Marianne Martinez
Cooking the perfect steak can be challenging, even for experienced cooks. There are many variables to consider, including the cut of meat, seasoning, and cooking method. One of the best ways to cook a steak is by pan-searing it. This technique delivers a great crust and a juicy middle. To achieve this, it is critical to start with a good cut of beef, such as a ribeye or New York strip. The steak should be at room temperature, patted dry with a paper towel, and seasoned generously with salt and pepper. A cast-iron skillet is ideal for pan-searing, as it retains heat and gives a great sear. Heat the skillet on high, add oil, and once hot, place the steak in the pan and sear for a few minutes on each side until a brown crust forms.
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What You'll Learn
Choose a suitable steak cut, like ribeye or top sirloin
Pan-searing is the best and easiest way to cook a steak. The technique involves cooking the surface of the steak undisturbed in a hot pan until a crisp, golden-brown, and flavorful crust forms. The best cuts of steak for pan-searing are boneless, quick-cooking cuts between one and one-and-a-half inches thick.
Ribeye steaks are a great option for pan-searing. They are large, slightly rounded steaks, cut from the eye of the fore rib. Ribeye steaks are typically about 2.5 cm thick and carry a little more fat than other types of steak, making them the most flavoursome.
Top sirloin steaks are another excellent choice for pan-searing. These steaks are lean, tender, and boneless, with a thin layer of fat running along one edge. They are also cut to about 2.5 cm thick and have a great flavour. Sirloin steaks are suitable for all methods of quick cooking.
When selecting a steak for pan-searing, it is important to choose a boneless cut that is between one and one-and-a-half inches thick. This ensures that the steak will cook evenly and quickly in the pan. Other suitable options include NY Strip and filet mignon.
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Use a cast iron pan for best results
When it comes to cooking steak, pan-searing is considered the best and easiest way to cook a steak that rivals your favourite steakhouse. Using a cast-iron pan is ideal for achieving the perfect sear. Cast iron absorbs and retains heat like no other surface. It heats up fast and cooks evenly, allowing you to quickly create a beautiful caramelized crust without overcooking the centre of the steak.
To start, pat your steak dry with paper towels. This will help you get a perfect sear and reduce oil splatter. Season generously with salt and pepper, or a steak seasoning. If you want to add extra flavour, you can also add garlic powder. It is best to season just before cooking the steak to prevent drawing out too much moisture with the salt.
Next, heat your cast-iron pan on medium-high heat until it is very hot. Brush the pan with oil. You'll know the pan is hot enough when the oil begins to shimmer and move fluidly around the pan. Carefully place your steak in the pan, releasing it away from you to avoid oil splatter. It should sizzle when it makes contact with the pan. Sear each side for 2-4 minutes until a brown crust has formed. You can also use tongs to turn the steak on its sides and sear the edges for 1 minute per edge.
Finally, remove the steak from the pan and let it rest for 5-10 minutes before serving. This will ensure that the steak stays juicy and allows the steak to continue cooking after being removed from the heat.
Using a cast-iron pan is a great way to achieve a consistent, even crust when pan-searing steak. With its superior heat retention, you can easily create a delicious steak with a caramelized crust and a juicy, tender centre.
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Preheat the pan and brush with oil
To pan-sear a steak, you'll need to preheat your pan and brush it with oil before adding the steak. This is an important step in getting a good sear and developing flavour. Here's a detailed guide:
Choose the Right Pan
Select a heavy-based pan that is large enough to fit your steak without crowding. The best pans for pan-searing are made of stainless steel or cast iron, as they can withstand high temperatures and distribute heat evenly. A large, heavy stainless steel pan will work, but cast iron is preferred for its superior heat conduction. Make sure your pan is oven-safe if you plan to finish your steak in the oven.
Preheat the Pan
Place your chosen pan on the stovetop and turn the heat to medium-high. Let the pan heat up for a few minutes—some sources recommend at least 4-5 minutes to get it very hot. You want to achieve a high heat to get a good sear, but be careful not to overheat non-stick pans like Teflon, as they can burn and become ruined.
