Steak Searing: Cfm Considerations

Pan-searing is a cooking method that involves heating a pan to a high temperature, adding a bit of oil or butter, and cooking the steak on both sides until it's golden brown and cooked to the desired temperature. The key to a perfectly seared steak is to get a good sear on the outside while keeping the inside juicy and tender.

To pan-sear a steak, you'll need a heavy pan, preferably cast iron or stainless steel, that can withstand high temperatures. You'll also need a steak that's about one to one-and-a-half inches thick, such as a New York Strip, ribeye, or filet mignon.

Here's a step-by-step guide to pan-searing a steak:

1. Pat the steak dry with paper towels to remove any excess moisture.

2. Season the steak generously on both sides with salt and pepper.

3. Turn on your exhaust fan to help remove smoke and heat from the kitchen.

4. Heat your pan over medium-high heat until it's very hot.

5. Add oil to the pan and wait until it begins to shimmer and move fluidly.

6. Carefully place the steak in the pan, releasing it away from you to avoid oil splatter.

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

8. Flip the steak when it releases easily and the bottom is a deep brown colour (usually about 3 minutes).

9. Continue cooking the steak on the second side for 3-4 minutes for rare or medium-rare.

10. Optionally, add butter and fresh thyme to the pan during the last minute of cooking for extra flavour.

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

The best cuts of steak for pan-searing

Pan-searing is a great way to cook steak, and it can be done with a variety of cuts. Here are some of the best cuts to choose from:

Ribeye

Ribeye is a well-marbled, fatty cut that is often considered the most flavorful option by many pros. Pan-searing will render the fat beautifully, resulting in a tasty piece of meat. For the best results, sear all the edges to render the fat evenly.

Strip Steak

Also known as New York Strip or Kansas City Strip, this cut is similar to ribeye in terms of flavor and marbling. It comes from the same general area of the cow but can be a little tougher. Don't forget to sear the fatty edge for the best results.

Tenderloin (Fillet Mignon)

If you're looking for something less rich and fatty, tenderloin is an excellent choice. It is the most tender cut of steak and is lean yet quite flavorful. Tenderloin is usually a smaller cut, making it a good option for those with smaller appetites. Because it has less fat, it will cook faster than other cuts.

T-Bone

T-Bone is a combination of strip steak and tenderloin, separated by a T-shaped bone. It is a challenging cut to cook well because one side is fatty, and the other is lean, making it easy to overcook the tenderloin side.

Top Sirloin

Top sirloin is a lean and somewhat tougher cut, but it is less expensive than the others and still very flavorful. When cooking top sirloin, it is important to estimate a lower cooking time and probe the meat early to avoid overcooking.

Other Options

Other suitable cuts for pan-searing include flat iron, flank, hangar, skirt, and cube steak. These cuts are thinner and require quick cooking. For thicker steaks, choose cuts that are 1 to 1 1/2 inches thick for maximum juiciness.

How to ensure your steak is cooked to perfection

Preparation

Before you start cooking, there are a few things you can do to prepare your steak for perfection. Firstly, if you have the time, you can pat your steak dry with paper towels and leave it uncovered in the fridge for 24 hours to help dry out the surface and create a better crust. If you don't have that much time, just make sure to pat the steak dry before cooking.

The next step is to season your steak. Be generous with the salt and pepper, and if you're cooking thin steaks, you can also add herbs like oregano, thyme, or rosemary, and/or minced garlic. However, only season your steaks right before cooking, as salt will draw out liquid if left too long.

Cooking

When it comes to cooking your steak, the best pans to use are stainless steel or cast iron, as they can withstand high temperatures. Heat your pan over medium-high heat until it's very hot, then add oil. You'll know it's hot enough when it starts to shimmer.

Now it's time to add the steak. Make sure your pan is big enough that it's not a tight fit, or the pan will cool down and your steak will steam instead of sear. You should hear a sizzle when you add the steak to the pan. Leave the steak undisturbed for a few minutes to develop a brown crust—this usually takes about 3 minutes.

Flip the steak when it releases easily and the bottom is a deep brown colour. For rare or medium-rare, cook the other side for another 3 to 4 minutes. If you like your steak more well-done, cook for a further 4 to 5 minutes.

In the last minute of cooking, you can add butter and aromatics like thyme or rosemary for extra flavour.

Resting

When your steak is glistening brown and cooked to your desired doneness, transfer it to a plate and loosely cover with aluminium foil. It's important to let your steak rest for 5 to 10 minutes before slicing, as this will keep it juicy.

And that's it! Your perfectly cooked steak is ready to be devoured.

