Searing Thick-Cut Steaks
A thick steak is won or lost by the crust. If the surface isn't bone-dry, you get grey, steamed meat instead of the mahogany char that defines a professional sear.
Patience beats high heat.
Your goal is an even interior without a charred exterior. If you start with a cold steak, the inside stays raw while the crust burns.
- Cast iron skillet
- Instant-read thermometer
- Tongs
- Paper towels
- Wire cooling rack
What goes in.
- 2 (1.5 inch thick)ribeye or strip steaks
- 1 tbsphigh-smoke point oil like grapeseed or avocado
- 1 tbspkosher salt
- 2 tbspunsalted butter
- 3 clovesgarlic, smashed
Moisture Management
Wipe the surface of the steak with paper towels until they come away clean and dry; any surface moisture must evaporate before the Maillard reaction can create a crust.
The method.
Temper and dry
Remove steaks from the refrigerator 45 minutes before cooking. Pat them completely dry and season heavily with salt on all sides.
Heat the skillet
Place the cast iron over medium-high heat. Add oil and wait until it begins to shimmer and produce wisps of smoke.
The hard sear
Lay the steaks into the pan away from you to avoid splatter. Leave them undisturbed for 3 minutes until a dark, mahogany crust develops.
Flip and baste
Flip the steaks. Toss in the butter and garlic. Use a large spoon to tilt the pan and pour the foaming, garlic-infused butter over the steaks for 1 minute.
Oven finish
Transfer the skillet to a 400°F oven. Cook until an instant-read thermometer inserted into the center reaches 125°F for medium-rare.
The rest
Remove from the pan to a wire rack. Rest for 10 minutes; this allows the internal juices to redistribute so they don't bleed out when you slice.
Other turns to take.
Herb-Crusted
Add fresh thyme and rosemary sprigs to the skillet at the same time you add the butter.
When it doesn't go to plan.
Use a wire rack for resting so the bottom crust stays crisp rather than steaming in its own juices.
If the steak is thicker than 2 inches, increase the rest time to 15 minutes.
Do not crowd the pan; if the steaks touch, they will release moisture and boil in the juices.
The ones that keep coming up.
Why does my steak turn grey?
The pan was not hot enough, or the steak was too wet when it hit the oil.
Can I use olive oil?
Avoid extra virgin olive oil for the sear, as its low smoke point will burn and turn bitter before the crust forms.
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