Searing a Steak
A proper sear is about timing and moisture control rather than high-end tools. If you get the surface dry and the metal hot enough, the pan does the work for you.
Dryness is your best friend
The steak must be at room temperature and wiped completely dry with paper towels. Moisture on the surface creates steam, which prevents the crust from ever forming.
- Cast iron or carbon steel skillet
- Tongs
- Instant-read thermometer
- Heavy-duty paper towels
What goes in.
- 2 (1.5 inch thick)Ribeye or New York Strip steaks
- 1 tbspHigh smoke-point oil (grapeseed or avocado)
- 1 tbspUnsalted butter
- 2 sprigsFresh thyme
- 1 tspKosher salt
Don't force the flip
When the crust is formed, the steak will detach from the pan on its own. If you have to pull at it with your tongs, it is not ready to turn.
The method.
Prep the meat
Salt the steaks liberally on all sides at least 45 minutes before cooking. Pat them bone-dry with paper towels immediately before they hit the pan.
Heat the pan
Place your skillet over high heat until you see light wisps of smoke. Add the oil and tilt the pan to coat the bottom.
The initial sear
Lay the steaks away from you into the pan to avoid splashing. Sear for 2 to 3 minutes without moving them until a mahogany crust appears.
Flip and baste
Turn the steak. Drop in the butter and thyme. As the butter foams and turns nut-brown, tilt the pan and spoon the hot butter over the steak for the final minute of cooking.
Rest
Remove the steak to a warm plate or wire rack. Let it sit for 10 minutes before slicing to allow the internal juices to redistribute.
Other turns to take.
Garlic Butter
Add two smashed cloves of garlic to the pan during the final basting step for a sharp, aromatic finish.
When it doesn't go to plan.
Use an instant-read thermometer; pull the steak at 125°F for medium-rare.
Avoid non-stick pans; they cannot handle the sustained high heat required for a proper crust.
If your smoke alarm goes off, your heat is likely exactly where it needs to be.
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 left on the surface, causing the meat to steam.
Can I use olive oil?
Extra virgin olive oil has a low smoke point and will burn and taste bitter at high searing temperatures. Stick to neutral oils.
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