Searing a Steak for a Deep Crust
A proper crust is a transformation of proteins and sugars that happens only at high heat. By controlling moisture and surface contact, you can achieve a restaurant-grade sear in a standard kitchen.
Dryness is the foundation of the sear.
Pull the meat from the refrigerator 45 minutes before cooking and pat it thoroughly dry with paper towels. A cold, wet steak will never develop the crust you are looking for.
- Cast iron or heavy-gauge carbon steel skillet
- Tongs
- Instant-read thermometer
- Paper towels
What goes in.
- 2 (1.5 inch thick)Ribeye or New York Strip steaks
- 1 tbspHigh-smoke point oil (grapeseed, avocado, or canola)
- 1 tspKosher salt
- 2 tbspUnsalted butter (optional, for the finish)
Mastering the Surface Temperature
Your oil should shimmer and just begin to wisp smoke before the steak touches the pan. This ensures the steak hits the metal and immediately initiates the Maillard reaction without sticking.
The method.
Prep the meat
Salt the steak liberally on all sides. Leave it uncovered on a wire rack for 45 minutes to pull surface moisture out.
Heat the pan
Place your skillet over high heat for at least 5 minutes. If it isn't searing the oil instantly, it isn't hot enough.
The initial sear
Add the oil, then lay the steak away from you to avoid splashing. Let it sit undisturbed for 2 to 3 minutes until a mahogany crust forms and the meat releases naturally from the pan.
Flip and finish
Flip once. If you are using butter, drop it in during the final minute of cooking, tilting the pan to baste the steak with the foaming butter.
Rest
Remove the steak to a board and let it rest for 10 minutes. This allows the internal juices to redistribute so they don't leak out the moment you slice.
Other turns to take.
Herb-Basted
Add two crushed garlic cloves and a sprig of fresh rosemary to the butter during the final minute of searing.
Blackened
Rub the dry steak with a coarse blend of black pepper and coriander before searing to add a secondary layer of texture.
When it doesn't go to plan.
Never overcrowd the pan; if the steaks are too close, the pan temperature will drop and the steaks will steam.
Use a thermometer to check the center rather than guessing by touch.
If the pan starts smoking excessively, turn your exhaust fan to the highest setting or open a window before the smoke alarm triggers.
The ones that keep coming up.
Why does my steak stick to the pan?
The pan was likely not hot enough or the meat was still wet. If it sticks, wait another minute; it will release once the crust is fully formed.
Can I use olive oil?
Avoid extra virgin olive oil for searing, as it has a low smoke point and will turn bitter before the crust develops.
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