Marianne Martinez
Pan-searing is widely considered the best and easiest way to cook a steak that rivals your favourite steakhouse. The technique involves cooking the surface of your steak undisturbed in a hot pan until a crisp, golden-brown, and flavorful crust forms. The key to a perfectly seared steak is to get a good sear on the outside while keeping the inside juicy and tender. To achieve this, it is important to start with a good-quality steak that is at room temperature and patted dry with a paper towel. The steak should then be seasoned generously with salt and pepper, or an herb crust, before being placed in a hot cast-iron or stainless steel pan with oil or butter. The steak should be left undisturbed for a few minutes to develop a brown crust before being flipped and cooked to the desired temperature.
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What You'll Learn
Choose the right cut of steak
Choosing the right cut of steak is crucial for achieving a perfect pan-seared steak. Here are some tips to help you select the best cut:
First, opt for boneless, quick-cooking cuts that are between one and one-and-a-half inches thick. Thinner steaks are more prone to overcooking, especially if you prefer your steak rare. Examples of suitable cuts include New York Strip, ribeye, filet mignon, top sirloin, and shoulder tender. These cuts are ideal for pan-searing as they cook evenly and develop a nice crust.
Secondly, pay attention to the marbling of the meat. Marbling refers to the amount of fat distributed within the steak. A good amount of fat enhances flavour and promotes tenderness. Well-marbled steaks are less likely to dry out during cooking and will result in a juicy, delicious final product.
Additionally, consider the thickness of the steak. For thicker cuts like ribeye, strip steak, or T-bone, choose steaks that are 1 1/2 to 2 inches thick. Thicker steaks provide maximum juiciness and are ideal for cooking to a medium-rare doneness. If you prefer thinner steaks, opt for cuts like flank, hangar, or skirt steak, but be cautious as they can overcook more easily.
Lastly, bring your steak to room temperature before placing it in the pan. Taking the steak directly from the refrigerator will cool down the pan, resulting in a less-than-ideal sear. Allowing the steak to sit at room temperature for 20-30 minutes will ensure a better sear and more even cooking.
By following these guidelines when selecting your steak, you'll be well on your way to achieving a perfectly pan-seared steak with a beautiful crust and a juicy, tender interior.
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Prepare the steak before cooking
Before you start cooking, choose a good cut of steak. A thicker cut, such as ribeye, strip steak, or T-bone, is ideal for pan-searing and will ensure maximum juiciness. If you want a thinner steak, opt for flank, hangar, or skirt steak. When purchasing your steak, look for well-marbled steaks with a good amount of fat—this will enhance the flavor and promote tenderness.
Once you have your steak, take it out of the fridge and let it sit at room temperature for 20 to 30 minutes. This is an important step, as a cold steak will not form a proper crust when cooked.
Before cooking, pat the steak dry with paper towels to remove any excess moisture. Moisture will prevent the desired golden-brown crust from forming. After drying, season the steak generously with salt and pepper on both sides. Some chefs recommend pre-salting the meat and letting it rest for up to a few days in advance, as this will season it fully and allow the juices drawn out by the salt to be re-absorbed, resulting in better browning.
If you plan to use a meat thermometer, insert it into the steak before cooking. This will help you monitor the steak's temperature as it cooks and ensure it reaches your desired level of doneness.
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Use the right pan
To pan-sear steak without it getting tough, choosing the right pan is essential. The best pans for pan-searing are made of stainless steel or cast iron. These materials can withstand high temperatures, which is crucial for achieving the desired sear on your steak. A heavy 12-inch stainless steel or cast-iron skillet is ideal for retaining heat and cooking your steak evenly.
When preparing to sear your steak, it is important to preheat your pan. Place the pan on your stove and turn the heat up to high. For thicker cuts of steak, slightly lower temperatures may be preferable to ensure thorough cooking without overdoing it. However, be cautious not to reduce the heat too much, as a good sear requires high temperatures.
