How to Make the Perfect Pan-Seared Steak – Crispy Outside, Juicy Inside 

Want that restaurant-quality steak at home? With just a few simple ingredients and a hot skillet, you can make the perfect pan-seared steak—complete with a golden-brown crust and a tender, juicy center. No grill needed. No fancy tools. Just high heat, butter, and steakhouse flavor in under 15 minutes.

🛒 Ingredients

1 thick-cut steak (1–1½ inches thick – ribeye, strip, filet, or sirloin)
Kosher salt and freshly ground black pepper
1–2 tablespoons high smoke point oil (avocado, canola, grapeseed)
2 tablespoons unsalted butter
2–3 garlic cloves, smashed
Fresh thyme or rosemary sprigs (optional but amazing)

👨‍🍳 Step-by-Step Instructions

Let the steak come to room temperature by taking it out of the fridge 30–45 minutes before cooking. This ensures even cooking and better searing.
Pat the steak completely dry with paper towels—this is crucial for a good crust.
Generously season both sides with kosher salt and freshly ground black pepper.
Heat a cast iron skillet over high heat until smoking hot. Add oil and gently place the steak in the pan.
Sear for 2–3 minutes without moving the steak. Flip and sear the other side for another 2–3 minutes.
Reduce heat to medium. Add butter, smashed garlic, and fresh herbs. Tilt the pan and spoon the melted butter over the steak for 1–2 minutes to baste and infuse flavor.
Check internal temperature using a meat thermometer: 120–125°F for rare, 130–135°F for medium rare, 140–145°F for medium, 150–155°F for medium well, and 160°F+ for well done.
Transfer steak to a cutting board and let it rest for 5–10 minutes to lock in juices before slicing.

✅ Tips for Steak Perfection

Use a cast iron skillet for even heat and a better sear.
Don’t overcrowd the pan—cook one steak at a time if needed.
Make sure the steak is dry and your pan is hot.
Let the butter brown slightly for a rich, nutty finish.

🧂 Serving Suggestions

Top with garlic herb butter or blue cheese crumbles.
Serve with mashed potatoes, roasted veggies, or a fresh salad.
Slice for steak sandwiches, wraps, or over pasta.

📦 Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat sliced steak gently in a skillet with butter or a splash of broth.
Freeze cooked steak (unsliced) for up to 2 months.

❓ FAQs

Do I need to marinate the steak? No, a good quality cut with salt and high heat is all you need.
Can I finish the steak in the oven? Yes, for thick steaks, sear first then bake at 400°F for 4–6 minutes.
What oil should I use? Avocado or canola oil work great due to their high smoke points.
Should I trim the fat? Leave some on—it adds flavor and helps with caramelization.

This is the easiest way to cook the perfect steak at home—crispy, juicy, buttery, and completely delicious.