How to Pan Fry a Steak (Pan-Seared Method for a Perfect Crust)

Standing in your kitchen, staring at that beautiful piece of steak, can be intimidating, can’t it? I completely understand. A good steak is expensive, and you don’t want to mess it up.

You can relax. Cooking a great steak at home is not that difficult. You don’t need special equipment or fancy ingredients. With a good pan, simple seasonings and the right method, you can get a steak with a beautifully browned crust and a juicy center right on your stovetop using a simple pan-seared method.

If you’re concerned about gluten, this is a great skill to have. The ingredients are all naturally gluten-free and you can have a restaurant-quality meal in minutes. No calling the chef and hoping for the best.

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What You Need

• Steak – A tender cut like ribeye, New York strip or sirloin, ideally 1–1.5 inches thick.
• Seasoning – Kosher Salt and black pepper.
• Oil – choose one with a high smoke point like avocado or a refined vegetable or coconut oil.
• Unsalted butter, fresh garlic, fresh herbs like thyme or rosemary. This is optional but will add flavor to the steak.
• Pan – cast iron or stainless steel – not non-stick.

Step-by-Step – How to Pan Fry a Steak

1. Bring the steak close to room temperature

If your steak is cold from the refrigerator it will overcook on the outside before the inside is warm. Take it out of the fridge 30 – 45 minutes ahead of time.

2. Pat it dry and season well

Moisture is the enemy of browning. Dry your steak completely with paper towels and season it generously, even the sides, with kosher salt and black pepper.

3. Heat your pan properly and add the oil

You want medium-high heat. Your pan should be hot enough to give you a nice brown crust but not so hot that it burns your expensive steak.

When you add the oil, it should simmer but not smoke. Don’t add the butter yet.

4. Sear the steak

Place the steak in the pan away from you. This protects you from any splashing oil. You’ll hear a nice, loud sizzle.

Don’t try to move it too soon or it will stick to the pan and tear. Leave it for about 3 minutes then wiggle it gently with your tongs. If it doesn’t release, leave it to another minute.

Flip it once to cook the other side.

Don’t crowd your pan, or you’ll cool it too quickly and your meat won’t brown. If you’re cooking more than one steak, make sure there is plenty of space.

If you’re cooking a thick steak, do the edges too.

5. Add butter and aromatics (optional)

If you’re going to baste your steak with butter, garlic, and herbs, now is the time to add those to the pan.

Let the butter melt. Add the garlic and herbs then tip the pan a bit so the butter flows to the edge. Use a spoon and spoon the butter over the steak. Do this a few times as the second side cooks.

6. Cook to your preferred doneness

Steak can be cooked to your preferred doneness, though most chefs will say (and I agree) that medium-rare is best for flavor and texture. But cook it how you like it – it’s your steak.

Use an instant read thermometer to test for doneness and remove your steak from the heat when it’s a few degrees below. It will finish cooking while it rests.

7. Rest before slicing

Always rest your steak for 5 – 10 minutes before you slice it.

Cooking drives the juices to the center of the meat, and they need time to redistribute. If you cut it too soon those juices will run out onto your cutting board and your steak may be drier and tougher than you’d like.

Once you understand this method, you can apply the same basic principles to other cuts of meat—matching the cut to the cooking method, controlling heat, and cooking to the right doneness. If you want to go deeper, see my complete guide to gluten-free meat cooking.

How Long to Pan Fry a Steak

It can be tricky to answer this precisely. The pan, the temperature and the cut of meat all affect the timing. Here is a good guide, but use your instant read thermometer.

1-inch steak

• Rare: approximately 2–3 minutes per side
• Medium rare: approximately 3–4 minutes per side
• Medium: approximately 4–5 minutes per side

1.5-inch steak

• Add about a minute to the above times, then turn the heat down and gently bring it up almost to your desired temperature.

Thicker cuts benefit from an initial sear, then a slower finish at a lower temperature. The same thing applies if you like your steak more well-done. Finishing it at a lower temperature will prevent the outside from over-cooking and keep your steak moist.

Best Pan for Cooking Steak

• Cast iron is the best choice. It holds the heat evenly and a well-seasoned cast iron pan is non-stick.
• Stainless steel works well too and can be a little easier to handle and care for.
• Non-stick pans can’t be heated high enough to sear your steak. Keep the non-stick for your eggs.

Oil vs Butter (When to Use Each)

Oil goes in first because it can handle the high heat required for searing. Just be sure to use an oil with a high smoke point. Avocado oil works well. So does refined coconut oil or vegetable oil. Olive oil or virgin coconut oil will smoke and give you a burnt, rancid flavor.

Butter goes in only after you’ve flipped your steak. By then the pan has cooled a bit. If you put the butter in right away, the milk solids will burn.

Common Mistakes (Quick Fixes)

I’ve made all these mistakes myself, so no judgement here, just practical fixes.

Optional: Simple Pan Sauce

While your steak is resting you have time to make a beautiful pan sauce that will elevate your meal to restaurant-quality in just five minutes.

Pour off most of the fat, then add a splash of gluten-free beef broth or red wine. Stir up those brown bits from the bottom of the pan and let everything simmer for a minute or two. You’ll end up with about ¼ cup of intensely flavorful sauce. Remove it from the heat. Swirl in a knob of butter and you’re done. A restaurant-worthy pan sauce in under five minutes.

Spoon a couple of tablespoons of the sauce onto the plate and lay your steak over top, with a little sauce peeking out underneath.

If you want to take it further, see my complete guide to homemade gluten-free sauces. Homemade Gluten-Free Sauces: How to Make Them + Easy Recipes

Final Thought

Are you feeling more confident about that steak? The truth is, it’s not complicated. Just a few simple ingredients and a little know-how. You don’t need a restaurant. You don’t even need a special occasion. Just a good steak and a hot, oiled pan. Now go make yourself some dinner!

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