Grammy's Kitchen · Pan-Seared Steak · Pan Seared Steak
One of 16 pan-seared steak recipes we measured
It ranks #3 of 16 for juiciness among the pan-seared steak recipes we compared. 33 cooks on littlesunnykitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 16.
| this recipe | typical | |
|---|---|---|
| fat | 6% | 6% |
| salt | 1% | 1% |
| aromatics | 1% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 2 steaks (1 lb each, about 1 1/4 to 1 1/2” thickness, ribeye, strip, sirloin, t-bone) |
| 6 g | 1 teaspoon kosher salt |
| 2 g | 3/4 teaspoon ground black pepper |
| 14 g | 1 tablespoon vegetable oil (or any high smoke point oil) |
| 57 g | 4 tablespoons unsalted butter |
| 12 g | 4 cloves garlic (lightly smashed, no need to peel) |
| 2 g | 2 sprigs rosemary |
| 2 g | 2 sprigs thyme |
Method: 4 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“My husband was so impressed when I made this for date night last week. He said it was better than a restaurant! And I couldn't believe how easy it was to make. :)” — a cook, 5.0★
“Your recipes are always so yummy and this one does not disappoint! I love how simply it is and all the tips you added in. Very helpful!” — a cook, 5.0★