Searing Steak: How High Should Your Pan Be?

Searing steak is a simple process that can be done on the stovetop and is the best way to cook a steak. The technique involves undisturbed cooking of the steak's surface in a hot pan until a golden-brown, crisp, and flavourful crust forms.

To sear a steak, you need to heat a heavy pan over medium-high heat until it is very hot. The best pans for this are stainless steel or cast iron since they can withstand high temperatures. You can use any high smoke point oil for this, but olive oil is not recommended as it does not have a high enough smoke point.

Once the pan is hot, add oil and spread it around the pan. Then, place your steak in the pan and let it cook undisturbed for a few minutes to develop a brown crust. For a 1-inch thick steak, cook for about 3-4 minutes on each side for a medium-rare steak.

The key to a good sear is to ensure the steak is dry before placing it in the pan. You should also ensure that your pan is not crowded, allowing enough space between each steak for a better sear.

Pan-searing is the best way to cook a steak

How to pan-sear a steak

• To begin, pat the steak dry with paper towels.
• Season the steaks generously on both sides with salt and pepper.
• Turn on your exhaust fan and heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it's very hot.
• Add the oil to the pan and heat until it begins to shimmer and move fluidly around the pan.
• Carefully set the steak in the pan, releasing it away from you so the oil doesn’t splatter in your direction. It should sizzle.
• Leave the steaks alone! Avoid the temptation to peek or fiddle or flip repeatedly; the steaks need a few minutes undisturbed to develop a brown crust.
• Flip the steaks when they release easily and the bottom is a deep brown colour (usually about 3 minutes).
• Continue to cook the steaks for another 3 to 4 minutes on the bottom side for rare or medium-rare.
• During the last minute of cooking, add 1 tablespoon of butter and a few sprigs of fresh thyme to the pan with the steaks (this is optional but delicious).
• If you are serving the steaks unsliced, transfer them to plates and serve hot.
• If you plan to slice the steaks, transfer them to a cutting board and let rest, covered with aluminium foil, for 5 to 10 minutes; then slice thinly against the grain.

Tips for the best steak

• Take the steak out of the fridge at least an hour before cooking.
• Dry the steak well – always pat the meat dry with a paper towel before searing.
• Rest the meat on a wire rack – always rest beef for a few minutes after cooking to allow the juices to redistribute before slicing.
• The best cuts of beef for pan-searing are boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, rib eye or filet mignon.

The best pans for pan-searing are stainless steel or cast-iron

The Best Pans for Pan-Searing: Cast-Iron or Stainless Steel?

When it comes to pan-searing steak, the two best types of pans you can use are stainless steel or cast-iron. Each has its pros and cons, but both are excellent choices for high-heat cooking and creating a delicious seared steak.

Stainless Steel

Stainless steel is a versatile and durable option for pan-searing. It is non-reactive, meaning it can be used with almost any ingredient, and it is also lightweight and easy to clean. Stainless steel is a poor heat conductor on its own, so most stainless steel pans are combined with a heat-conducting material like aluminium or copper. When preheated over medium heat, stainless steel pans can create a non-stick surface, making them perfect for a crunchy stir-fry or a cheesy omelette.

Cast-Iron

Cast-iron pans are renowned for their superior heat retention, which is ideal for achieving a perfect sear on your steak. They are also oven-safe at any temperature, so you can start your steak on the stovetop and finish it off in the oven. Cast-iron pans are extremely durable and, when well-seasoned and cared for, can develop a natural non-stick surface over time. However, they are heavier and more brittle than stainless steel, and they require more maintenance as they need to be seasoned regularly and dried properly to prevent rusting.

Both types of pans are excellent choices for pan-searing steak, and the decision ultimately depends on your personal preferences and cooking style. Stainless steel pans are a good choice if you're looking for something lightweight, low-maintenance, and versatile for everyday cooking. Cast-iron pans, on the other hand, are ideal if you want superior heat retention and don't mind the extra care required to maintain them.

Ensure the steak is dry to maximise browning

Ensuring Your Steak is Dry to Maximise Browning

When searing steak, it's important to ensure your steak is dry to maximise browning. This is because any moisture on the surface of the steak must evaporate before the browning process can begin. By patting your steak dry with a paper towel, you give yourself a head start on achieving that perfect glistening brown crust.

It's also worth noting that salting your steak will initially draw out moisture, but this will be reabsorbed as the muscle fibres break down, so be sure to season your steak before drying it with a paper towel.

If you're using a marinade, try to dry the steak as best you can before placing it in the pan.

Finally, it's important to ensure that your pan is hot enough. A hot pan will help to evaporate any excess moisture, so make sure your pan is hot before adding the steak.

Use a good amount of oil to evenly coat the bottom of the pan

To sear a steak, you'll need to use enough oil to evenly coat the bottom of the pan. This helps to fill in any imperfections in the pan's surface and prevents the meat from sticking. The amount of oil you'll need depends on the size of your pan and the type of meat you're cooking. For a steak, a good starting point is 1 tablespoon of oil, but you may need more or less depending on the size of your steak and how much fat it contains. You can always add or remove oil as needed during the cooking process.

When selecting an oil for searing steak, it's important to choose one with a high smoke point, such as canola, safflower, peanut, sunflower, or soy oil. This is because searing requires high temperatures, and oils with lower smoke points may burn and affect the taste of your steak.

Once you've selected the right oil, heat your pan over medium-to-high heat. When the pan is warm, add your oil and heat it until it begins to shimmer and has a pebbly texture. This indicates that the oil is hot enough to add your steak. Be careful not to overheat the oil, as it may start to smoke and break down.

When adding your steak to the pan, make sure to release it away from you to avoid oil splatter. You should hear a sizzle, indicating that the pan is hot enough. Leave the steak undisturbed for a few minutes to allow a crust to form, then flip it over and cook the other side.

Don't crowd the pan

When searing steak, it's important to give each steak enough space in the pan. If you're cooking more than one steak, make sure there are at least a couple of inches between them. This is because the pan needs to stay hot for the steaks to develop a nice crust. If the pan is crowded, it will cool down and your food will steam instead of searing.

If your pan isn't big enough, use two pans or cook the steaks in batches. You can keep the cooked steaks warm in a low oven while you cook the rest.

It's also important to make sure the steaks aren't crowded by other ingredients. If you're adding aromatics like garlic or herbs to the pan, add them during the last few minutes of cooking so they don't get in the way of the steaks searing.

Frequently asked questions