How to Pan-Sear Steak
A proper steak relies on the contrast between a dark, caramelized crust and a consistent internal temperature. Mastering the pan-sear means controlling the heat so the surface browns before the middle overcooks.
Dryness is the foundation of the crust.
Surface moisture is the enemy of browning. If you don't pat the steak dry with paper towels, the meat will steam in the pan instead of searing.
- 12-inch cast iron skillet
- tongs
- instant-read meat thermometer
- paper towels
What goes in.
- 2ribeye or strip steaks, at least 1.5 inches thick
- 1 tbspgrapeseed or avocado oil
- 2 tbspunsalted butter
- 2 clovesgarlic, smashed
- 3 sprigsfresh thyme
- to tastekosher salt and freshly cracked black pepper
Aromatic pan-basting
In the final minute of cooking, tilt the pan to pool the butter with the garlic and herbs, then spoon the foaming liquid repeatedly over the steak to cook it through while adding layers of flavor.
The method.
Preparation
Take the steaks out of the cold 45 minutes before cooking. Season both sides and the edges liberally with salt and pepper immediately before they hit the pan.
Heating the pan
Place your cast iron skillet over high heat. Add the oil and wait until it ripples and just begins to smoke.
The initial sear
Lay the steaks in the pan away from you to avoid splatter. Do not move them for 3 minutes. You want a dark, uniform mahogany crust.
The flip
Flip the steaks. Reduce heat to medium-high. Cook for another 2 to 3 minutes for medium-rare.
Basting
Add the butter, garlic, and thyme. Tilt the pan so the butter collects at the bottom. Use a large spoon to pour the foaming butter over the steaks constantly for the final minute.
Checking temp
Insert a thermometer into the thickest part. Aim for 125°F for medium-rare. The temperature will climb while resting.
Resting
Transfer to a warm plate or cutting board. Let it sit for 10 minutes. This allows the fibers to relax and the juices to redistribute.
Other turns to take.
Steak au Poivre
Crush coarse black peppercorns into the surface of the steak before searing for a sharp, spicy crust.
When it doesn't go to plan.
If your steak is thicker than 2 inches, place it in a 350°F oven for 5 minutes after the initial sear to finish the center safely.
Never overcrowd the pan; if the steaks are touching, the temperature will drop and you will end up with gray, steamed meat.
A room-temperature steak cooks more evenly than a cold one, which often results in a burnt exterior and a raw center.
The ones that keep coming up.
How do I know when the steak is done without a thermometer?
Press the steak with your finger; it should feel like the fleshy part of your palm below your thumb when your hand is relaxed. However, a thermometer is the only way to ensure accuracy.
Why did my oil smoke so much?
High-heat searing requires oils with a high smoke point. If you use butter or olive oil too early, they will burn and turn bitter.
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