The Perfect Pan Seared Steak

If you want to cook the perfect pan-seared steak at home, you’ve come to the right place. I’m going to take you through every step to make steak that’s golden, caramelised, and restaurant-quality. From my favourite cut of meat to simple tips for getting that sizzling crust, I’ll break it all down so it’s easy to follow. Whether you’re cooking for a special occasion or a midweek treat, this guide will give you the confidence to master steak night!

Love a steak night dinner? You will love my cowboy butter sauce that is perfect for steaks and my garlic butter steak bites.

There’s nothing quite like a perfectly cooked steak, seared in a hot pan with garlic, butter, and herbs, filling your kitchen with the most incredible smell. I’ll share all my tips, from how to choose the right pan to how long to rest your steak for the juiciest, most tender results. We’ll talk about seasoning, oiling the pan, the ideal cook time for your preferred doneness, and even a few pro tricks that make all the difference. So grab your steak, and let’s make it together—it’s going to be so good, you’ll wonder why you ever went out for steak!

Ingredients for The Perfect Pan Seared Steak

To make a restaurant-quality steak at home, you don’t need a long list of ingredients—just a few simple, high-quality staples that let the natural flavours shine. It’s all about choosing the right cut of meat, seasoning it properly, and using fresh herbs and aromatics to build layers of flavour. Let’s break it down so you can feel confident shopping and cooking like a pro.

• Scotch Fillet Steak (Ribeye in the US): This is the star of the show, and it’s my absolute favourite cut for pan-searing. Scotch fillet (or ribeye, as it’s called in the US) is known for its beautiful marbling of fat that runs through the meat. That marbling means extra flavour and tenderness—when you cook it, the fat melts into the steak, keeping it juicy and rich. It’s also an easy cut to find at most supermarkets and butchers, which makes it ideal for the home cook. If you want to nail that golden, caramelised crust with a juicy, melt-in-your-mouth centre, this is the cut for you.
• Butter: Butter is essential for basting the steak in the final minutes of cooking. It adds richness, helps create that golden crust, and works as a carrier for all the aromatic flavours from the garlic and herbs.
• Fresh Herbs (Rosemary & Thyme): A sprig of rosemary and a few sprigs of thyme infuse the butter with an earthy, savoury aroma that takes your steak to the next level. These herbs give your steak a classic steakhouse feel, but they also help balance the richness of the meat and butter.

A full ingredient list with exact amounts can be found in the recipe card below.

Recipe Variations for Pan-Seared Steak

While I love using a scotch fillet (ribeye) for this recipe, you’ve got plenty of options when it comes to choosing your cut of steak. Here are some variations you can try:

• Bone-in Ribeye: If you’re after a steak that’s a little more dramatic and packed with flavour, go for a bone-in ribeye. The bone helps insulate the meat, creating an even juicier result. Plus, it makes for a stunning presentation! I’ve actually got a recipe specifically for a bone-in ribeye, so if that’s what you’re craving, make sure to check it out (it needs to be cooked on the grill and also in the oven).
• Sirloin: Sirloin is a leaner cut compared to ribeye but still delivers a great steak when cooked properly. It’s a little less forgiving, so you’ll want to keep a close eye on the doneness.
• Fillet (Tenderloin): If you prefer an ultra-tender steak with a milder flavour, fillet is a great choice. It’s leaner than ribeye, so it benefits from a generous basting of butter to keep it moist and full of flavour.
• Striploin (New York Strip): A popular cut in the US, the striploin is known for its bold beefy flavour and slight chew. It has less marbling than ribeye but still delivers a satisfying, classic steak experience.

How To Make

Pan-searing steak is all about keeping it simple. Season your steak well, sear it in a hot pan, baste it with butter, and let it rest—done!

Step 1: Bring to room temperature and season with salt and pepper.

Step 2: On a very high heat, bring a cast iron pan to heat and drizzle with the oil. When there is a slight haze coming from the pan, place your steak into it. Cook for 2 - 2.5 minutes until you get a golden and caramalised crust. Turn the steak over and cook for 2 minutes. After 45 - 60 seconds, toss in the garlic, butter, thyme and rosemary. Allow the butter to melt and baste the steak with the butter while it continues to cook.

Step 3: Allow to rest for 5 - 10 minutes and slice.

Step 4: Serve with a delicious compound butter and some sides!

Expert Tips for The Perfect Pan Seared Steak

Here is how you nail the perfect steak every time!

• Bring your steak to room temperature Take it out of the fridge at least an hour before cooking for a more even cook and a juicier result. If you can, salt the steak as soon as you take it out of the fridge as the salt will penetrate into the meat, making it extra juicy!
• Season generously: Don’t hold back on salt and pepper—it boosts flavour, helps with tenderness, and builds a beautiful crust. Alternatively, you can hold off on the pepper until after the steak has been cooked as it can potentially burn when being cooked on such a high heat. But I like to pepper my steak early on!
• Get the pan smoking hot: A cast iron is best, but a non-stick works too. Wait for a haze of smoke before adding the steak to get that perfect sear. Use a neutral oil that has a high smoke point to cook the steak!
• Don’t touch it: Once the steak hits the pan, leave it alone! Moving it too soon disrupts the sear and crust.
• Use aromatics: Fresh rosemary, thyme, and garlic add incredible flavour to your steak and the butter sauce you’ll drizzle over at the end.
• Baste, baste, baste: Basting with butter builds flavour and keeps the steak juicy as it cooks.
• Timing is everything: Every steak is different, so learn by feel. For medium-rare, the steak should feel soft with a slight bounce—like the base of your thumb.
• Rest your steak: Let it rest for 5–10 minutes before slicing to lock in those juices!
• Flavour: Flavour the steak with a jazzed up garlic confit butter, pan fried mushrooms or a delicious cowboy butter sauce and whatever you do, don't toss away those lovely buttery juices from the pan. Drizzle it over the steak while it's resting.

faq'S

Serve

Once your steak is cooked to perfection and rested, slice it up and serve it alongside your favourite sides for a complete, restaurant-worthy meal. I love pairing mine with crispy smashed potatoes, olive oil mashed potatoes, or some roasted carrots or garlic butter mushrooms. A fresh green salad or a lemony arugula salad also adds a burst of freshness to balance the richness of the steak. If you’re looking for ideas, check out my collection of potato, vegetable, and salad side dishes—they’re all easy, flavour-packed, and designed to make your steak shine.

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If you make the perfect pan seared steak, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations from Daen’s Kitchen!

If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.