Perfect Pan-Seared Steak

I’m too ready for spring to arrive.

Lately, the weather has been so bipolar—it will change from sub-zero temperatures with snow and ice one day to 45’ and pouring rain the next. When the weather is this crappy, I can’t think of anything better to comfort me than a hearty, yet healthy, meal.

My boyfriend had recently bought New York strip steak and I found a Pinterest recipe for sweet potato fries that I’ve been dying to try. We cooked that with some broccoli and wala!… the hearty meal we’ve been craving.

Since pasta and soup have basically been staples in our diet for the past couple weeks (we haven’t had much time to cook anything else due to our hectic schedules) we were really excited to try something new and create a meal on our own. And it turned out so well!

I’ll be honest. Neither Chris nor I have ever cooked a steak before so I was nervous about how it would turn out. But this recipe, from, was really simple and absolutely delicious.

Note: the recipe calls for a “well-seasoned black cast-iron frying pan”. But being the poor college students we are, we only had a regular pan and it turned out perfectly fine.

Perfect Pan-Seared Steak

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  • 1 bone-in or boneless rib eye steak or strip steak at least 1 ½ pounds, cut to at least 1 ½ inches thick
  • A pinch of salt
  • Freshly ground black pepper (we used McCormick’s ground Steakhouse Seasoning)
  • 2 tsp. extra-virgin olive oil
  • 3 tbsp. butter
  • 2 peeled garlic cloves, left whole
  • Few sprigs fresh parsley, including stems

The recipe mentioned optional ingrediens of wine and stock (chicken, beef, veal, etc), which we did not use.


  • Salt and pepper one side of the steak.
  • Heat your pan to smoking hot. Add oil and swirl around to coat. Add steak seasoned-side down (place it in pan away from you so you don’t get splattered), and then salt and pepper the other side of the steak. Cook for two minutes. Using tongs, flip the steak and add butter, garlic and parsley to the pan next to the steak. Allow the steak to cook for 2 more minutes.
  • With a spoon or small ladle, keep basting the melted butter over the steak. Baste continually for the full two minutes.
  • After two minutes on each side, keep flipping and basting the steak, this time in 30 second increments.
  • Test the steak from the pan at about the six to eight minute mark of total cooking time (depending on how well-done you prefer your meat).
  • Turn off the heat and baste one more time. Leave the steak in the pan loosely covered with foil for 10 minutes and allow it to rest before cutting.

The recipe also suggested: “Discard the pan drippings or if desired, deglaze the pan with a little wine, then and stock and simmer for a few minutes to reduce the drippings. Add a tablespoon or two of butter to thicken for a nice pan sauce.”

The recipe holds true to its name… the steak really was “perfect”! I don’t mean to brag, but aside from my grandmother’s marinated steak, it might have been the best tasting steak I’ve ever had. The recipe is definitely worth a try!


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