Cody Casey
Pan-searing is widely considered the best and easiest way to cook a steak. It involves cooking the surface of the steak undisturbed in a hot pan until a crisp, golden-brown, and flavorful crust forms. The best pans for pan-searing are stainless steel or cast iron since they can withstand high temperatures. The best candidates for pan-searing are boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, ribeye, or filet mignon. However, it is possible to pan-sear bone-in steaks, such as T-bones, but the bone may prevent the meat from making good contact with the pan, producing a spotty crust. To address this, some people use tongs to press down on each side of the steak simultaneously, while others suggest removing the bone and searing it separately.
| Characteristics | Values |
|---|---|
| Best type of steak | Boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, rib eye or filet mignon |
| Best type of pan | Stainless steel or cast iron |
| How to get a good sear | Pre-salting the meat, using a heavy pan, drying the meat, adding oil with a high smoke point, and browning with radiant heat |
| How to address the bone issue | Using tongs to press down on each side of the steak simultaneously, removing the bone and searing separately, or using a torch to hit the top of the steak |
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What You'll Learn
- Cast iron pans are recommended for pan-searing steak
- Use tongs to press down on each side of the steak simultaneously
- Pre-salting the meat seasons it fully and guarantees better browning
- Pan-searing is the best and easiest way to cook a steak
- Use a pan that is large enough so the food doesn't steam instead of sear
Cast iron pans are recommended for pan-searing steak
Cast iron pans are ideal for pan-searing steak as they can go from stovetop to oven with ease. This makes them very versatile, allowing you to cook your steak to your desired doneness. Whether you prefer a rare or medium-rare steak, a cast iron pan can deliver a perfect crust and a juicy, tender interior.
Additionally, cast iron skillets are excellent for heat conduction, ensuring your steak cooks evenly. This is especially important when searing bone-in steaks, as the bone can prevent parts of the meat from making good contact with the pan. By using a cast iron pan, you can press down on the steak with tongs or a cooking utensil to help the meat cook more evenly.
Furthermore, cast iron pans are durable and long-lasting, making them a worthwhile investment for any home cook. They are a favourite among chefs and steak enthusiasts alike, with many praising the ability of cast iron to produce a steakhouse-quality steak.
Overall, cast iron pans are recommended for pan-searing steak due to their superior heat retention, even cooking, and ability to create a perfect crust while keeping the steak juicy and tender.
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Use tongs to press down on each side of the steak simultaneously
While pan-searing a steak with a bone in it, the bone may sometimes sit taller than the meat, preventing the meat from making good contact with the pan and resulting in an uneven crust. To solve this issue, you can use tongs to press down on each side of the steak simultaneously. This technique ensures that the meat cooks evenly on all sides and helps achieve a consistent sear.
When searing a bone-in steak, it is important to use a heavy pan, preferably made of cast iron or stainless steel, that can withstand high temperatures. Preheat the pan over medium to medium-high heat until it reaches the desired temperature. You can determine this by adding oil to the pan and heating it until it shimmers and moves fluidly.
Before placing the steak in the pan, pat it dry with paper towels to remove any excess moisture, which can inhibit browning. Season the steak generously with salt and pepper on both sides, as this will enhance the flavour and help create a delicious crust.
Once the pan is hot, carefully place the steak in the pan, ensuring that you release it away from you to avoid oil splatter. Allow the steak to sear undisturbed for a few minutes, depending on the thickness of the steak and the temperature of the pan. For a rare steak, aim for an internal temperature of 110°F (43°C), while medium-rare steaks should reach 130°F (54°C).
When the steak has developed a deep brown crust, use tongs to straddle the bone and apply pressure to each side simultaneously. This ensures that the meat makes full contact with the pan, resulting in an even sear. After searing the first side, flip the steak and repeat the process for the other side, searing for the same amount of time to ensure even cooking.
In addition to pressing down on the steak with tongs, you can also use a torch to sear the meat around the bone. This helps to cook the areas that may not be in direct contact with the pan due to the bone's height. By combining the use of tongs and a torch, you can achieve an even crust on your bone-in steak.
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Pre-salting the meat seasons it fully and guarantees better browning
When it comes to cooking steak, there are various techniques and methods that can be employed to ensure optimal results. One such technique is pre-salting the meat, which has multiple benefits that contribute to a well-seasoned and flavourful steak with a desirable crust.
Pre-salting the meat is a technique that involves seasoning the steak with salt before cooking, as opposed to seasoning during or after cooking. This method allows the salt to dissolve into the moisture that comes to the surface of the meat. Over time, the salty water is reabsorbed into the meat, resulting in thorough seasoning. The diffusion process ensures that salt moves from a saltier environment to a less salty one, striving for equilibrium. This means that the salt will continue to travel deeper into the meat over time, enhancing the seasoning.
