Searing a Steak
A proper sear is about contrast: a dark, crisp exterior yielding to a tender, consistent interior. If you respect the heat and keep the pan dry, you will get a professional result every time.
Moisture is the enemy of the sear.
Pat your steaks dry with paper towels until they feel tacky. If the surface is damp, the steak will steam in its own juices instead of browning.
- Cast iron or carbon steel skillet
- Tongs
- Instant-read thermometer
- Wire rack
What goes in.
- 2Steaks, at least 1.5 inches thick (ribeye or strip)
- 1 tbspHigh-smoke point oil (grapeseed or avocado)
- 1 tspKosher salt
- 2 tbspUnsalted butter
- 2Garlic cloves, smashed
The release test
Never pull or scrape the steak to flip it. When the crust is fully developed, the meat will release from the pan with zero resistance.
The method.
Temper the meat
Take the steaks out of the refrigerator 45 minutes before cooking. Cold meat drops the pan temperature too quickly.
Season heavily
Apply salt liberally to all sides, including the edges. Do this immediately before hitting the pan to prevent drawing out too much moisture.
Heat the pan
Place the skillet over high heat until the oil begins to shimmer and whisper, just before it starts to smoke.
Sear
Lay the steaks into the pan away from you. Let them sear for 3-4 minutes without moving them. Flip only when the underside shows a dark, mahogany crust.
Baste
Once flipped, drop the butter and garlic into the pan. Tilt the handle up slightly and spoon the foaming butter over the steaks for the final 2 minutes.
Rest
Remove the steaks to a wire rack. Wait at least 10 minutes before slicing to allow the juices to redistribute.
Other turns to take.
Herb butter finish
Add a sprig of rosemary or thyme during the basting phase for a subtle woody fragrance.
When it doesn't go to plan.
Use a wire rack rather than a plate for resting; it keeps the bottom of the steak from getting soggy.
If your smoke alarm is sensitive, keep a window open or use a powerful range hood before you start.
If the steak is thicker than 2 inches, finish it in a 350°F oven after the initial sear.
The ones that keep coming up.
Why is my steak gray instead of brown?
The pan was likely not hot enough, or the meat was too damp when it went in.
Can I use olive oil?
Avoid extra virgin olive oil for the initial sear, as it will burn and become bitter at the high temperatures required.
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