Tillie Doyle
Pan-searing is a simple steak-cooking technique that can deliver a juicy, delicious steak. The keys to nailing the perfect steak are getting good-quality steak, using the right pan, and adding herbs for aromatic flavor. Before pan-searing, it is important to dry the steak with paper towels, as moisture prevents the formation of a glistening brown crust. The steak should then be seasoned with salt and pepper on both sides. For marinated steaks, it is recommended to use a cast-iron skillet to cook the steak, as cast iron retains heat better than non-stick pans, allowing for a better sear without losing the juices.
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What You'll Learn
Pre-heat the pan
To pan-sear a steak, you'll need to preheat your pan for about 5 minutes. The best type of pan to use is a cast-iron skillet, which is heavy and retains heat well, helping to brown the steak evenly. A heavy-bottomed stainless steel pan will also do the job. Before placing the steak in the pan, ensure that your pan is hot enough. You can do this by adding a small amount of oil and heating it until it shimmers, or starts to smoke. The best cooking oils to use are those with a high smoke point, such as canola oil, grapeseed oil, or avocado oil.
Once your pan is hot, carefully place your steak in it. If you are cooking more than one steak, make sure there are a few inches between them. If your pan is too small, use two pans or cook the steaks in batches. Press the steak down just as it hits the pan to ensure it makes contact with the surface.
Sear each side of the steak for 3-5 minutes to create a brown crust while keeping the centre juicy and tender. You can also sear the edges for 1 minute per edge.
After searing, remove the steak from the pan and place it on a cutting board. Allow the steak to rest for 5-10 minutes before slicing it against the grain. This will result in a more tender and flavourful steak.
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Use a cast-iron skillet
Using a cast-iron skillet is an excellent way to achieve a perfect sear on your marinated steak. Here's a step-by-step guide to help you achieve that:
Prepare the Steak:
Start by removing the steak from the marinade. It is important to let the steak come to room temperature before cooking, so take it out of the refrigerator 30 minutes to an hour before cooking. Blot the steak dry with paper towels; this step is crucial as drying the surface of the steak will help ensure a better sear.
Heat the Cast-Iron Skillet:
Cast iron is renowned for its exceptional heat retention, making it ideal for searing steaks. Heat your skillet over medium-high heat until it's scorching. You want the pan to be very hot, but not so hot that the oil starts smoking. If you're using a thicker cut of steak, you may want to lower the heat slightly to ensure the interior cooks without burning the exterior.
Add Oil and Sear:
Use a high-smoke-point oil like avocado, canola, or peanut oil. Coat the bottom of the skillet with a thin layer of oil, ensuring it covers the entire cooking surface. Once the oil is shimmering, carefully place the steak in the center of the skillet. It's important to note that the steak should be in direct contact with the pan, so avoid moving it around too much.
For a 1-inch-thick steak, sear for about 4 to 5 minutes without touching or moving it to get a good crust. Then, using tongs, flip the steak and cook for an additional 4 to 5 minutes for a nice, brown sear on the other side. If your steak has a thicker cut, you may need to lower the heat and cook it a little longer to ensure it cooks through to your desired doneness.
Add Butter and Aromatics (Optional):
For extra flavor, once your steak is seared and a few minutes before it's done cooking, add a knob of butter, some garlic cloves, thyme, or rosemary to the skillet. Baste the steak with the melted butter and herbs using a spoon, allowing the flavors to permeate the meat. This step not only adds flavor but also helps develop a beautiful, glossy finish on the steak.
