Pan-Seared Steak
A good steak doesn't need marinades or long prep. It needs a hot pan, patience, and a reliable thermometer to catch the meat at the right moment.
Control the moisture and the temperature.
Take the meat out of the refrigerator 30 minutes before cooking so the center isn't ice-cold. If the surface is damp, the meat will steam instead of sear.
- 12-inch cast-iron skillet
- tongs
- instant-read thermometer
- paper towels
What goes in.
- 2 (10 oz each)New York strip or ribeye, 1.5-inch thick
- 1 tbsphigh-smoke point oil like grapeseed or avocado
- 2 tbspunsalted butter
- 2garlic cloves, smashed
- 3thyme sprigs
- to tastekosher salt and coarse black pepper
Arroser
Tilting the pan to pool the melting butter with the herbs and garlic creates an aromatic froth. Spooning this over the steak constantly cooks the surface evenly without burning it.
The method.
Dry and season
Pat the steaks thoroughly dry with paper towels. Season heavily with salt on all sides, including the edges, just before placing in the pan.
Sear
Heat the skillet over high heat until wisps of smoke appear. Add the oil. Lay the steaks away from you into the pan. Leave them undisturbed for 2-3 minutes until a mahogany crust forms.
Flip and baste
Flip the steaks. Reduce heat to medium. Add butter, garlic, and thyme. As the butter foams, tilt the pan and continuously spoon the butter over the steaks for 2-3 minutes.
Check
Insert the thermometer into the thickest part. Aim for 125°F for medium-rare. The temperature will rise as it rests.
Rest
Transfer to a cutting board and let rest for at least 8 minutes. This allows the internal juices to redistribute so they don't run out when you slice.
Other turns to take.
Peppercorn Crust
Crush whole black peppercorns coarsely and press them into the surface of the steak before salting for a sharp, crunchy exterior.
When it doesn't go to plan.
If your pan starts smoking heavily, turn your vent hood to the highest setting or open a window.
Do not crowd the pan; if cooking more than two steaks, use two skillets or cook in batches.
Avoid using butter for the initial sear, as it will burn long before the crust develops.
The ones that keep coming up.
How do I know if the pan is hot enough?
The oil should shimmer and move like water across the pan, and the first steak should hiss aggressively the moment it touches the surface.
Can I use olive oil?
Use refined olive oil if you must, but avoid extra virgin olive oil as it has a low smoke point and will taste acrid when heated to the necessary temperatures.
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