Mastering the Pan-Seared Steak
A great steak is defined by the sear. It is the result of managing heat and moisture, transforming a simple piece of beef into something that holds its own against any steakhouse menu.
Dryness is the prerequisite for a crust.
Pat your steak thoroughly dry with paper towels before it hits the pan; any surface moisture will steam the meat instead of searing it.
- Cast iron skillet
- Tongs
- Basting spoon
- Instant-read thermometer
What goes in.
- 2 (10 oz)New York strip or ribeye steaks, at least 1-inch thick
- 1 tbspHigh-smoke point oil, like avocado or grapeseed
- 2 tbspUnsalted butter
- 2 clovesGarlic, smashed
- 3 sprigsFresh thyme or rosemary
- to tasteKosher salt and cracked black pepper
Aromatic self-basting
Once the steak is seared, tilt the pan to pool the foaming butter with the herbs and garlic. Repeatedly spoon this liquid over the meat to finish the cooking process through hot fat immersion.
The method.
Temper and dry
Take the steak out of the refrigerator 30 minutes before cooking. Season generously with salt on all sides and dry the surface completely.
Heat the pan
Place your cast iron skillet over high heat. Add the oil and wait until it shimmers and just begins to smoke.
The first sear
Lay the steak into the pan away from you. Let it sear undisturbed for 3 to 4 minutes. Do not move it until it releases easily from the metal and shows a deep mahogany crust.
Flip and baste
Turn the steak. Add butter, garlic, and herbs to the pan. Once the butter foams and smells toasted, tilt the pan and spoon the butter over the steak continuously for another 2 to 3 minutes.
Test and rest
Use a thermometer to check for 125°F for medium-rare. Transfer to a cutting board and let it rest for at least 8 minutes before slicing.
Other turns to take.
Peppercorn Crust
Press coarse cracked peppercorns into the steak surfaces before searing to create a bold, spicy exterior.
Steak au Poivre
After removing the steak from the pan, deglaze the drippings with a splash of cognac and heavy cream to create a pan sauce.
When it doesn't go to plan.
Use an infrared thermometer to ensure your pan is at least 450°F before the steak touches it.
If your steak is thicker than 1.5 inches, move the pan to a 400°F oven after the initial sear to finish the center without burning the crust.
Resting the meat is not optional; it allows the muscle fibers to relax and reabsorb the juices.
The ones that keep coming up.
Why did my steak turn gray instead of brown?
The pan was not hot enough or the surface of the steak was wet. Both factors cause the steak to steam in its own juices rather than caramelize.
Can I use olive oil?
Extra virgin olive oil has a low smoke point and will turn acrid at the temperatures needed for a proper sear. Stick to neutral oils with high smoke points.
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