Pan Seared Steak is an easy skillet recipe made with grass-fed butter and thyme and it’s a recipe that is also gluten free, low carb, paleo, keto and Whole30 friendly. Delicious steak in just 15 minutes!
Today, I’m sharing with you one of my favorite way to make steak, which is this Pan Seared Steak and I think you’ll love it too, especially because all the tips you’ll find in this post. But if you’re looking for more steak recipes, you’ll love this Garlic Butter Steak Bites Skillet Recipe, Skillet Garlic Butter Steak Recipe (Web Story), and Instant Pot Sirloin Steak Strips Recipe.
This is a great pan-seared steak recipe to make when you want to eat something different from chicken and fish, because it’s quick to make and it really goes well with almost any type of side dish such as mashed potatoes or mashed cauliflower, regular rice, cauliflower rice, Cabbage Steak Recipe, salads and roasted veggies.
Best type of steak to make this recipe
I prefer to buy steaks that are boneless and around one and one-and-a-half inches thick steaks. The reason being it’s because thicker steak has more fat, which helps the meat to be juicier during the cooking time. We normally buy cuts like a New York strip steak or a boneless rib-eye.
Of course let’s not forget to say that always possible buy the healthiest meat possible that are free of antibiotics and hormones, 100% grass-fed, grass-finishedand and humanely raised too.
One of the trustworthy places to buy high-quality meat is ButcherBox. This amazing company delivery your meat to your door and you will always have peace of mind about what you are putting in your body. All their meal, chicken and sugar-free bacon are antibiotic/hormone free and 100% grass-fed. Learn more about this company HERE.
Ingredients to make this Pan Seared Steak
- Olive oil – I like using extra virgin. Of course you can also use vegetable oil if that is what you have on hand.
- Butter – I recommend using unsalted butter.
- Mushrooms – you can use pre-sliced mushrooms or slice your own. White mushrooms or baby bellas will work for this recipe.
- Garlic – I like to use freshly minced cloves.
- New York Steak strip steaks – there isn’t a lot of marbling on New York steaks but try to get a strip with some and try to get a piece that has an even thickness and width throughout. It’s good that your meat has some fat because it adds an extra juiciness into the meat. You can also use filet mignon aka tenderloin, ribeye steak, Porterhouse too. Also this recipe works for both bone-in (t-bone) and boneless steaks.
- Coarse salt – to taste.
- Fresh thyme – I love the flavour of fresh thyme. You can also swap for sage as well.
How to make Pan Seared Steak
- First, you will have to remove the steak from the fridge 30-60 minutes before cooking time. This is one of the most important steps because it will help the steak to get the brown curst.
- Place them on a paper towel-lined cutting board and pat dry them with paper towels. This is important to remove the moisture from the steaks to get a better sear.
- Season well all sides of the steaks with coarse salt and set aside until the skillet gets hot enough to sear the steak.
- In a 10-inch cast iron pan/skillet over high heat, place the steaks in the hot skillet and cook them for about 2 minutes each side or until the steaks get a nice crust.
- Then, add the butter, garlic and thyme to the skillet and tilt the pan to help the butter spread all over the skillet. If butter begins to smoke excessively reduce heat to medium. Flip the steaks again and pour butter over the steaks. It will help the steaks to be even juicer and tender.
- After the butter is melted, I add a handful of herbs such as thyme or rosemary.
- Flip again the steaks and check the internal temperature of the steaks. For rare is Medium rare is 135 degrees, medium = 145 degrees, medium well = 150 degrees and well done = 160 degrees.
- When the steaks get to the desired doneness, let the steak rests for 5 minutes, covered with aluminum foil for 5 to 10 minutes and slices it before serving.
- Before you start cooking your steak, allow it to be in room temperature. Just remove it from the fridge about 30-60 minutes before cooking. Then, use paper towels to pat the steaks dry to get a perfect sear.
- Place the mushrooms in the skillet in the single layer, this way they will get a crispy brown look.
- Using a paper towel, pat dry the steak. This is a very important step because it will help the steak to get a nice brown crust.
- Have all the ingredients and the instant read thermometer handy because the meat will cook very fast. So, you won’t have much time to prepare the rest of the ingredients, while the steak is cooking.
- Season the steak with coarse salt 30 minutes before cooking. It will help to create a nice and dry surface to sear the meat.
- If you would like to spice up your steak with black pepper, herbs or any other type of steak seasoning, do it after you sear the meat because the skillet will be very hot and you probably will burn these spices.
What can I serve with this Pan fried Steak?
Here are a few suggestions of what to serve with this Pan Seared Steak:
- Creamy Mashed Potatoes Recipe
- Roasted Butternut Squash Mash
- Savory Mashed Sweet Potatoes
- Easy Roasted Vegetables Recipe
- Balsamic Roasted Vegetables Recipe
- Spring Quinoa Salad Recipe
Meal Prep Tips
If you want to make this ahead of time, here’s how you can meal prep steak.
- Make sure to store all your portions in an airtight container. I use glass containers as they don’t hold onto any smells and are easier to clean.
- Be sure to keep the meals refrigerated until you’re ready to eat.
- Microwave your meal prep with a damp paper towel over the top of the container to keep the steak moist.
- This meal prep will last for up to 4 days when properly stored.
- I wouldn’t recommend freezing this, as the texture of the mushrooms won’t be pleasant once thawed and reheated.
What’s the best temperature to cook a steak?
This is a very important question because internal temperature of your steak will all depend on how doneness you want it to be. So, the best way to know that, it’s by using a thermometer. Here is a quick guide temperature for how much longer to cook it:
- Rare steak (I really don’t recommend it, but some people like this way): 125°F, which means about 6 minutes total cooking time.
- Medium-rare steak: 130°F or about 8 minutes total cooking time.
- Medium steak: 140°F or about 9 to 10 minutes total cooking time.
- Well-done steak: 160˚F or about 12 minutes total cooking time.
Frequently Asked Questions
Unsalted is preferred so the steak doesn’t taste too salty. If salted butter is all you have on hand, reduce the amount of salt used to season the steak.
When you rest the steak for a few minutes before slicing, it allows the juices to redistribute through the meat, leaving you with tender, juicy and perfect steak. Hope you enjoy this recipe and give it a try. Thanks a lot!
More beef recipes to try
- Instant Pot Sirloin Steak: Instant Pot sirloin steak has all the flavor without all the work. Make this one-pot recipe that goes from kitchen to table in under an hour.
- Skillet Garlic Butter Steak Recipe: Garlic butter steak is easy to make with only a handful of ingredients. Make this recipe tonight for a delicious main course in just 20 minutes!
- Garlic Butter Steak Bites Skillet Recipe: Garlic Butter Steak Bites are a delicious and easy way to enjoy a steak dinner on a weeknight. This skillet steak recipe is quick to make; dinner is ready in 15 minutes!
For the mushrooms
For the Steak
- 2 lean New York Steak strip steaks
- Coarse salt to taste
- 3 tablespoons grass-fed butter
- 3 cloves garlic smashed (don’t mince the cloves because it will burn fast)
- 3 sprigs fresh thyme
- 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. For rare is Medium rare is 135 degrees, medium = 145 degrees, medium well = 150 degrees and well done = 160 degrees. The totally cooking time for my steak was about 8 minutes. It will depend on how you prefer your steak to be (rare, medium, medium well or well done).
- 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.
- For more ONE-PAN meals? Here is a list with lots of low-carb, gluten-free and Whole30 one-pan recipe for you to make during your busy week.
- Watch the Web Story HERE.
- 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.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
See the Web Story HERE!
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