How to Cook Steak in a Stainless Steel Pan
How to Cook Steak in a Stainless Steel Pan 🍳 is a medium American recipe that serves 2. 720 calories per serving. Recipe by Let’s Eat on YouTube.
Prep: 35 min | Cook: 11 min | Total: 56 min
Cost: $12.68 total, $6.34 per serving
Ingredients
- 12 oz Ribeye Steak (2 steaks, about 1‑inch thick, room temperature before cooking)
- 1 tbsp Kosher Salt (Heavily season both sides)
- 1 tsp Black Pepper (Freshly ground, season both sides after oil)
- 2 tbsp Rapeseed Oil (High smoke point oil for searing)
- 2 tbsp Unsalted Butter (Adds flavor during basting)
- 2 Garlic Cloves (Crushed, added with butter for aromatics)
- 4 Kitchen Paper Towels (For patting steak dry)
Instructions
Bring Steak to Room Temperature
Remove the steaks from the refrigerator and let them sit uncovered for 30 minutes.
Time: PT30M
Pat Dry and Salt
Using kitchen paper towels, pat both sides of each steak dry, then sprinkle generously with kosher salt on both sides.
Time: PT5M
Pre‑heat the Skillet
Place the stainless steel skillet on the stove over medium‑low heat and let it warm for about 4 minutes.
Time: PT4M
Water Test
Drop a few drops of water onto the pan; if they form small beads that dance and evaporate quickly, the pan is ready.
Time: PT1M
Add Oil
Add 2 tbsp of rapeseed oil and let it heat for 10‑15 seconds until it shimmers.
Time: PT15S
Season with Pepper
Sprinkle 1 tsp freshly ground black pepper over both sides of the steaks.
Time: PT1M
Sear First Side
Place the steaks in the hot skillet, press down gently for even contact, and let them cook undisturbed for 2 minutes.
Time: PT2M
Flip and Sear Other Side
Using tongs, flip the steaks and cook the second side for 1‑2 minutes.
Time: PT2M
Butter‑Garlic Basting
Turn off the heat, add 2 tbsp butter and the crushed garlic cloves, let the butter melt, then return the pan to low heat and baste the steaks for about 30 seconds per side.
Time: PT1M
Check Internal Temperature
Insert a meat thermometer into the thickest part; aim for 49 °C (120 °F) for medium‑rare (it will rise a few degrees while resting).
Time: PT30S
Rest the Steak
Transfer the steaks to a plate, loosely cover with foil, and let rest for 5 minutes before slicing.
Time: PT5M
Nutrition Facts
- Calories
- 720
- Protein
- 60 g
- Carbohydrates
- 0 g
- Fat
- 52 g
- Fiber
- 0 g
Dietary info: Gluten-Free, High-Protein, Paleo-Friendly
Allergens: Dairy
Ingredient Substitutions
- Instead of Ribeye Steak: New York strip, Sirloin steak
- Instead of Kosher Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Rapeseed Oil: Canola oil, Avocado oil
- Instead of Unsalted Butter: Ghee
- Instead of Garlic Cloves: Garlic powder (1/4 tsp)
Equipment Needed
- Stainless Steel Skillet
- Tongs
- Meat Thermometer
- Small Spoon or Basting Brush (optional)
- Cutting Board (optional)
- Knife (optional)
Critical Steps — Do Not Skip
- Pat the steak completely dry before seasoning.
- Heat the stainless steel pan slowly; avoid high heat.
- Perform the water bead test to confirm pan temperature.
- Do not move the steak for at least 2 minutes on each side.
- Finish with butter‑garlic basting on low heat.
- Rest the steak for 5 minutes before serving.
Chef Tips from the Video
- Use a digital instant‑read thermometer for precise doneness.
- Let the steak rest uncovered; covering tightly can cause steam and soggy crust.
- For extra flavor, add a sprig of thyme or rosemary to the butter during basting.
Troubleshooting
Steak sticks to the pan and tears when flipping.
Make sure the pan is properly heated and the oil is shimmering before adding the steak; also ensure the steak surface is dry.
Pan or oil smokes excessively.
Reduce heat immediately; stainless steel retains heat, so medium‑low is sufficient for searing.
Steak is undercooked after searing.
Finish cooking on low heat with butter‑garlic basting or finish in a pre‑heated oven at 180 °C (350 °F) for a few minutes.
Storage
Refrigerator: Store cooked steak in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months; reheat gently.
Room temperature: Do not leave cooked steak at room temperature for more than 2 hours.
Make-Ahead Tips
- Season the steaks with salt up to 24 hours ahead and keep uncovered in the fridge for a dry‑brine effect.
- Pre‑heat the skillet while you finish other prep steps to save time.
Frequently Asked Questions
What is the cultural significance and history of pan‑seared steak in American cuisine?
Pan‑seared steak became popular in the United States during the early 20th century as home cooks sought restaurant‑style crusts without a grill. It reflects the American love for quick, high‑heat cooking and the celebration of beef as a staple protein.
How does the American tradition of serving steak differ between regions such as the Midwest and the West Coast?
Midwestern diners often serve steak with classic butter‑based sauces and simple sides, while West Coast chefs may emphasize lighter basting with herbs, garlic, and olive‑oil finishes, reflecting a health‑conscious twist on the traditional steak.
What occasions or celebrations is a perfectly cooked medium‑rare steak traditionally associated with in American culture?
A well‑cooked steak is a centerpiece for holidays like Independence Day barbecues, birthday celebrations, and steak‑house outings, symbolizing abundance and a special treat.
What are the authentic traditional ingredients for a classic American pan‑seared steak versus acceptable substitutes?
Traditional ingredients include a high‑quality beef cut, kosher salt, freshly ground black pepper, a high smoke‑point oil (rapeseed or canola), and butter for finishing. Substitutes can be avocado oil for the sear or ghee instead of butter, while still preserving flavor.
What other American side dishes pair well with this pan‑seared steak?
Classic pairings include creamy mashed potatoes, roasted asparagus, a simple green salad with vinaigrette, or a baked sweet potato. These sides balance the richness of the steak.
What makes this stainless‑steel pan steak method special compared to grilling?
The stainless‑steel pan method creates a uniform, caramelized crust without the need for an outdoor grill, allowing precise temperature control and easy basting with butter and aromatics, which is harder to achieve on a grill.
What are the most common mistakes to avoid when making this pan‑seared steak?
Common errors include overheating the pan, not drying the steak, moving the steak too soon, and skipping the butter‑garlic basting step. Each mistake can lead to a burnt crust, uneven cooking, or lack of flavor.
Why does this recipe use a low‑heat finish with butter and garlic instead of finishing the steak entirely on high heat?
Finishing on low heat prevents the butter from burning and allows the garlic to infuse the meat gently, while still raising the internal temperature to the perfect medium‑rare without overcooking the exterior.
Can I make this steak ahead of time and how should I store it?
Yes, you can season the steak up to 24 hours ahead and keep it uncovered in the refrigerator. After cooking, let it rest, then store in an airtight container in the fridge for up to 3 days; reheat gently on low heat.
What does the YouTube channel Let’s Eat specialize in?
The YouTube channel Let’s Eat focuses on practical home‑cooking tutorials, offering clear, step‑by‑step videos for everyday meals, kitchen technique tips, and budget‑friendly recipes for a wide audience.
Last updated: August 31, 2026
