Pan-Searing Steak
A good steak doesn't need much, just a heavy pan and enough heat to develop a crust. Mastering the sear means controlling the temperature so the outside is dark and bronzed before the inside overcooks.
Commit to the sear
Pull the meat from the fridge 30 minutes before cooking so it hits the pan at room temperature. Moisture is the enemy of a crust, so use paper towels to dry the surface thoroughly.
- Cast iron skillet
- Tongs
- Instant-read meat thermometer
What goes in.
- 2 (10-12 oz)ribeye or strip steaks, at least 1-inch thick
- 1 tbspneutral oil with high smoke point
- 2 tbspunsalted butter
- 3 clovesgarlic, smashed
- 3 sprigsfresh thyme
- to tastekosher salt and black pepper
The butter bath
Tilting the pan and spooning the foaming, hot butter over the steak cooks the underside and infuses the meat with the flavor of the garlic and herbs.
The method.
Season generously
Pat the steak dry. Season all sides, including the edges, heavily with salt and pepper immediately before it hits the pan.
Get the pan hot
Place the cast iron over high heat. Add the oil and wait until it shimmers and just begins to smoke.
Sear the first side
Lay the steak into the pan away from you. Do not touch it for 3 minutes. You want a mahogany-colored crust, not just grey meat.
Flip and baste
Flip the steak. Add the butter, garlic, and thyme to the pan. Tilt the pan so the butter pools at the bottom and spoon it continuously over the steak for the final 2-3 minutes.
Rest
Remove the steak to a board or warm plate. Let it rest for at least 8 minutes before slicing.
Other turns to take.
Peppercorn Crusted
Press coarse cracked black pepper into the surface of the steak before salting to create a spicy, textured exterior.
Compound Butter Finish
Replace the standard butter with a disc of herb-chili compound butter once the steak is resting.
When it doesn't go to plan.
If the smoke gets too heavy, turn on your exhaust fan before you start, not after.
Use a thermometer: 125°F for medium-rare, 135°F for medium.
Resting is mandatory; cutting too early lets the juices bleed out onto the board rather than staying in the meat.
The ones that keep coming up.
Why did my steak steam instead of sear?
The pan wasn't hot enough, or there was too much moisture on the surface of the meat.
Can I use olive oil?
Extra virgin olive oil has a low smoke point and will taste burnt. Stick to grapeseed, canola, or avocado oil.
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