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Pan Seared Steak


*Note-- for a deeper beef flavor, you can dry age the steaks for up to 2 days in the refrigerator. Pat the steaks dry with paper towels and set on a rack over a rimmed baking sheet (do not season). Cover loosely with a double thick piece of cheesecloth and allow to age for at least 1 day and up to 2 days. Proceed with the recipe.

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Pan Seared Steak 1 Picture


  • 2 boneless strip steaks (1 1/2 to 1 3/4-inch thick), about 1 pound each
  • Kosher salt and freshly ground black pepper
  • 2 Tablespoons canola oil
  • 1 large garlic clove peeled and sliced in half


Adapted from


Step 1

Place oven rack in the center of the oven and preheat to 275º F. Pat steaks dry with paper towels. Cut each steak in half vertically to create four 8-ounce steaks. Season steaks liberally with salt and pepper. Place the steaks on a wire rack set in a rimmed baking sheet; transfer steaks to oven. Cook until an instant read thermometer inserted in the center of the steaks registers 90º to 95º F for rare to medium-rare, about 20-25 minutes, or 100º to 105º F for medium, about 25-30 minutes.

In a large cast iron skillet, heat the oil over high heat until smoking. Place the steaks in the skillet and sear until browned and crusty, about 1 1/2 to 2 minutes, lifting steaks halfway through to redistribute the fat. Using tongs, turn steaks and cook until well browned on the second side, 2 to 2 1/2 minutes. Transfer steaks to a wire rack and reduce the heat to medium. Using tongs, hold 2 steaks together and return to skillet to sear on all sides until browned, about 1 1/2 minutes total. Repeat with remaining 2 steaks. Transfer steaks to a plate. Rub each side of the steak with the cut side of the garlic clove. Cover loosely with a sheet of aluminum foil and let rest for 10 minutes before serving.

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