An 8-ounce steak is a satisfying single serving that is large enough for a steakhouse-style dinner but easy to cook evenly at home. This method builds a dark crust in a hot skillet, then finishes the steak with foaming garlic-herb butter.
The exact cooking time depends on the cut, thickness, starting temperature, and desired doneness, so use the clock as a guide and an instant-read thermometer for accuracy.
Prep: 5 min · Cook: 10 min · Rest: 5 min · Total: 20 min
Cuisine: American · Course: Dinner
Pan-Seared 8oz Steak
Ingredients
Instructions
- Pat the steak completely dry. Season all over with kosher salt and black pepper; let stand at room temperature for 20 to 30 minutes, then pat dry again.
- Heat a cast-iron or heavy skillet over medium-high heat for 3 to 4 minutes. Add the oil and swirl to coat.
- Lay the steak in the pan and sear without moving for 3 to 4 minutes, until a deep brown crust forms.
- Flip the steak and cook for 2 to 3 minutes. Reduce the heat to medium, add the butter, garlic, and herb, then baste for 1 to 2 minutes.
- Check the center with an instant-read thermometer. For food safety, cook whole beef steak to 145°F and rest for at least 3 minutes.
- Transfer to a plate and rest for 5 minutes. Slice against the grain, spoon over the browned butter, and finish with flaky salt if desired.
Estimated per serving: 480 calories · Protein 52 g · Fat 30 g · Carbs 1 g · Sodium 650 mg
What Does an 8oz Steak Look Like?
An 8oz steak weighs ½ pound before cooking. Depending on the cut, it is usually about 1 to 1¼ inches thick and roughly the size of an adult palm. Moisture and fat loss mean the cooked steak will weigh less than 8 ounces.
Best Cuts for an 8-Ounce Steak
Sirloin is lean, beefy, and budget-friendly. New York strip offers more marbling and a firmer bite, while ribeye is the richest choice. Filet mignon is especially tender but may be thicker, so it often needs a gentler finish after searing.
8oz Steak Cooking Times
For a 1-inch steak in a very hot skillet, begin with 3–4 minutes on the first side and 2–4 minutes on the second. A 1¼-inch steak may need another 1–3 minutes over medium heat. Times are only estimates; thickness and pan temperature matter more than weight alone.
Steak Temperature Guide
- Rare: 120–125°F before resting
- Medium-rare: 130–135°F before resting
- Medium: 140–145°F before resting
- Medium-well: 150–155°F before resting
- Well done: 160°F and above
For safety, the USDA recommends cooking whole beef steaks to a minimum internal temperature of 145°F followed by at least a 3-minute rest.
Tips for a Great Crust
- Dry the surface thoroughly before seasoning and again before searing.
- Use a heavy pan and let it preheat fully.
- Choose a neutral high-smoke-point oil.
- Do not move the steak until the first crust has formed.
- Add butter near the end so its milk solids do not burn.
Serving Ideas
Pair the steak with roasted potatoes, green beans, creamed spinach, a crisp salad, mushrooms, or grilled asparagus. Chimichurri, peppercorn sauce, or compound butter also work well.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered skillet over low heat, or slice the steak cold for salads and sandwiches to avoid overcooking it.
Frequently Asked Questions
Is an 8oz steak a good portion?
Yes. Eight ounces is a generous single portion. For a lighter meal, split it between two people and add substantial sides.
How much protein is in an 8oz steak?
Most 8-ounce steaks provide roughly 45–55 grams of protein. The exact amount and calories vary by cut, trimming, and cooked weight.
Should I weigh the steak raw or cooked?
Recipe and package weights normally refer to raw steak. Cooking reduces the weight as moisture and fat are lost.
Prepared with AI assistance. Ingredient amounts and directions were developed and edited into an original recipe. Nutrition is an estimate and varies by steak cut.
Featured image: AI-generated food photography.