Perfect Pan Recipe

Savor the juicy perfection of a prime steak, either ribeye or sirloin, seasoned with coarse salt and pepper, then pan-seared to form a delightful crust. Infused with aromatic garlic, thyme, and rosemary, the melted butter offers an irresistible flavor, elevating this simple steak into a mouthwatering celebration of fine dining.

I’ve been cooking steak nearly every week and Perfect Pan is my go-to recipe for a delicious, pan seared ribeye or sirloin steak. I like this method because it keeps the meat tender and juicy, while giving you a nice crust from searing in a cast iron pan.

I start with a 1 ribeye or sirloin steak (around 1.5 inches thick and weighing 300-350 grams), generously seasoning it with 1 tsp coarse sea salt and 1/2 tsp freshly ground black pepper. After heating 2 tbsp olive oil in my pan, I add the steak along with 2 garlic cloves that are smashed, 2 tbsp unsalted butter, 2 sprigs of fresh thyme and 1 sprig of fresh rosemary.

This method not only locks in natural flavors and high quality protein, but also ensures theres a balanced mix of healthy fats. I love how this technique reminds me of searing a New York Strip in butter sauce, giving me a satisfying dinner every time.

Why I Like this Recipe

I really love how letting the steak rest at room temperature and then searing it creates this awesome crispy crust on the outside while keeping it tender and juicy inside. One of my fav parts is how the garlic and herbs mix with the butter in the pan – it fills the whole kitchen with a rich aroma that makes me super hungry. I also appreciate how simple the recipe is; even though it feels fancy, its pretty straightforward and doesnt stress me out in the kitchen. Lastly, I really like that each bite is bursting with flavor because every step, from seasoning to basting with the melted butter, really makes the steak shine.

Ingredients

• Ribeye or sirloin steak: a protein-packed, juicy cut that gives hearty flavor and iron boost.
• Coarse sea salt: intensifies the steak’s natural taste without adding sugar or heaviness.
• Freshly ground black pepper: adds a slight spicy kick and aroma that brings warmth.
• Olive oil: a heart-healthy fat that gives a smooth richness and subtle fruity hints.
• Garlic cloves: smashed to release robust flavors, its antioxidants help keep it light.
• Unsalted butter: brings extra creaminess and a rich flavor without extra salt overload.
• Fresh thyme: gives an herby freshness and compliments the other elements perfectly.
• Fresh rosemary: a fragrant herb that gives a savoury touch and earthy aroma.

Ingredient Quantities

• 1 ribeye or sirloin steak (about 1.5 inches thick and 300-350 grams)
• 1 tsp coarse sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil
• 2 garlic cloves, smashed
• 2 tbsp unsalted butter
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary

How to Make this

1. Let the steak sit at room temperature for about 20 minutes then pat it dry with paper towels

2. Season both sides of the steak generously with coarse sea salt and freshly ground black pepper

3. Heat a heavy skillet on medium-high heat and add the olive oil till it shimmers

4. Place the steak in the pan and let it sear without moving it for about 3 minutes until a nice brown crust forms

5. Flip the steak and add the smashed garlic cloves, fresh thyme sprigs and rosemary sprig to the pan

6. Add the unsalted butter and let it melt, then tilt the pan slightly and spoon the melted butter and herbs over the steak repeatedly

7. Continue cooking the steak for another 3 minutes for medium-rare; adjust time if you prefer it more cooked

8. Check for your desired doneness by gently pressing the steak or using a meat thermometer

9. Once done, remove the steak from the pan and let it rest on a cutting board for about 5 minutes so the juices settle

10. Slice the steak against the grain and serve it with a drizzle of the buttery herb sauce from the pan Enjoy your meal!

Equipment Needed

1. Heavy skillet (a cast iron one is best for a good sear)
2. Paper towels (to dry the steak)
3. Tongs (to flip and handle the steak safely)
4. Spoon (for basting the steak with melted butter and herbs)
5. Cutting board (to let the steak rest and for slicing)
6. Sharp knife (for slicing the steak against the grain)
7. Meat thermometer (optional but useful to check doneness)

FAQ

Perfect Pan Recipe Substitutions and Variations

• Instead of a ribeye or sirloin, you could use flank steak or even skirt steak if you have trouble finding those cuts.
• If you don’t have coarse sea salt, kosher salt is a good alternative in most cases.
• No olive oil on hand? A light vegetable oil will work pretty well for searing.
• If you’re out of unsalted butter, using salted butter is fine – just consider using a bit less salt in the recipe.
• Lacking fresh thyme? Dried thyme is a great substitute, just use about a third of the amount the recipe calls for.

Pro Tips

1. Let your steak sit out for a bit longer if you can, coz letting it come to room temperature helps it cook more evenly throughout instead of just charring the outside.
2. Make sure to get your pan really hot before you put the steak in, coz that perfect sear you want only happens if the pan is sizzling at the right moment.
3. When you add the butter and herbs, try tilting the pan carefully so you can spoon that yummy mix repeatedly on top; it really locks in the flavor and makes the steak extra delicious.
4. Use a meat thermometer if you’re unsure about the doneness instead of just feeling it. It might seem like too much hassle, but it’s the best way to avoid overcooking or undercooking your meat.
5. After cooking, let the steak rest for a few minutes before you slice it. Skipping this step can result in a loss of all those juices that make your meal tasty.