This whole thing started because I couldn’t get one meal out of my head: a Delmonico steak I had years ago at a tiny, no-name spot. It was buttery, tender, ridiculously good. And I remember thinking, “Why can’t I make this at home?”
So, I tried. And failed. And tried again. Eventually, I figured out how to recreate that magic, not just for myself, but for my friends (who now ask if I do catering, I don’t, by the way).
That’s when I realized: it doesn’t take a culinary degree to make incredible meals. It just takes a little curiosity, a few smart swaps, and a deep love for garlic.
On my blog, you’ll find:
🥩 Simple, steak-forward recipes
🌿 Healthier takes that don’t taste “healthy”
🍷 Sides and sauces that make any dinner feel special
🔥 Tips to master the perfect sear (no fancy pan required)
If you love real food, bold flavor, and meals that feel like a treat without the food coma, you’re going to feel right at home here.
Pull up a chair. Let’s cook something amazing.
Eliza _ Creator of AllOnRecipes.com
- Pan Seared Steak: Made Easy Step-By-Step Guide for Beginners – November 26, 2025
- Medium Rare Isn’t a Number & It’s a Feeling – November 22, 2025
- Cast Iron Steak Medium Rare: The Foolproof Home Chef’s Guide – October 19, 2025
There’s something almost dramatic about the way a steak announces itself in a hot pan, the sharp sizzle, the sudden wave of aroma, the sense that you’ve just crossed the line from “I’m cooking dinner” into “I’m making something worth slowing down for.” A pan seared steak is, in many ways, the purest expression of home cooking: minimal ingredients, no special gadgets, just heat, timing, and trust.
And honestly? That’s exactly why this method has become one of my weeknight go-tos. It’s forgiving. It’s fast. And it always tastes like you put in more effort than you actually did. You don’t need a grill. You don’t need a marinade. You don’t even need much space. What you do need is the willingness to let heat do its job, and to resist the urge to fuss with the steak until it’s earned that first flip.
In this guide, I’ll walk you through the exact process I use not only for Delmonico steaks, but for almost any cut that’s pan-friendly. And if you’ve ever overcooked, undercooked, or simply felt unsure during that first sear, this method will give you a level of confidence that feels… well, addictive.
Choosing the Right Steak for Pan Searing
Before we even heat the skillet, let’s talk about the steak itself. Pan searing rewards cuts with a bit of natural marbling, those thin veins of intramuscular fat that melt as the steak cooks and create both tenderness and flavor.
Some great choices include:
- Ribeye
- Delmonico
- New York strip
- Top sirloin
- Flat iron (underrated but wonderful)
Thickness-wise, aim for 1 to 1½ inches. Too thin, and it cooks before a crust forms. Too thick, and you may want to finish in the oven, but that’s still fair game for pan searing.
Why a Dry Surface Matters More Than Most People Think
Here’s a tiny kitchen truth that changes everything: the biggest enemy of a good crust is moisture. Even a small amount of surface dampness causes steam, not searing. And steam makes steak gray and sad.
So before seasoning, take 10 seconds to:
- Pat both sides dry with a paper towel
- Let the steak sit uncovered for 5–10 minutes
You’ll see the surface change. It becomes slightly tacky, almost suede-like, that’s exactly what you want. At this stage, salt and pepper cling beautifully.
Seasoning: Keep It Simple (But generous)
You don’t need elaborate rubs here. A pan seared steak shines when you let the beef speak.
Season with:
- Coarse salt
- Freshly cracked black pepper
That’s it. And don’t be shy. A thick steak needs more seasoning than you think. You’re building the foundation of the crust long before it meets the heat.
Heat: The One Part You Shouldn’t Compromise On
If there’s one moment people tend to rush, it’s preheating the pan. You want a skillet, preferably cast iron or another heavy-bottomed one, that is very hot before the steak even comes near it. A medium-high flame works for most home stoves, but the real test is visual and auditory.
The pan is ready when:
- A drop of water dances across the surface
- You see faint, wavering heat ripples
- The air above the pan feels warm just by hovering your hand near it
This usually takes 3–5 minutes. Let the pan get hotter than feels comfortable; that’s the point. A great crust demands confidence.
The Sear: Your Only Job Is Restraint
Once the pan is hot, add a small swirl of high-heat oil, avocado, grapeseed, or refined olive oil. Tilt the pan briefly to coat the surface.
Then comes the moment.
Lay the steak down and don’t move it. At all. For 3–4 minutes.
This can feel like an eternity, especially if you’re someone who tends to check, poke, wiggle, or “help” your food. But trust me, interference is the enemy of browning. The steak will release naturally from the pan when the crust has formed properly. If it’s sticking, it isn’t ready.
After 3–4 minutes, flip. The flip is almost always surprising: the crust is deeper, darker, and more textured than you expected. That’s the beauty of restraint.
Sear the second side for another 3–4 minutes. If your steak is extra thick, you may need to turn the heat down slightly to avoid burning while the interior catches up.
Optional: A Quick, Flavorful Butter Finish
This step isn’t required, but it is lovely.
In the last minute of cooking:
- Add a tablespoon of butter
- Throw in a crushed garlic clove or a sprig of thyme
- Tilt the pan
- Spoon the melted butter over the steak repeatedly
It’s a soft, aromatic finish that makes the crust glisten and the kitchen smell incredible. Use a light hand, you’re accenting the steak, not drowning it.
Doneness: Trust Temperature, Not Guesswork
Even experienced cooks sometimes misjudge doneness. A thermometer removes the anxiety.
Target final temps:
- Rare: 120–125°F
- Medium-rare: 130–135°F
- Medium: 140–145°F
- Medium-well: 150–155°F
Take the steak off the heat when it’s 5 degrees lower than your target, the temperature will continue to climb as it rests.
And yes, you must rest the steak. Five to ten minutes is enough. It’s astonishing how much juiciness this preserves.
Serving: Let It Feel Intentional
A pan seared steak doesn’t need much, its strength is in its simplicity. But a few thoughtful choices can make the plate feel more balanced and less heavy.
Consider:
- A bright side salad
- Lightly roasted vegetables
- Crispy potatoes
- A squeeze of lemon over the plate (quietly brilliant)
Slice against the grain if pre-slicing, this keeps the texture melt-in-the-mouth instead of chewy.
Final Thoughts: Why Pan Searing Will Always Be a Classic
Every cook I know has their “I can do this anytime” recipe. For me, and maybe soon for you, that’s a pan seared steak. It’s straightforward, deeply flavorful, and strangely calming in its simplicity. You heat a pan. You season a steak. You trust the process.
What you get is a meal that feels indulgent without being fussy, confident without being complicated, and timeless in the way only truly good food can be.
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