The Secret To A Perfect Sear: Heat Your Pan Right

Searing meat is all about building flavour. When meat hits a hot pan, it begins to caramelise, creating a deep, savoury flavour. To get a pan hot enough to sear meat, use a stainless steel or cast-iron skillet and place it on a high heat. Add a few teaspoons of vegetable oil, which has a high smoke point, and wait until the oil starts to shimmer and smoke slightly. You can also test the temperature by sprinkling a few drops of water onto the pan – if they evaporate almost instantly, the pan is hot enough.

Choose a suitable skillet

To get a pan hot enough to sear meat, you need to choose a suitable skillet. Here are some factors to consider when selecting the right skillet for the job:

Material

The best materials for searing meat are cast iron and stainless steel. Cast iron skillets retain heat well, which means they will stay hot while you're searing your meat. They also have excellent heat distribution, ensuring your meat is cooked evenly. However, they can be quite heavy and take longer to heat up. On the other hand, stainless steel skillets heat up quickly and are more lightweight, making them easier to manoeuvre. They are also non-reactive, so you can add acidic ingredients without causing a reaction.

Size

Make sure your skillet is big enough so that you don't overcrowd the pan. If you're cooking one large piece of meat, use a pan that can accommodate it comfortably. For smaller pieces, leave a few inches of space between them to ensure even cooking and prevent steaming.

Heat retention

As mentioned earlier, cast iron skillets are known for their superior heat retention. This is ideal if you want a consistent temperature while searing. Stainless steel, while quick to heat up, doesn't retain heat as well, so you may need to adjust the temperature more frequently.

Temperature maximum

If you plan to finish cooking your meat in the oven after searing, make sure your skillet is oven-safe at the required temperature. Cast iron skillets are generally safe at any temperature, while some stainless steel skillets are safe up to 500 degrees Fahrenheit.

Maintenance

Cast iron skillets require more maintenance than stainless steel. They need to be seasoned frequently and dried properly to prevent rust. Soap and abrasive cleaning tools should be avoided, and coarse sea salt can be used for stubborn residue. Stainless steel, on the other hand, can be cleaned with dish soap and a soft scrub pad.

In summary, both cast iron and stainless steel skillets can be used for searing meat, but each has its own advantages and considerations. Choose the one that best suits your needs and preferences, ensuring it is the right size and has the appropriate temperature maximum for your cooking method.

Bring the steak to room temperature

Bringing a steak to room temperature before cooking is a common practice, but its effectiveness is debated. Some sources claim that letting the steak sit at room temperature will produce juicier, more evenly cooked meat. The idea is that if you are trying to cook the inside of a steak to a particular temperature, starting at a higher temperature will help the centre reach that target temperature faster. This means less cooking time and less moisture loss, resulting in a juicier steak.

However, others argue that this method is ineffective and does not make a significant difference. They claim that the internal temperature of the steak will only rise a few degrees after sitting at room temperature for an hour or two. Additionally, resting meat for too long can be unsafe, as it enters the food safety "danger zone".

If you do choose to bring your steak to room temperature, make sure to follow proper food safety practices to prevent foodborne illness. This includes washing your hands before and after handling raw meat, avoiding cross-contamination by using separate cutting boards and utensils, and cooking the steak to the appropriate internal temperature.

Season and coat the steak

The first step to achieving a perfect sear on your steak is to ensure that the meat is dry. Use paper towels to pat the steak until it is completely dry. This is a crucial step as moisture will prevent the formation of a glistening brown crust.

Next, season the steak with salt and pepper on both sides. Be liberal with the seasoning, ensuring that the salt penetrates inside the meat and not just on the surface. A good rule of thumb is to use 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground pepper per pound of meat. If you are using a thinner cut of steak, you can also add chopped herbs such as oregano, thyme, or rosemary, and/or minced garlic to the steak. However, if you are cooking a larger steak, it is best to leave the aromatics for later.

It is important to note that you should only season the steak right before you are ready to cook it. If seasoned too far in advance, the salt will draw out moisture from the steak, and you will need to pat it dry again.

Once your steak is seasoned, heat a large, heavy skillet over medium heat and brush the pan with oil. Using just 1/2 tablespoon of oil will help to reduce splatter. Preheat the pan for about 5 minutes before adding the steak to ensure a good sear with nice colour and flavour.

Now you are ready to add the steak to the pan. Place the steak in the centre of the pan and immediately turn the heat down to medium-high. For a 12-ounce New York strip steak, cook for 2-3 minutes on each side for a medium-rare internal temperature. If you are using a different cut of steak, adjust the cooking time accordingly.

After searing both sides of the steak, add a few tablespoons of unsalted butter, quartered garlic cloves, and herbs such as thyme or rosemary sprigs to the pan. Tilt the pan to spoon the flavoured butter over the steak, allowing the flavours to infuse into the meat. Continue basting the steak for about a minute, or until it is about 5-10 degrees from your desired doneness. The temperature will continue to rise a few degrees while the steak rests.

Finally, transfer the steak to a cutting board and loosely cover it with foil. Let the steak rest for about half the cooking time to allow the juices to redistribute throughout the meat. For a 12-ounce New York strip steak, rest for 3-4 minutes before serving.

Heat the skillet

To get your skillet hot enough to sear meat, you'll need to select the right type of pan, prepare the meat, and heat the pan to the right temperature.

Choosing the Right Pan

The best skillets for searing meat are made from stainless steel or cast iron. Avoid non-stick skillets. Choose a pan that's just big enough for your meat. If your pan is too big, the meat juices will spill over and burn.

Preparing the Meat

Before you start heating up your skillet, prepare your meat by patting it dry with paper towels. This improves the contact between the pan and the meat and reduces steaming during cooking. Season the meat with salt and pepper just before you're ready to put it in the pan.

Heating the Skillet

Heat your skillet to a medium-high temperature. If you're using an electric stove, you might need to start at medium-high and adjust the temperature as the pan gets hotter. You'll know your pan is hot enough when you see the oil shimmering and flowing smoothly in the pan. If you sprinkle a few drops of water on the surface of the pan, they should evaporate almost instantly.

Adding the Meat to the Pan

Use tongs to lay the meat in the pan. You should hear a sizzling sound, which indicates that your meat is searing. If one side of the meat has more fat, put that side down first so that the fat renders and forms a crust.

Lay the steak in the pan

When your pan is hot enough, it's time to lay the steak in the pan. Use tongs to lay the steak in the pan. You should hear a sizzling sound as soon as the steak hits the pan—this is crucial for getting a good sear. If one side of your steak has more fat, put the fatty side down first. The fat will render as it comes into contact with the hot pan, helping to form a delicious, mouth-watering crust.

Do not use utensils with plastic ends, and do not let plastic handles lean on the hot pan. They may melt.

Sear each side, flipping the steak as few times as possible. It shouldn't take long for a brown crust to form—about 2-4 minutes per side. Ideally, you'll only need to flip the steak once. Each time you flip the steak, you interrupt the process of heat from the pan penetrating the interior of the meat, and you may drain off juices. This can leave you with a steak that has a tough exterior and an overcooked interior.

Frequently asked questions