Seared Steak
A perfectly seared steak with a golden crust and juicy center, finished with butter for extra richness. Simple enough for a weeknight, impressive enough for company.
- Total time
- 35 min
- Servings
- 2
- Calories
- 550
- Protein
- 45g
Ingredients
- 2 steaks (about 8 oz each) steak (such as filet mignon or ribeye)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
Instructions
- 1
Pat the 2 steaks dry with paper towels, then season both sides with the 1 tsp salt and 1/2 tsp black pepper. Let sit at room temperature for 20 minutes.
- 2
Heat the 2 tbsp olive oil in a heavy skillet (cast iron or stainless steel) over high heat until shimmering, about 2 minutes.
- 3
Place the steaks in the skillet, leaving space between them. Sear without moving until a deep brown crust forms, about 4 minutes.
- 4
Flip the steaks and add the 2 tbsp butter to the pan. Cook for another 3-4 minutes for medium-rare, tilting the pan to spoon the melting butter over the steaks.
- 5
Check doneness: the steak should feel firm but springy when pressed, or use a thermometer for 130°F. Transfer to a plate and let rest for 5 minutes before serving.
Tools you’ll need
- heavy skillet (cast iron or stainless steel)
- tongs
- paper towels
- meat thermometer (optional)
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