1 tablespoon vegetable oil
1 boneless rib-eye or New York strip (shell) steak, 1 1/2 to 2 pounds and 2 1/2 inches thick, room temperature
Coarse salt and cracked (butcher-grind) pepper
Steak Butter

Steps:

  • Preheat oven to 400. Heat oil in a large cast-iron or other ovenproof skillet (not a nonstick) over medium-high until it begins to smoke. Pat steak dry with paper towels. Season each side with 1 teaspoon coarse salt and 1 teaspoon cracked pepper.
  • Cook steak in skillet over medium-high heat until a dark crust has formed, 5 to 7 minutes per side (reduce heat if meat is browning too quickly). Holding steak with tongs, quickly brown all edges, turning as necessary; lay steak flat in skillet.
  • Transfer skillet to oven. Roast until an instant-read thermometer inserted in the thickest part of steak registers desired doneness, 5 to 15 minutes. Transfer to a plate; spread with 1 tablespoon Steak Butter. Cover loosely with aluminum foil, and let rest 5 to 10 minutes (temperature will then rise another 5 to 10 degrees). Slice across the grain; serve with remaining Steak Butter. Cover and refrigerate any leftovers, up to 2 days.

Nutrition Facts : Calories 599 g, Fat 50 g, Protein 35 g

EASY PAN-SEARED STEAK



Easy Pan-Seared Steak image

The cast-iron skillet is essential for this recipe. Iron is heavy, and that means an iron pan holds the heat and distributes it evenly, so it browns well rather than scorching the food in some spots and leaving it pale in others. It's also nonstick.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 15m

Number Of Ingredients 4

2 one-inch-thick boneless sirloin steaks (or 4 one-inch-thick strip steaks)
1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • With paper towels, dry steaks. Rub meat all over with oil, salt, and pepper.
  • Heat a cast-iron skillet on medium-high until a drop of water sizzles when it hits the pan.
  • Cook steaks in hot skillet 5 minutes. Flip; cook until medium rare, 5 minutes more. Cook strip steaks in two batches.

EASY PAN STEAKS



Easy Pan Steaks image

Provided by Ayesha Curry

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 5

3 tablespoons unsalted butter
1 tablespoon olive oil
2 sprigs fresh rosemary
Coarse sea salt and freshly ground black pepper
Two 8-ounce filet mignon steaks

Steps:

  • Preheat your oven to 450 F. Heat the butter and olive oil in an oven-safe skillet over medium-high heat. Add in the sprigs of rosemary as your pan is heating. Salt and pepper the meat to your liking (I recommend a generous pinch of each, which is a THREE-finger pinch.)
  • When the butter has melted and the oil is heated, add your steaks to the pan to get a nice golden-brown sear on them. This should take about 2 minutes on each side. Then place your pan in the oven until the steaks are cooked to your preference, 7 to 9 minutes. (Eight minutes makes a perfect medium, my favorite!)
  • Allow the meat to rest 5 minutes before slicing and serving. These rosemary-infused steaks are nothing short of delicious.

SAVORY PAN-SEARED TUNA STEAKS



Savory Pan-Seared Tuna Steaks image

These marinated tuna steaks, served rare, taste 'fancy' but are very easy to cook. Even my husband, who doesn't like most cooked fish, enjoys these steaks. A sprinkling of cracked black pepper is a good finisher for this dish.

Provided by meg_in_quebec

Categories     Seafood     Fish     Tuna

Time 35m

Yield 2

Number Of Ingredients 9

¼ cup soy sauce
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons Asian (toasted) sesame oil
2 teaspoons molasses
1 teaspoon cayenne pepper, or more to taste
6 thin slices fresh ginger, minced
2 cloves garlic, minced
2 1-inch-thick tuna steaks, thawed

Steps:

  • Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
  • Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes.
  • Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Nutrition Facts : Calories 592 calories, Carbohydrate 11.5 g, Cholesterol 65.2 mg, Fat 41.4 g, Fiber 0.7 g, Protein 42.3 g, SaturatedFat 6.8 g, Sodium 1874.6 mg, Sugar 5 g

PAN-SEARED STEAK WITH RED WINE SAUCE



Pan-Seared Steak With Red Wine Sauce image

You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, steaks and chops, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

Kosher salt, as needed
Freshly ground black pepper, as needed
1 1/2 pounds boneless steak, or 1 3/4 pounds bone-in steak (1 1/2 inches thick)
2 shallots
2 1/2 tablespoons unsalted butter
1/2 teaspoon neutral oil, such as grapeseed
2 tablespoons good brandy, preferably Cognac
1/3 cup dry red wine
1/3 cup beef or chicken stock, preferably homemade
1 tablespoon chopped chives
Watercress, for serving

Steps:

  • Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
  • Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
  • Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
  • Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams

CAST IRON PAN-SEARED STEAK (OVEN-FINISHED)



Cast Iron Pan-Seared Steak (Oven-Finished) image

Quick, 45-minute marinade steak, pan-seared with cast iron, finished in oven directly on cast iron skillet.

