How to Pan-Sear a Steak
A good steak doesn't need much help. The goal is a contrasting exterior—dark, crisp, and salty—against a center cooked to your preference.
Dryness is the prerequisite for crust.
If the surface of your steak is wet, it will steam instead of sear. Use paper towels to pat the meat bone-dry just before it hits the pan.
- Cast iron or stainless steel skillet
- Metal tongs
- Paper towels
- Instant-read meat thermometer
What goes in.
- 1.5 inch thickRibeye or New York Strip steak
- 1 tbspHigh-smoke point oil (avocado or grapeseed)
- 1 tbspUnsalted butter
- 2 clovesGarlic, smashed
- 2 sprigsFresh rosemary or thyme
- to tasteKosher salt and black pepper
Maillard reaction management
The crust develops when the surface protein and sugars bond under intense, direct heat. Do not move the steak once it hits the pan until it releases naturally.
The method.
Temper
Take the steak out of the refrigerator 30 minutes before cooking. Pat it entirely dry with paper towels and season liberally with salt on all sides.
Heat
Place your skillet over high heat. Add the oil and wait until it ripples and just begins to show faint wisps of smoke.
Sear
Lay the steak into the pan away from you to avoid splatter. Sear undisturbed for 3 to 4 minutes until a deep brown crust develops.
Flip
Flip the steak. Add the butter, smashed garlic, and herbs to the pan. Tilt the handle slightly and spoon the foaming butter over the steak continuously for the remaining 3 to 4 minutes.
Check
Check for doneness with a thermometer. Pull the steak when it reaches 125°F for medium-rare.
Rest
Move the steak to a board or warm plate. Pour the remaining pan butter over it and let it sit for at least 10 minutes before cutting.
Other turns to take.
Compound Butter Finish
Mix softened butter with minced shallots and parsley, then place a coin of it on the hot steak during the resting phase.
When it doesn't go to plan.
A thick steak is easier to manage than a thin one; aim for at least 1.5 inches to prevent overcooking the center.
If your smoke alarm is sensitive, turn on your exhaust fan or crack a window before you start.
Use a thermometer instead of the 'finger test' to ensure the internal temperature is exactly where you want it.
The ones that keep coming up.
Why did my steak stick?
Usually because the pan wasn't hot enough or you tried to flip it before the proteins had seared enough to release from the metal.
Can I use olive oil?
Avoid extra virgin olive oil for searing as it has a low smoke point and will burn, turning the steak bitter.
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