Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A perfectly pan-seared steak — a steakhouse classic.
Equipment: Heavy frying pan
Measures and names
Ingredients
- 2 sirloin or ribeye steaks
- 40 g butter
- 2 garlic cloves, crushed
- Sprig of thyme or rosemary
- 1 tbsp oil
- Salt and black pepper
- Green salad and buttered greens, to serve
Method
- Take the steaks out of the fridge 20 minutes before cooking so they come to room temperature. Pat dry, rub with the oil and season generously with salt and pepper.
- Heat a heavy pan until very hot. Sear the steaks for 2–3 minutes each side for medium-rare, or longer to your liking — one flip, no fiddling.
- Turn the heat down, add the butter, garlic and herbs, and tilt the pan to spoon the foaming butter over the steaks for a minute.
- Rest the steaks on a warm plate for 5 minutes — this keeps them juicy.
- Serve with the garlic butter and resting juices poured over, alongside a green salad and buttered greens.
Swaps and tips
Let the steak come to room temperature first and rest it after cooking — both keep it juicy. Serve with greens, not chips.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 46 g | 2 g | 1 g | 45 g | 600 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
