A perfectly cooked pan-seared steak is always welcome. Perfectly seared on the outside and tender and juicy on the inside, its rich, meaty flavor is a dream come true for meat lovers.

Lemon is Key: A squeeze of fresh lemon brightens the richness of the butter, steak, and lobster. This Butter Seared Lobster ...

For pan-seared steaks specifically, simply toss aromatics like garlic and herbs in the pan with a neutral oil or butter, and use a spoon to baste the steak, then finish it off in the oven if needed.

Step 2Season steaks with salt and ½ tablespoon pepper. Heat oil in the same cast-iron skillet over high. Add steaks to hot oil; cook, undisturbed, until charred on the bottom, about 5 minutes.

Pan-seared T-bone steak with grilled tomatoes (Photo: iStock) Here is a high-protein meal that has just become my new favourite, beef and tomatoes. ... 50g butter for pan searing .

3. Heat a large cast-iron skillet over high, about 5 minutes. If there is a fat cap on the edge of the steak, start by searing that for 2 to 3 minutes until browned.

When a seared steak is finished with a hot shower of fat, its center cooks gently and evenly, and its outsides develop a bronze crust infused with whatever you choose to add.