Pan Seared Steak Recipe

3.40 from 65 votes

Pan Seared Steak is an easy skillet recipe made with grass-fed butter and thyme. Delicious steak in just 15 minutes!

Prep Time10

Cook Time8

Total Time18

Course: Main Course

Cuisine: American

Keyword: Pan Seared Steak, pan seared steak recipe, steak recipe

Servings: people

Remove the steaks from the fridge about 30 minutes to 1 hour before cooking. Place them on a paper towel-lined cutting board and pat them dry with paper towels. Then, season well all sides of the steaks with coarse salt and set aside.
In a 12-inch cast iron skillet over medium heat, add olive oil and butter, mushrooms, garlic and salt. Cook for about 3 minutes or until tender. Set aside on a plate.
Increase the heat to high and let it heat up for about 3 minutes. When the pan smokes just a bit, it’s a sign that it’s properly heated. Place the steaks in the hot skillet and cook for about 2 minutes each side or until the steaks get a nice crust.
Now add butter, garlic and thyme to the skillet. Flip the steaks again and tilt the pan to help the butter spread on the skillet. Using a spoon, pour butter over the steaks. Flip again the steaks and check the internal temperature of the steaks.
When the steaks get to thedesired cooking temperature, bring back the mushrooms and serve immediately with some roasted green beans, asparagus mushed cauliflower and/or rice cauliflower.

Make sure to pat the steaks dry to get a nice sear. If the steaks are moist, they'll steam.
Patting the steaks dry also helps the seasoning stick better to the steak.
Make sure you let the steak rest before cutting so it stays juicy.
To store: Store leftover steak in the fridge for up to 4 days.
To reheat: Reheat the steak by adding it back to a hot pan.
To freeze: Once cooled, transfer the cooked steak to a freezer-safe bag or container to freeze for up to 3 months.