Searing Steak: Getting Your Pan Perfectly Hot

Cooking the perfect steak can be tricky, especially when it comes to pan temperature. The ideal temperature depends on several factors, including the type of steak, its thickness, and desired doneness. While some recommend an extremely hot pan, others suggest a temperature range of 375°-449°F (190°-232°C). Starting with a high temperature to sear the steak and then reducing the heat to finish cooking can help achieve a crispy texture and juicy medium-rare doneness. Precise temperature control is key to mastering the perfect pan-seared steak.

The pan should be hot enough to sear the steak

Cooking the perfect steak involves a lot of factors, but one of the most important is the heat of your pan. The pan should be hot enough to sear the steak, creating a delicious, golden-brown crust and a mouthwatering eating experience.

So, how hot is hot enough? Well, it depends on a few things, like the type of pan you're using, the thickness of your steak, and your personal preference for doneness. A good rule of thumb is to heat your pan to between 375°F and 449°F. If you're using a cast iron pan, you can get away with even higher temperatures—some people recommend heating the pan to 500°F for the best sear. However, be careful not to overheat your pan, as this can result in a burnt steak.

There are a few ways to test if your pan is hot enough. One method is to add a teaspoon of oil to the pan. If it starts to smoke, your pan is likely hot enough. Another method is to add a drop of water to the pan. If the water dances for a second before disappearing, your pan is ready. You can also hold your hand, palm down, about an inch above the surface of the pan. If you can hold it there for about 3-4 seconds before it becomes uncomfortable, your pan is probably hot enough.

Once your pan is hot enough, it's time to add your steak. Make sure it's at room temperature before placing it in the pan. This will help ensure even cooking. Cook your steak for about 2 minutes on each side for a rare steak, or longer if you prefer it more medium or well done. Remember that the steak will continue to cook a little bit after you remove it from the pan, so it's best to take it out when it's about 5°F below your desired temperature.

By getting your pan nice and hot before adding your steak, you'll achieve a beautiful sear that will enhance the flavour and texture of your steak. So, don't be afraid to turn up the heat and give it a go!

Use a thermometer to check the temperature

Using a thermometer is the best way to check the temperature of your pan and ensure your steak is cooked to perfection. It is the only way to avoid guesswork and get an accurate reading. Here are some tips on using a thermometer to check the temperature when cooking steak:

Choose the Right Thermometer

Select a good instant-read digital thermometer designed for cooking meat. An oven-safe thermometer or a remote digital thermometer will also work well. These tools will help you determine the doneness of your steak without having to cut into it.

Preheat the Pan

Before you begin cooking your steak, preheat your pan to the desired temperature. For a good sear, it is recommended to start with a high temperature of around 400°F-500°F. However, be cautious as temperatures can get extremely high, and it is easy to burn your steak or cause excessive smoking.

Test the Temperature

To test the temperature of your pan, you can use a simple water test. Place a single drop of water on the pan, and if it dances for a second before disappearing, your pan is hot enough. This indicates that the temperature is around 375°F-449°F, which is the ideal range for searing a steak.

Adjust the Temperature

After searing your steak, you will need to lower the temperature to finish cooking it. Reduce the heat to around 375°F. This two-stage cooking method ensures that you get a nice crust and even cooking.

Monitor the Steak's Internal Temperature

Use your thermometer to check the internal temperature of the steak to determine its doneness. For a medium-rare steak, aim for an internal temperature of about 130°F. Remember to remove the steak from the heat when it is 5°F below your target temperature, as the steak will continue cooking even after it is removed from the pan.

Rest the Steak

After cooking, let the steak rest for at least 5 minutes. This allows the juices to redistribute, resulting in a juicy and tender steak. During this time, the steak's internal temperature will continue to rise slightly, so take that into account when checking for doneness.

Preheat the pan for 3-20 minutes

Preheating your pan is an essential step in the steak-cooking process. It ensures your steak gets a good sear, creating a delicious, golden-brown crust. The length of time you spend preheating depends on your stove, your pan, and the thickness of your steak.

A good rule of thumb is to preheat your pan for at least 3 minutes. This should be enough to get your pan hot enough for a good sear. However, if you want to be extra sure, you can preheat for longer—up to 20 minutes. Just be careful not to overheat your pan, especially if you're using a non-stick coating, as this can break down dangerous chemicals.

While you're preheating your pan, you can prepare your steak by coating it lightly with oil. Choose an oil with a high smoke point, like avocado oil, which can withstand higher temperatures. Make sure both sides of the steak are well-coated, but you don't need to worry about the edges. Seasoning the steak with salt and pepper is also a good idea at this stage.

Once your pan is preheated, it's time to add the steak. Be prepared for a lot of smoke and sizzling! Place the steak in the centre of the pan and let it cook for about 2 minutes before turning it over. You should see a rich, deep brown colour on the cooked surface.

