Recipe Details
Pan-Seared Steak Recipe (Rewritten Step-by-Step)
- Prep the steak for optimal searing
Pull your steak out of its original packaging, pat the entire surface completely dry with paper towels, and set it on a clean plate. Leave the steak uncovered in your refrigerator, and let it rest for 2 full hours before you begin cooking. This drying step creates a crisp, golden crust when you sear the meat later.
- Sear the first side and render the fat
Set a heavy, thick-bottomed skillet on your stovetop, preheat it over medium-high heat until it’s very hot. While the skillet warms up, season the steak all over thoroughly with salt and black pepper, then trim off any loose excess fat from the edges of the cut. Lay the steak in the hot skillet with the thickest fat cap facing down, and cook undisturbed until the fat turns deep, crispy brown (about 2 minutes). Keep cooking the first side of the steak until it develops a rich, evenly browned sear, which takes another 2 minutes.
- Finish cooking and rest before serving
Add a knob of butter to the skillet, and let it cook until it melts and turns a nutty golden brown. Flip the steak over, then continue cooking it while regularly basting the top with warm browned butter for another 2 minutes. Transfer the finished steak from the skillet to a plate, loosely tent it with aluminum foil, and let it rest for 7 full minutes. This rest period lets the meat reabsorb its natural juices for a tender, juicy bite. Finish by topping the steak with a fresh pat of butter and serve immediately.