Perfect Pan-Seared Steak at Home
How to Cook a Restaurant-Quality Steak Indoors
Don’t let the idea of cooking steak at home intimidate you! Once you try this method, you might wonder why you ever went out for steak. I’ll show you how to easily achieve a perfectly seared steak with a juicy, tender interior. Impress your loved ones on special occasions with your culinary skills – no need for an expensive restaurant meal!
For the Steak- 430g steak cut (e.g., ribeye, tenderloin, sirloin)
- 1 bell pepper
- 1 potato
- 1 handful of mushrooms
- 5-6 cloves of garlic
Seasoning & Other Ingredients- Herb salt (or coarse salt) to taste
- 1 pinch of black pepper
- 1 tbsp olive oil (for searing)
- 1.5 tbsp butter
- 2 tbsp cooking oil (not olive oil, for vegetables)
- Herb salt (or coarse salt) to taste
- 1 pinch of black pepper
- 1 tbsp olive oil (for searing)
- 1.5 tbsp butter
- 2 tbsp cooking oil (not olive oil, for vegetables)
Cooking Instructions
Step 1
You can absolutely enjoy a delicious steak at home! This guide will help you achieve restaurant-quality results effortlessly.
Step 2
Take the steak out of the refrigerator about 1 hour before you plan to cook it. Letting it come to room temperature ensures even cooking. Pat the steak dry with paper towels. Season both sides generously with herb salt (or coarse salt) and a pinch of black pepper.
Step 3
Prepare your accompanying vegetables. Core and chop the bell pepper into bite-sized pieces. Wash the potato thoroughly. Trim the stems or any dirty parts from the mushrooms. Lightly crush the garlic cloves with the side of a knife or leave them whole – crushed garlic will infuse more flavor.
Step 4
Potatoes can be prepared in various ways to complement your steak. Mashed and butter-sautéed is delicious, but I personally love pan-roasting them with butter until golden brown for an extra nutty flavor. Prepare your potatoes as you prefer! (e.g., boil until tender then mash and sauté with butter, or cut into chunks and pan-fry until golden).
Step 5
Now, for the star of the show: cooking the steak! Heat a heavy-bottomed skillet over medium-high heat and add 1 tbsp of olive oil. Carefully place the seasoned steak in the hot pan. Sear each side for about 1 minute, and the thinner sides (edges) for about 30 seconds, until a beautiful brown crust forms. Reduce the heat to medium-low. Add 1 tbsp of butter and the crushed garlic to the pan. As the butter melts, tilt the pan and spoon the melted butter and garlic oil over the steak repeatedly (this is called basting) for another 1-2 minutes. This step adds incredible flavor and keeps the steak moist. This cooking time typically results in a medium-rare steak.
Step 6
Once cooked, transfer the steak to a plate or cutting board and let it rest for 5-10 minutes. This crucial resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. While the steak rests, use the same pan (wipe out any excess burnt bits if necessary) and add the remaining 1/2 tbsp butter and 2 tbsp of cooking oil. Sauté the prepared vegetables (bell pepper, potato, mushrooms), adding the garlic cloves to infuse flavor as they cook.
Step 7
Mushrooms release a lot of water. To prevent them from becoming soggy and to achieve a better sear, it’s often best to add them towards the end of the vegetable sautéing process or cook them in a separate pan over slightly higher heat until nicely browned. Set aside once cooked.
Step 8
Slice the rested steak into your desired thickness and arrange it on a plate. Serve with your beautifully sautéed vegetables. You’ve now created a delicious, homemade medium-rare steak that rivals any restaurant! Enjoy your culinary masterpiece!