Provided by Grif

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 1h22m

Yield 2

Number Of Ingredients 8

2 (6 ounce) beef top sirloin steaks
2 cups orange juice
1 cup apple cider vinegar
½ cup Worcestershire sauce
2 teaspoons olive oil
1 ½ tablespoons steak seasoning (such as Fiesta Brand® Uncle Chris'), or to taste
freshly ground black pepper to taste
sea salt to taste

Steps:

  • Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Refrigerate, uncovered, for 45 minutes.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let reach room temperature, at least 15 minutes.
  • Heat olive oil in a cast-iron skillet over high heat.
  • Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.
  • Cook steaks in the hot skillet until lightly browned on the bottom, 2 1/2 minutes. Flip and cook until browned on the other side and red in the center, about 2 minutes more. Place skillet, with steaks, into the oven.
  • Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C).
  • Remove steaks from oven; season with salt. Let sit for 5 minutes before serving.

Nutrition Facts : Calories 456.7 calories, Carbohydrate 42.8 g, Cholesterol 73.4 mg, Fat 15.2 g, Fiber 0.9 g, Protein 31.5 g, SaturatedFat 4.5 g, Sodium 2961.1 mg, Sugar 28.1 g

PAN-SEARED STEAK



Pan-Seared Steak image

Make and share this Pan-Seared Steak recipe from Food.com.

Provided by swirlycinnacakes

Categories     Meat

Time 15m

Yield 2 serving(s)

Number Of Ingredients 3

2 (6 ounce) beef steaks, such as New York or 2 (6 ounce) top sirloin steaks
2 tablespoons oil
salt and pepper

Steps:

  • Brush both sides of the steaks with oil and season generously with salt and pepper.
  • Heat a large, heavy skillet over high heat. Add the steaks and sear on one side, about 5 minutes. Turn and sear on the second side for 3 to 4 minutes for rare, 5 to 8 minutes for med. Serve hot.

Nutrition Facts : Calories 120.2, Fat 13.6, SaturatedFat 1.8

PAN-SEARED STEAK WITH GARLIC BUTTER



Pan-Seared Steak with Garlic Butter image

This Pan-Seared Steak has a garlic butter that makes it taste like a steakhouse quality meal. You'll be impressed at how easy it is to make the perfect steak that's seared on the outside, and perfectly tender inside.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 20m

Number Of Ingredients 7

2 lbs New York Strip Steaks (2 steaks) (or Ribeye or Top Sirloin Steaks (1 lb each steak, 1 1/4" thick))
1/2 Tbsp vegetable oil (or any high heat cooking oil like canola or extra light olive oil)
1 1/2 tsp sea salt
1 tsp black pepper (freshly ground)
2 Tbsp unsalted butter
2 cloves garlic (peeled and quartered)
1 sprig fresh rosemary

Steps:

  • Thoroughly pat steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper
  • Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).
  • Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-10 degrees while steaks rest).
  • Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing into 1/2" strips to serve. Spoon extra butter sauce over sliced steak to serve.

Nutrition Facts : Calories 542 kcal, Carbohydrate 1 g, Protein 46 g, Fat 40 g, SaturatedFat 19 g, Cholesterol 154 mg, Sodium 991 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

Tips:

  • Choose a high-quality steak: Look for a steak that is well-marbled, with a good amount of fat evenly distributed throughout. This will help the steak to cook evenly and stay juicy.
  • Bring the steak to room temperature before cooking: This will help the steak to cook evenly. Remove the steak from the refrigerator about 30 minutes before you plan to cook it.
  • Season the steak generously: Use a combination of salt, pepper, and your favorite herbs and spices. Be sure to season the steak on all sides.
  • Sear the steak in a hot skillet: This will create a nice crust on the outside of the steak and help to lock in the juices. Sear the steak for 2-3 minutes per side, or until the crust is golden brown.
  • Reduce the heat and cook the steak to your desired doneness: Once the steak is seared, reduce the heat to medium-low and cook the steak for an additional 5-7 minutes per side, or until it reaches your desired doneness. Use a meat thermometer to check the internal temperature of the steak.
  • Let the steak rest before slicing: This will allow the juices to redistribute throughout the steak, making it more tender and flavorful. Let the steak rest for 5-10 minutes before slicing and serving.

Conclusion:

Pan-seared steak is a classic dish that is easy to make and always impressive. By following these tips, you can cook a perfect steak every time. Serve the steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

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