Pan-Searing Steak
To pan-sear a steak, use a heavy-bottomed cast iron skillet over high heat. Sear the meat until a deep, dark brown crust forms, then finish it by basting with butter and aromatics until it reaches your desired temperature.
Dryness is the foundation of a crust.
Pat your steak bone-dry with paper towels before it touches the pan, or the moisture will steam the meat instead of searing it. Let the steak sit at room temperature for 20 minutes to take the chill off.
- 12-inch cast iron skillet
- Tongs
- Meat thermometer
- Spoon for basting
What goes in.
- 2ribeye or strip steaks, 1.5 inches thick
- 2 tbsphigh-smoke point oil, such as grapeseed or avocado
- 3 tbspunsalted butter
- 2 clovesgarlic, smashed
- 3 sprigsfresh thyme or rosemary
- to tastekosher salt and coarse black pepper
Arroser
In the final minutes, tilt the pan so the melting butter pools with the herbs and garlic. Spoon this foaming liquid repeatedly over the steak to cook the interior evenly while adding depth.
The method.
Season generously
Coat both sides and the edges of the steak with salt and pepper right before hitting the pan.
Heat the skillet
Place the empty pan over high heat until it is nearly smoking. Add the oil and wait for it to shimmer and just begin to smoke.
Sear the meat
Lay the steaks into the pan away from you to avoid splatter. Do not move them for 3 minutes. Flip once a dark, mahogany-colored crust has developed.
Baste
Reduce heat to medium. Add butter, garlic, and herbs. Once the butter foams, tilt the pan and spoon the butter over the steaks for 2-3 minutes.
Rest
Remove the steaks to a cutting board. Let them rest for at least 8 minutes before slicing to allow the juices to redistribute.
Other turns to take.
Peppercorn Crust
Crush whole black peppercorns and press them into the surface of the meat before searing.
Garlic-Butter Finish
Add a splash of red wine to the pan after removing the steaks to deglaze, then swirl in a cold knob of butter to create a quick pan sauce.
When it doesn't go to plan.
Use a thermometer: 125°F for medium-rare, 135°F for medium.
If the steak starts to smoke excessively, turn the fan to high or open a window; don't lower the heat too early or you lose the crust.
Always slice against the grain to ensure a tender bite.
The ones that keep coming up.
Why did my steak turn gray?
The pan was not hot enough, or there was too much moisture on the surface of the meat, causing it to steam.
Can I use olive oil?
Avoid extra virgin olive oil; its smoke point is too low and it will turn bitter under high heat. Use a refined oil instead.
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