Pan-Seared Steak: Medium-Rare Perfection

Pan-searing is a quick and convenient way to cook a juicy and flavoursome steak with a golden-brown crust. The cooking time for a medium-rare steak will depend on the thickness of the steak and the heat level. For a 1.5-inch steak, sear each side for 3-4 minutes, and for a 2.0-inch steak, cook for approximately 6 minutes per side. For a thinner steak, anything less than 1.5 inches, cook for around 3 minutes per side.

Pan-searing is the best and easiest way to cook a steak

How to pan-sear a steak:

• Start with good-quality meat. Look for well-marbled steaks as the extra fat enhances flavour and promotes tenderness.
• Pat the steaks dry with paper towels.
• Season the steaks well with salt and pepper on both sides.
• Use a 12-inch cast-iron pan or a heavy stainless steel pan.
• Heat the pan over high heat until hot, then add vegetable oil, swirling the skillet to coat the bottom.
• Add the steaks to the pan, making sure there are a couple of inches between them.
• Thin steaks will cook very quickly; cook until the meat is deeply browned, about 3 minutes per side for medium-rare.
• For thicker steaks, cook until the meat is deeply browned and an instant-read thermometer inserted into the thickest part registers 120°F for medium-rare or 130°F for medium, adjusting the heat if necessary.
• Add butter and aromatics like thyme or rosemary branches, bay leaves, smashed garlic cloves, or sliced shallots during the last 2 minutes of cooking.
• Transfer the steak to a plate and loosely cover with aluminium foil. Let the meat rest for 5 minutes for thin steak, and 10 minutes for thick.
• Cut the steak against the grain and serve.

The best pans for pan-searing are stainless steel or cast iron

To make a medium-rare steak, you should pan-sear it for 3 minutes on each side.

Now, to get that perfect sear, you need to choose the right pan. The best pans for pan-searing are stainless steel or cast iron. Here's why:

Stainless Steel

Stainless steel pans are one of the best options for searing. They heat up quickly and evenly, eliminating hot spots and ensuring even heating throughout the pan. This even heating is crucial for achieving a restaurant-quality sear and a beautifully formed crust on your steak.

Another advantage of stainless steel is its durability. These pans can withstand intense heat without warping or losing their shape, even with tons of regular use. They are also easier to maintain than cast iron as they don't require regular seasoning and are often dishwasher-safe.

Cast Iron

Cast iron pans are popular for searing due to their excellent heat retention. They get extremely hot and stay that way, providing the high temperatures needed to create a delicious browned exterior on your steak. However, they require a bit more work to clean and maintain than stainless steel.

When choosing between stainless steel and cast iron, consider your priorities regarding heat retention, conductivity, durability, and ease of cleaning and maintenance. Both types of pans are great options for searing, but each has unique advantages.

The ideal steak thickness for pan-searing is 1 to 2 inches

How to Cook the Perfect Steak

When cooking steak, thickness is everything. A thicker steak will take longer to cook through, whereas a thinner steak will cook faster. The ideal steak thickness for pan-searing is at least 1 inch thick, with the sweet spot being 1.5 inches. This thickness allows the steak to cook long enough to render down fat for extra flavour without drying out the meat.

If you're cooking a thin steak, the best policy is to use extreme heat for short periods. Get your pan as hot as it can go and sear each side for about 60 seconds. For a thicker steak, you can use a two-temperature cooking method. Cook your steak at a lower temperature first, then finish at a higher temperature for searing. This is called the reverse sear method, which results in a juicier steak and more even cooking.

How to Pan-Sear a Steak

Now that you've selected the perfect steak, it's time to cook it. Here's a step-by-step guide:

