Pan Seared Steak (From Alton Brown) Recipe - (2024)


Community Pick

Submitted by Dwynnie

"This might even be better than grilling and is just as easy! (No joke!) Super tender, super juicy, super flavorful! Can't go wrong with Alton Brown! Note: Cooking time includes time to bring steaks to room temperature."


Pan Seared Steak (From Alton Brown) Recipe - (2) Pan Seared Steak (From Alton Brown) Recipe - (3)

photo by lazyme Pan Seared Steak (From Alton Brown) Recipe - (4)

Pan Seared Steak (From Alton Brown) Recipe - (5) Pan Seared Steak (From Alton Brown) Recipe - (6)

Pan Seared Steak (From Alton Brown) Recipe - (7) Pan Seared Steak (From Alton Brown) Recipe - (8)

Pan Seared Steak (From Alton Brown) Recipe - (9) Pan Seared Steak (From Alton Brown) Recipe - (10)

Pan Seared Steak (From Alton Brown) Recipe - (11) Pan Seared Steak (From Alton Brown) Recipe - (12)

Ready In:
1hr 15mins





  • 1 rib eye steaks or 2 New York strip steaks, 1 1/2-inch thick
  • vegetable oil, to coat
  • kosher salt & fresh ground pepper



  • Remove steak(s) from fridge and start bringing them to room temperature.
  • After 30 to 45 minutes, place a 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees F.
  • When oven reaches temperature, remove the pan and place it on a burner over high heat.
  • Coat steak(s) lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
  • Immediately place steak(s) in the middle of the hot, dry pan. Cook 30 to 60 seconds without moving. Turn the steak(s) with tongs and cook another 30 to 60 seconds, then put the pan straight into the oven for 3 to 5 minutes. Flip steak(s) and cook for another 3 to 5 minutes. (The time in the oven depends on how rare you like your steaks. The time given is for medium, but depends on number of steaks, etc. as well.)
  • Remove the steak(s) from the pan, cover loosely with foil, and rest for 2 minutes.
  • Serve whole or slice thin and fan onto plate.

Questions & Replies

Pan Seared Steak (From Alton Brown) Recipe - (13)

  1. Hey guys, just wanted to make sure. When you put the steak in the oven after searing is the temperature of the oven still supposed to be 500 degrees? It seemed pretty high for me.

    Jordan J.



  1. Loved it! Had an 8 oz. tenderloin (about 1 inch thick), did the minute on each side, then 1.5 on each side in the oven. Perfect medium rare! DH says best steak I ever made, and I agree.


  2. This is the only way we make our steaks at home. In fact, after doing this for years now, we no longer order steaks out, because they aren't as tender and tasty. Just be prepared for the smoke detectors to go off when you drop the steak into the pan. At least they always do at our house. :)


  3. Fantastic! I am a steak SNOB, and only looked this up because it started raining just as I was about to grill. I dont have a cast iron Skillet, so i just used a nonstick pan to sear it, and then put it in a metal pan to put in the oven. PERFECT Medium rare.


  4. I have practied this way of cooking steaks (typically filet mignon) since I watched Alton Brown's tutorial on Good Eats several years ago. This results in a truly restaurant-quality steak that would easily cost $$$$ at Flemings or Mortens. It took a couple of tries to get them to my liking of rare-medium rare....but well worth the "trial and error". Make sure not to skimp on the Kosher salt... it is one of the keys to the success of this recipe. I sometimes pair the steaks with Ina Garten's gorgonzola sauce (Recipezaar #58072) is "to die for"...takes a bit of time, but well worth it!


  5. OMG! I had been looking for the perfect grilled steak...and I think that I've found it. Yes, of course, I tweaked the time in the oven down to 3 minutes (total time) at 425 degrees, simply because I had a 1" cut of meat (which was perfect for me) and...lo and behold...the perfect medium well steak. I'm in love, Alton Brown! Thank you! Bon Apetit!


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  1. Temp at 425 for a thinner (1/2") steak. Still seared on high heat using a gas stove/range. Also topped with goat cheese for extra yum factor.

    Ben A.

  2. I’m a little shocked. This contradicts the Alton Brown’s recipe in several places, and not for the better. The Alton Brown’s recipe specifically calls for canola oil. At least one person has commented they smoked up their house using olive oil. A mistake they would not have made If the original recipe were used. Alton Brown calls for 30 seconds east side on the stove top. Followed by two minutes a side for medium Steaks. The times as given are a recipe for leather. If you’re going to copy someone else’s recipe, at least do it correctly.


  3. At the end (on high heat) I put a couple table spoons of clarified butter in the pan then add chopped or sliced garlic, a few sprigs of thyme and sliced mushrooms for a couple minutes. Put the steak back in the pan and baste with the butter then plate the steak and pour the mushroom/butter/garlic sauce over the steak an let it rest.




