Perfect Pan-Seared Steaks by J. Kenji Lopez

Main Course

Recipe courtesy of J. Kenji Lopez

Serves 2-4

  • 2 bone-in rib-eye, strip, T-bone, or porterhouse steaks, at least l ½ inches (4cm) thick, about I\1 pound (450g) each
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons neutral oil (such as vegetable or canola)
  • 2 tablespoons butter
  • A few thyme sprigs and sliced shallots (optional)

Perfect Pan-Seared Steaks

Perfect Pan-Seared Steaks

Click image to enlarge



Pat the steaks dry with paper towels. Season liberally on all sides (including edges) with salt and pepper. Allow to rest uncovered for at least 40 minutes and up to 3 days in the refrigerator on a rack over a rimmed baking sheet. (There is no need to allow the steak to come down to room temperature before cooking.)

Heat the oil in a large stainless steel or cast-iron skillet over high heat until heavily smoking. Add steaks to the pan and cook, flipping every 15 to 30 seconds with tongs or a cooking fork, until the internal temperature reaches 110°F ( 43°C) for rare or 130°F (55°C) for medium (the steak will continue to cook for a bit), 6 to 12 minutes depending on its thickness. Add the butter and aromatics to the pan and continue to cook for an additional 2 minutes, tipping the pan and spooning the sizzling butter over the steak. Remove the steak from the pan and tent it loosely with foil. Allow to rest for at least 5 minutes before serving.


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