Searing Steak: Hot Pan, Perfect Results

Pan-searing steak is an art, and to do it right, you need to get your pan hot. How hot? Well, that's where it gets a little tricky. You see, the perfect sear comes from a complex chemical reaction called the Maillard Reaction, which only happens at temperatures above 350°F (177°C). But if you go too hot, you'll burn your seasoning and oil, so the sweet spot is somewhere between 375°F (191°C) and 450°F (232°C).

To achieve this, start by heating your pan—cast iron is best—on medium-high heat for about 5-6 minutes. Then, add a high-heat cooking oil like avocado, grapeseed, or vegetable oil, and let it heat up until it shimmers. Now you're ready to sear! Place your steak in the pan and let it cook for a few minutes on each side until a deep brown crust forms.

With the right temperature and a little patience, you'll be well on your way to a perfectly seared steak.

The Maillard Reaction: the science behind the sizzle

The Maillard reaction is a chemical reaction that occurs when proteins and sugars in food are transformed by heat, producing new flavours, aromas, and colours. It is one of the most important flavour-producing reactions in cooking and is responsible for the browned, complex flavours that make bread taste toasty and malty, burgers taste charred, and coffee taste dark and robust.

The reaction is named after Louis Camille Maillard, who discovered it. While scientists are still working to fully understand it, the basics are known: the Maillard reaction is many small, simultaneous chemical reactions that occur when proteins and sugars in food are transformed by heat. This process generates new flavour, aroma, and colour molecules.

The Maillard reaction occurs in almost all kinds of cooking, although the simple sugars and amino acids present produce distinct aromas. This is why baking bread doesn't smell like roasting meat or frying fish, even though these foods depend on Maillard reactions for flavour.

The reaction occurs when food is cooked at temperatures above the boiling point of water. This is because the moisture in the food needs to be driven off in order for the surface temperature to climb high enough for the Maillard reaction to occur. In a pan, this can be achieved by heating the steak at a high temperature to dehydrate its surface, causing the temperature to rise to upwards of 300°F (149°C).

The Maillard reaction is responsible for the characteristic brown colours of cooked meat. This occurs when amino acids and certain simple sugars rearrange themselves into rings and collections of rings that reflect light in a way that gives the meat a brown colour.

The important thing about the Maillard reaction is not the colour, but the flavours and aromas it produces. Indeed, it has been argued that it should be called "the flavour reaction", not the "browning reaction". The molecules it produces provide the potent aromas responsible for the characteristic smells of roasting, baking, and frying.

High-temperature cooking speeds up the Maillard reaction because heat increases the rate of chemical reactions and accelerates the evaporation of water. As the food dries, the concentration of reactant compounds increases, and the temperature climbs more rapidly.

One of the challenges of achieving the Maillard reaction is getting the surface of the meat hot and dry enough without overcooking the underlying flesh. Strategies to achieve this include removing as much water from the surface of the meat as possible before cooking and using fast-heating methods such as deep fryers, super-hot griddles, and grills.

Understanding the Maillard reaction is a gateway to understanding the chemical and physical processes of cooking. By grasping the variables involved and learning how to manipulate them, cooks can become more confident in the kitchen and learn to make recipes work for them.

Pan material: cast iron or stainless steel?

When it comes to choosing the right pan for searing steak, two of the most popular materials are cast iron and stainless steel. Both have their pros and cons, and the decision ultimately depends on your personal preferences and cooking style. Here's a detailed comparison to help you choose the best option for your culinary needs:

Cast Iron Pans:

Cast iron pans are classic cookware pieces known for their durability and superior heat retention. They are made from steel alloy with at least 10.5% chromium and other elements, making them resistant to corrosion and rust. Here are the key points about cast iron pans:

• Heat Retention and Distribution: Cast iron is renowned for its exceptional heat retention, making it ideal for searing steaks and achieving a perfect crust. It takes a while to heat up, but once hot, it retains heat effectively.
• Seasoning and Maintenance: Cast iron requires regular seasoning to create a nearly non-stick surface. Proper seasoning involves coating the pan with oil and baking it in the oven. Cast iron is also prone to rusting if left in water, so proper drying is crucial.
• Reactivity: Cast iron is reactive to acidic foods. While quick cooking is fine, long cook times can wear away the seasoning and impart a metallic taste to your dishes. Therefore, it is not recommended for cooking tomato sauce or wine-based dishes.
• Weight and Handling: Cast iron pans are heavy, which can make them challenging to handle, especially for those with limited strength or mobility issues.
• Versatility: While cast iron is excellent for searing and browning, it may not be the best choice for everyday cooking due to the required maintenance and reactivity to certain foods.

Stainless Steel Pans:

Stainless steel is a popular choice for cookware due to its durability, ease of maintenance, and versatility. It contains less than 2% iron and is often combined with heat-conducting materials like aluminum or copper to enhance its performance. Here are the key points about stainless steel pans:

• Heat Conductivity: Stainless steel is an excellent heat conductor when combined with other materials. It heats up quickly and distributes heat evenly, making it suitable for cooking various dishes, including sauces and vegetables.
• Ease of Use: Stainless steel pans are generally lighter and easier to handle than cast iron. They are also non-reactive, making them suitable for cooking with any ingredient in your pantry.
• Maintenance: Stainless steel is known for its ease of maintenance. It can be washed by hand or in the dishwasher, and it resists rust and corrosion.
• Versatility: Stainless steel pans are highly versatile and can be used for a wide range of cooking techniques, including searing, sautéing, poaching, and frying. They are considered the most versatile piece of cookware.
• Stickiness: One drawback of stainless steel is that it tends to be sticky, so you'll need to use a more generous amount of oil when cooking to prevent food from sticking.

