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Perfectly Grilled or Pan-Seared Steak

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Learn how to achieve the perfect steak with two methods: grilling and pan-searing. Both techniques ensure a flavorful, juicy steak with a beautiful sear, complemented by melted butter and fresh herbs for an irresistible finish.
Mas de: butter concierge-sear cooking techniques grilling herbs pan-searing steak
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Perfectly Grilled or Pan-Seared Steak

Courtesy of Chef Tyler Florence
Servings

4

Learn how to achieve the perfect steak with two methods: grilling and pan-searing. Both techniques ensure a flavorful, juicy steak with a beautiful sear, complemented by melted butter and fresh herbs for an irresistible finish.

Ingredients

  • 1 steak, room temperature
  • 2 tbsp butter, melted
  • 1 tbsp olive oil, for brushing
  • To taste salt
  • To taste pepper
  • A few sprigs fresh woody herbs (thyme, rosemary)

Featured Products:

  • NanoBond 12.5” Skillet
  • NanoBond 0.75qt Butterwarmer
  • Provisions Quarter Sheet Pan with Rack
  • Provisions 12.5” x 9” Au Gratin

Directions

    Instructions for Grilling Steak

    1. Light charcoal in grill. Once fully lit, push to one side of the grill creating a 'Hot side' and a 'Cold Side'. If using a gas grill, set the grill to medium high temperature.
    2. Melt butter in a small sauce pot with herb bouquet and set aside.
    3. Allow steak to come to room temperature. Pat the steak dry and season with salt and pepper.
    4. Place the steak on the hot side of the grill to sear and get nice grill marks. Flip and repeat.
    5. Once the steak has good color, place on the cold side of the grill for 3-6 minutes with the lid closed, flipping halfway through, to finish cooking.
    6. Cook to desired temperature (See Temperature Chart) place the steak on a platter and pour some melted butter over it. Let rest 8-10 minutes before slicing.
    7. Finish the sliced steak with coarse sea salt and serve with your favorite steak sauce.

    Instructions for Pan Searing

    1. Preheat oven to 400 degrees.
    2. Allow steak to come to room temperature. Pat the steak dry, brush with some olive oil, and season with salt and pepper.
    3. Heat a large skillet with a few tablespoons of olive oil over medium-high heat until the oil begins to shimmer and smoke.
    4. Place the steak in the pan and sear for about 3-5 minutes until a nice dark brown even sear is achieved.
    5. Flip the steak and place the entire pan into the oven to roast for about 12-15 minutes or until you have reached an internal temperature of 115-125 degrees.
    6. Pull the pan out of the oven and discard the fat in the pan. Place the steak and the pan back onto the stove top over medium heat and place a knob of butter and some fresh woody herbs (thyme, rosemary) into the pan. Baste the steak until desired temperature is reached by inserting an instant read thermometer into it.
    7. Remove the steak from the pan and place onto a platter. Pour the butter over the steak and let rest for 8-10 minutes before slicing.
    8. Finish the sliced steak with coarse sea salt and serve with your favorite steak sauce.

    Meat Temperature Chart:

    1. Extra Rare/ Blue 115 - 120 F
    2. Rare 120 - 125 F
    3. Medium Rare 130 - 135 F
    4. Medium 140 - 145 F
    5. Medium Well 150 - 155 F
    6. Well Done 155 F and Above