Once your pan is hot, add a tablespoon or two of a high-heat oil like avocado oil, vegetable oil, or canola oil. You'll know the oil is hot enough when it starts to shimmer and move fluidly around the pan. At this point, carefully place your steak into the pan, ensuring that you release it away from you to avoid oil splatter.
The key to achieving a perfect sear is to leave the steak undisturbed for a few minutes. This allows a brown crust to form, enhancing the flavor and texture of your steak. Resist the temptation to flip or fiddle with the steak prematurely. Instead, wait until the steak releases easily from the pan, indicating that it's ready to be flipped.
In summary, choosing the right pan for pan-searing steak involves selecting a heavy stainless steel or cast-iron skillet that can withstand high temperatures. Preheating the pan adequately, using the right oil, and allowing the steak to cook undisturbed are also crucial steps in achieving the desired sear and preventing your steak from becoming tough.
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Heat the pan to the right temperature
Heating the pan to the right temperature is crucial to achieving a perfect sear on your steak. A hot pan ensures that the steak develops a nice brown crust and doesn't stick to the surface.
To start, pat your steak dry with paper towels to remove any excess moisture. This step is important because moisture can prevent the formation of a crispy crust. Next, season your steak generously with salt and pepper on both sides. You can also add other seasonings of your choice at this stage.
Now, turn on your exhaust fan to remove any smoke that will be generated during the cooking process. Choose a heavy pan made of cast iron or stainless steel, as these materials can withstand high temperatures. For cast iron pans, preheat the pan over medium-high heat until it is very hot. For stainless steel pans, heat the pan over high heat until hot, and then add a tablespoon or two of vegetable oil, avocado oil, or another high-heat oil. You can also use butter or a mixture of butter and oil, but be cautious as butter has a lower smoke point and can burn. Swirl the pan to coat the bottom evenly with oil.
Continue heating the pan until the oil starts to smoke, which should happen quickly. The pan is now hot enough to sear your steak. If using a meat thermometer, aim for a temperature of 120 degrees Fahrenheit for a medium-rare steak and 130 degrees Fahrenheit for a medium steak.
Once the pan is ready, carefully place the steak into the pan, releasing it away from you to avoid oil splatter. For a thick steak, you may need to slightly lower the heat to ensure it cooks thoroughly without burning the crust.
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Rest the steak after cooking
Resting the steak after cooking is an important step to ensure your steak is juicy and tender. When you remove the steak from the pan, transfer it to a cutting board and let it rest for 5 to 10 minutes. Cover the steak with aluminium foil to keep it warm.
Resting the steak allows the juices to redistribute evenly throughout the steak. If you slice the steak too soon, the juices will pour out, and the steak will be dry. The steak's internal temperature continues to rise as it rests, so remove the steak from the pan about 5 to 10 degrees before reaching your desired doneness.
The timing of the rest varies, and some experts recommend 10 or more minutes for thicker cuts. However, even a little rest is better than none. If you are serving the steaks unsliced, you can skip the resting period and transfer them directly to plates.
After resting, slice the steak thinly against the grain. Avoid slicing the steak too thin, as it will cool down too quickly.
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Frequently asked questions
Start with a good-quality, well-marbled steak with a good amount of fat to enhance flavour and promote tenderness. Pat the steak dry with paper towels to remove any excess moisture, then season generously with salt and pepper. Use a 12-inch cast-iron pan or the heaviest 12-inch stainless steel pan, and heat it over medium-high heat with oil until it shimmers. Add the steak and sear each side for 3-4 minutes until a brown crust forms.
The best cuts of steak for pan-searing are boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as New York Strip, ribeye, or filet mignon.
Use a meat thermometer to check the temperature of your steak. A medium-rare steak should be 120 degrees Fahrenheit in the centre, and 130 degrees for medium.
After searing, let the steak rest on a cutting board for 5-10 minutes before slicing. This allows the juices to settle evenly throughout the steak.
