Searing Steak: Wet Or Dry Pan?

Cooking steak in a dry pan is a contentious issue. Some sources suggest that you should dry the steak with a paper towel before adding it to a hot, oiled pan. Others suggest that you should place the steak in a cold, non-stick pan with no oil. The latter method was developed by former Cook's Illustrated staffer Andrew Janjigian, who discovered that a well-marbled cut doesn't need extra oil, as enough fat comes out during cooking to help brown the beef.

Use a nonstick or carbon-steel skillet

If you want to sear a steak without making a mess, a nonstick or carbon-steel skillet is the way to go. This technique was developed by former Cook's Illustrated staffer Andrew Janjigian, who discovered that a well-marbled steak doesn't need extra oil to brown; the fat released during cooking is enough.

Here's how to do it:

First, make sure you have the right equipment. You'll need a nonstick or carbon-steel skillet, a spatula or tongs for turning the steak, and a meat thermometer.

Next, prepare your steak. Dry the steak thoroughly, as moisture is the enemy of a perfect, glistening brown crust. You can do this by salting the steak ahead of time and letting it sit for at least 30 minutes before patting it dry. This will also help to season the meat more thoroughly.

Now, place your steak in the skillet. Unlike with other methods, you'll want to start with a cold pan and no preheating. This will help prevent the meat directly below the surface from overcooking and turning grey.

Turn the heat up high. The temperature of the steak will prevent the nonstick pan from overheating, while still allowing the heat to build gradually. Cook for a couple of minutes on each side.

After cooking on both sides on high heat, lower the heat to medium and continue cooking, flipping the steak every couple of minutes. This will help you build up a crust gradually without producing a grey band of overcooked meat.

Cook until the exterior is well browned and the interior registers 120 degrees Fahrenheit (for medium-rare).

And that's it! You've now seared a steak with minimal mess and perfect results.

Start with a cold pan

Starting with a cold pan to sear steak might seem counterintuitive, but it is a foolproof method to achieve a juicy, delicious steak with a gorgeous crust and a medium-rare interior. Here's a step-by-step guide to help you master the technique:

Firstly, forget everything you know about traditional steak cookery, where you would typically start with a ripping-hot pan. Instead, place your well-marbled steak in a cold, non-stick skillet with no oil. This technique works best with a cut of beef that has enough fat, which will be released during cooking, eliminating the need for additional oil.

Next, turn the heat to high. This initial burst of heat will help drive off moisture, allowing the meat to sear effectively. After a few minutes, you'll want to lower the heat to medium. This step is crucial to prevent the steak from overcooking and turning grey on the outside while ensuring the interior cooks evenly.

Now, here's the key to success: flip your steak every two minutes. This "frequent flipping" technique ensures even cooking and allows the heat to dissipate into the air, preventing the steak from overcooking. It also helps build a rich, golden crust gradually.

For a medium-rare steak, cook until the exterior is well browned and the interior registers 120°F (49-52°C). This technique is known as "reverse-searing," and it delivers a steak with a deep crust and a rosy, evenly cooked interior, without the mess and smoke of traditional pan-searing methods.

Finally, let the steak rest for a few minutes before slicing and serving. This allows the juices to redistribute, ensuring a juicy and tender steak.

With this method, you can impress your guests with a perfectly cooked steak, no smoke alarm necessary!

Flip the steak every 2 minutes

Flipping the steak every 2 minutes is a technique that will help you achieve a juicy, evenly cooked steak with a gorgeous crust. This method is known as the "fast-flip" or "multiple-flip" technique. It involves flipping the steak every 30 seconds to 2 minutes, depending on your preference and the level of doneness you desire.

The science behind this technique is that by flipping the steak multiple times, you create a more even heat distribution throughout the meat. This results in a faster cooking time—up to 30% faster—and a more evenly cooked interior. The exterior will develop a beautiful brown crust, while the inside remains juicy and cooked to your desired level of doneness.

When using the fast-flip method, it is important to start with a good-quality, well-marbled steak that is at least 1 inch thick. Dry the steak with paper towels and season generously with salt and pepper on both sides. You can also add chopped herbs like oregano, thyme, or rosemary, and/or minced garlic if you're cooking a thin steak.

Heat a heavy cast-iron skillet over medium-high to high heat and add 1-2 tablespoons of vegetable oil. Once the oil is hot, add the steak to the pan, ensuring there's enough space between multiple steaks. For the fast-flip method, cook the steak for 30 seconds to 2 minutes on each side, flipping frequently until you achieve a brown crust and the desired level of doneness.

For a thick steak, you may need to adjust the heat to medium if it's browning too quickly. Continue cooking and flipping until the steak is deeply browned and an instant-read thermometer inserted into the thickest part reaches the desired temperature: 120°F for medium-rare, 130°F for medium, and so on.

After cooking, transfer the steak to a plate and loosely cover it with aluminum foil. Let the meat rest for 5 minutes for thin steaks and 10 minutes for thick ones. This resting period is crucial, as it allows the juices to redistribute and ensures a juicy, tender steak.

Use a high smoke point oil

When searing steak, it's important to use an oil with a high smoke point. Oils with high smoke points will not burn as quickly, reducing the risk of your steak tasting like burnt oil.

Oils with a high smoke point include peanut, canola, grapeseed, avocado, safflower, sunflower, and soy oils. These oils all have smoke points over 400 degrees Fahrenheit, which is the high heat needed to cook a steak.

You'll want to add enough oil to well-coat the bottom of the pan. This will prevent the steak from sticking to the pan and ensure even cooking. However, you don't want to add so much oil that your steak ends up frying. A good starting point is about 1 tablespoon, but you may need more or less depending on the size of your steak and how much fat it has.

Heat the oil until it begins to noticeably shimmer and has a pebbly texture. This indicates that the oil is hot enough to sear the steak and create a delicious crust.

Once the oil reaches the right temperature, quickly add your steak to the pan and let it sear. This will help prevent the oil from burning and reduce the amount of smoke generated.

Using a high smoke point oil is crucial when searing steak as it allows you to reach the high temperatures needed for a proper sear without burning the oil and affecting the taste of your steak.

Let the steak rest for 5 minutes after cooking

So, you've cooked your steak to perfection and now it's time to let it rest. But why is this step so important? Well, during the cooking process, the protein fibres in the steak uncoil and then coagulate, recoiling and becoming firm. This process expels moisture from the cell walls, and if you cut into the steak immediately, all of those delicious juices will spill out, leaving you with a dry and less flavourful piece of meat.

By letting your steak rest for 5 minutes, you allow the protein fibres to relax and reabsorb some of the moisture that was lost during cooking. This results in a juicy and flavourful steak. The juices will redistribute, ensuring that each bite is moist and tasty. This resting period is especially important if you want to serve your steak medium-rare, as the steak will continue to cook and the internal temperature will rise even after it's been removed from the heat source.

Now, while your steak is resting, you might be tempted to wrap it in foil to keep it warm. However, this can actually lead to too much carryover cooking, resulting in an overcooked steak. Instead, it's best to "tent" the steak with aluminium foil, which will help to conserve some heat while still allowing air circulation so that the surface of the steak doesn't become steamed.

So, the next time you cook a steak, remember to give it a little rest before digging in. Your steak will thank you for it!

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