Pan-Seared Steak
A heavy cast-iron skillet is the only tool for this job. It holds heat steady, ensuring the surface of the beef sears quickly without overcooking the inside.
Dryness is the foundation of the crust.
Pat the steak with paper towels until it feels tacky to the touch. Moisture left on the surface creates steam, which prevents the browning you are after.
- Cast-iron skillet
- Tongs
- Instant-read thermometer
- Paper towels
What goes in.
- 2 (10 oz)ribeye or strip steaks, 1.5 inches thick
- 1 tbspneutral oil with a high smoke point, like avocado or grapeseed
- 2 tbspunsalted butter
- 3 clovesgarlic, smashed
- 2 sprigsfresh thyme or rosemary
- to tastekosher salt and coarse black pepper
The butter bath
Tilting the pan to spoon foaming, herb-infused butter over the steak cooks the exterior evenly and adds a final layer of richness that a dry sear cannot provide.
The method.
Temper the meat
Pull the steaks from the refrigerator 30 minutes before cooking to take the chill off.
Season heavily
Salt the steaks liberally on all sides just before they hit the pan; if you salt too early, the moisture draws out.
Heat the pan
Place your skillet over high heat until the oil begins to shimmer and produce wisps of smoke.
The initial sear
Lay the steaks away from you into the pan. Do not move them for 2 to 3 minutes; wait for the deep brown, caramelized crust to release naturally from the metal.
Flip and finish
Flip the steaks. Reduce heat to medium, add butter, garlic, and herbs. Tilt the pan and spoon the butter over the steaks for 3 to 4 minutes until an internal thermometer reads 125°F for medium-rare.
Rest
Transfer to a board and let rest for at least 8 minutes before slicing across the grain.
Other turns to take.
Peppercorn Crusted
Press cracked peppercorns into the surface of the steak before salting for a sharp, biting crust.
When it doesn't go to plan.
Never overcrowd the pan; if the steaks touch, they will steam rather than sear.
If your pan starts smoking too aggressively, turn the exhaust fan to high rather than pulling the steak off the heat.
The internal temperature will rise about 5 degrees while the meat rests.
The ones that keep coming up.
Why use neutral oil?
Butter burns at high temperatures. Using oil for the initial sear prevents the butter from turning bitter and black before the steak is done.
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