Chef Collin’s Pan Roasted Steak

Recipe created & provided by Chef Collin @ Chef Crusco Catering in Austin, TX


  • Steak of your choice (about 1” Thick) – NY Strips Or Ribeyes are best
  • 2-4 tbsp. EVOO
  • Kosher salt & freshly cracked black pepper
  • 1-2 tbsp. Unsalted Butter (Optional)
  • 1 shallot – thinly sliced (optional)
  • 2 garlic cloves – smashed (optional)
  • 3 large sprigs hard herbs (optional)
  • Maldon Sea Salt (optional)


  1. Preheat the oven to 375°F. Allow the steak to sit at room temperature for about 30-45 minutes.
  2. Pat Ribeye or NY Strip dry with paper towels & season liberally with salt/black pepper on both sides.
  3. Heat a heavy bottom, oven safe skillet (cast iron is best) over medium-high heat. Add a thin layer of oil. Once the oil is hot (it will shimmer & begin to smoke) place the steak into the skillet. Sear for 4-5 minutes until a deeply browned crust forms and the steak releases from the pan easily.
  4. Flip the steak and add the sliced shallots, smashed garlic, butter and herbs to the skillet. Transfer it to the oven. Cook for another 3-4 minutes, or until the internal temperature of the meat is approximately 120°F (for medium rare). Remove from the oven.
  5. Baste the top of the steak with the melted butter mix for 1-2 minutes until 125°F (for medium rare)
  6. Transfer the meat to a cutting board, loosely tent with foil (allow steam to escape), and rest for 10 minutes. The internal temperature should rise to about 130°F. Enjoy!