Searing a Steak
A proper sear is about heat management and patience. You are looking for a consistent, mahogany-colored crust across the entire face of the meat, rather than gray, steamed edges.
Temperature is the enemy of the crust
Take your steaks out of the refrigerator 45 minutes before cooking. A cold center will force you to leave the meat in the pan too long, resulting in a thick band of overcooked gray meat under the crust.
- 12-inch cast-iron skillet
- Long-handled metal tongs
- Instant-read meat thermometer
- Paper towels
What goes in.
- 21.5-inch thick ribeye or strip steaks
- 1 tbspHigh-smoke point oil (grapeseed or avocado)
- 2 tbspUnsalted butter
- 3 clovesGarlic, smashed
- 2 sprigsFresh thyme
- to tasteKosher salt and cracked black pepper
Moisture management
Surface moisture turns into steam instantly upon hitting the pan, which prevents browning. Pat the meat dry with paper towels until the surface feels tacky, not wet, before it touches the oil.
The method.
Season heavily
Salt the steaks liberally on all sides at least 45 minutes before cooking. Leave them uncovered on a rack to draw out excess surface moisture.
Heat the pan
Place your cast-iron skillet over high heat. Add the oil and wait until it begins to shimmer and thin wisps of smoke appear. This is the only way to get a true sear.
The first sear
Lay the steaks into the pan away from you to avoid oil splatter. Do not move them for 2 to 3 minutes. Peek at the underside; if it releases easily and shows a deep brown crust, flip it.
The butter baste
Once both sides are browned, lower the heat to medium. Drop in the butter, garlic, and thyme. Tilt the pan slightly so the foaming butter pools, then spoon it repeatedly over the steaks for the final minute of cooking.
Check the temp
Insert your thermometer into the thickest part. Pull the steaks off the heat at 125°F for medium-rare. The temperature will rise another 5 degrees while resting.
Other turns to take.
Compound Butter
Mix softened butter with minced shallots, parsley, and lemon zest. Place a slice on the resting steak to melt into the juices.
When it doesn't go to plan.
Use high-smoke point oils like grapeseed or avocado. Olive oil will burn and turn acrid at the temperatures required for a proper sear.
If the steak has a fat cap, hold it vertically with tongs to render the fat until it turns translucent and golden before searing the flat sides.
Always let the steak rest on a cutting board for at least 10 minutes. Cutting too early allows the internal juices to run out instead of absorbing back into the muscle.
The ones that keep coming up.
Why does my steak turn gray instead of brown?
The pan was not hot enough, or the surface of the steak was wet. If the pan isn't hot, the meat steams in its own juices rather than searing.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe