The Perfect Steak: Pan Searing Heat

Searing steak is an essential part of cooking it, creating a brown, crunchy exterior that enhances the flavour and texture of the meat. The best results come from a hot pan—at least 375°F (191°C)—and a dry steak. The Maillard Reaction, which is responsible for the browning of the meat, occurs when the surface temperature of the steak reaches 350°F (177°C). To achieve a good sear, the pan should be heated to between 400-450°F (204-232°C).

The Maillard Reaction: browning, flavour and aroma development

The Maillard Reaction: Browning, Flavour, and Aroma Development

The Maillard reaction is a chemical reaction that occurs when proteins and/or amino acids react with the carbohydrates of reducing sugars. It is named after French chemist Louis-Camille Maillard, who first described it in 1912.

The Maillard reaction is responsible for the browning of various meats when seared or grilled, as well as the browning and umami taste in fried onions and coffee roasting. It is also what gives bread its toasted, malty flavour, burgers their charred taste, and beer its maltiness.

The reaction typically occurs rapidly from around 140 to 165 °C (280 to 330 °F). At lower temperatures, the Maillard reaction can still occur, but it will take much longer. For example, when cooking a chicken or beef stock at a bare simmer for 8 to 12 hours, the Maillard reaction will occur, turning the liquid brown and fragrant.

To achieve the Maillard reaction when cooking steak in a pan, the surface temperature of the meat should reach at least 300°F (149°C). This can be achieved by heating a cast-iron or black steel pan over medium-high heat for 5–6 minutes, and then placing the steak in the pan for around 3 minutes on each side.

The Maillard reaction is what gives a steak its characteristic flavour and aroma, and it is why a boiled steak is far less appetising than a roasted or grilled one. The reaction is also responsible for the crispy, amber layer on a pan-seared salmon, the flaky brown crust on a baked apple pie, and the golden-brown colour of French fries.

The Maillard reaction is favoured by dry conditions, as water can impair the reaction. This is why it is important to pat the surface of a steak dry before cooking it, and to ensure that the surface of the meat is dry to maximise browning.

The reaction is also influenced by temperature, time, and pH. For example, at high temperatures above 355°F (180°C), the surface of food will become blackened and bitter-tasting. Lowering the pH by adding a small amount of an acidic ingredient, like lemon juice, will inhibit the reaction, while increasing the pH with an alkaline ingredient, like baking soda, will boost the reaction.

The Maillard reaction is distinct from caramelisation, which is the pyrolysis of certain sugars. Caramelisation occurs in concentrated sugar environments with very low moisture and does not involve amino acids. However, both reactions contribute to the flavour and colour of cookies and other baked goods.

Pan material: cast iron for best heat retention

Cast iron is the best type of pan to use when searing a steak. It heats up quickly, evenly, and retains heat far better than other materials. This makes cast iron ideal for creating a beautiful, caramelized crust without overcooking the centre of the steak.

How to Sear a Steak in a Cast-Iron Pan

First, pat your steak dry with paper towels. This is an important step to ensure the steak browns properly. Then, season the steak with salt and pepper.

Place your cast-iron pan on the stove and heat it over medium-high heat for 5-6 minutes. You can add a small amount of oil to the pan, or, for a smokeless option, sprinkle the pan with salt instead.

When the pan is hot, add the steak and let it cook for 3-4 minutes on each side. You can also sear the edges of the steak for 1 minute per edge. If your steak has white fat, turn it on its side to render the fat.

Finally, reduce the heat to medium and add butter, garlic, and rosemary to the pan. Spoon the melted butter over the steak and cook to your desired doneness.

Tips for the Best Results

• Choose a steak that is at least 1-inch thick. Thinner steaks are more likely to overcook.
• Well-marbled steaks will give the juiciest results.
• Preheat your pan for 5 minutes before adding the steak.
• Press the steak down when it first hits the pan to ensure good contact with the pan's surface.
• Let the steak rest for 10 minutes before slicing.
• Slice the steak against the grain and at an angle for the best presentation.
• If using an instant-read thermometer, insert it horizontally into the side of the steak.

Cooking oil: avocado, grapeseed, ghee, refined high-heat coconut, peanut

To get a good sear on your steak, you'll want to ensure your pan is hot enough. A temperature of 375°F (191°C) is recommended, though some sources suggest going even hotter. You'll want to use a cooking oil with a high smoke point, such as avocado oil, grapeseed oil, or peanut oil. Here's a breakdown of why you might choose each of these oils, as well as ghee and refined high-heat coconut oil:

Avocado Oil

Avocado oil is a good choice for searing steak because it has a high smoke point. It's also a neutral oil, so it won't affect the taste of your steak. However, it may start to burn if your pan gets too hot, so be careful not to overheat your pan if using this oil.

