Pan-Searing a Steak
A well-seared steak relies on moisture management and consistent heat. When the surface is dry, the meat undergoes a rapid transformation in the pan, creating a crust that holds the juices inside while the center stays tender.
Control the moisture and the temperature.
Pat the steak dry with paper towels until they come away clean. A wet steak steams rather than sears, resulting in grey meat instead of a mahogany crust.
- Heavy cast-iron or stainless steel skillet
- Tongs
- Paper towels
- Meat thermometer
What goes in.
- 1.5 inch thickRibeye or New York Strip steak
- 1 tbspHigh-smoke point oil, such as grapeseed or avocado
- 2 tbspUnsalted butter
- 2 clovesGarlic, smashed
- 3 sprigsFresh thyme or rosemary
- To tasteKosher salt and black pepper
Basting with foaming butter
Adding butter and herbs in the final minute creates a hot, flavored liquid that cooks the steak gently through conduction, filling the crust's crevices with richness.
The method.
Preparation
Take the steak out of the refrigerator 30 minutes before cooking. Pat the meat completely dry on all sides with paper towels and season generously with salt.
Heating
Place your skillet over high heat. Add the oil and wait until it begins to shimmer and produce wisps of smoke. This is the temperature required for a proper sear.
Searing
Lay the steak into the pan away from you to avoid oil splatter. Let it cook undisturbed for 3 to 4 minutes until a deep brown, rigid crust has formed.
Flipping
Turn the steak and cook the second side for another 2 to 3 minutes. At this point, the internal temperature should be about 10 degrees below your target.
Basting
Lower the heat to medium. Add the butter, garlic, and herbs. Once the butter foams and turns nut-brown, tilt the pan slightly and use a large spoon to pour the foaming butter over the steak repeatedly for the final minute.
Resting
Remove the steak to a warm plate or cutting board. Pour the pan drippings over it and let it rest for 10 minutes. The internal temperature will rise slightly during this time.
Other turns to take.
Compound Butter
Mix softened butter with chopped parsley and lemon zest, then melt a small coin of it over the steak during the final resting period.
When it doesn't go to plan.
Use a thermometer: 125°F for medium-rare, 135°F for medium.
Don't crowd the pan; if you are cooking more than one steak, use two pans or cook in batches.
If the steak is thicker than 1.5 inches, finish it in a 350°F oven after searing until it reaches the desired internal temperature.
The ones that keep coming up.
Why does my kitchen get so smoky?
High-heat searing requires a smoking-hot pan to initiate the Maillard reaction. Ensure your kitchen is well-ventilated by turning on the range hood or opening a window before you start.
Should I wash the steak first?
No. Washing meat spreads bacteria around your sink area and ensures the surface stays damp, which prevents the steak from searing properly.
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