This pan seared steak recipe is the easiest way to cook a perfectly juicy steak. I finish mine with a creamy cognac sauce for serving, just like at the steakhouse! The whole thing takes 20 minutes from start to finish.
I love this pan searing method, and the leftover drippings make the most amazing sauces! For another easy recipe, check out my coulotte steak and smothered steak, next.
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This pan seared steak recipe is my go-to dinner when it’s just my husband and I at home. It’s the ultimate dinner for two, and pan searing has to be the easiest way to cook a steak. The method is all but foolproof. This pan seared sirloin turns out caramelized and juicy and the whole process takes about 20 minutes, including the creamy cognac pan sauce. Speaking of sauce, grab a bottle of Courvoisier or Hennessy. Things are gonna get firey!
What Makes This the Best Pan Seared Steak Recipe?
- Steak for two. This two-serving recipe is perfect for a date night in when I don’t feel like splurging on tomahawk steak or filet mignon. Pan searing sirloin steak is quick and easy, yet still luxurious and special enough for occasions like Valentine’s Day.
- Creamy cognac sauce. After cooking the steak, all you need is 2 ingredients to whip up a quick cognac cream sauce that rivals any restaurant. Cognac in cooking? Officially a fan.
- Foolproof. Even if you’ve never pan seared a steak before, you’ll have the technique in the bag following this recipe. I’ve used the same method for YEARS and it hasn’t failed me yet. The secret lies in simple seasoning, a hot pan, and a short rest afterward. Easy peasy.
Ingredients You’ll Need
The nice thing about this recipe is that these flavorful steaks don’t need a whole lot of seasoning. In fact, with a good-quality steak, less is more. I’ve included some notes below, and you’ll find a printable ingredients list along with recipe details in the recipe card.
- Steaks – I use top sirloin steaks, but Porterhouse, New York strip steak, and ribeye are all great steaks for pan searing. Let the steaks rest at room temperature ahead of time, for even cooking.
- Butter and Olive Oil – I love the flavor that butter brings, but it has a low smoke point. Adding olive oil makes it easier to sear without the butter burning.
- Herbs – Fresh rosemary and garlic cloves, plus salt and pepper to taste. Smash the garlic roughly to release the flavor.
- Cognac – For the sauce. This doesn’t have to be top-shelf by any means, but choose a cognac or brandy that you’d like to drink. Good options are Hennessy or Courvoisier. Another option is to use whiskey, like my bourbon steak recipe.
- Heavy Cream – I don’t recommend replacing heavy cream with whole milk, as milk is more likely to curdle in the heat. Splurge a little!
Should I Sear With Oil or Butter?
As you can see above, this recipe uses both! Butter has flavor, but a low smoke point makes it more likely to burn in a hot pan. Meanwhile, oil is best for getting a perfect sear on the steak. Heating butter with the oil helps to keep it from smoking, so you get the best of both worlds: a flavorful, perfectly seared steak with buttery caramelized edges.
How to Pan Sear a Steak
The key to pan searing is the right pan. I love my cast iron skillet for cooking steak, which heats evenly and gets a really nice sear. The next important thing is the temperature: get your skillet HOT, hot enough so the steak sizzles as soon as it hits the surface. Then, don’t touch it. I’ll walk you through the steps:
- Prepare the steaks. Season the steaks liberally with salt and pepper on both sides.Â
- Sauté. Take out your pan and get the rosemary and smashed garlic cloves sautéing in oil and butter over medium-high heat.
- Cook the steaks. To sear your steaks, add the seasoned steaks to the pan, and don’t. Do. Anything! Let the first side sizzle and sear until it’s browned, flip once, and sear the other side. I usually do about 4 minutes each side for medium-rare. Whatever you do, resist the urge to flip the steaks more than once.
- Rest. The next important step: rest the steak outside of the pan for 5-10 minutes. Resting is key to a juicy steak that cuts like butter, so don’t skip it. Meanwhile, make a quick cognac sauce. See below.
How Long Should You Pan Fry Steak?
While cooking times work as a ballpark, since steaks can vary in size and thickness, the best way to know that a steak is done to your liking is to check the internal temperature with an instant-read meat thermometer.
