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+ servings
cutting board of seared steak and sliced steak

How to Sear a Steak

Learn the intricacies for making the perfect seared steak that is extremely flavorful, tender, and juicy every single time you make it.
Course Main
Cuisine American, French
Prep Time 5 minutes
Cook Time 6 minutes
Servings 1
Calories 843kcal


  • 12- ounce New York Strip Steak
  • 1 tablespoon oil
  • 1 tablespoon unsalted butter
  • 5 garlic cloves
  • 3 sprigs of fresh thyme
  • sea salt and cracked pepper to taste


  • Season the steak generously with salt and pepper.
  • Add the oil to a large frying pan over high heat and heat up until it begins to lightly smoke.
  • Place in the steaks, turn the heat down to medium-high, and add in the butter, garlic, and thyme.
  • After 45 seconds begin to move the steak around the pan cook for a total of 2-3 minutes before flipping the steak and repeating the process.
  • Remove the steaks and let rest on a plate.


Chef Notes:
Make-Ahead: Seared steak is meant to be eaten as soon as it is done cooking.
How to Reheat: This recipe does not reheat well, but if you do need to reheat it, then re-sear it in a hot pan with lightly smoked oil until warmed.
How to Store: Cover and keep in the refrigerator for 3 days. This recipe will not freeze well.
Some oils I prefer to cook with are olive, safflower, or canola. Do not be limited by these and please cook with your desired oil.
I like to add the herbs and garlic on top of the steak while moving it around in the pan.
If you feel like you may have cooked it a bit too long, set it upright when resting it to help heat escape more quickly


Calories: 843kcal | Carbohydrates: 6g | Protein: 71g | Fat: 58g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 280mg | Sodium: 180mg | Potassium: 1144mg | Fiber: 1g | Sugar: 1g | Vitamin A: 231IU | Vitamin C: 9mg | Calcium: 118mg | Iron: 6mg