Pan-Seared Steak: The Perfect Timing

Pan-searing is a great way to cook a steak, and it's easy to do. The technique involves cooking the surface of your steak undisturbed in a hot pan until a golden-brown, crisp, and flavoursome crust forms.

To pan-sear a steak, you'll need a steak (of course), some vegetable oil, salt, pepper, butter, and a heavy pan. Cast iron or stainless steel pans are best as they can withstand high temperatures.

Here's a step-by-step guide:

- 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 the pan over medium-high heat until it's very hot.

- Add the oil to the pan. You'll know it's hot enough when it shimmers and flows fluidly.

- Place the steak in the pan. It should sizzle.

- Leave the steak undisturbed for a few minutes to develop a crust.

- Flip the steak when it releases easily and the bottom is deep brown (around 3 minutes).

- Continue cooking for another 3-4 minutes on the other side for rare or medium-rare.

- During the last minute of cooking, add butter and thyme sprigs (optional).

- Transfer the steak to a plate and serve, or let it rest for 5-10 minutes before slicing against the grain.

Choosing the right steak

• Opt for high-quality meat: Visit your local butcher or a reputable grocery store and invest in the best-quality steak you can afford. Look for well-marbled steaks, which have ample fat content. This extra fat enhances the flavour and makes the meat more tender.
• Thickness matters: For thicker cuts like ribeye, strip steak, or T-bone, choose steaks that are 1 1/2 to 2 inches thick. Thicker steaks take longer to cook and result in maximum juiciness. If you prefer thinner steaks, go for cuts like flank, hangar, or skirt steak.
• Fat is your friend: Select a steak with a good amount of fat on it. The fat keeps the steak moist during the cooking process, ensuring a juicy and tender outcome.
• Marbling matters: Choose a steak with visible streaks of fat within the meat, known as marbling. This marbling not only adds flavour but also helps keep the steak from drying out during cooking.
• Size considerations: Keep in mind that steaks shrink as they cook and lose moisture. So, select a steak that is larger than the final size you desire.
• Bring it to room temperature: Allow your steak to come to room temperature before cooking. This ensures that it cooks evenly.
• Don't be afraid of prime grade: Whenever possible, opt for Prime grade or Choice grade steaks. They may be more expensive, but they offer superior quality.

By following these tips, you'll be well on your way to choosing the right steak for your pan-searing endeavours. Remember, selecting a high-quality, well-marbled, thick-cut steak is key to achieving that perfect sear and a mouthwatering dining experience.

Preparing the steak

Choosing the right steak

Choose a high-quality steak that is at least 1-inch thick. Thicker steaks will take longer to cook through. Well-marbled steaks with visible streaks of fat will give the juiciest results.

Take the steak out of the fridge 20 minutes to 1 hour before cooking to bring it to room temperature. This will ensure the steak cooks evenly. Blot the steak with a paper towel to remove any excess moisture.

Seasoning the steak

Generously season both sides of the steak with salt and pepper. You can also use your favourite steak seasoning.

Pan-searing the steak

Use a cast-iron skillet or a heavy stainless steel pan for best results. Preheat the pan over medium to medium-high heat until it is very hot. Add a small amount of oil to the pan—this should be an oil with a high smoking point, such as vegetable, canola, or extra light olive oil. Heat the oil until it is very hot and begins to shimmer.

Carefully place the steak into the pan. It should sizzle as soon as it hits the oil. Sear the steak for 3-4 minutes on each side until a brown crust forms. Use tongs to turn the steak on its sides and sear the edges for 1 minute per edge.

Finishing the steak

Reduce the heat to medium and add butter, garlic, and herbs to the pan. Spoon the melted butter over the steak until it is about 5-10 degrees from your desired level of doneness.

Resting the steak

Transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing. This will allow the juices to redistribute.

Pan searing

Pan-Searing a Steak

Preparation

Before you start cooking, there are a few steps you should take to prepare your steak. Firstly, take the steak out of the fridge and let it come up to room temperature. This usually takes about 20 minutes for a 1-inch thick steak but can take up to an hour for thicker cuts. You should also pat the steak dry with paper towels to remove any excess moisture.

Seasoning

Now it's time to season your steak. Sprinkle salt and pepper generously over both sides of the steak. You can also use your favourite steak seasoning or a mixture of olive oil, orange juice, cider vinegar, and Worcestershire sauce as a marinade.

Pan-Searing

For the best results, use a cast-iron skillet or a heavy stainless steel pan. Preheat your pan over medium to medium-high heat for about 5 minutes. You can also place a dry cast-iron skillet in a preheated broiler on high heat for 20 minutes. Add a thin layer of oil to the pan—just enough to cover the surface. You want the oil to be hot but not smoking.

Once the oil is hot, carefully place your steak in the pan. You should hear it sizzle. Sear the steak for 3-4 minutes on each side. If you like your steak rare, you can take it out of the pan now. For a medium-rare steak, sear for an additional 3-4 minutes on the second side.

Finishing

During the last minute of cooking, add a tablespoon of butter and some aromatics like garlic and rosemary or thyme to the pan. Baste the steak with the melted butter and aromatics, then remove the steak from the pan and let it rest for 5-10 minutes before slicing and serving.

Tips

• Choose a high-quality, well-marbled steak that is at least 1-inch thick. Thicker cuts will take longer to cook.
• If you're using a gas grill or cooking indoors, turn on your exhaust fan to reduce smoke and odours.
• Don't press down on the steak or fiddle with it too much while it's cooking. This can cause the juices to run out, drying out your steak.
• Use an instant-read thermometer to check the internal temperature of your steak. For a medium-rare steak, aim for an internal temperature of 130-140°F.
• Always let your steak rest for a few minutes before slicing and serving. This allows the juices to redistribute, ensuring a juicy and tender steak.

Oven finishing

Finishing your steak in the oven allows for even cooking throughout the meat. It is also a great way to ensure your steak is cooked to your desired level of doneness.

How to Oven Finish

• Preheat your oven to 400°F.
• Sear your steak in a cast-iron skillet over medium-high heat until a dark crust has formed (about 5-6 minutes per side).
• Transfer the skillet with the steak to the oven.
• Bake in the preheated oven until the steak is firm and reddish-pink to lightly pink in the centre. The time will depend on the thickness of the steak and your desired level of doneness. For a 1-inch-thick steak, this should take 5-8 minutes for a medium-rare steak.
• Remove the steak from the oven and season with salt.
• Let the steak rest for 5-10 minutes before serving.

Tips

• Use an instant-read thermometer to check the internal temperature of your steak. For a medium-rare steak, the internal temperature should be 130°F (54°C).
• Do not add salt until the steak is finished cooking, as salt will draw out the juices.
• Let the steak sit at room temperature for 1 to 1-1/2 hours before cooking to relax the meat fibres and make the steak more tender and juicy.

Resting the steak

During the resting period, the steak's internal temperature will continue to rise. For example, if you're aiming for a medium doneness, remove your steak from the pan when it reaches an internal temperature of 145°F; it will then rise to around 150-155°F while resting. This is an important consideration to keep in mind so that you don't overcook your steak.

While the steak is resting, loosely cover it with foil to prevent it from drying out. It's also important not to slice the steak too thinly, as this will cause it to cool down too quickly. Instead, aim for slices that are about 1/2" thick.

Finally, be sure to slice your steak against the grain. This ensures a more tender bite and a better presentation. With these tips in mind, you'll be well on your way to enjoying a perfectly cooked, juicy, and tender steak!

Frequently asked questions