Pan-Seared Steak: Myth Or Magic?

Pan-searing is a technique used in cooking methods such as grilling, sauteing, roasting, braising, and baking. It involves cooking the surface of meat at a high temperature to form a brown crust and seal in the juices.

To achieve the perfect pan-seared steak, you need a good quality cut of meat, aromatic herbs for flavour, and, of course, the right pan. The best pans for searing steak are made with high-quality materials that can withstand high temperatures.

The most common materials for pans used for searing steak are aluminium, stainless steel, cast iron, and carbon steel. Cast iron pans are perfect for searing steak as they retain heat very effectively, but they need seasoning and maintenance. A carbon steel pan offers the same benefits and is much easier to maintain.

Pan searing technique

Pan-Searing Technique

Pan searing is a technique used in a variety of cooking methods such as grilling, sautéing, roasting, braising, and baking. It involves cooking the surface of meat at a high temperature to form a brown crust, sealing in the meat's juices and creating a caramelized flavour.

Choosing the Right Pan

The best pans for searing steak are made with high-quality materials that can withstand high temperatures. Cast iron pans are perfect for searing steak as they retain heat very effectively, but they need seasoning and maintenance. Carbon steel pans offer the same benefits and are much easier to maintain. Stainless steel pans allow heat to spread evenly and will not be damaged by high temperatures. Copper pans are also suitable, but they are susceptible to tarnishing and need to be lined with aluminium.

Preparing the Steak

Before cooking, dry the steak with paper towels to get a perfect sear and reduce oil splatter. Season generously with salt and pepper on both sides.

Heating the Pan

Preheat the pan to a medium heat and brush with oil. Using just half a tablespoon of oil reduces splatter.

Cooking the Steak

Place the steak in the pan and sear each side for 3-4 minutes until a brown crust has formed. Then, use tongs to turn the steak on its sides and sear the edges for 1 minute per edge.

Adding Aromatics

Reduce the heat to medium and add butter, garlic cloves, and rosemary to the pan. Spoon the melted butter over the steak and continue cooking to your desired level of doneness.

Resting the Steak

Remove the steak from the pan and let it rest on a plate or cutting board for 5-10 minutes before slicing and serving. This allows the steak to retain its juices and ensures a tender, juicy texture.

Choosing the right pan

The right pan is key to getting a good sear on your steak. While there are a few options, some pans won't give a very good sear, and some are even unsafe. Here are some things to consider when choosing the right pan for searing steak:

Heat Retention and Conductivity

An ideal searing pan needs to have excellent heat retention. Carbon steel pans, cast iron pans, and stainless steel pans are well-known for their ability to sustain extreme temperatures, making them perfect for searing.

Conductivity is also important because it determines how evenly your pan heats up. Stainless steel stands out in this regard due to its heat distribution across the entire surface of the pan.

Durability and Longevity

Durability is crucial when choosing a searing pan; you want something that can withstand high-temperature cooking methods, like searing steaks, repeatedly over time without warping or losing effectiveness. Stainless steel stands out as one of the most durable pans on the market. Carbon steel and cast iron also offer durability but require more maintenance.

Ease of Cleaning and Maintenance

It's also worth considering the cleaning and maintenance requirements of your pan. Stainless steel cookware is usually easier to clean and maintain than carbon steel and cast iron. It can typically be cleaned with warm water and soap, and is often dishwasher-safe. Carbon steel and cast iron, on the other hand, usually require hand washing and regular seasoning.

Best Pan Options for Searing Steak

Based on the factors mentioned above, here are some of the best pan options for searing steak:

• Cast Iron Pan: Cast iron pans are excellent for searing steak because of their heat retention capabilities. They are also inexpensive, durable, and the dark colour won't show inevitable staining from high heat and oil splatters. However, cast iron pans have poor thermal conductivity, meaning they heat slowly and unevenly, and they require more maintenance.
• Carbon Steel Pan: Carbon steel pans are another great choice for searing steak. They heat up quickly, distribute heat well, and are lighter and easier to handle than cast iron. They also offer consistent, even heating, which prevents hot spots and ensures an even sear. However, they may require more maintenance than stainless steel.
• Stainless Steel Pan: Stainless steel cookware, particularly 5-ply stainless steel, is one of the best options for searing. It heats up quickly and evenly, eliminating hot spots and allowing for consistent browning and crust formation. Stainless steel pans are also durable, easy to clean, and can withstand intense heat without warping or losing their shape.

Tips for searing steak

Choosing the Steak

When selecting a steak, opt for a good-quality, well-marbled steak, which will enhance the flavour and promote tenderness. Thicker steaks, such as ribeye, strip steak, or T-bone, are ideal for achieving a juicy interior. For thinner cuts, choose flank, hangar, or skirt steak.

Preparing the Steak

Take the steak out of the fridge at least an hour before cooking. This ensures that the steak cooks evenly and results in a juicier texture. Before seasoning, pat the steak dry with paper towels to remove any excess moisture, which is the enemy of a perfect, glistening brown crust.

