Perfect Seared Steak



At Costco, which I kindly refer to as the adult Disneyland and happiest place on earth, they sell all different cuts of beef and a lot of it.  I purchased a 3-pack of striploin and I wanted to cook them to perfection.

watermarkedsteak02There are a couple of rules when making a perfect steak:

1.  Season right before cooking.

2.  A good steak does not need anything other than salt and pepper.

3.  Make sure the pan is hot before adding the steak.

4.  Cook on medium-high heat to get a sear on the outside.

5.  Do NOT overcook.

6.  Cover and let steak rest for 10 minutes before serving.

Those are pretty much the rules.  Add 1 Tbsp of unsalted butter to the pan to cook the steak in.  While the pan is heating, season both sides of the steak with salt and pepper.  Coarse sea salt and coarse pepper are, hands down, the best.  I like my steaks to be about 1 inch thick so if you have a thicker steak, you can either use a meat mallet to flatten it out, or do what I did. . . . .a good, old rolling pin!


Cook the steak for 2 minutes on one side before flipping it.  Cook the other side for 2 minutes right after so it seals in the juices.  Once that is done, you can sear each side for 1 more minute.  Total cooking time is 6 minutes.  It doesn’t seem like much but it will cook through a bit more while it rests.  Remove the steak from the pan with tongs.  Do not poke the steak with a fork as it will release the juices.  Cover the steak with aluminum and, I take it one step further by placing a tea towel on top of that.


Once the 10 minutes is up you will see that your steak is nicely seared and caramelized on the outside and medium on the inside.  It will also be extremely tender because you have let it rest.


Before you wash that pan, consider all the flavour that is sitting there from the butter, salt, pepper and beef.  You have 10 minutes so why not make a quick au jus to go on the steak?

To make the au jus, simply add 1 Tbsp of flour and 1 C of water to the pan.  Whisk together while it simmers for a few minutes.  Before serving on the meat, you will need to use a sieve to get rid of the bits in the sauce.

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Perfect Seared Steak

author: Eve@DivineDiuum


455 g (16 oz) striploin steak

1 Tbsp butter

Coarse sea salt

Coarse black pepper


1.  Flatten steak to 1″.

2.  Salt and pepper both sides of steak right before grilling.

3.  Melt butter over medium-high heat.

4.  Sear steak 2 minutes on each side.

5.  Sear steak for 1 minute more on each side.

6.  Cover and let rest for 10 minutes.

Calories 450

Protein 49

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