Test the Pan Temperature
There are a few ways to test if your pan is hot enough. One method is to sprinkle a little water on the pan; if it sizzles, it's ready. Another sign of the right temperature is when the oil you add begins to shimmer and move fluidly around the pan. Be careful not to let the oil smoke, as this indicates it's too hot, which can ruin the flavour and impact the cooking time.
Brush with Oil
Add about half a tablespoon of oil to the hot pan. You can use vegetable oil, canola oil, extra light olive oil, or any other high-heat cooking oil. Swirl the oil to coat the pan evenly and ensure a smooth release of the steak. Using too much oil may cause splattering, so a light coating is best.
Add the Steak
Now it's time to add the steak to the pan. Carefully place the steak in the centre of the pan, releasing it away from you to avoid oil splatters. You should hear it sizzle immediately. The steak should now be left undisturbed for a few minutes to develop a brown crust—this is the key to building flavour and texture.
In summary, preheating your pan and brushing it with oil are crucial steps in achieving the perfect pan-seared steak. By following these steps, you'll be well on your way to creating a delicious, restaurant-quality meal.
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Sear the steak for 3-4 minutes on each side
To achieve a perfect sear, it is important to ensure that your steak is at room temperature before cooking. If it is cold, it will not develop the desired brown crust and may turn grey. Therefore, take your steak out of the fridge and let it sit for about half an hour. During this time, you can generously season your steak with salt and pepper. You can also add other seasonings, but be careful not to overdo it.
After seasoning, the next step is to pat the steak dry with a paper towel. This step is crucial as it helps to remove any extra juices or moisture from the steak, reducing oil splatter when the steak hits the pan.
Now, heat your pan. A cast-iron pan is generally recommended for high-heat cooking and achieving a good sear. Heat the pan over medium to medium-high heat, and add a high-heat cooking oil with a high smoke point, such as avocado oil, vegetable oil, or canola oil. You can also use extra light olive oil or any other oil suitable for high-heat cooking.
Once the oil is very hot and shimmering, carefully place your steaks into the pan. Be cautious, as the oil may splatter. Press the steak down just as it hits the pan to ensure it makes full contact with the pan's surface.
Let the steak sear for 3-4 minutes on one side. You will know it is ready to flip when a brown crust has formed. Then, flip the steak and sear the other side for another 3-4 minutes.
At this point, your steak should have a nice crust on both sides. If you want to sear the edges, you can use tongs to hold the steak on its sides for about 1 minute per edge.
After achieving the perfect sear, you can proceed to cook the steak to your desired doneness. Remember, the internal temperature of the steak will continue to rise even after removing it from the pan, so it is recommended to take the steak out about 5-10 degrees before reaching your desired level of doneness.
Finally, let the steak rest on a cutting board for at least 5-10 minutes before slicing and serving. This resting period ensures that the juices redistribute and that your steak stays juicy and tender.
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Rest the steak for 5-10 minutes before slicing
Resting your steak for 5-10 minutes before slicing is a crucial step in the cooking process. During this time, the juices are redistributed throughout the steak, ensuring that they don't pour out when you cut into it. This helps maintain the moisture and flavour of the steak.
While resting the steak, it's important to keep it covered. You can use aluminium foil or a lid to prevent the heat from escaping too quickly, ensuring the steak stays warm.
The resting period also allows the steak's internal temperature to rise slightly, so it's important to remove it from the heat before it reaches your desired level of doneness. For example, if you want a medium-rare steak, you should remove it from the pan at around 135°F, and it will continue to cook and rise to 140°F during the resting period.
In addition to retaining juices, the resting period also gives the steak time to relax, making it more tender and easier to slice. This is especially important if you're cooking thicker cuts of steak, which can benefit from a longer resting period of up to 10 minutes.
Finally, resting the steak gives you time to prepare any side dishes or sauces to accompany your meal. By the time you finish preparing the rest of your meal, your steak will be ready to slice and serve, ensuring a hot and delicious dining experience.
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