The importance of a good sear

Searing a steak is an important step in the cooking process, and it can make all the difference in the final product. Here are some reasons why a good sear is essential:

Flavor and Texture:

Searing is a technique used to caramelize the surface of the steak, which enhances its flavour and texture. The Maillard reaction occurs when the surface of the steak reaches approximately 300°F, creating hundreds of flavour compounds and rich, savory notes that we associate with a well-cooked steak.

Juices and Tenderness:

By subjecting the steak to very high heat, you are sealing in the meat's juices. This creates a caramelized outer crust that locks in moisture, resulting in a juicy and tender steak. The Maillard reaction also adds complex flavours and creates a beautiful, dark golden-brown colour.

Even Browning:

A good sear ensures even browning across the entire surface of the steak. This is achieved by drying the steak thoroughly before cooking, ensuring there is no moisture on the surface, and giving it enough space in the pan to allow water vapour to escape.

Cooking Control:

Searing gives you greater control over the cooking process. By starting with a low-temperature oven and then finishing with a high-heat sear, you can ensure your steak is cooked to your desired level of doneness. This technique is especially useful for thicker steaks, as it helps prevent overcooking the exterior while ensuring the interior is cooked to perfection.

Enhanced Flavours:

Adding herbs and aromatics to the pan during the last few minutes of cooking can vastly improve the flavour of your steak. Ingredients like garlic, thyme, rosemary, and butter can enhance the natural flavours of the meat and create a more complex and delicious dish.

In summary, a good sear is crucial to achieving a steak that is not only cooked to your desired doneness but also has an appealing texture, flavour, and appearance. By following the steps outlined above, you can ensure your steak is juicy, tender, and packed with flavour.

The best oils for pan-searing steak

When searing steak, it's important to use an oil with a high smoke point, as searing requires high temperatures. Oils with low smoke points will produce smoke and negatively affect the flavour of the steak. Oils with a smoke point above 400° F are recommended.

Avocado oil

Avocado oil has the highest smoke point of all the oils, at 520° F. It helps seasoning stick to the steak and ensures the steak is perfectly seared without burning or smoking. Avocado oil is also a good source of oleic acid, which helps control blood pressure, and it contains vitamins and minerals.

Grapeseed oil

Grapeseed oil has a smoke point of around 420° F. It is rich in nutrients, including vitamin E, omegas, and fatty acids, making it a healthy option. It is also versatile and can be used for baking and deep-frying.

Safflower oil

Safflower oil has a smoke point of around 510° F. It is refined and expeller-pressed, meaning it is free from harmful chemicals and solvents. It is also enriched with natural antioxidants, vitamin E, and low-saturated fats, which have heart health benefits.

Canola oil

Canola oil has a smoke point of around 400° F. It is a versatile and all-purpose cooking oil that can be used for cooking, baking, and frying. It is also a healthy option, as it lowers LDL cholesterol and heart disease risk.

Peanut oil

Peanut oil has a smoke point of around 450° F. It is a mild-flavoured oil that is derived from peanuts. It has low saturated fat and good cholesterol, which are beneficial for heart health.

Other options

Other oils that can be used for searing steak include sunflower oil, extra light olive oil, clarified butter or ghee, and refined sesame oil.

How to minimise smoke when pan-searing steak

Pan-searing steak is a simple and effective way to cook a juicy, delicious steak with a glistening brown crust. However, it can also be a smokey process. Here are some tips to minimise the smoke when cooking.

Choose the Right Oil

One of the most important factors in reducing smoke is the choice of oil. Oils with a high smoke point, such as avocado oil, peanut oil, canola oil, grapeseed oil, and sunflower oil, are best. Olive oil, on the other hand, has a low smoke point and will create a lot of smoke.

Oil the Steak, Not the Pan

When searing, only add a thin layer of oil to the steak itself, rather than the pan. This will ensure there is less oil to create smoke.

Use a Well-Ventilated Area

It is best to cook in a well-ventilated area. Open windows, use extractor fans, or even cook outside if possible. If cooking indoors, ensure any fans are turned on before you start cooking to prevent smoke from escaping into the rest of the kitchen.

Control the Temperature

While it is important to have a hot pan, reducing the temperature can help to minimise smoke. Aim for around 300°F, as browning will still occur at this temperature.

Try an Alternative Method

The reverse sear method can help to reduce smoke. This involves cooking the steak in the oven first and then finishing it in the pan. This method is best for thicker steaks.

Other Tips

• Ensure the steak is dry before cooking.
• Only season the steak right before cooking, as salt will draw out moisture.
• Use a cast-iron pan, as it retains heat well.
• Don't use butter until the end of cooking, as it will burn and create smoke.
• Don't overcrowd the pan—leave a couple of inches between steaks if cooking more than one.

Frequently asked questions