Seasoning

Season the steaks with salt and pepper on both sides. For thin steaks, you can also add chopped herbs like oregano, thyme, or rosemary, and/or minced garlic. For thicker steaks, add the aromatics later in the cooking process. It is best to season the steaks just before cooking, as salt will draw out moisture, interfering with the sear.

Choosing the Right Pan

Use a cast-iron pan or a heavy stainless-steel pan for the best results. A cast-iron pan holds heat well and helps to brown the steak evenly. The pan should be about 12 inches and similar in size to the steak to avoid burning steak juices.

Heating the Pan

Heat the pan on high heat until hot, and then add a tablespoon or two of vegetable oil, swirling the skillet to coat the bottom. You can also use tallow, which is the same fat found in steak, or another high smoke point oil.

Cooking the Steak

Place the steak in the pan, ensuring you hear a loud sizzle. For a thick steak, cook until deeply browned, and an instant-read thermometer inserted into the thickest part registers 120°F for medium-rare or 130°F for medium. This should take about 8-12 minutes, depending on the desired doneness. For thin steaks, cook for about 3 minutes on each side for medium-rare.

Adding Butter and Aromatics

For thicker steaks, add butter and aromatics, such as herbs and garlic, during the last 2 minutes of cooking. This adds a rich, delicious finishing flavour to the steak.

Resting the Steak

After cooking, transfer the steak to a plate or wire rack and loosely cover it with foil. Let the steak rest for 5 minutes for thin steaks and 10 minutes for thicker cuts. This allows the juices to redistribute, resulting in a juicier steak.

Slicing and Serving

Always slice the steak against the grain and serve immediately.

Best pans for searing steak

Searing steak is a great way to enhance its flavour and create a crisp, browned crust. To do this effectively, you need a pan that retains heat well and heats up quickly. Here are some of the best options:

Cast iron pans

Cast iron pans are a popular choice for searing steak due to their excellent heat retention. They get extremely hot and stay that way, providing the high temperatures needed to create a beautifully browned exterior on your steak. They are also durable, versatile, and reasonably priced. However, they require more upkeep as they need to be seasoned regularly and hand-washed. Cast iron pans are also oven-safe at any temperature, making them a convenient option for finishing a steak in the oven.

Stainless steel pans

Stainless steel pans, particularly 5-ply, are another great option for searing steak. They heat up quickly and evenly, eliminating hot spots and allowing for consistent browning and crust formation. They are also durable, easy to clean, and dishwasher-safe. However, they may not retain heat as well as cast iron, which can make it more difficult to achieve a good sear.

Carbon steel pans

Carbon steel pans are similar to cast iron in terms of heat retention and distribution but are lighter and easier to handle. They heat up quickly, ensuring your pan stays hot enough to sear both sides of your steak effectively. Carbon steel pans also offer consistent, even heating, which prevents hot spots and ensures an even sear. However, they require hand washing and seasoning.

In summary, the best pan for searing steak will be one that retains heat well and heats up quickly, such as cast iron, stainless steel, or carbon steel. Each type of pan has its own unique advantages and disadvantages, so the best choice will depend on your specific needs and preferences.

Pan-seared steak recipe

Ingredients:

• 2 rib-eye steaks (around 8 oz each)
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 8 tablespoons unsalted butter
• 1 sprig rosemary
• 3 sprigs fresh thyme

Optional:

• 2-4 cloves of fresh garlic
• Olive oil

Instructions:

• Prep: Let the steak sit at room temperature for 20-30 minutes before cooking. Season it generously with salt and pepper.
• Make brown butter: Add the butter, salt, pepper, and herbs to a saucepan over medium heat. Stir the butter the entire time. Once the butter has melted, you'll notice it starts to sizzle. Continue stirring for another 3 to 5 minutes, or until the butter turns golden brown. Remove the saucepan from the heat.
• Sear Steak: Add a couple of tablespoons of the browned butter to a skillet over medium-high heat. Once the butter is hot, add the steaks. Let them sear for 3-4 minutes on one side, then flip. Let the steaks cook for another 2 minutes, then drizzle some more browned butter over the steaks.
• Baste: Carefully tilt the pan to let the butter pool to the side. Use a tablespoon to scoop the butter and baste it over the steaks. Continue this step for a minute or two, then remove the steaks from the skillet.
• Rest: Let the steaks rest for 5 minutes before serving.

Tips:

• You can use the hand test to determine how well-done you like your steak. First, make the "okay" sign with your pointer finger and thumb. Now, poke the fleshy part right under your thumb with your other pointer finger; that is how rare steak feels. Next, touch your thumb and middle finger together and feel that same fleshy part; that is how medium-rare steak feels. Touch your ring finger and thumb together and feel that fleshy part; that is how medium steak feels. Now, touch your pinky and thumb together and feel the fleshy part; that is how well-done steak feels.
• You can also use a meat thermometer to check the internal temperature of your pan-seared steaks.
• For medium-rare, aim for an internal temperature of 130º to 135ºF.
• For medium, aim for an internal temperature of 140º to 145ºF.
• For medium-well, aim for an internal temperature of 145º to 150ºF.
• If your steak is browned on the outside but still not cooked on the inside, transfer the skillet to the oven and continue cooking at 375ºF until the desired temperature is reached.

Frequently asked questions