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Pan-Seared Steak with Crispy Herbs & Escarole: A Savory and Elegant Dish

Pan-Seared Steak with Crispy Herbs & Escarole is a savory and elegant dish that brings together the rich flavors of seared steak with the freshness of crispy herbs and the slight bitterness of escarole. This recipe offers a balanced and satisfying meal that’s perfect for a special occasion or a hearty dinner.

In this article, we’ll guide you through creating this delightful and flavorful Pan-Seared Steak with Crispy Herbs & Escarole step by step.


To create this savory Pan-Seared Steak with Crispy Herbs & Escarole dish, gather:

For the Pan-Seared Steak

  • 2 boneless ribeye steaks (8-10 ounces each)
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste

For the Crispy Herbs

  • 1/4 cup fresh herbs (such as rosemary, thyme, or sage), finely chopped
  • 2 tablespoons olive oil
  • Salt, to taste

For the Escarole

  • 1 head escarole, washed and chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste


Preparing Crispy Herbs

In a small bowl, mix the finely chopped fresh herbs with olive oil and a pinch of salt. This mixture will be used to create the crispy herb topping for the steak.

Preparing Escarole

Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute, or until fragrant. Add the chopped escarole and sauté until it’s wilted and slightly tender. Season with salt and black pepper. Set aside.

Preparing Steak

Pat the ribeye steaks dry with paper towels. Season both sides of each steak with salt and black pepper.

Pan-Searing Steak

In a separate large skillet, heat olive oil over high heat until it’s very hot. Place the steaks in the skillet and sear for about 3-4 minutes on each side, or until they develop a nice crust and reach your desired level of doneness.

Adding Crispy Herbs

During the last minute of cooking, spread the crispy herb mixture over the tops of the steaks. Press down gently to adhere the herbs to the meat.

Resting Steak

Remove the steaks from the skillet and let them rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat.


To serve, place a portion of sautéed escarole on each plate. Top with slices of pan-seared steak, and enjoy the combination of flavors and textures.


In conclusion, Pan-Seared Steak with Crispy Herbs & Escarole offers a sophisticated and satisfying culinary experience. The marriage of perfectly seared steak, aromatic herbs, and tender escarole creates a dish that’s not only visually appealing but also a delight to the palate.

By following the steps outlined in this article, you’ll be able to create a meal that not only impresses your guests but also celebrates the art of combining simple yet exquisite ingredients.


Can I use a different cut of steak?

Yes, you can use New York strip, filet mignon, or sirloin for this recipe.

Can I use other herbs for the crispy topping?

Absolutely! Fresh oregano, basil, or tarragon can also work well.

Can I substitute escarole with other greens?

You can use spinach, Swiss chard, or kale as alternatives to escarole.

Can I cook the steak on a grill instead?

Grilling the steak is a great alternative to pan-searing for a smoky flavor.

Can I make a sauce for the steak?

A red wine reduction or a simple herb butter can be a delicious addition.