Perfect Pan-Seared Salmon

Pan-searing is a great way to cook a steak, and it's easy to do. The technique involves cooking the surface of the steak in a hot pan until a golden-brown, flavoursome crust forms. This method works best with boneless, quick-cooking cuts of meat, such as New York Strip, ribeye or filet mignon.

To pan-sear a 6oz steak, start by patting the meat dry with paper towels. Then, season generously with salt and pepper. Heat a heavy pan (preferably cast iron or stainless steel) over a medium-high heat. Add oil to the pan and, once hot, carefully place the steak in the pan. Leave to cook for 3-4 minutes, before flipping and cooking the other side for the same amount of time for a rare or medium-rare finish.

For a thicker steak, you may need to finish it in the oven.

Choose the right cut of steak

Choosing the right cut of steak can be an overwhelming experience, but there are a few things to keep in mind that will help you make the right choice.

Firstly, look at the thickness of the steak. Thinner cuts can be cooked just fine, but they are more difficult to master as they can quickly overcook. Thicker cuts give you more time to play with and are better for getting that perfect sear without overcooking the steak. As a rule of thumb, go for a cut that is at least 1-inch thick.

Next, you'll want to look at the marbling—the fat that runs through the steak like thin veins. Marbling gives your steak tenderness and flavour, so look for nice, thin lines of marbling throughout the meat.

Now, on to the different cuts of steak and what they offer:

• T-bone steaks are one of the most popular choices and for good reason. They are cut from the short loin of a cow and contain two different types of meat: a tenderloin on one side and a strip steak on the other, giving you two steak flavours and textures in one cut. T-bone steaks are usually between 1 and 2 inches thick, which is just right for the grill. They are on the higher end of the price spectrum and can be tricky to cook because of the different types of meat they contain.
• Porterhouse steaks are very similar to T-bone steaks but tend to be larger and a little less tender as they are cut closer to the legs, which have more muscle. They usually have a larger tenderloin portion and are often cooked in a cast-iron skillet to get that perfect sear. Like T-bone steaks, they are more expensive and challenging to cook.
• Ribeye steaks are cut from the prime rib area of the steer and usually measure between 3/4 and 1 1/2 inches thick. They are super flavorful and can be very tender and juicy when cooked properly. They are perfect for the grill as they can withstand the intense flames while remaining juicy thanks to their fat content.
• Filet mignon is known for being the most tender cut of steak. It is cut from the tenderloin, which starts from the ribs and ends towards the rear of the cow. It is usually between 2 and 3 inches thick, making it perfect for the grill. It is also quite versatile and can be cooked in a pan or on the grill. However, it is usually the most expensive cut of steak and is known for having less flavour than other cuts.
• Top sirloin steak comes from close to the rear of the animal, right underneath the tenderloin. It is not as tender as some other cuts because it comes from a very muscular area, but it offers incredible, rich flavours. It is a good choice for a large cookout as it is highly affordable and provides amazing beef flavour without a lot of fat.
• Strip steak, also known as New York Strip, is a cut of beef that comes from the short loin of the animal. It is usually quite affordable and versatile, cooking well in the oven, in a pan, or on the grill.

Now that you know how to choose the right cut of steak, you're ready to pan-sear that 6oz steak!

Prepare the steak

Take the steak out of the fridge at least an hour before cooking. This makes a big difference in how evenly your steak cooks and how juicy it turns out. If it's cold straight from the fridge, you'll have to cook the outside longer to get the centre to the right temperature.

Pat the steak dry with paper towels. You want to get rid of as much moisture as possible because, before the beef can brown, any moisture on the surface must first evaporate.

Season the steaks well with salt and pepper on both sides. Use 1/2 tsp of kosher salt and 1/4 tsp of freshly ground pepper per pound of meat. If you're cooking thin steaks, you can also add chopped herbs like oregano, thyme or rosemary, and/or minced garlic. However, only season the steaks right before you're about to cook them, as the salt will draw out liquid from the meat if left too long.

Heat a 12-inch cast-iron pan or the heaviest 12-inch stainless steel pan you have over a high heat. A cast-iron pan holds and retains heat well, helping to brown the steak more evenly.

Add 1-2 tbsp of vegetable oil, swirling the skillet to coat the bottom. Heat the pan until the oil starts to smoke.

When the oil is ready, add the steaks to the pan. Make sure there are at least a couple of inches between them – don't crowd the pan. If it's a tight fit, use two pans or cook the steaks in batches.

Thin steaks (anything less than 1.5 inches thick) will cook very quickly. Cook until the meat is deeply browned, about 3 minutes per side for medium-rare.

For thicker steaks, cook until the meat is deeply browned and an instant-read thermometer inserted into the thickest part registers 120°F for medium-rare or 130°F for medium. This should take 8-12 minutes, depending on how well you like your steak cooked, adjusting the heat to medium if the steak seems to be browning too quickly. Flip the steak halfway through cooking.

During the last 2 minutes of cooking, add a bit of butter and aromatics (like herbs and/or garlic) to the pan for extra flavour. Butter adds a rich, delicious finishing flavour, but if you add it too early, it will burn. After the butter melts, tilt the pan and use a spoon to spoon the flavoured butter over the steak.