Both cast iron and stainless steel pans have their advantages and disadvantages. Cast iron is excellent for heat retention and developing a natural non-stick surface over time, but it requires more maintenance and is reactive to certain foods. On the other hand, stainless steel offers versatility, ease of maintenance, and quick and even heating. It is a popular choice for everyday cooking due to its convenience and durability. Ultimately, the choice between cast iron and stainless steel depends on your specific needs and cooking style.

Oil type: what's your smoke point?

When cooking steak, the sear is of utmost importance. A good steak has plenty of browning, and most of the delicious flavour in a steak comes from Maillard browning. This browning can only happen when the surface of the steak is dried out. To achieve this, start with a dry steak and a hot pan.

When searing steak, the pan should be at least 375°F (191°C). However, it is important to note that the oil you use to coat the bottom of the pan should have a higher smoke point than this temperature.

The smoke point of an oil is the temperature at which it reaches its burning point. It varies among oils, ranging from less than 250°F to more than 500°F. Oils with a high smoke point can be used at higher temperatures to fry, grill, and deep-fry.

• Avocado oil (refined): 480-520°F
• Safflower oil: 450-500°F
• Canola oil: 400-475°F
• Sunflower oil (refined): 450°F
• Peanut oil (refined): 450°F
• Coconut oil (refined): 400-450°F
• Grapeseed oil: 390-420°F
• Sesame oil (refined): 410°F
• Macadamia oil: 400°F
• Extra virgin olive oil (unrefined): 325-400°F
• Avocado oil (unrefined): 350-400°F
• Vegetable oil: 400°F
• Unrefined coconut oil: 350-380°F
• Sesame oil (unrefined): 350°F
• Sunflower oil (unrefined): 320°F
• Peanut oil (unrefined): 320°F
• Walnut oil (unrefined): 320°F
• Hemp seed oil: 300-330°F
• Almond oil (unrefined): 225°F
• Flax seed oil (unrefined): 225°F

Timing: when to flip?

The timing of when to flip your steak depends on the method you are using to cook it, the cut of the steak, and your desired level of doneness.

If you are using the reverse sear method, where you cook the steak slowly and then finish it with a hot sear, you will only need to flip the steak once when you are searing it at the end of the cooking process.

If you are using the traditional searing method, where you sear the steak first and then finish cooking it at a lower temperature, you will need to flip the steak multiple times during the cooking process.

For a traditional sear, it is recommended to cook the steak for 3 minutes on one side, flip it over and cook for another 3 minutes, and then flip it again and insert a temperature probe to check if it is done to your liking. This method ensures that both sides of the steak are evenly cooked and helps to reduce the amount of overcooked meat.

However, if you are cooking a thinner steak or using a lower heat source, you may need to cook the steak for less time on each side to avoid overcooking it. It is important to monitor the temperature of the steak and flip it as needed to ensure even cooking.

Additionally, the cut of the steak can also impact the timing. More tender steaks, such as a filet mignon, may cook faster than other cuts, like a New York strip. Therefore, it is important to adjust the timing and flipping accordingly to achieve the desired level of doneness.

In general, it is recommended to cook the steak for a similar amount of time on each side, depending on the thickness of the steak and the desired level of doneness. For a medium-rare steak, aim for an internal temperature of 130-135°F (54-57°C). For a medium steak, aim for 135-145°F (57-63°C).

Remember to always use a meat thermometer to check the internal temperature of the steak and flip it as needed to ensure even cooking and your desired level of doneness.

Finishing touches: butter, herbs and resting

Once you've cooked your steak to perfection, it's time to add the final flourish. Here are some tips to finish your steak like a pro:

Butter

Adding butter to your steak is a classic way to take it to the next level. Compound butter, also known as #restingbutter, is a glorious way to add flavour and moisture to your steak. Start with softened butter and add your choice of ingredients to create a delicious compound butter. Here are some key components to consider:

• Acidity: Add a pop of flavour to balance the richness of the steak and butter. Try Worcestershire sauce, vinegars, or lemon or lime juice.
• Aromatics: Garlic, shallots, or red onion are great choices to give your butter a savoury kick.
• Herbs: Thyme, rosemary, scallions, dill, sage, parsley, cilantro, or basil will add freshness and round out the flavour profile.
• Extra umami: For an extra punch of savoury flavour, try adding mushrooms, truffles, anchovies, or Parmesan cheese.

Herbs

Herbs are a fantastic way to elevate the flavour of your steak. Try using fresh herbs like parsley, sage, rosemary, and thyme. Simply chop them finely and sprinkle over your steak before serving. You can also make a herb butter by mixing softened butter with minced garlic and herbs. Form the mixture into a log, refrigerate, and then slice and serve on top of your steak.

Resting

Allowing your steak to rest after cooking is crucial. This gives the juices a chance to redistribute, ensuring a juicy and tender steak. Place your steak on a cutting board or serving platter and let it rest for at least 5 minutes before slicing. During this time, you can also melt some compound butter on top of the steak, infusing it with flavour.

Frequently asked questions