How to Cook the Best Steak: Foolproof Pan-Seared Perfection
This foolproof pan-seared steak delivers steakhouse-quality results at home with a golden crust and juicy, tender center. Using simple seasoning and the right technique, this method works with any cut—ribeye, sirloin, or filet—for perfect results every time.
Ingredients
Instructions
Let steaks rest at room temperature for 30 minutes.
Pat steaks dry and season generously with salt, pepper, and garlic powder.
Heat a cast iron skillet over high heat until very hot. Add oil.
Place steaks in the pan and sear 2–3 minutes without moving until a crust forms.
Turn steaks and sear the second side for another 2–3 minutes.
Continue flipping every 30–45 seconds until internal temperature reaches 130–135°F for medium-rare.
Add dairy-free butter and herbs, spooning over steaks for 1 minute.
Remove steaks and rest loosely covered for 5–10 minutes.
Slice against the grain and serve immediately.
Nutrition
- Serving Size
- 1 steak
