Pan Fried Steak

5 from 8 votes

Impress your friends and family with this delicious, pan-seared steak cooked to perfection with butter, garlic, and herbs.

Course Dinner, Main, Main Course

Cuisine American

Keyword Pan Fried Steak, Pan Seared Steak, Seared Steak

Prep Time 45

Cook Time 15

Total Time 1

Servings

Calories 929

1 steak at least 8oz and 1½ inches (4cm) thick
2 tablespoons oil with a high smoke point such as grapeseed, canola, or sunflower
2 garlic cloves whole unpeeled
2 sprigs fresh thyme (or rosemary) plus more if desired
2 tablespoons butter

Rub the salt over the entire surface of the steak. Transfer to a plate and refrigerate for 45 minutes to 2 days.
Remove the steak from the fridge 30 minutes before cooking and pat it dry with paper towels.
If the steak has a layer of fat, trim to your liking and score the fat layer with a knife making the cuts about 2 inches apart.
Add the oil to the pan and preheat the pan over high heat until the oil shimmers and starts to smoke slightly.
Once the oil is hot, reduce the heat to medium and add the steak to the pan. Cook undisturbed for 3 minutes (it should be golden brown).
Flip the steak to the uncooked side down and cook another 2 minutes to sear. Add the butter, thyme and garlic to the pan and allow to melt. Keep turning the steak every 2 minutes while basting with butter until both sides are deep golden brown and they reach 130 to 135°F (54-57°C) for medium-rare or 135 to 140°F (57 to 60°C) for medium in the thickest part of the steak.
If the fat is thick and hasn’t cooked down, pick up the steak with tongs and hold it upright, with the fatty edge on the pan. Cook until the fat gets crisp and brown (about 2 minutes).
Remove from the heat top with ½ tablespoon of butter and allow to melt and spread the butter over the steak.
Transfer the steak to a plate or board, cover loosely with foil, and allow to rest until it reaches an internal temperature of 135 to 140°F/54 to 60°For Medium Rare or 140 to 145°F/60 to 63°C for medium doneness before serving.

Be sure to use an oil with a high smoke point, such as canola, vegetable, sunflower, or grapeseed oil.
Cook in batches – when making more than one steak, if your pan isn't large enough to allow about two inches between the steaks, don't try to sear them together.
A meat thermometer guarantees that your pan-fried steak is cooked to your liking and helps avoid overcooking. See the steak doneness guide in the post for more information.
If the fat is thick and hasn't cooked down, pick the steak up with tongs and hold it upright, with the fatty edge of the pan. Cook until the fat get's crisp and brown.
When searing your steak, don't be tempted to move it around. Let it cook undisturbed to allow constant contact with the pan.