Hard-Seared Steak
A good sear is about managing moisture and heat. If the steak is wet, it steams; if the pan is cold, it boils. Master this, and you control the texture of every piece of beef you cook.
Dryness is your best friend.
Pat the steak down with paper towels until they come away clean. A surface layer of moisture prevents the Maillard reaction, which is the chemical change that gives the meat its dark, flavorful crust.
- 12-inch cast iron skillet
- tongs
- paper towels
- instant-read thermometer
What goes in.
- 2 (1.5-inch thick)ribeye or strip steaks
- 2 tbspgrapeseed or avocado oil
- 1 tbspkosher salt
- 2 tbspunsalted butter
- 2garlic cloves, smashed
- 3thyme sprigs
Don't force the flip
The steak will stick to the pan when you first place it down. It is ready to flip only when it pulls away from the surface with almost no resistance.
The method.
Temper the meat
Take the steaks out of the refrigerator 30 minutes before cooking. Cold centers lead to burnt crusts before the middle is cooked.
Season heavily
Salt the steaks on all sides, including the edges, at least 15 minutes before they hit the pan. The salt draws out moisture, which you then pat away one last time.
Heat the pan
Place the skillet over high heat. Add the oil and wait until it ripples and wisps of smoke begin to rise. This is the only way to ensure the sear happens instantly.
Sear the faces
Lay the steaks into the pan away from you to avoid splashing. Let them sear for 3 to 4 minutes without moving them until a deep, dark brown crust forms.
Baste the finish
Flip the steaks. Reduce the heat to medium, drop in the butter, garlic, and thyme. Tilt the pan and spoon the foaming butter over the steaks for the final minute of cooking.
Rest
Transfer to a cutting board or warm plate. Let the meat rest for at least 8 minutes. This allows the internal juices to redistribute so they don't leak out when you slice.
Other turns to take.
Reverse Sear
For steaks thicker than 2 inches, bake them in a 250°F oven until the center reaches 115°F, then sear in a ripping hot pan for 45 seconds per side to finish.
When it doesn't go to plan.
Never crowd the pan; if the steaks touch, they will steam rather than sear.
Use a thermometer instead of the 'finger test' to ensure your steak reaches the desired temperature.
If your smoke alarm is sensitive, turn on the kitchen exhaust fan before the pan hits the burner.
The ones that keep coming up.
Why use cast iron?
Cast iron holds heat better than stainless steel or non-stick pans. It maintains a high surface temperature even when the cold meat is added.
Can I use olive oil?
Avoid extra virgin olive oil. It has a low smoke point and will burn and taste bitter long before the steak develops a good crust.
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