Main Dish Recipes

Pan Seared Steak!

It’s February and you want a tasty steak but you don’t feel like taking the grill out.. yep! I’ve been there! That’s why we have been making the steak inside most of winter! My husband is a steak master and this is ALL his secrets! If you know how to cook steak at home, the right way, you will never want to order steak at a restaurant again! Can’t remember the last time I ordered it!

Before we get to the ingredients I want to emphasize on the importance of the quality of the steak you choose! For the tastiest and most tender steak always choose ribeye! Following that is New York strip!

For best results use a cast iron skillet.


  • 1 Ribeye Steak (about 1 lb)

  • Montreal steak seasoning (or kosher salt, black pepper, & garlic powder, if you don’t have it)

  • Extra Virgin Olive oil

  • 1 tbsp butter


  1. 30 minutes before you cook the steak, take it out of the fridge. This will ensure even cooking (Pro tip!) Season it with Montreal steak seasoning on both sides while it is sitting out. The salt will draw out moisture which will give the steak a nice crust!

  2. Pre-heat the cast iron skillet 5 minutes before you cook the steak. Make sure it’s really hot for that nice crust!

  3. Drizzle the olive oil on the steak and rub it on the front and back of the steak.

  4. Sear the steak for 3 minutes on each side, use a timer! These little secrets are what make the steak 5 star restaurant quality.

  5. Finish cooking the steak for another 2 minutes or so, for a total of 8-9 minutes depending on how you like your steak cooked and the thickness of it. For tender and juicy steak, medium/medium rare is preferred. (Feel the center of the steak with your finger, if it’s squishy, it’s rare, if it’s a mix of firm and a little squishy it’s medium!)

  6. Just as the steak is about done add the butter on top of it so that it melts! Use a spoon to scoop up the juices in the pan and pour it over the steak.

  7. Serve the steak with a spoonful of the juices from the skillet.

Make sure you let your steak REST for 10 minutes!!!

While your steak is cooking, and 10 minutes after it’s done, do not STAB IT or CUT IT. Keep those juices inside!

Kid Approved!


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