Creating A Perfect Steak Crust: Pan-Seared Secrets

A good steak should have a charred, crunchy exterior and a juicy, tender interior. To achieve this, it's important to start with a thick steak—at least 1-1.5 inches. The quality of the meat also matters; a steak with good marbling (those tiny seams of fat inside the steak) will have a better flavour and be more tender. Before cooking, pat the steak dry and season with salt and pepper. When it comes to the pan, cast iron is the best option, but carbon steel or stainless steel can also be used. Heat the pan to a high temperature, then sear the steak, flipping frequently, until a crust forms. Baste the steak with butter and finish in the oven or on the pan until it reaches the desired temperature.

Choose a steak with good marbling and thickness of at least 1 inch

Choosing the right steak is crucial to achieving a good crust. Look for a steak with a thickness of at least 1 inch, preferably 1.5 inches or more. Thicker steaks are better than thinner ones as they retain moisture better, have a better sear, and are more forgiving when it comes to cooking temperatures. A thicker steak provides a greater margin of error when trying to achieve the perfect temperature.

Additionally, look for a steak with good marbling, which is the amount of intramuscular fat within the meat. Marbling adds flavour and helps keep the steak juicy and tender. The more fat there is, the more there is to render, and the rendered fat transfers heat and caramelises the meat. This results in a better crust.

When shopping for steaks, consider the cut and grade of the meat. Different cuts, such as ribeye, strip steak, and sirloin, have varying amounts of fat and marbling, which will impact the cooking method and final taste. For example, ribeye is one of the most marbled steaks, while sirloin has less intramuscular fat. The grade of the steak, such as USDA Prime or Choice, also indicates the amount and quality of marbling.

Finally, consider the cooking method you plan to use. Thicker steaks are better suited for grilling, broiling, or pan-searing, while thinner steaks may require extreme heat for short periods to avoid overcooking. For thicker steaks, you may also want to consider using a two-temperature cooking method or the reverse-sear technique for more even doneness.

Dry the steak in the refrigerator for 1-3 days

Drying your steak in the refrigerator for 1-3 days is a process known as dry brining. This process involves patting your steak dry with paper towels and then seasoning both sides generously with salt. The salt used should be no more than you would usually add to a steak. The steak is then placed on a rack above a tray lined with foil and left in the fridge uncovered for 24-72 hours.

Dry brining has several benefits. Firstly, it improves the seasoning and flavor of the steak by allowing the salt to penetrate deeper into the meat. Secondly, it reduces the searing time required to achieve a crust on the surface of the steak, thereby decreasing the risk of overcooking the interior. Finally, it results in a shorter cooking time, which helps to retain moisture and tenderness in the steak.

While dry brining, it is important to ensure that the steak is not left uncovered in the fridge for more than three days as this may pose food safety risks. Additionally, it is crucial to keep the steak away from strong odors in the fridge, as the smell can be absorbed by the meat. To prevent this, you can place an open box of baking soda in the fridge, as it absorbs odors effectively.

Dry brining is a simple technique that can significantly enhance the flavor and texture of your steak, making it a worthwhile step in the process of cooking the perfect steak.

Use a cast iron or carbon steel pan

Cast iron and carbon steel pans are ideal for getting a crust on your steak. They are both very good at retaining heat, so once they get hot, they stay hot. This makes them perfect for achieving a good sear on both sides of your steak. Cast iron and carbon steel pans are also tough materials, so skillets made from them are some of the longest-lasting kitchen tools.

There are some differences between the two types of pans. Carbon steel pans are lighter than cast iron, which makes them easier to lift and manoeuvre. They also have sloped sides, which makes them better for sautéing. Cast iron skillets, on the other hand, typically have vertical sides, making them ideal for shallow frying or baking.

When it comes to cleaning and maintenance, cast iron requires a bit more TLC. You shouldn't use soap or abrasive cleaning tools on cast iron, as this will break down the seasoning. Instead, use a brush and hot water to clean cast iron pans, and coarse sea salt for any stubborn residue. Cast iron also needs to be re-seasoned frequently. Carbon steel pans can be cleaned and maintained in the same way as cast iron, but they are also compatible with dish soap and a soft scrub pad.

To get a good crust on your steak, make sure your pan is very hot before adding your steak. You should also oil the steak, rather than the pan, to avoid adding a bitter flavour to your meat. Use a neutral cooking oil with a high smoke point, such as vegetable, cottonseed, grapeseed, or canola oil. Don't use olive oil, as its smoke point is too low.

When it comes to seasoning, use a high-quality salt and be generous. The caramelisation of the meat and salt is what creates the crust. You can also experiment with other spices, such as Cuso's Gravel Seasoning.

Finally, don't be afraid to flip your steak frequently. This will help you achieve an even crust and control the rate of browning.

Oil the steak, not the pan, with a neutral cooking oil

Oiling the steak, not the pan, is a technique used by chefs like Alex Raij, Bobby Flay, Heston Blumenthal, and senior food editor Andy Baraghani. It is healthier, as it eliminates extra fat pooling in the pan, and the steak won't soak in oil after the internal fat renders. It also guarantees full coverage of the steak, including all the nooks and crannies.

When oiling the steak, use a neutral cooking oil with a high smoke point, such as vegetable, cottonseed, grapeseed, or canola oil. Do not use olive oil, as its smoke point is too low. Oil the steak quite well and season liberally with a high-quality salt. When the salt crystals and oil hit the steak, the caramelization of the meat and salt creates the crust.

Before cooking, dry the steak in your refrigerator for 1-3 days. This step is not necessary, but it will help the exterior get crispy. Bring the steak to room temperature before cooking, and season it with salt at least one hour before cooking.

When you are ready to cook, heat your pan to medium-high. Cast iron is ideal, but carbon steel or stainless steel can also be used. Preheat the pan for several minutes. If the pan is too hot, the steak will burn, and if it's not hot enough, the steak will "steam". Frequently move the steak around the pan and flip it every 10-20 seconds to evenly brown the outside.

Sear the steak, flipping frequently to avoid overcooking

To get a good crust on your steak, searing is an important step. However, this must be done carefully to avoid overcooking the meat.

Firstly, make sure you have a thick, heavy-based pan, such as a cast-iron skillet. You'll want to get your pan as hot as possible before adding the steak. It's also important to choose a steak that is at least 1.25 inches thick, as thinner steaks are more likely to overcook.

When you're ready to sear, oil the steak rather than the pan, using a neutral cooking oil with a high smoke point, such as vegetable, cottonseed, grapeseed, or canola oil. Avoid olive oil, as its smoke point is too low.

Now, place your steak in the pan. To avoid overcooking, you'll want to flip the steak frequently. One source suggests flipping every 10-20 seconds, while others recommend flipping every 2 minutes. By flipping frequently, you expose the steak to frequent high heat, preventing it from cooking unevenly and allowing you to control the rate at which it browns.

Keep in mind that the goal is to achieve a good crust before reaching your desired cooking temperature. If you wait until the steak is cooked to your liking, you'll likely overcook it while trying to get the crust. So, go hard on the crust, flipping as often as needed, then pull the steak out of the pan and let it rest.

Finally, check the temperature and finish it off in the oven or pan to reach your desired doneness.

Frequently asked questions