Searing a Thick-Cut Steak
A thick steak is a canvas for heat management. The goal is a dark, crusty exterior that gives way to a uniform interior without the gray, overcooked band of meat that happens when you rush the process.
Remove the chill and the moisture.
If the steak is cold from the fridge, the inside will remain raw while the outside burns. If the surface is damp, it will steam instead of sear.
- Cast iron or stainless steel skillet
- Instant-read meat thermometer
- Tongs
- Paper towels
What goes in.
- 2 (1.5-inch thick)ribeye or strip steaks
- 1 tbspgrapeseed or avocado oil
- 2 tbspunsalted butter
- 2 sprigsfresh thyme
- 2 clovesgarlic, smashed
- to tastekosher salt and coarse black pepper
Mastering the temperature gradient
Use the pan for the exterior crust and the residual heat of the oven or a cooler side of the grill to gently coax the center to doneness.
The method.
Temper the meat
Take the steaks out of the refrigerator 45 minutes before cooking. Place them on a wire rack to allow airflow.
Dry and season
Pat the steaks completely dry with paper towels. Season liberally with salt on all sides, including the edges, just before the steak hits the pan.
Sear the faces
Heat the oil in the skillet until it shimmers and just begins to smoke. Lay the steaks away from you into the pan. Sear for 3 minutes without moving them until a deep, dark crust forms.
Sear the edges
Use tongs to hold the steak vertically, searing the fat cap and sides for 30 seconds each to render the fat.
Baste and finish
Reduce heat to medium. Add butter, thyme, and garlic. Tilt the pan and spoon the foaming butter over the steaks repeatedly for 2 minutes. Move the pan to a 350°F oven to finish if the steaks are thicker than 1.5 inches.
Rest
Remove steaks when the thermometer reads 120°F for medium-rare. Let them rest on a cutting board for at least 10 minutes before slicing.
Other turns to take.
Compound Butter
Mix softened butter with minced shallots and parsley to melt over the steak during the final minute of basting.
Reverse Sear
Slow-cook the steak in a 250°F oven until the center reaches 110°F, then perform the sear in a screaming hot pan for 1 minute per side.
When it doesn't go to plan.
Salt the steak either 45 minutes before or immediately before cooking; avoid the window in between where surface moisture is drawn out.
If the butter starts to turn dark brown or smell acrid, remove the pan from the heat immediately.
The resting period is non-negotiable; slicing too early causes the juices to run out onto the board rather than staying in the meat.
The ones that keep coming up.
How do I know the internal temperature without a thermometer?
You don't. Thick cuts have too much variance; rely on an instant-read thermometer for accuracy.
Can I use olive oil to sear?
Extra virgin olive oil has a low smoke point and will burn and taste bitter at the temperatures required for a proper crust. Use a neutral oil with a high smoke point.
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