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<p>My name is Karen and I live West of Chicago (on the edge of no where!) with my DH, our two German Shepherds, and our two daughters. I love to golf, garden (except for the weeding!), am addicted to romance novels (and good science fiction), and I love to bake--usually cakes from scratch when I have the time! Since getting married, I have been cooking a lot more and am having a lot of fun trying new recipes! And&nbsp;now that I have two little ones, the&nbsp;slow cooker is my friend!&nbsp; The girls take a lot of time, but they are worth it!<br /><br />The dogs are my babies too--though they are about as big as I am! &nbsp;It has been a bit of a challenge at times, as&nbsp;they both have severe hip dysplasia, but they are great dogs and I have learned so much about arthritis! I have also learned a lot about cancer, as our female was diagnosed with bone cancer.&nbsp; She is now on three, but doing great post-chemo.&nbsp; They are both&nbsp;great with the kids and love to ***** little hands and feet! and noses! and ears! and...! <br /><br />I participated in the 2006 Fall PAC--and what a great game/program/thing! So much fun! <br /><br /><img src="" border="0" alt="Photobucket - Video and Image Hosting" /> <br /><img src="" border="0" alt="Photobucket - Video and Image Hosting" /></p>

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Pan Seared Steak (From Alton Brown) Recipe  - (2024)


How many minutes do you pan sear a steak? ›

Place the steaks 3 to 5 inches from the flame to sear the outside and seal in the juices. Sear the steaks for 2 to 3 minutes on each side. After the steaks have been seared on both sides, remove from heat, and brush both sides with extra virgin olive oil.

How to cook top sirloin steak Alton Brown? ›

Place right in the middle of the pan and don't touch it for 2 minutes. Flip and rotate 90 degrees so that the steak hits fresh pan (and fresh salt) and cook another 2 minutes, uninterrupted. Turn the steak up on one long edge and cook for 30 seconds, then turn and cook along the opposite edge for another 30.

How does Gordon Ramsay cook steak in a skillet? ›

Throw the steak on the cast iron, and let the steak sizzle for about 1 minute, then flip. Keep flipping every minute. Once the internal temperature hits 105ºF, add some butter, rosemary, thyme, and garlic cloves to the skillet, and let it all come together. Scoop some butter over the meat now and then.

How much oil do you put in a pan to sear steak? ›

A scorching skillet delivers the best sear when cooking steak in a cast iron skillet. Add 1–2 tablespoons of vegetable oil or butter to the pan (enough to coat the bottom) and immediately place your steak in the hot skillet.

Do you season steak before pan searing? ›

Moral of the story: If you've got the time, salt your meat for at least 40 minutes and up to overnight before cooking. If you haven't got 40 minutes, it's better to season immediately before cooking. Cooking the steak anywhere between three and 40 minutes after salting is the worst way to do it.

Is it better to pan sear steak in butter or oil? ›

Go for oil, it has a higher smoke point. You need a hot skillet to properly sear a steak, hot enough that a pat of butter will begin to burn before it melts completely. You don't want to sear your steak in burnt butter. So reach for some oil when searing steaks.

Do you add butter before or after searing steak? ›

Start your steak in oil and add the butter only for the last few minutes of cooking. If you'd like, add some aromatics, like thyme or rosemary stems, bay leaves, smashed garlic cloves, or sliced shallots at the same time.

Do you use oil or butter for pan seared steak? ›

Again, this varies depending on preference. Choices like coconut oil and avocado oil do tend to have a distinctive flavor that could affect the final taste of your meat, but they are each a great choice for high heat cooking. Olive oil and canola oil are more neutral flavors and tend to be more commonly used.

What temperature is medium-rare steak Alton Brown? ›

For medium-rare, the temperature of the steaks should be between 130 and 140°F. Remove the steak from the skillet, cover loosely with foil, and rest for 5 minutes. Serve whole or slice thin and fan onto plate.

How long do you pan sear top sirloin steak? ›

A hot skillet delivers the best sear. Add some butter or a high smoke point oil such as avocado oil, canola oil, or grapeseed oil and sear steaks for 1–2 minutes on each side. The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium.

How do you cook top sirloin without it getting tough? ›

The right cook time is key for juicy, tender steaks! After a quick sear on the stove, cook sirloin steak in the oven for 1-7 minutes, depending on your desired level of doneness and the thickness of your steak. I always use a probe thermometer for the oven step.

How many times do you flip a pan seared steak? ›

But the reality is that flipping a steak repeatedly during cooking—as often as every 30 seconds or so—will produce a crust that is just as good (provided you start with meat with a good, dry surface, as you always should), give you a more evenly cooked interior, and cook in about 30% less time to boot!

What is the best oil for cooking steaks? ›

Lastly, choosing which high heat oil to use when cooking is essential. Avocado oil, grapeseed oil, canola oil, and clarified butter are all excellent options for searing steak at high temperatures.

Is it OK to sear steak with olive oil? ›

Should I use extra virgin olive oil for searing steak? It's best to use a high smoke point oil such as extra light olive oil or regular olive oil for searing steak. Extra virgin olive oil has a lower smoke point and may not be suitable for high-heat cooking methods like searing.

How long to pan sear 1 inch steak? ›

Pan-Seared Boneless Steak on the Stove

For the perfect medium-rare steak, sear in a skillet for 8–13 minutes for a 1-inch steak, and 14–16 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.

How long to pan sear a 1 2 inch steak? ›

Thin steaks (anything less than 1 1/2 inches thick) will cook very quickly; cook until meat is deeply browned, about 3 minutes per side for medium-rare.

How long to sear a 1 inch steak on each side? ›

ThicknessRare 110 to 120 FMedium 130 to 140 F
1"4 minutes EACH SIDE6 minutes EACH SIDE
1.25"4.5 minutes EACH SIDE6.5 minutes EACH SIDE
1.5"5 minutes EACH SIDE7 minutes EACH SIDE
1.75"5.5 minutes EACH SIDE7.5 minutes EACH SIDE
1 more row

How long to pan sear 2 inch steak? ›

For a 2-inch steak to reach an internal temperature of 125 degrees (rare) it will take about 8 minutes total, 4 minutes on each side. Please use a digital meat thermometer, it is the only reliable way to test your pan fried steak, and it sucks to ruin such a glorious piece of meat by over cooking it.


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