Pan Seared Steak (Cast Iron Steak with Garlic Butter)
If you’ve ever wondered how to cook the perfect pan seared steak at home, this foolproof cast iron method delivers a juicy, tender, steakhouse-quality result every time.
With just a few simple ingredients — ribeye, filet mignon, or New York strip — plus butter, garlic, and fresh thyme, you’ll create a beautifully caramelized crust and rich garlic butter flavor that rivals any restaurant.
This pan seared steak recipe is quick, easy, and perfect for date nights, holidays, or a special family dinner.
Why You’ll Love This Pan Seared Steak
- Crispy, golden-brown crust
- Tender and juicy center
- Ready in under 20 minutes
- Made with simple pantry ingredients
- Works with ribeye, filet mignon, or NY strip
Best Cuts for Pan Searing
For the best results, use:
- Ribeye – Rich, marbled, and flavorful
- Filet Mignon – Ultra tender and lean
- New York Strip – Great balance of flavor and tenderness
Choose steaks about 1 to 1½ inches thick for optimal searing.
How to Get the Perfect Steak Crust
The key to a perfect crust:
- Let the steak rest at room temperature for 30–60 minutes.
- Pat dry before searing.
- Use a very hot cast iron skillet.
- Do not move the steak while it sears.
- Baste with butter during the final minute of cooking.
This technique creates that classic steakhouse-style sear.
How to Make Pan Seared Steak (Step-by-Step)
Step 1: Bring the Steak to Room Temperature
Remove the ribeye, filet mignon, or New York strip steaks from the refrigerator. Generously season both sides with salt and black pepper. Let the steak rest at room temperature for 30–60 minutes.
This helps the steak cook evenly and creates a better crust.
Optional: For deeper flavor, dry brine the steak by seasoning and refrigerating uncovered for up to 24 hours.
Step 2: Heat the Cast Iron Skillet
Place a cast iron skillet over medium-high heat and allow it to get very hot. Add 1/2 tablespoon olive oil and swirl to coat the pan evenly.
A properly heated skillet is essential for achieving a perfect pan seared steak crust.
Step 3: Sear the Edges
Carefully place the steaks in the hot skillet. Using tongs, hold the steak on its sides for about 1 minute per edge to render the fat and create a golden crust around the sides.
Rendering the fat adds flavor and improves texture.
Step 4: Sear the First Side
Lay the steak flat in the skillet and sear for 4 minutes without moving it. This allows a deep brown crust to form.
Do not flip too early — this is key to a restaurant-quality cast iron steak.
Step 5: Flip and Cook the Second Side
Flip the steak and cook for another 3–4 minutes, depending on thickness and desired doneness.
Use a meat thermometer for best results.
Step 6: Add Butter, Garlic, and Thyme
Reduce heat to medium-low. Add 3 tablespoons unsalted butter, smashed garlic cloves, and fresh thyme sprigs to the pan.
Tilt the skillet slightly and spoon the melted garlic butter over the steak continuously for about 1 minute.
This butter-basting technique adds rich flavor and helps finish cooking evenly.
Step 7: Check Temperature
Remove the steak when it is 5–10 degrees below your target doneness:
- Medium Rare: Remove at 125°F (final temp 130°F)
- Medium: Remove at 135°F (final temp 140°F)
- Medium-Well: Remove at 145°F (final temp 150°F)
- Well Done: Remove at 155°F (final temp 160°F)
Step 8: Rest the Steak
Transfer the steak to a cutting board and loosely cover with foil. Let it rest for 10 minutes before slicing.
Resting allows the juices to redistribute, ensuring a juicy and tender pan seared steak.
Step 9: Slice and Serve
Slice the steak into 1/2-inch strips against the grain. Spoon extra garlic butter sauce over the top before serving.
Enjoy your perfectly cooked, juicy cast iron pan seared steak!
Pan Seared Steak (Cast Iron Steak with Garlic Butter)
Method
- Remove steaks from the refrigerator. Pat them dry and season generously with salt and black pepper. Let sit at room temperature for 30–60 minutes. Optional: For a dry brine, season and refrigerate uncovered up to 24 hours.
- Heat a cast iron skillet over medium-high heat until very hot. Add olive oil and swirl to coat.
- Place steaks in the skillet. Using tongs, sear the edges for about 1 minute per side to render the fat.
- Sear the first flat side for 4 minutes without moving until a deep brown crust forms. Flip and cook another 3–4 minutes.
- Reduce heat to medium-low. Add butter, garlic, and thyme.
- Tilt the pan and spoon the melted garlic butter over the steaks for about 1 minute, until steaks are 5–10 degrees below desired doneness (see the notes for temperature guide).
- Transfer to a cutting board. Loosely cover and rest 10 minutes before slicing.
- Slice into 1/2-inch strips and spoon extra garlic butter sauce over the top before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.