How to Properly Sear Steak
Don't fear the smoke. Achieving a dark, mahogany crust on a steak requires high heat and full focus. If the surface is damp, you are steaming the meat instead of searing it.
Dryness is your most important tool
Pull the meat from the refrigerator 30 minutes before cooking to take the chill off. Use paper towels to pat the steak until it feels tacky, not damp.
- Cast iron or carbon steel skillet
- Metal tongs
- Heavy-duty cutting board
- Instant-read thermometer
What goes in.
- 2ribeye or strip steaks, 1.5 inches thick
- 1 tbsphigh-smoke point oil like avocado or grapeseed
- 2 tbspunsalted butter
- 2garlic cloves, smashed
- 3fresh thyme sprigs
- to tastekosher salt and coarse black pepper
Basting for Finish
Tilt the pan once you flip the steak. Spoon the foaming, herb-infused butter over the cooked side to carry the heat through the meat and add a final layer of texture.
The method.
Season heavily
Salt the steak on all sides, including the edges, at least 15 minutes before hitting the pan. The salt draws out surface moisture which you then wipe off with a towel before cooking.
Heat the pan
Place your skillet over high heat. Add the oil. Wait until the oil shimmers and just begins to wisps of smoke appear. If the oil isn't smoking, the pan isn't ready.
The first sear
Lay the steaks into the pan away from you to avoid splashing. Let them sit undisturbed for 2 to 3 minutes. Do not peek. You are waiting for a crust to form that releases from the pan naturally.
Flip and baste
Turn the steak. Add the butter, garlic, and thyme. As the butter foams, use a large spoon to tilt the pan and continuously bathe the steak in the hot fat for the final 2 minutes.
Rest
Remove the steak to a board or warm plate. Let it rest for at least 8 minutes. Cutting too early allows the juices to run out, leaving the meat dry.
Other turns to take.
Steak au Poivre
Press cracked peppercorns into the steak surface before searing to create a spicy, crunchy outer layer.
Compound Butter Finish
Top the resting steak with a small knob of cold herb butter to emulsify the drippings.
When it doesn't go to plan.
Always use a heavy pan; thin pans lose heat the moment the cold meat touches them.
If your smoke alarm is sensitive, turn on the ventilation fan before you start.
Use a thermometer to hit your target temp rather than guessing by touch.
The ones that keep coming up.
Why did my steak turn gray instead of brown?
The pan was not hot enough, or there was too much moisture on the surface of the meat.
Can I use olive oil?
Use extra virgin olive oil only for finishing. Its smoke point is too low for a hard sear and it will burn and become bitter.
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