Pan-Seared Steak
The goal is a steak that looks like a charred landscape on the outside and stays uniform inside. Don't crowd the pan, and resist the urge to flip the meat until a crust has truly formed.
Control the moisture and the temperature.
Pat the steak completely dry with paper towels to ensure the meat browns rather than steams. Let the steak sit at room temperature for 20 minutes before it hits the heat.
- 12-inch cast-iron skillet
- tongs
- meat thermometer
- paper towels
What goes in.
- 2 (10-12 oz)ribeye or New York strip steaks, 1.5 inches thick
- 2 tbsphigh-smoke point oil, such as grapeseed or avocado
- 3 tbspunsalted butter
- 3garlic cloves, smashed
- 2thyme sprigs
- to tastekosher salt and black pepper
Creating the crust
A crust forms when moisture evaporates instantly upon contact with the pan. If the meat sticks, it isn't ready to flip; wait until it releases on its own.
The method.
Season generously
Salt the steak on all sides, including the edges, at least 15 minutes before cooking. Pat the surfaces dry again right before searing.
Heat the skillet
Get the skillet smoking hot over medium-high heat. Add the oil; it should shimmer and begin to smoke slightly.
Sear the faces
Lay the steak into the skillet away from you. Sear for 3 to 4 minutes without moving it. Flip once you see a deep mahogany crust. Sear the other side for 3 minutes.
Baste
Reduce heat to medium. Add butter, garlic, and thyme to the pan. Tilt the skillet so the melting butter pools with the herbs, and spoon this foam repeatedly over the steak for the final minute of cooking.
Rest
Remove the steak to a cutting board or warm plate. Let it rest for at least 8 to 10 minutes before slicing to allow the juices to settle.
Other turns to take.
Compound Butter Finish
Mix softened butter with minced shallots and parsley, then place a slice on the resting steak to melt.
When it doesn't go to plan.
Use a thermometer: 125°F for medium-rare, 135°F for medium.
If the smoke gets too thick, turn on your hood fan or open a window, but do not turn down the heat until the crust is formed.
Sear the fatty edges of a strip steak by holding it upright with tongs for 30 seconds.
The ones that keep coming up.
Why does my steak turn grey instead of brown?
The pan was not hot enough or the surface of the meat was wet. Moisture is the enemy of a good sear.
Do I have to use cast iron?
You need a pan that retains high heat. Carbon steel or stainless steel also works; avoid non-stick pans as they cannot handle the necessary temperature.
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