How to Pan-Sear a Steak
A good steak doesn't need marinades or complex rubs to stand out. It just needs high heat, enough fat to conduct that heat, and the patience to let the pan do the work.
Temperature is your best friend
Your steak must be at room temperature before it hits the pan, otherwise the middle stays cold while the outside burns. Pat it dry with paper towels; moisture on the surface creates steam, which prevents the crust from forming.
- Cast iron skillet
- Long-handled tongs
- Instant-read meat thermometer
- Paper towels
What goes in.
- 1.5 inch thickRibeye or New York Strip steak
- 1 tbspHigh-smoke point oil (avocado, grapeseed, or canola)
- 1 tbspUnsalted butter
- 2 sprigsFresh rosemary or thyme
- to tasteKosher salt and freshly cracked black pepper
Mastering the Sear
The oil should shimmer and just begin to wisp smoke before you drop the meat in. That initial hiss tells you the surface proteins are searing instantly, which is the only way to build a crust.
The method.
Prep the meat
Take the steak out of the fridge 30 minutes before cooking. Season generously with salt and pepper on all sides just before searing.
Heat the pan
Place your cast iron skillet over high heat. Add the oil and wait until it smokes slightly.
Sear the steak
Lay the steak into the pan away from you to avoid splashing. Let it cook undisturbed for 2-3 minutes until a deep, dark brown crust develops.
Flip and baste
Turn the steak. Add the butter and herbs to the pan. Tilt the skillet slightly and use a spoon to pour the foaming, herb-infused butter over the steak repeatedly for the final 2 minutes.
Check for doneness
Insert a thermometer into the thickest part. Aim for 125°F for medium-rare.
Rest
Transfer the steak to a cutting board. Pour the remaining butter from the pan over it and wait 10 minutes before slicing.
Other turns to take.
Garlic-Infused
Add two crushed, unpeeled garlic cloves to the butter during the basting stage.
When it doesn't go to plan.
Never overcrowd the pan; if you are cooking two steaks, use two pans or cook them sequentially.
Do not use olive oil; it has a low smoke point and will taste burnt long before the steak is crusted.
If the steak is thick, sear the fat cap by holding the steak vertically with tongs for 30 seconds.
The ones that keep coming up.
Why did my steak turn gray?
The pan was not hot enough, or the steak was still wet. Ensure the surface is dry and the oil is smoking before you start.
Can I use a non-stick pan?
It is not recommended. Non-stick coatings cannot handle the high heat required for a proper sear, and you won't get the same crust.