Go Back
–+ servings
Pan Seared Steak with Mushrooms over head view.
Print

Pan Seared Steak Recipe

Pan Seared Steak is an easy skillet recipe made with grass-fed butter and thyme. Delicious steak in just 15 minutes!
Course Main Course
Cuisine American
Keyword Pan Seared Steak, pan seared steak recipe, steak recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 2 people
Calories 411kcal
Author Olivia Ribas

Ingredients

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
US Customary - Metric

Instructions

  • 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.
    overhead view of raw steak on a wooden board
  • 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.
    overhead view of cast iron containing mushroom, garlic and butter
  • 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.
    close up view of steaks in a cast iron skillet
  • 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).
    overhead view of steak in a cast iron skillet
  • 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.

Video

Notes

  • 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

Serving: 1/2 | Calories: 411kcal | Carbohydrates: 6g | Protein: 20g | Fat: 35g | Cholesterol: 85mg | Sodium: 214mg | Potassium: 599mg | Fiber: 1g | Sugar: 2g