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Everything you need to know about making the perfect pan seared steak.

I mean, who doesn’t? Well. I guess vegetarians….so, EARMUFFS!

But, I realized not many know the proper way to cook a steak.

There are a few different ways to cook a steak, like on the grill or sous vide, but for this article, we’ll be using my favorite method:

The Pan Sear

Why is this my favorite? Well once you see the method, I think you’ll see why. I present to you: THE PERFECT PAN SEARED STEAK.

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I could go ahead and list all the different cuts of steak out there, but instead here’s a list of the ones that this method works best for:

• Strip – my favorite, a little on the leaner side, but still so flavorful
• Ribeye – more marbled and fatty and thus so so juicy and delicious
• Filet – if you wanna be fancy (not my favorite cut, there’s barely any fat)
• Sirloin – super cheap, but gets the job done (just don’t overcook it)

In this example, we use a strip (left) and a ribeye (right):

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Disclaimer: I like my steaks medium-rare, so that’s what I’ll be walking you through. Adjust the times if you like it more well-done. And re-evaluate your life choices while you’re at it…

First, take your steaks and generously season the sides and the edges of the steak. You can use whatever seasonings you like best, but salt & pepper is a MUST. I like to use Montreal Steak seasoning.

Next, you’ll need some oil and a large pan.

Vic Trick: You’ll want to use an oil with a high smoke point, like canola or vegetable oil. This will let you get a nice heavy sear without filling your whole kitchen with smoke.

The type of pan doesn’t necessarily matter, but I’m a cast iron girl alllllll day. Drizzle it with the oil and wait until it gets SCREAMING hot.

Vic Trick: Flick a tiny bit of water in the pan and if it spits back at you, it’s ready!

Lay the steak into the pan, seasoned side down, and let it sear for about 5 minutes.

Flip the steak and sear on the other side for the same amount of time as the first, to ensure an even sear on both sides.

Now comes the good stuff…BUTTER.

Add in like 2 tbsp of butter and a bunch of herbs. If you have fresh herbs, well good for you fancypants. I used dried herbs and it worked just fine.

Now you’ll want to use a towel to tilt the pan, so the butter flows to one side. Then, use a spoon to pour the butter over the top of the steaks.

Basting the steaks like this adds so much delicious butter flavor to the entirety of the steak.

Once you try this, you will NEVER go back.

When your steak has reached its desired temperature, remove it from the pan onto a cutting board to rest for at least 5 minutes before cutting/eating.

Vic Trick: Letting the meat rest after cooking allows the juices to evenly disperse throughout the meat and won’t bleed out all over your plate when you cut it. THIS IS VERY IMPORTANT.

Cut into that delicious juiciness and pat yourself on the back for a job well done my friend. Cause that perfect pan seared steak is BOMB.

And you can find the perfect side dish at Vic’s Tricks To…Side Dishes!

Happy Eating!