Perfectly Seared Steak: Pan-Seared 1 1/2-Inch Cut

Pan-searing is a simple and effective way to cook a steak with a juicy interior and a sizzling crust. This technique is best for boneless, quick-cooking cuts of steak, such as a New York Strip, ribeye, or filet mignon, that are between one and one-and-a-half inches thick.

To pan-sear a 1.5-inch steak, you'll need to pat the steak dry with paper towels, season generously with salt and pepper, and heat a heavy cast-iron or stainless-steel pan over medium-high heat. Once the pan is hot, add oil and carefully place the steak in the pan, ensuring it sizzles. Leave the steak to cook for 3-4 minutes on each side for a medium-rare finish, or 4-5 minutes for a medium finish. For thicker steaks, you may need to finish cooking in the oven.

Let the steak reach room temperature before cooking

Allowing your steak to reach room temperature before cooking is a widely debated topic. Some sources claim that letting your steak sit at room temperature before cooking will help the steak cook more evenly, as the closer it is to its final eating temperature, the more evenly it will cook. However, others claim that this is a myth, and that the difference in temperature is so minimal that it makes no difference to the cooking process.

If you do decide to let your steak reach room temperature, it is important to be mindful of food safety. According to the US Department of Agriculture, resting meat at room temperature for longer than two hours can put it in the "danger zone".

If you want to ensure your steak cooks evenly, there are a few alternative methods you can try. One method is to start your steak in a cold skillet set over high heat. This prevents the meat directly below the surface from overcooking and turning grey. Another method is to use the reverse sear technique, where you warm your steaks in a low oven before searing them. This raises their temperature sufficiently to produce a uniformly rosy interior.

Use a cast iron skillet

How to Pan-Sear a 1.2-Inch Steak with a Cast Iron Skillet

Step 1: Prepare the Steak

First, remove the steak from the fridge at least 30 minutes to an hour before cooking. This will allow the steak to warm up to room temperature, which will ensure that it cooks more evenly.

Step 2: Season the Steak

Before placing the steak in the skillet, pat it dry with paper towels to remove any excess moisture. This step is important because moisture will interfere with the searing process and prevent the desired crust from forming. After patting the steak dry, season it generously with salt and pepper on both sides. You can also add other seasonings or herbs if desired.

Step 3: Preheat the Cast Iron Skillet

Place the cast iron skillet on the stovetop and heat it over high heat for about 4 to 5 minutes. You'll know the skillet is hot enough when it starts to smoke slightly. A scorching skillet is essential for achieving a good sear on your steak.

Step 4: Add Oil or Butter

Add 1-2 tablespoons of vegetable oil or butter to the hot skillet, just enough to coat the bottom. This step will help ensure that your steak doesn't stick to the pan and will also enhance the flavour.

Step 5: Cook the Steak

Place the steak in the hot skillet and cook it for about 3-4 minutes on each side for a 1-inch-thick steak or 4-5 minutes on each side for a 1.2-inch steak. For a medium-rare steak, cook until the internal temperature reaches 135°F. If you prefer your steak more well-done, cook it until it reaches an internal temperature of 145°F for medium or 155°F for medium-well.

Step 6: Rest the Steak

Once the steak is cooked to your desired level of doneness, remove it from the skillet and let it rest for 5-10 minutes before slicing or serving. Resting the steak allows the juices to redistribute, ensuring that your steak is juicy and flavourful.

Tips:

• If you're cooking multiple steaks, make sure to leave enough space between them in the skillet. You may need to cook the steaks in batches to avoid overcrowding the pan.
• For thicker steaks, you may need to adjust the heat to medium if the steak is browning too quickly.
• To add extra flavour, you can baste the steak with butter and herbs during the last 2 minutes of cooking.
• Always use a meat thermometer to check the internal temperature of your steak to ensure it's cooked to your desired level of doneness.

Dry the steak with paper towels

Drying your steak with paper towels is an essential step in the pan-searing process. This is because any moisture on the surface of the steak must evaporate before the browning can occur. By patting the steak dry with paper towels, you give yourself a head start on achieving that perfect, caramelized crust.

When you remove your steak from its packaging, you might not think there's much surface moisture. But, as you'll quickly find, just a few dabs with a paper towel can really wet it through. It's important to be thorough and rid the steak of as much moisture as possible from the start.

Once you've dried your steak, you can begin heating up your skillet. Cast iron skillets are the best option for pan-searing steak, as they retain heat well and give a better sear than a stainless steel pan.

After a few minutes of heating your skillet on medium-high heat, you'll want to add some oil. Vegetable oil is a good option, but you can also use tallow—the same fat that's in the steak. Just be sure to use a high-smoke-point oil.

Now that your skillet is hot and oiled, it's time to season the steak. But remember, only season your steak with salt and pepper right before you're about to cook it. Salt will draw out moisture from the meat if it sits for too long, so it's best to leave this step until the last minute.

Finally, it's time to add the steak to the pan. Make sure you hear a loud sizzle when you do so—if you don't, the pan isn't hot enough.

Season with salt and pepper

Seasoning your steak with salt and pepper is an essential step in the cooking process. Firstly, it is important to pat your steak dry with a paper towel before seasoning. This is because moisture on the surface of the steak will prevent browning, so drying the meat first gives you a head start on achieving that glistening brown crust.

When it comes to salt, it is best to use kosher salt for seasoning. This is because the size of the salt crystals allows for optimal absorption into the outer layer of the steak. A good guideline is to use 3/4 tsp of salt per pound of beef, but you can also just eye it up and ensure that the salt coats the meat without piling up. You should also season with freshly ground black pepper, and don't be afraid to be generous with it! The steak should be well coated, like it's wearing a skin-tight t-shirt made of salt and pepper.

The timing of your seasoning is also important. You should only season your steak right before you are about to cook it, as the salt will draw out liquid from the meat if it sits for too long. However, if you have the time, it is even better to season your steak for at least 40 minutes and up to overnight before cooking. This is because the salt will draw out liquid from the meat, and then it will be reabsorbed, resulting in better browning.

Finally, don't forget to season again after your steak is cooked! This time, use large, flaky sea salt, like Maldon or Jacobsen. This will ensure that the juicy, tender interior of your steak is just as delicious as the crusty exterior.

Rest the steak after cooking

Resting your steak is an essential step in the cooking process. It ensures your steak is juicy, tender, and flavourful.

When you cook a steak, the heat causes the protein fibres to constrict, pushing the juices towards the centre of the steak. If you cut into the steak immediately after cooking, these juices will spill out onto the plate, leaving your steak dry and less tasty.

Resting the steak allows the fibres to relax and the juices to redistribute throughout the meat. This process only works if you've cooked your steak properly, so don't overcook it!

There are several guidelines for how long to rest your steak. One is to rest it for approximately as long as you cooked it. Another is to rest it for 5 minutes per inch of thickness (so for a 1.5-inch steak, rest it for 7-and-a-half minutes). You can also rest it for 5 minutes for every pound of meat, or 1 minute for every 100 grams. A final rule of thumb is to rest thin meat for half the time it took to cook, and thick meat for the whole time it took to cook.

While the steak is resting, you can prepare a sauce, make a salad, or get your sides ready.

It's important to note that the internal temperature of the meat will continue to rise while it rests, so make sure you remove it from the heat before it reaches its target doneness temperature. The temperature will rise by different amounts depending on the size of the steak and the conditions under which it's resting. For example, a small steak will rise by at least 3-4°F during resting, while a large roast or turkey can rise by as much as 10-15°F.

Frequently asked questions