- 170ºF for well done
- 140ºF for rare
- 145ºF for medium-rare
- 160ºF for medium
Easy Cognac Pan Sauce
While the steak rests, you’ll have plenty of time to make a quick cognac cream sauce from the juices leftover in the pan. I like to light up the cognac to cook off the alcohol beforehand, using a technique called flambéeing.
It sounds fancy, but with a little care, it’s actually very easy. Here’s how to make a silky cream sauce to go with your pan seared steak:
- Add the cognac. With the empty skillet off the heat, pour in the cognac. Now, for the fun part: Stand back, and use a lighter to ignite the alcohol in the pan. Hold the pan at arm’s length and give it a shake while the flames die out as the alcohol cooks off.
- Make it creamy. Now, place the skillet back on the heat and add the heavy cream. Let the sauce simmer and thicken. Taste for seasoning at the end, and drizzle it over the steak. Bon appétit!
If you’re looking for more tasty sauces to serve with this steak, borrow the peppercorn pan sauce from my steak au poivre or try this pan seared steak with mushroom sauce.
Important Note
NEVER stand over the skillet while igniting the alcohol, and hold the pan away from you while you shake it afterward. If you’re really not comfortable with flambéeing, feel free to skip this step and simmer the cognac in the pan for a few minutes instead. Safety first! And the sauce will still turn out delicious.
Tips for Cooking the Perfect Steak
- Bring the steaks to room temperature. Remember to take your steaks out of the fridge 30 minutes ahead of cooking. This way, they’ll cook through evenly.
- Check for doneness. Refer to my guide above to know when your pan fried steak is done to your liking. It’s worthwhile investing in an instant-read thermometer to check the internal temperature. Plus, you can use it to check everything from chicken to pork chops for doneness in future meals.
- Rest the steak after cooking. Rest the steak for at least 5 minutes after it’s out of the pan. This lets the juices redistribute throughout the meat, for super tender slices.
- More cooking methods. If you’d prefer cooking with the oven instead, check out my oven grilled steak. I also have a recipe for air fryer steak that you can try, or, see my grilled flank steak for an easy grilling method.
How to Store and Reheat Leftovers
- Refrigerate. Store any leftover steak and sauce in an airtight container in the fridge for up to 3 days. I enjoy leftover steak in sandwiches, wraps, and even over pasta.
- Reheat. Heat the steak in a skillet, or the oven at 350ºF until it’s warm throughout.
- Freeze. You can freeze this pan seared steak for up to 3 months. Thaw the steak in the fridge overnight before reheating.
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Season the steaks. Prepare the steaks by seasoning them with salt and pepper. Liberally salt the steaks on all sides. Set aside.
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Sauté the aromatics. Add butter, olive oil, rosemary, and garlic cloves to a cast iron skillet and melt the butter over medium-high heat.
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Pan sear the steaks. Add the steaks to the skillet. Sear until the steak is browned on both sides and cooked to your desired doneness (about 4 minutes per side for medium-rare). Transfer the steaks and garlic to a cutting board and let the steak rest for a few minutes. Discard the rosemary sprig.
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Flambé. Next, take the skillet off the heat. Slowly pour the cognac into the hot pan. Ignite the alcohol with a lighter and shake the pan until the flames die out. DO NOT stand above the pan when lighting up the cognac. Stand back as far as possible, while holding on to the handle.
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Make it creamy. Return the skillet over medium heat and add the cream to the cognac. Bring the mixture to a simmer and whisk until the sauce thickens. Taste for seasonings and adjust accordingly, then remove from the heat.
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Serve! Slice up the steaks (optional) and pour about 2 tablespoons of cognac sauce over each steak when serving.
Guide for Steak Doneness
Please use a meat thermometer to take the internal temperature at the thickest part of the steaks:
- 140ºF for RARE
- 145ºF for MEDIUM RARE
- 160ºF for MEDIUM
- 170ºF for WELL DONE
Calories: 783kcal | Carbohydrates: 5g | Protein: 27g | Fat: 62g | Saturated Fat: 36g | Cholesterol: 262mg | Sodium: 211mg | Potassium: 501mg | Fiber: 0g | Sugar: 0g | Vitamin A: 2100IU | Vitamin C: 2.6mg | Calcium: 120mg | Iron: 1.9mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
