Searing a Steak
A good sear is the difference between a grey, steamed piece of meat and one with depth. It requires high heat and a heavy pan that retains temperature when the cold protein hits the surface.
Manage your surface moisture and your smoke alarms
Take the steak out of the refrigerator 30 minutes before cooking so the center isn't ice-cold. Open your windows, as a proper sear creates a significant amount of smoke.
- 12-inch cast iron skillet
- stainless steel tongs
- paper towels
- instant-read thermometer
What goes in.
- 2 (10 oz)ribeye or strip steaks, at least 1.5 inches thick
- 1 tbspneutral oil with high smoke point, such as grapeseed or avocado oil
- 1 tspkosher salt
- 2 tbspunsalted butter
- 2 clovesgarlic, smashed
- 2 sprigsfresh thyme
The Sear Check
When you drop a bead of water into your empty pan, it should dance and skitter across the surface rather than evaporate instantly; that is when the pan is ready for the oil.
The method.
Dry the meat
Use paper towels to remove all surface moisture from the steak. Salt both sides generously.
Heat the pan
Place the skillet over high heat for 5 minutes. Add the oil; it should shimmer and begin to smoke slightly.
The first sear
Lay the steak into the pan away from you to avoid splatter. Press it down once, then do not move it for 3 minutes.
Flip and baste
Turn the steak once the crust is deep mahogany. Lower the heat, add the butter, garlic, and thyme, and spoon the foaming butter over the steak for the final 2 minutes of cooking.
Rest
Remove the steak to a cutting board. Let it sit for 8 minutes before slicing so the juices redistribute.
Other turns to take.
Reverse Sear
Bake the steak in a 250°F oven until the internal temperature is 15 degrees below target, then finish with a 60-second sear on each side.
Herb-Crusted
Press cracked black pepper and dried rosemary into the surface of the steak before salting to create a tighter, more aromatic crust.
When it doesn't go to plan.
Use a heavy cast iron or carbon steel pan; thin pans lose heat too quickly once the meat is added.
If the steak sticks to the pan, it is not ready to turn. Wait another 30 seconds; it will release on its own once the sear is set.
Skip the oil if you are using a very fatty cut; the rendered fat will be enough to lubricate the pan.
The ones that keep coming up.
Why does my steak turn grey instead of brown?
The pan was not hot enough, or there was too much moisture on the surface of the meat, causing it to steam rather than sear.
Can I use olive oil?
Extra virgin olive oil has a low smoke point and will turn bitter at the high temperatures required for searing. Stick to neutral oils.
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