Grapeseed Oil

Grapeseed oil is another oil with a high smoke point, making it suitable for the high heat needed to cook steak. It's also a neutral oil, so it won't interfere with the flavour of your steak.

Ghee

Ghee has a higher smoke point than traditional butter, so you can safely heat your pan to a high temperature without it burning. Ghee also adds a layer of richness to your steak and is a good option for those who are dairy-sensitive.

Refined High-Heat Coconut Oil

Refined coconut oil has a high smoke point, which is ideal for searing steak. It's important to use the refined version, as unrefined coconut oil has a much lower smoke point and is not suitable for high-heat cooking.

Peanut Oil

Peanut oil has a smoke point over 400°F, so it can easily withstand the high heat needed for cooking steak.

Oil temperature: 325-375°F before adding steak

When searing steak, it is important to get the right temperature to achieve a perfect, crisp brown sear without overcooking the centre of your steak. The Maillard Reaction, which gives the steak its delicious flavour, begins at 250°F (121°C) but progresses rapidly once the temperature of the meat fibres reaches 350°F (177°C). Therefore, it is recommended to heat the oil to around 325-375°F before adding the steak.

To achieve this temperature, heat a cast-iron or black steel pan over medium-high heat for 5-6 minutes. Use a cooking oil with a high smoke point, such as avocado, grapeseed, ghee, refined high-heat coconut, or peanut oil. Do not add the oil to the pan before heating it; heat the pan first, then add your oil. You can also use vegetable oil, which has a smoke point of around 440-460°F (238°C).

Once your oil is heated to the right temperature, add your steak. You will know when to flip the meat when it 'releases' from the pan. Give it a gentle poke with a spatula, and if it's still stuck, it's not ready to be flipped. The other side will cook slightly faster, so adjust your cooking time accordingly.

Remember that the pan will continue to get hotter as your meat cooks, so you may need to turn the heat down slightly after flipping the meat. It's a tricky balancing act that takes practice to perfect!

Steak temperature: chilled or frozen, not room temperature

When cooking steak, the initial temperature of the meat is crucial to achieving the desired results. While some advocate for bringing steaks to room temperature before cooking, this approach is ineffective and can even be unsafe. Here's why chilled or even frozen steaks are preferable over those brought to room temperature.

The Myth of Room Temperature Steaks

A common misconception in steak preparation is that bringing the meat to room temperature before cooking promotes even cooking and better browning. The idea is that starting closer to the final serving temperature will result in more uniform doneness from edge to centre. However, this theory doesn't hold up to scrutiny.

In reality, allowing a steak to rest at room temperature does very little to raise its internal temperature. During an experiment, a steak left at room temperature for two hours only reached 49.6°F (9.8°C) internally, which is still significantly lower than the target temperature for medium-rare steak (130°F/54°C). This small temperature increase has negligible effects on cooking evenness and browning capabilities.

The Benefits of Chilled or Frozen Steaks

Instead of bringing steaks to room temperature, it is preferable to cook them straight from the refrigerator or, even better, give them a brief stint in the freezer before cooking. Here's why:

• Thermal Barrier: By starting with a colder steak, you create a thermal barrier on the meat's exterior. This means the heat has to work harder to overcook the inside, giving you more time to achieve a perfect sear without overcooking the centre.
• Enhanced Browning: A chilled steak will have a drier surface, which is essential for the Maillard reaction—the chemical process responsible for the delicious browning and flavour development in steaks. Moisture inhibits browning, so a drier steak will sear more efficiently.
• Food Safety: Leaving meat at room temperature for extended periods can enter the "danger zone" as defined by the U.S. Department of Agriculture, increasing the risk of foodborne illnesses.

Best Practices for Steak Preparation

To summarise, always cook with chilled or frozen steaks, never room-temperature ones. Here are some additional tips for optimal results:

• Pat Dry: Ensure the steak's surface is thoroughly dried before cooking. Moisture inhibits browning, so a dry steak will sear more effectively.
• Seasoning: Be generous with salt and pepper. A good steak should be well-seasoned, and these seasonings can also aid in moisture absorption.
• Precise Temperature Control: Invest in a good thermometer to monitor the steak's internal temperature during cooking. This will help you achieve the desired doneness without overcooking.
• Pan Preparation: Use a cast-iron pan or a carbon-steel/nonstick skillet. Preheat the pan well, ensuring it's ripping hot before adding the steak.

Frequently asked questions