Pan-Seared Steak
Sear a room-temperature, patted-dry steak in a smoking-hot cast iron skillet with a high-smoke-point oil. Flip once, baste with butter and herbs at the end, and rest it for ten minutes before slicing against the grain.
Commitment to the crust
Moisture is the enemy of a brown sear. If the surface of your steak is wet, it will steam instead of crust.
- 12-inch cast iron skillet
- Tongs
- Instant-read meat thermometer
- Paper towels
What goes in.
- 2ribeye or strip steaks, 1.5 inches thick
- 2 tbsphigh-smoke-point oil (grapeseed, avocado, or canola)
- 3 tbspunsalted butter
- 2 clovesgarlic, smashed
- 3 sprigsfresh thyme or rosemary
- to tastekosher salt and freshly cracked black pepper
Controlled contact
Lay the steak into the pan away from you to avoid oil splatter. Once it hits the metal, leave it completely undisturbed until a dark, rigid crust forms.
The method.
Preparation
Take the steaks out of the refrigerator 45 minutes before cooking. Pat them bone-dry with paper towels and season liberally with salt on all sides.
Heating the pan
Place the skillet over high heat. Add the oil and wait until it begins to shimmer and produce wisps of smoke.
The primary sear
Carefully place the steaks in the pan. Sear for 3 to 4 minutes without moving them. Flip when the meat releases easily from the pan with a deep mahogany crust.
Basting
Reduce heat to medium. Drop in the butter, garlic, and herbs. Once the butter foams and smells nutty, tilt the pan slightly and spoon the liquid over the steaks continuously for 2 minutes.
Verification
Insert a thermometer into the thickest part. Aim for 125°F for medium-rare. Remove to a cutting board immediately.
Resting
Let the steak sit for at least 10 minutes. This allows the internal juices to redistribute so they do not run out when you slice.
Other turns to take.
Compound Butter
Mix softened butter with minced shallot, parsley, and a pinch of lemon zest; top the resting steak with a coin of this mixture.
Peppercorn Crusted
Press coarse cracked black pepper into the surface of the steak before salting to create a sharp, pungent exterior.
When it doesn't go to plan.
Use a thermometer instead of pressing with your finger; it is the only way to ensure consistency.
If the butter turns dark brown before the steak is finished, pull the pan off the heat to prevent burning.
Slice across the muscle fibers to ensure each bite is tender rather than chewy.
The ones that keep coming up.
Why does my steak look grey instead of brown?
The pan was not hot enough, or the steak was damp when it entered the skillet.
Can I use olive oil?
Extra virgin olive oil has a low smoke point and will taste bitter if used for a high-heat sear; use a refined oil instead.