Rest and Serve:
Once your steak is cooked to your desired doneness, transfer it to a clean cutting board or platter. It's important to let the steak You may want to see also Marinating a steak before cooking serves two purposes: it helps tenderize the meat and adds flavour. While some top-quality steaks can go without a marinade, cheaper cuts can benefit from marination. To make a marinade, you'll need oil, sauces, lemon juice or vinegar, and spices and seasonings. For the oil, olive oil is a good option because it is readily available, doesn't have a strong flavour, and is heart-healthy. You'll need about 1/2 a cup. For sauces, Worcestershire sauce and soy sauce are popular options, with some recipes also calling for Dijon mustard. You'll need about 1/4 to 1/3 cup of each. Lemon juice or vinegar is also added to the marinade to help tenderize the meat. Lemon juice can be substituted with lime or orange juice, or a few tablespoons of balsamic vinegar or apple cider vinegar. You'll need about 1/3 cup. For spices and seasonings, you can use dried basil, garlic powder, dried parsley flakes, white pepper, minced garlic, dried rosemary, dried thyme, salt, and black pepper. You can also add red pepper flakes and Italian seasoning. You'll need about 1 to 2 tablespoons of dried spices and seasonings, and 1 tablespoon of minced garlic. Once you've gathered your ingredients, simply blend them all together. You can make the marinade 2-3 days in advance and keep it in the fridge. Now you're ready to marinate your steak. Place the steak in a resealable plastic bag and pour the marinade over it, ensuring that the meat is fully coated. Squeeze out the excess air, seal the bag, and marinate in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavours to penetrate the meat. After marinating, remove the steak from the refrigerator and let it come to room temperature for about 30 minutes. This allows for more even cooking. While the steak is resting, generously season it with coarse salt and freshly ground black pepper. Now you're ready to pan-sear your steak! Choose a heavy-bottomed skillet or cast-iron pan for searing. Heat the pan over medium-high heat and add a small amount of oil with a high smoke point, such as canola oil, grapeseed oil, or avocado oil. Allow the oil to heat until it shimmers, indicating that it's hot enough to achieve a good sear. Once the pan is hot, carefully place the marinated steak in the pan. You may want to see also To sear a marinated steak, you will need a heavy-bottomed skillet or cast-iron pan. Cast iron is preferred as it retains heat well and helps to brown the steak evenly. The pan should be preheated for about 5 minutes over high heat until hot. Then, add 1-2 tablespoons of oil with a high smoke point, such as canola oil, grapeseed oil, avocado oil, or vegetable oil. Heat the oil until it shimmers or starts to smoke, indicating that it is hot enough. Once the oil is ready, carefully place the marinated steak in the pan. Make sure to pat the steak dry before placing it in the pan to ensure a good crust forms. If cooking multiple steaks, leave a couple of inches between them to avoid crowding the pan. Sear each side of the steak for 3-5 minutes, or until a brown crust forms. For a 1-inch thick steak, searing for 3-4 minutes on each side should result in a medium-rare steak. Adjust the time as needed for your desired level of doneness. After searing both sides, use tongs to turn the steak on its sides and sear the edges for about 1 minute per edge. You can also add butter and aromatics, such as garlic and rosemary, at this point. Tilt the pan to spoon the melted garlic butter over the steaks and cook to your desired doneness. Once the steak is seared to your liking, remove it from the pan and place it on a cutting board. Let the steak rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. When ready to serve, slice the steak against the grain to ensure a tender cut. You may want to see also Resting the steak is an important step in the cooking process. It allows the juices to redistribute from the outside of the steak to the inside, ensuring a more tender and flavourful result. If you slice the steak immediately after cooking, the juices will pour out, drying out the meat. To rest your steak, transfer it to a cutting board and cover it loosely with aluminium foil. Allow the steak to rest for 5 to 10 minutes. This is the perfect time to prepare any side dishes or sauces to accompany your meal. While the steak rests, the cooking process is not yet complete. The steak will continue to cook, and its internal temperature will continue to rise. This phenomenon is known as "carry-over cooking". Therefore, it is important to remove your steak from the heat source a few degrees before it reaches your desired level of doneness. For example, if you prefer your steak medium-rare, remove it from the pan when it reaches an internal temperature of 110°F (43°C). During the resting period, the steak's temperature will continue to rise to 120°F-125°F (49°C-52°C), resulting in a perfect medium-rare steak. Additionally, resting the steak gives you the opportunity to let the pan cool down slightly. Pan-searing a steak requires a very hot pan, and the high heat can cause the exterior of the steak to cook faster than the interior. By allowing the pan to cool down, you can ensure that the steak will continue to cook more evenly during the resting period, resulting in a more consistent doneness throughout the cut of meat. Finally, resting the steak gives you the chance to let the flavours develop. The process of searing creates a delicious, flavourful crust on the exterior of the steak. During the resting period, these flavours will meld and marry, resulting in a more complex and satisfying taste experience. You may want to see also Yes, you can pan sear steak if it has been marinated. In fact, marinating your steak before searing it can add extra flavour and contribute to tenderizing the meat. Place the steak in a resealable plastic bag and pour the marinade over it, ensuring the meat is fully coated. Let it marinate in the refrigerator for at least 2 hours, or preferably overnight. Before searing, let the steak come to room temperature for about 30 minutes, then season with salt and pepper. Use a heavy-bottomed skillet or cast-iron pan. Heat the pan over medium-high heat and add a small amount of olive oil or another oil with a high smoke point, such as canola oil, grapeseed oil, or avocado oil. Once the oil is hot, carefully place the marinated steak in the pan and sear for 3-5 minutes on each side, depending on the thickness of the steak and your desired level of doneness. After searing, remove the steak from the pan and let it rest on a cutting board for 5-10 minutes before slicing against the grain. This will allow the juices to redistribute, resulting in a more tender and flavorful steak.Cheese Pizza Carbs: Pizza Hut Personal Pan
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Marinade the steak
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Sear the steak
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Rest the steak
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Frequently asked questions