• Pat the steak dry with paper towels. Any moisture on the exterior of the steak must evaporate before the meat begins to brown.
• Season the steaks generously on both sides with salt and pepper. The seasoning will help create a delicious crust.
• Turn on your exhaust fan and heat a heavy 12-inch cast-iron or stainless steel pan over medium-high heat until very hot.
• Add oil to the pan. You'll know it's hot enough when it begins to shimmer and move fluidly around the pan.
• Carefully place the steak in the pan, releasing it away from you to avoid oil splatter. It should sizzle. Make sure your pan is large enough so that the steaks aren't crowded, or they will steam instead of sear.
• Leave the steaks undisturbed for a few minutes to develop a brown crust.
• Flip the steaks when they release easily, and the bottom is a deep brown colour (usually about 3 minutes).
• Continue cooking for another 3 to 4 minutes on the second side for rare to medium-rare. For thicker steaks, cook until an instant-read thermometer inserted into the thickest part registers 120°F for medium-rare or 130°F for medium.
• During the last minute of cooking, add butter, garlic, and herbs to the pan for extra flavour (optional).
• Transfer the steak to a plate and loosely cover with foil. Let the steak rest for 5 minutes for thin steaks or 10 minutes for thicker steaks before slicing or serving.

Tips for the Best Results

• Preheat your pan for 5 minutes before adding the steak for a better sear.
• Press the steak down when you first add it to the pan to ensure good contact with the surface.
• Always cut your steak against the grain.
• Don't slice the steak too thin, or it will cool down too quickly.

Sear the steak for 3-4 minutes on each side for medium-rare

To achieve a medium-rare steak, it is important to sear the steak for 3-4 minutes on each side. This technique ensures that the steak develops a brown crust and reaches the desired internal temperature without overcooking. Here is a step-by-step guide to help you achieve the perfect medium-rare steak:

Before you begin, ensure your steak is at least 1-inch thick. Thinner steaks will result in an overcooked interior before the crust can form. Dry the steak with paper towels to remove any excess moisture, which can interfere with the searing process. Moisture on the steak's surface will also cause it to steam instead of sear.

Generously season both sides of the steak with salt and pepper. You can also add other seasonings like oregano, thyme, or rosemary to enhance the flavour. It is important to season the steak just before cooking, as salt draws out moisture from the meat if left for too long.

Use a cast-iron skillet or a heavy stainless-steel pan for the best results. Heat the pan over medium-high heat until it is very hot. Add oil with a high smoke point, such as vegetable oil, to the pan. You'll know the oil is hot enough when it starts to shimmer and move fluidly in the pan.

Place the steak carefully into the hot oil, ensuring you release it away from you to avoid oil splatter. It is important to leave the steak undisturbed for a few minutes to allow the crust to develop. The steak will release easily from the pan when it is ready to be flipped. This should take about 3 minutes.

After achieving a deep brown crust on one side, flip the steak and continue cooking the other side for 3-4 minutes. For thicker steaks, you may need to adjust the heat to medium to prevent over-browning.

During the last minute of cooking, add butter, garlic, and herbs to the pan for extra flavour. Tilt the pan and spoon the flavoured butter over the steak. This step will also help bring the steak to your desired temperature.

Transfer the steak to a plate or cutting board and loosely cover it with foil. Let the steak rest for 5-10 minutes, depending on its thickness. Resting allows the juices to redistribute, ensuring a juicy and tender steak.

Finally, slice the steak against the grain and serve. Enjoy your perfectly cooked, medium-rare steak!

Let the steak rest for 5-10 minutes before serving

Letting your steak rest after cooking is a critical step in the cooking process. While it may be tempting to dive straight in with a knife and fork, resting your steak will ensure it is juicy and tender when you slice into it.

During cooking, the heat moves from the outside of the meat to the center, heating the muscle fibres and proteins. As the steak cooks, the fibres constrict, pushing the juices in those fibres away from the heat source and towards the centre of the meat. This means that if you slice into the steak immediately after cooking, the juices will pour out, making the steak dry and less flavoursome.

By letting the steak rest, you give the steak time to cool down, allowing the constricted muscle fibres to relax and the juices to redistribute throughout the meat. This results in a moist and flavourful steak.

The amount of time you should let your steak rest depends on its size and thickness. As a general rule, thinner cuts of meat should rest for a minimum of 5-7 minutes, while thicker cuts should rest for 10-20 minutes. For a medium-rare steak, you should rest the meat for 5 minutes per inch of thickness, or 10 minutes per pound. You could also rest the steak for half the time it took to cook, or the same amount of time if the steak is particularly thick.

To rest your steak, simply remove it from the heat and place it on a warm plate, cutting board, or serving platter. Then, tent it with aluminium foil to retain the heat. After the appropriate amount of time, remove the foil and slice into your steak, ready to serve and enjoy!

Frequently asked questions