Looking for a restaurant-quality steak dinner that’s easy on your wallet and big on flavor?
This Copycat Bobby Flay Pan-Seared Steak recipe delivers juicy, perfectly seasoned steak in under 30 minutes.
Serve it family-style with your favorite sides, and you’ve got a delicious meal that feels like a special occasion—without the takeout bill!
Ingredients
Steak Ingredients
- 2 large sirloin steaks (1.5 lbs total)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic, smashed
- 2 sprigs rosemary or thyme (optional)
Spice Rub Ingredients
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper (optional)
Instructions
1. Prepare the Steaks
- Pat the steaks dry with paper towels and let them come to room temperature for about 30 minutes. This ensures even cooking.
2. Make the Spice Rub
- In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, and cayenne pepper.
3. Season the Steaks
- Rub the spice mix generously on both sides of the steaks.
4. Sear the Steaks
- Heat a large cast-iron skillet over high heat until very hot.
- Add the olive oil and heat until it begins to shimmer.
- Place the steaks in the skillet and sear for 3–4 minutes per side for medium-rare (see notes below for different levels of doneness).
5. Check Doneness
Use a meat thermometer for accuracy:
- Rare: 120–125°F
- Medium-Rare: 130–135°F
- Medium: 140–145°F
- Medium-Well: 150–155°F
- Well-Done: 160°F+
6. Butter Basting
- Reduce the heat to medium. Add the butter and smashed garlic to the skillet.
- Tilt the skillet slightly and use a spoon to baste the steaks with the melted butter for 1–2 minutes. This adds incredible flavor and moisture.
7. Rest and Slice
- Transfer the steaks to a cutting board and let them rest for 10 minutes. This step allows the juices to redistribute, ensuring a juicy steak.
- Slice thinly against the grain for a tender bite. Serve family-style on a platter.
Notes: Flay Pan-Seared Steak Recipe
Time Frame for Doneness (Per Side)
- Rare (120–125°F): 2–3 minutes per side – Cool, red center.
- Medium-Rare (130–135°F): 3–4 minutes per side – Warm, red center; slightly pink edges.
- Medium (140–145°F): 4–5 minutes per side – Warm, pink center.
- Medium-Well (150–155°F): 5–6 minutes per side – Slightly pink center.
- Well-Done (160°F+): 6–7 minutes per side – Fully cooked, no pink.
Important Tips
- Always let the steak rest for 5–10 minutes after cooking to lock in the juices.
- A meat thermometer is your best friend for achieving perfect doneness every time.
Cost-Friendly Tips
- Choose Affordable Cuts: Sirloin or strip steak offers great flavor at a lower price than premium cuts like ribeye.
- Stretch the Meal: Slice the steak thinly and serve with filling sides like roasted potatoes, rice, or a green salad.
- Plan for Leftovers: Slicing thin portions allows for next-day meals, making it a smart budget-friendly option.
Suggested Sides
- Garlic Mashed Potatoes: Creamy and comforting, perfect for soaking up the steak juices.
- Roasted Vegetables: A healthy and colorful complement.
- Homemade Dinner Rolls: Great for a full family-style experience.
Why Make This at Home?
This Pan-Seared Steak recipe gives you the flavor and experience of a high-end steakhouse without the price tag.
Plus, you can customize it to your family’s preferences. It’s quick, easy, and perfect for a weeknight dinner or a weekend treat.
Copycat Bobby Flay Pan-Seared Steak (Family-Style)
Ingredients
Steak Ingredients
- 2 large sirloin steaks 1.5 lbs total
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic smashed
- 2 sprigs rosemary or thyme optional
Spice Rub Ingredients
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper optional
Instructions
Prepare the Steaks
- Pat the steaks dry and let them come to room temperature (about 30 minutes).
Make the Spice Rub
- In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, and cayenne pepper.
Season the Steaks
- Rub the spice mix generously on both sides of the steaks.
Sear the Steaks
- Heat a large cast-iron skillet over high heat. Add the olive oil and heat until shimmering.
- Sear the steaks for 3–4 minutes per side for medium-rare. See the notes for different cooking times to cook to your liking.
Check Doneness
- Use a meat thermometer to check for your desired level of doneness:
- Rare: 120–125°F
- Medium-Rare: 130–135°F
- Medium: 140–145°F
- Medium-Well: 150–155°F
- Well-Done: 160°F+
Butter Basting
- Reduce the heat to medium, add the butter and smashed garlic to the skillet, and tilt the skillet slightly.
- Use a spoon to baste the steaks with the melted butter for 1–2 minutes.
Rest and Slice
- Remove the steaks from the skillet and let them rest for 10 minutes. Slice thinly against the grain to serve family-style.
Notes
Time Frame for Doneness (Per Side)
-
Rare (120–125°F):
- Sear Time: 2–3 minutes per side
- Center will be cool and red.
-
Medium-Rare (130–135°F):
- Sear Time: 3–4 minutes per side
- Center will be warm and red, slightly pink around edges.
-
Medium (140–145°F):
- Sear Time: 4–5 minutes per side
- Center will be warm and pink.
-
Medium-Well (150–155°F):
- Sear Time: 5–6 minutes per side
- Center will be slightly pink.
-
Well-Done (160°F+):
- Sear Time: 6–7 minutes per side
- No pink; fully cooked through.
Important Tips:
- Always let the steak rest for 5–10 minutes after cooking to allow the juices to redistribute.
- Use a meat thermometer to ensure accuracy, especially when aiming for a specific doneness.
Cost-Friendly Tips:
- Choose Sirloin or Strip Steak: These cuts are more affordable and can be cooked beautifully with the same method.
- Stretch the Meal with Sides: Serve with budget-friendly sides like roasted potatoes, rice, or a simple green salad.
- Make it Stretch: Slicing the steak thinly allows you to serve smaller portions with sides, while still providing leftovers.
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