If you're cooking your steak on an electric stove, remember that these tend to heat more slowly than gas stoves, so you may need to preheat your pan for longer.

Use a cast-iron skillet for the best results

A cast-iron skillet is one of the best methods to cook your steak. It is a classic method that is simple to do and delivers a delicious, golden-brown crust and a mouthwatering eating experience. If you want a quick and simple way to cook a steak, a cast-iron skillet is an excellent choice, especially if you only need to prepare one or two steaks.

Choosing the right steak

When it comes to choosing your steak, look for thick cuts of steak to avoid overcooking. Select beef cuts that are around one and a half to two inches thick. Prime-grade steak will cost a lot more, but it will give you a nice, flavorful steak. Boneless ribeye steak is a good option as the bone can reduce contact with the pan and reduce the amount of caramelization on the outside of the meat.

Preparing the steak

Before cooking, lightly coat your steak with oil. Choose an oil with a high smoke point, as oil breaks down at high temperatures. Oils like avocado oil can take a much higher temperature than most. Both sides of the steak must be well coated with oil to conduct heat from the pan to the meat as fast as possible.

After oiling, season your steak. This typically includes coarsely ground black pepper and a coarse sea or Kosher salt. The oil will hold the seasonings in place and provide extra flavor if you make a sauce in the pan later. You can also add dried parsley or other herbs, but keep it light to maximize the flavor of the steak.

Let the salt sit on the steak for about 15 minutes before cooking so that it has time to absorb into the exterior.

Cooking the steak

To cook the steak, you'll need a burner to heat the skillet and start the cooking process, and a grill or oven to complete it. Preheat your grill or oven to a high temperature, ideally around 500°F/260°C, but any temperature of 400°F/205°C or higher will do.

Place your cast-iron skillet on the burner set to high heat and allow it to heat up. To test if the pan is hot enough, place a single drop of water on it. If the water dances for a second before disappearing, the pan is ready.

Once the pan is hot enough, place the steak in the center, ensuring that most of the steak is in contact with the metal. Cook the steak for exactly 2 minutes before turning it over and cooking for another 2 minutes. During this time, you'll notice a good deal of smoke, popping, and sizzling. Don't be alarmed; this is normal.

After 4 minutes of cooking, if you want your steak very rare, take it off the heat. If you prefer it more cooked, transfer the skillet to the preheated grill or oven. Add a pat of butter to the top of the steak, which will melt and give it an extra rich, caramelized, nutty flavor.

To determine the doneness of your steak, use an oven-safe thermometer or digital thermometer. Remember to remove the steak from the heat when it is 5°F/2.7°C below your target temperature, as the steak will continue to cook for a few minutes after being removed from the heat. For example, if you want a medium-rare steak (about 130°F/55°C), remove it from the heat when the center of the meat reaches 125°F/52°C.

Finally, let the steak rest for about 5 minutes before serving. This allows the juices to redistribute into the meat, making it nice and tender.

Choose an oil with a high smoke point

When cooking a steak, choosing the right oil is just as important as selecting the cut of meat. You need to choose an oil with a high smoke point to avoid burning the oil and creating a burnt taste in your steak. Additionally, carcinogens can form when low-heat oils are heated to very high temperatures. Some oils break down during high-heat cooking and produce harmful compounds like acrylamide or polycyclic aromatic hydrocarbons (PAHs), which are associated with an increased cancer risk.

Avocado oil is a popular choice for high-heat cooking because of its high smoke point, ranging from 375°F to 520°F. It is also rich in monounsaturated fats, known to be heart-healthy, and can help reduce inflammation. Avocado oil has a neutral flavour, making it an excellent choice for cooking steak without altering the taste of the beef.

Grapeseed oil is another popular option for high-heat cooking. It has a high smoke point of around 420°F, making it ideal for searing steak at high temperatures. Grapeseed oil also has a mild flavour, so it's a great choice for those who want to focus on the natural taste of the meat.

Canola oil is a versatile oil commonly used in high-heat cooking. Its neutral flavour makes it an excellent choice for cooking steak without adding any additional flavours. It has a high smoke point of around 400°F, perfect for searing steak at high temperatures. Canola oil is also low in saturated fat and high in monounsaturated fats, making it a heart-healthy choice.

Clarified butter, also known as ghee, is a type of butter that has had the milk solids and water removed, leaving only the pure butterfat. This process gives clarified butter a high smoke point of around 450°F, making it an excellent choice for cooking steak at high temperatures. Clarified butter has a rich, nutty flavour that complements the meat's natural taste, making it a popular choice among steak enthusiasts.

Other oils with high smoke points include safflower oil, sunflower oil, peanut oil, and coconut oil.

Frequently asked questions