By pre-salting, you also allow enough time for any juices drawn out by the salt to be reabsorbed. This guarantees better browning when the steak is cooked. The salt helps the cells hold onto water, preventing the meat from drying out and ensuring juiciness. Additionally, pre-salting creates an even crust and deeply flavourful steak. Flipping the steaks back and forth during cooking further maximizes browning while minimizing overcooking.
It is recommended to pat the steak dry with paper towels before pre-salting, as this reduces oil splatter during cooking. The steak should then be seasoned liberally with salt and allowed to rest at room temperature for at least 40 minutes, or even up to 2 hours. Alternatively, it can be refrigerated overnight, but should be removed from the refrigerator at least 40 minutes before cooking. This process ensures that the salt has sufficient time to work its way into the meat, resulting in a fully seasoned steak.
In summary, pre-salting a steak is a technique that guarantees better browning and thorough seasoning. It involves applying salt to the meat before cooking, allowing time for the salt to dissolve and be reabsorbed, and then cooking the steak using methods that maximize browning and flavour. By following these steps, you can achieve a well-seasoned and flavourful steak with an even crust.
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Pan-searing is the best and easiest way to cook a steak
To begin, pat the steaks dry with paper towels. This is an important step as it helps to reduce oil splatter and ensures that the steak gets a perfect sear. Next, season the steaks generously on both sides with salt and pepper. Preheat your pan on medium heat and brush it with oil. Place the steaks in the pan and sear each side for 3-4 minutes until a brown crust forms. Then, use tongs to turn the steaks on their sides and sear the edges for 1 minute per edge.
Add butter, aromatics, and fresh thyme to the pan during the last minute of cooking. Tilt the pan to spoon the garlic butter over the steaks and cook to your desired doneness. Finally, remove the steak from the pan and let it rest for 5 to 10 minutes before slicing. This allows the juices to redistribute and ensures that the steak is juicy and tender.
While pan-searing is a great way to cook a steak, it is important to note that it works best with boneless steaks. When searing a bone-in steak, the bone may prevent the meat from making full contact with the pan, resulting in a spotty crust. However, there are some techniques you can use to overcome this issue, such as using tongs to press down on each side of the steak or trimming the bone before cooking.
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Use a pan that is large enough so the food doesn't steam instead of sear
When pan-searing a steak, it is important to use a pan that is large enough so that the food doesn't steam instead of sear. This is because searing requires high temperatures to create a caramelized, deep-brown crust on the surface of the meat. If the pan is too small, it will cool down and the steak will steam instead of searing, resulting in an uneven crust.
To achieve a perfect sear, it is recommended to use a large stainless steel or cast-iron skillet. These materials can withstand high temperatures and are suitable for searing meat. The pan should be heated over medium-high to high heat until it is very hot. You will know it is hot enough when the oil begins to shimmer and move fluidly around the pan.
Once the pan is hot, carefully place the steak in it, ensuring that the oil doesn't splatter. It is important to leave the steak undisturbed for a few minutes to allow a brown crust to form. The steak will naturally release from the pan when it is ready to be flipped. After searing both sides, you can add butter and aromatics, such as garlic and rosemary, to the pan for additional flavor.
When searing a bone-in steak, such as a T-bone, you may encounter the issue of the bone preventing the meat from making full contact with the pan. This can result in a spotty crust. To address this, you can use tongs to press down on each side of the steak simultaneously, ensuring even contact with the pan. Alternatively, you can remove the bone before searing and cook it separately if you enjoy gnawing on it.
In summary, using a large enough pan when searing steak is crucial to prevent steaming and promote even browning. By following the recommended techniques and using the appropriate tools, you can achieve a perfectly seared steak with a flavorful crust.
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Frequently asked questions
Yes, you can pan-sear a steak with a bone, but it is more challenging than searing a boneless steak because the bone may prevent the meat from making full contact with the pan, producing a spotty crust.
To get a good sear on a bone-in steak, you can use tongs to press down on each side of the steak at the same time. You can also remove the bone and sear the steak separately, or use a torch to sear any parts of the meat that don't make contact with the pan.
The best pans for pan-searing steak are stainless steel or cast iron because they can withstand high temperatures.
To get a good sear, it is important to pat the steak dry with paper towels before cooking. You should also preheat the pan and brush it with oil to reduce splatter. Once the steak is in the pan, leave it undisturbed for a few minutes to develop a brown crust.
