Mastering the Steakhouse Sear
A proper sear is about timing and temperature management rather than fancy equipment. It is the bridge between a grey, boiled-looking piece of protein and a steakhouse-quality result.
Dryness is your best friend.
If you don't pat the protein dry with paper towels, you will have a grey, soggy crust. Take the meat out of the refrigerator 30 minutes before cooking to take the chill off the center.
- Cast iron or heavy-bottomed stainless steel pan
- Long-handled tongs
- Paper towels
- High-smoke point oil (grapeseed, avocado, or canola)
What goes in.
- 2Thick-cut ribeye or strip steaks
- 2 tbspHigh-smoke point oil
- 1 tspKosher salt
Testing the heat
Before adding the oil, let the pan sit over medium-high heat until a drop of water flickers and dances across the surface rather than evaporating instantly. That indicates the metal is hot enough to instantly vaporize moisture on contact.
The method.
Surface preparation
Use paper towels to pat every side of the meat until no moisture remains. If the surface is damp, you will get gray meat instead of a brown crust.
Heating the pan
Set the pan over medium-high heat. Add the oil and wait for it to shimmer and begin to move quickly across the pan. If it smokes lightly, it is ready.
The placement
Lay the meat into the pan away from you to avoid oil splatters. Do not nudge or move it for at least 3 minutes.
The release
The meat will naturally release from the pan when the crust is formed. If it feels stuck, it needs another 30 seconds. Flip once and repeat on the other side.
Other turns to take.
The Butter Baste
In the final two minutes of cooking, drop in a knob of butter, two smashed garlic cloves, and a sprig of thyme. Tilt the pan and spoon the foaming butter over the meat.
When it doesn't go to plan.
Never overcrowd the pan; if the pieces touch, they will release steam and boil each other.
Use kosher salt; it creates a better crust than fine table salt because the larger crystals draw out moisture and create texture.
Let the meat rest for at least 8 minutes before slicing so the juices redistribute.
The ones that keep coming up.
Why does my pan smoke so much?
High-heat searing will generate smoke. Turn on your kitchen vent fan or open a window before you start.
Can I use olive oil for searing?
Extra virgin olive oil has a low smoke point and will burn and taste acrid at the temperatures required for a good sear. Stick to oils like avocado or grapeseed.
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