Pan Cooked Steak: 5 Simple & Delicious Steps
Master the best pan cooked steak methods! From seasoning to searing, learn to achieve the perfect steak every time.
Prep work
Figuring out how to forge up the perfect pan cooked steak is kind of a rite of passage for any dude wanting to hold his own in the kitchen. Sure I’ll burn toast, make rubbery eggs, and alert everyone in the home that breakfast is almost ready via a smoke alarm, but Steak? So many different ways everyone thinks their way is the best, fight about cut, fight about rubs, and marinades… while the brood nitpick about a certain culinary fitness.. I’ll be fitin’-this Steak in my face!
Let me take you on a behind-the-scenes tour, before we fire up the stove. Picking the right cut and seasoning your steak right is key.
Choosing the Right Cut
What you choose, cut-wise, pretty much shapes your whole steak experience, from taste to texture. Here’s a breakdown of what fits where:
Situation | Best Steak Choices |
Burgers at a BBQ | Flank, Skirt, Chuck |
A candle-lit evening | Filet, Porterhouse |
Sharing a meal w/ pals | Rib Eye, Sirloin, Tomahawk |
When I’ve got the gang over for steaks, I’ll grab a rib eye or maybe a sirloin. These cuts are beefy goodness personified and when done right, they smokin’ good! But if it’s a cozy dinner date, I lean toward the filet or a Porterhouse—just EPIC melt-in-your-mouth bites (The Kitchn).
Seasoning Techniques
Seasoning is where we put demenion on a plate. Your steak’s seasoning can take it from “meh” to “DAMN!..” Here’s the veto on seasoning:
- Sirloin or Rib Eye: If you can plan like a pro, get some salt love happening a few days beforehand. It soaks up that flavor (The Kitchn).
- Flank or Skirt Steaks: These guys chill with some seasoning right before the heat, or jazz them up with a quick marinade for a caramelized flavor pop.
Steak Type | When to Season | The Scoop |
Sirloin, Rib Eye | Days before | Premium flavor boost |
Flank, Skirt | before heat | Marinades work too |
For that pan-seared goodness, I throw in some freshly cracked black pepper, Tyme, and a pinch of garlic powder. Make sure every single bit of your steak catches the seasoning – if we’re not doing the most then what are we doing?
If this is for a date night please make your you have checked out the Men’s Style tips we provide for all of you Snazzy guys! If it’s more smart casual I got you covered here Dressing Snazzy: Landing Smart Casual Looks for Men!
Essential Tools for Pan-Seared Steak
Perfecting the sear on a pan cooked Steak isn’t rocket science, but you have to have the right gear. Let me tell you about two must-haves: a trusty thermometer and a solid, heavy-duty pan.
- Pan: Cast iron or stainless steel for the best sear. Avoid non-stick—it won’t hold enough heat needed for a good pan-cooked steak.
- Oil: High-smoke point oils like avocado, canola, or peanut oil. Olive oil burns too fast for this job.
- Butter & Herbs: Butter adds richness; herbs (rosemary, thyme) bring in aroma and depth.
- Tongs: You want to flip, not stab. Keep those juices in.
- Thermometer: The easiest way to check doneness, but if you don’t have one, use the finger test:
Don’t go packing that pan like it’s a clown car at the fair. If you need to cook more than one steak, space them out or go one at a time. Too many in there and they’ll steam each other like a sauna session, instead of searing (The Splendid Table).
No-Tech Doneness Check: The Finger Test
Press the fleshy part of your palm below your thumb. That soft feeling? That’s rare. Now touch your thumb to your index finger—medium rare. Middle finger? Medium. Ring finger? Medium well. Pinky? Well done. Now compare that feeling to the steak with a light poke—easy and free way to check!
- Rare: Soft like the base of your thumb.
- Medium Rare: Slightly firmer, like pressing your index finger to your thumb.
- Medium: Firmer still, like pressing your middle finger to your thumb.
- Well Done: Very firm, like pressing pinky to thumb.
Cooking Step-by-Step
- Preheat the Pan
- Heat the pan on high for 3-5 minutes until it’s smoking hot.
- Add just enough oil to coat the bottom
2. Sear the Steak
- Place the steak in the pan and do not touch for 3-4 minutes.
- Flip and repeat on the other side.
- Sear the edges for 1-2 minutes each.
- If you’re pan cooking steak that’s thicker (over 1.5 inches), lower the heat after searing and cook for another 2-3 minutes per side.
3. Add Butter & Herbs (Optional but .. highly ..Recommended)
- Reduce heat slightly.
- Add butter, garlic, and fresh herbs.
- Tilt the pan and spoon the butter over the steak repeatedly for extra richness.
4. Check Doneness
- Use a thermometer or the finger test.
- Ideal internal temperatures:
5. Rest the Steak
- Remove from heat and let rest 5-10 minutes before slicing.
- Resting allows juices to be redistributed for maximum tenderness.
- Slice against the grain to shorten muscle fibers and make it easier to chew.
- Slice against the grain to shorten muscle fibers and make it easier to chew.
Check out these target temps to nail your steak’s ideal doneness:
| Doneness Level | Temperature (°F) |
| Rare | 120-125 |
| Medium Rare | 130-135 |
| Medium | 140-145 |
| Medium Well | 150-155 |
| Well Done | 160+ |
Quick Tips for a Killer Steak
- Pat steak dry before cooking for the best sear.
- Don’t overcrowd the pan; you’ll steam instead of sear.
- For a crustier sear, press down lightly with tongs.
- Use only a small amount of oil, just enough to coat the pan.
- Don’t flip too early—let the crust form first.
- Add butter and herbs toward the end so they don’t burn.
- Thermometer! – No thermometer? Use Then the finger test method works in a pinch.
- Let it rest— Don’t acknowledge, do not engage, evade ..10 mins.
- Slice against the grain for tenderness.
Check out “The Reverse Sear: The Best Cooking Method” for Steak a just damn tasty read at artofmanliness.com.
Quick summary of the searing process:
Well Done Pan Cooked Steak…
I know I keep going on about this placing being inclusive and accepting but…
I say “Good day”
Congrats—you’re now officially dangerous with a skillet. Whether you’re flexing with filet, rollin’ deep with rib eye, or fighting a chuck steak into greatness, just remember: season like a savage, sear like it’s damned, and rest that beauty like it just finished leg day.
Now go forth and steak responsibly—unless it’s well done. Then we can’t be friends.
