Tiffany Haney
Cooking steak is an art, and pan-searing is the best and easiest way to cook a steak that rivals your favourite steakhouse. Pan-searing is a classic technique that involves cooking the surface of your steak in a hot pan until a crisp, golden-brown, and flavourful crust forms. This technique is key to building flavour and texture while preventing sticking and giving your meal a restaurant-quality appearance. To master this technique, you need to understand the nuances of pan-cooking, from choosing the right cut of meat to mastering the perfect sear.
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What You'll Learn
How to get a good sear on your steak
Cooking the perfect steak can be challenging, even for experienced cooks. Here are some tips to help you get a good sear on your steak:
Preparation
Before cooking, pat your steak dry with a paper towel to remove any excess juices. This is important because excess moisture on the outside of your steak will prevent caramelization and browning. Once the steak is dry, season it generously with salt and pepper. Salt will draw out moisture from the meat, so it is important to do this just before cooking. You can also add other seasonings at this stage, but some chefs recommend sticking to just salt and pepper. If you are using a meat thermometer, insert it into the steak before cooking.
Pan and Oil
Use a cast iron skillet for the best results. Cast iron is naturally non-stick, retains heat well, and gives a better sear than a stainless steel pan. If you don't have a cast iron skillet, you can use any uncoated pan with good heat retention. Choose a skillet that is close in size to your steak. Add a teaspoon of oil to the pan and spread it evenly. Use a high smoke point oil such as avocado oil or, if you can get it, tallow, which is the same fat found in steaks.
Cooking
Wait until the oil is hot and glistening before adding your steak. You should hear a loud sizzling noise when the steak hits the pan. Sear each side for 3-4 minutes until a brown crust has formed, then use tongs to turn the steak on its sides and sear the edges for 1 minute per edge. If your steak has white fat, turn it onto its side to render the fat and sear the edges. Lower the heat to medium and add butter, garlic, and herbs to the pan. Continue cooking until the steak is done, spooning the butter sauce over the steak as it cooks.
Resting and Serving
Transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing. This will give the juices time to settle and prevent the steak from drying out. Slice the steak against the grain and at an angle for the best presentation. Spoon any remaining butter sauce over the sliced steak before serving.
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Choosing the right steak for pan-cooking
Choosing the right steak is crucial for pan-cooking. The best candidates for pan-searing are boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, ribeye, or filet mignon. These cuts are ideal for achieving a perfect sear and juicy interior without spending too much time in the pan.
If you're working with a thicker steak, you might need to finish cooking it in the oven to ensure even cooking. In this case, you'd start by pan-searing to get that delicious crust, and then transfer it to the oven to avoid overcooking the exterior.
For a successful pan-seared steak, the key is to get a good crust. To achieve this, your pan needs to be screaming hot, and your steak needs to be dry. Before cooking, pat your steak dry with paper towels and season generously with salt and pepper. You can also try refrigerating your seasoned steak for 45 minutes to draw out more moisture, but this is optional.
When your steak is ready and your pan is hot, carefully add oil to the pan. You want a neutral oil with a high smoke point, like canola, vegetable, or avocado oil. Once the oil is shimmering, carefully add your steak, releasing it away from you to avoid oil splatter.
Now, the magic happens. Leave your steak undisturbed for a few minutes to develop that perfect crust. Don't peek or fiddle—let the steak do its thing. Once the bottom is deep brown, it's time to flip. For a standard cut (around 1"), cook for 2-3 minutes before flipping; for a thicker cut, give it 4-5 minutes.
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The best pans for cooking steak
Pan-searing is the best and easiest way to cook a steak. The right pan can help you achieve a perfectly cooked steak with a great sear. The best pans for cooking steak are:
Cast Iron Pan
Cast iron pans are heavy-duty and can withstand high temperatures, making them ideal for searing steaks. They retain heat well and produce a beautiful, juicy steak with a perfect crust. Cast iron pans can also go from stovetop to oven, making them versatile for different cooking methods. While they require some maintenance, they can last for generations with proper care.
Stainless Steel Pan
High-quality stainless steel skillets are excellent for cooking steak. They distribute heat evenly, reducing hot spots, and can be used on induction cooktops. Stainless steel pans are also low maintenance and can be cleaned in the dishwasher. However, they may require scrubbing if used for searing.
Non-stick Frying Pan
Non-stick frying pans are a controversial choice due to health concerns over the coating. However, they can produce excellent results when cooking steak. The non-stick surface allows for easy food release and makes flipping steaks easier.
