A heavy skillet and a dry steak surface help produce a browned crust. Thickness controls cooking time much more than the weight printed on a package. This guide uses an ordinary intact beef steak about one inch thick.
Pat dry, season and sear in a hot lightly oiled skillet. Turn and finish to at least 145°F, then rest for at least 3 minutes before slicing. Adjust heat so the crust does not burn before the center cooks.
Go straight to the stepsYour project helper
Follow the steps and check them off as you go →Before you begin
Check package cooking instructions, especially for mechanically tenderized meat. Keep raw juices away from cooked food. Ventilate the kitchen and do not heat oil until it smokes heavily.
What you’ll need
- Heavy skillet
- Tongs
- Instant-read thermometer
- Clean serving plate
Measure before you start
Ingredients
Base batch: 2 portions
Ingredient amounts scale; oven temperatures and cooking times do not. Split a larger batch between pans when needed.
Use the base batch for your first attempt. Adjust seasoning to taste and check texture as you cook.
Let’s do this
Step by step
- 01
Dry and season
Pat the steak dry with paper towels and season both sides. Keep preparation brief rather than leaving raw meat at room temperature for hours.
- 02
Heat the pan
Warm a heavy skillet over medium-high heat and add a thin film of oil. Use a pan suitable for the heat and enough room around the steak.
- 03
Sear both sides
Lay the steak away from you and cook until a brown crust forms. Turn with tongs. Reduce heat if the surface darkens too quickly or the oil smokes excessively.
- 04
Check the center
Insert a thermometer from the side toward the thickest center, away from bone and the pan. Continue cooking, turning as needed, until at least 145°F. Timing varies; a fixed number of minutes is not a safety check.
- 05
Rest and slice
Move to a clean plate and rest at least 3 minutes. Add optional butter during the later cooking stage or rest. Slice across the visible grain and serve.
Checks stay on this page while you work and reset when you leave.
Use thickness to plan dinner
A thick steak may need a gentler finishing stage after searing; a thin steak can overcook quickly. Check early and avoid crowding two large cold steaks into a small pan.
Serve now or store safely
Refrigerate perishable cooked food in shallow containers within 2 hours, or within 1 hour when the room or outdoor temperature is above 90°F. Keep the refrigerator at 40°F or below. Use most cooked leftovers within 3–4 days and reheat to 165°F. Do not wait for a large pot to cool completely on the counter.
A quick final check
- Dry and season
- Heat the pan
- Sear both sides
- Check the center
- Rest and slice
Common questions & sticking points
Can I judge by pressing the steak?
A thermometer gives a clearer measure than firmness, which varies with the cut and thickness.
Why is the crust pale?
The surface may have been wet, the pan crowded or the heat too low for browning.
Sources & further reading Optional
References used to check this guide. Follow your product’s own safety instructions where its design differs.
Last source check: September 24, 2026
