Searing a Steak: The Cast Iron Method
To get a steak with a dark, uniform crust and a tender interior, use a heavy cast iron skillet, get it smoking hot, and flip the meat every minute. This frequent flipping ensures the heat penetrates the center evenly without overcooking the edges.
Temperature and surface moisture are your primary concerns.
Take the meat out of the refrigerator 30 minutes before cooking to remove the chill. Pat the surface aggressively dry with paper towels; moisture on the surface creates steam, which prevents the crust from forming.
- 10-inch or 12-inch cast iron skillet
- Heavy-duty stainless steel tongs
- Instant-read meat thermometer
What goes in.
- 2ribeye or strip steaks, 1.5 inches thick
- 1 tbspneutral oil with a high smoke point, such as grapeseed or avocado oil
- 2 tbspunsalted butter
- 2 sprigsfresh thyme
- 2 clovesgarlic, smashed
- to tastekosher salt and freshly cracked black pepper
The Constant Flip
Flipping every 60 seconds moves the thermal equilibrium back and forth through the steak. This eliminates the 'grey band' of overcooked meat usually found just beneath the surface.
The method.
Season generously
Salt the steak on all sides, including the edges, at least 15 minutes before it hits the pan. Use more salt than you think is necessary.
Heat the skillet
Place the empty skillet over high heat until it is smoking slightly. Add the oil and tilt the pan to coat the bottom completely.
Sear the meat
Lay the steaks into the pan away from you to avoid oil splatter. Let them sear undisturbed for one minute, then begin flipping every 60 seconds.
Baste with aromatics
When the internal temperature reaches 115°F, drop the butter, thyme, and garlic into the pan. Tilt the skillet and spoon the foaming butter over the steaks repeatedly for the final two minutes.
Rest
Remove the steaks to a cutting board once they hit 125°F for medium-rare. Let them sit for at least 8 to 10 minutes before slicing against the grain.
Other turns to take.
Compound Butter
Mash softened butter with finely chopped shallots, parsley, and lemon zest to melt over the steak while it rests.
Pepper-Crusted
Press cracked peppercorns into the surface of the meat before salting to create a pungent, crunchy crust.
When it doesn't go to plan.
Use high-heat oil. Olive oil and butter will burn and turn acrid before the steak develops a crust.
If the pan starts to smoke excessively, turn your kitchen vent to the highest setting or open a window before you start.
Cutting into the steak too early releases the juices onto the board instead of keeping them in the meat.
The ones that keep coming up.
How do I know if the pan is hot enough?
The oil should shimmer immediately and begin to thin out. If you drop a tiny piece of salt in, it should dance and sizzle aggressively.
Can I use a non-stick pan?
Avoid it. Non-stick pans are not designed for the high heat required to sear meat, and the coating can degrade at those temperatures.
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