Electric Skillet
An electric skillet is a convenient option for cooking steak, as it has a built-in heat source and can be used indoors. It provides even heating and precise temperature control, making it suitable for cooking thinner steaks.
When choosing the best pan for cooking steak, consider factors such as heat retention, ease of use, maintenance, and versatility. Ultimately, the choice of pan depends on your personal preferences and cooking style.
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How to season your steak
Seasoning a steak is a crucial step in achieving that restaurant-quality taste. Here's a step-by-step guide on how to season your steak like a pro:
Step 1: Choose the Right Salt
The type of salt you use can make a difference in how well it seasons your steak. Opt for kosher salt or large, flaky sea salt. Kosher salt, with its crystal size, allows for optimal absorption into the outer layer of the steak. Flaky sea salt, on the other hand, provides a crunchy texture that enhances the overall dining experience.
Step 2: Dry the Steak
Before seasoning, use paper towels to pat the steak dry. This step is important as it helps reduce oil splatter and ensures a perfect sear by allowing the exterior moisture to evaporate.
Step 3: Apply Salt and Pepper Liberally
Coat both sides of the steak and its sides with salt and freshly ground black pepper. The seasoning should be visible, like a "skin-tight t-shirt," but avoid piling it on. This step can be done a few hours before cooking or even the night before, allowing the salt and pepper to permeate the meat and enhance the flavour.
Step 4: Sear and Rest
After searing your steak, let it rest for a few minutes. For rarer steaks, this can be as short as 5 minutes, while thicker, more well-done steaks may need up to 10 minutes. During this resting period, the salt and brine will continue to work their way into the meat, enhancing the seasoning beyond just the outer surface.
Step 5: Final Seasoning
Before serving, sprinkle the steak with another hit of salt, this time using large, flaky sea salt. This ensures that the interior of the steak is just as flavourful and delicious as the crusty exterior.
Remember, seasoning a steak is not just about the salt and pepper but also the timing. Experiment with different timings to find your preferred balance of seasoning and flavour. Bon appétit!
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How to get the right level of doneness
The best way to determine the doneness of your steak is by using a probe or meat thermometer. The steak will continue to cook after being removed from the heat, so it's important to take this into account. Here is a temperature guide for different levels of doneness:
- Rare: Remove steak from the heat at 120-125°F. The steak will rise to 125-130°F.
- Medium-rare: Remove at 125°F, the steak will rise to 130-135°F.
- Medium: Remove at 135°F, the steak will rise to 140-145°F.
- Medium-well: Remove at 145°F, the steak will rise to 150-155°F.
- Well-done: Remove at 155°F, the steak will rise to 160°F.
If you don't have a thermometer, you can prod the steak with your finger to determine its doneness. A rare steak will feel soft, a medium-rare will be lightly bouncy, and a well-done steak will be much firmer.
The timing will depend on the thickness of your steak. Thinner cuts will take about 2-3 minutes per side, while thicker cuts (1-1.5 inches) will take about 4-5 minutes per side. For a thick-cut steak, cook for 5 minutes, then flip and add butter before reducing the heat to medium. For a standard-cut steak, cook for 2-3 minutes before flipping and adding butter.
Remember, the key to a great steak is a hot pan and a good sear. Heat your pan over medium-high heat until it's very hot. Add oil and ensure it's smoking hot before adding the steak. The oil should sizzle. Leave the steak undisturbed for a few minutes to develop a golden crust. Then, flip and cook for another few minutes before adding butter, herbs, and aromatics. Continue cooking and basting the steak until it reaches your desired doneness.
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Frequently asked questions
Pan-searing is the best and easiest way to cook a steak. First, pat the steak dry with paper towels. Season the steak generously with salt and pepper on both sides. Heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it's very hot. Add oil to the pan and heat until it begins to shimmer. Carefully place the steak in the pan and sear for 3-4 minutes until a brown crust has formed, then flip and repeat.
For a rare or medium-rare steak, cook each side for 3-4 minutes. For a medium steak, sear each side for 4 minutes, then flip and cook for another 3-4 minutes. For a medium-well steak, sear for 4 minutes, then cook for 5 minutes on the other side. For a well-done steak, sear for 4 minutes, then cook for 6 minutes on the other side.
You can use a cheap instant-read thermometer to check the internal temperature of your steak. For a medium-rare steak, the internal temperature should be 130–135°F; for a medium steak, 135–145°F; for a medium-well steak, 145–155°F; and for a well-done steak, 155°F and up.
To get a good sear, make sure your pan is very hot before adding the steak. Also, ensure that your steak is patted dry with paper towels before placing it in the pan, as any moisture on the exterior of the steak will need to evaporate before the meat begins to brown.