Pick the right pan

The right pan is crucial for achieving the perfect sear on your 6oz steak. Here are some factors to consider when choosing the best pan for the job:

Material

The most commonly recommended materials for searing steak are cast iron, carbon steel, and stainless steel. Here's a breakdown of each:

• Cast iron pans are renowned for their exceptional heat retention. They get extremely hot and stay that way, providing the high temperatures needed to create a beautiful sear on your steak. However, they require a bit more upkeep as they need to be seasoned regularly and are typically hand-washed.
• Carbon steel pans are another excellent choice for searing. They heat up quickly, distribute heat evenly, and are lighter than cast iron, making them easier to handle. Despite their lighter weight, they still retain heat effectively. Carbon steel pans also offer consistent, even heating, which prevents hot spots and ensures an even sear. Like cast iron, they require hand washing and seasoning.
• Stainless steel pans, particularly 5-ply, are a top choice for searing due to their quick and even heating capabilities. They eliminate hot spots and allow for consistent browning and crust formation. Stainless steel is highly durable and can withstand intense heat without warping. Additionally, they are easier to maintain than cast iron and carbon steel as they don't require seasoning and are often dishwasher-safe.

Heat Retention and Conductivity

An ideal searing pan should have excellent heat retention to maintain the high temperatures needed for a proper sear. Carbon steel, cast iron, and stainless steel all excel in this regard.

When it comes to conductivity, or how evenly the pan heats up, stainless steel stands out. The heat distribution across the entire pan's surface ensures a consistent sear.

Durability and Longevity

You'll want a pan that can withstand high-temperature cooking methods like searing steaks without warping or losing its effectiveness over time. Stainless steel is highly durable and can stand up to repeated use. While carbon steel and cast iron also offer durability, they may require more maintenance to keep them in top condition.

Ease of Cleaning and Maintenance

Consider how much upkeep you're willing to put into your pan. Stainless steel is typically the easiest to maintain, as it can be cleaned with warm water and soap, or even thrown in the dishwasher. Harder stains can be tackled with a mixture of vinegar and baking soda.

Cast iron and carbon steel require more attention as they need to be hand-washed and seasoned regularly. However, as long as you're willing to put in the effort, these pans can last for generations.

Personal Preference

Ultimately, the "right" pan depends on your personal preferences and what works best for your cooking style. If you want a low-maintenance option, go for stainless steel. If you're willing to put in a little extra care, cast iron and carbon steel are excellent choices that will reward you with beautiful sears.

Season the steak

To season a 6oz steak, you'll want to start by patting it dry with paper towels. This is a crucial step to get a perfect sear and reduce oil splatter.

After patting the steak dry, generously season both sides with salt and pepper. You can also add other seasonings like garlic powder, onion powder, paprika, or dried herbs like rosemary or thyme. Be sure to sprinkle the seasonings liberally to create a delicious crust.

If you have time, it's best to season the steak at least 40 minutes before cooking to allow the salt to penetrate the meat and enhance its flavour. However, if you're short on time, seasoning the steak immediately before cooking is better than seasoning in between those times.

Once the steak is seasoned, you can preheat your pan to medium heat and brush it with oil before adding the steak to sear.

Cook the steak

The first step to cooking the perfect steak is to ensure that your steak is at room temperature. Take the steak out of the fridge at least an hour before cooking. This makes a big difference as it means you won't have to cook the outside of the steak for as long to get the centre up to temperature.

Before you get cooking, pat the steaks dry with paper towels. Any moisture on the exterior of the steak must first evaporate before the meat begins to brown. Patting dry with a paper towel gives you a good head start on browning.

Now it's time to season the steaks. Season generously with salt and pepper on both sides. Use 1/2 tsp of kosher salt and 1/4 tsp of freshly ground pepper per pound of meat. If you're cooking thin steaks, you can also add chopped herbs like oregano, thyme or rosemary, and/or minced garlic. However, only season your steaks right before you're about to cook them, as the salt will draw out liquid from the steaks if they sit around for too long.

Heat a 12-inch cast-iron pan or the heaviest 12-inch stainless steel pan you have over high heat. A cast-iron pan holds and retains heat well, helping to brown the steak more evenly.

Once the pan is hot, add 1-2 tbsp of vegetable oil, swirling the skillet to coat the bottom. Continue to heat the pan until the oil starts to smoke.

When the oil is ready, add the steaks to the pan. If you're cooking more than one steak, make sure there are a couple of inches between them – you don't want to crowd the pan. If it's a tight fit, use two pans or cook the steaks in batches.

Thin steaks (anything less than 1 1/2 inches thick) will cook very quickly. Cook until the meat is deeply browned, about 3 minutes per side for medium-rare.

For thicker steaks, cook until the meat is deeply browned and an instant-read thermometer inserted into the thickest part registers 120° for medium-rare or 130°F for medium. This should take 8-12 minutes, depending on how well you like your steak cooked. Adjust the heat to medium if the steak seems to be browning too quickly and flip the steak halfway through cooking.

To add even more flavour, you can add butter and aromatics to the pan during the last 2 minutes of cooking. Add 1-2 tbsp of butter, along with aromatics such as thyme or rosemary branches, bay leaves, smashed garlic cloves, or sliced shallots. After the butter melts, tilt the pan and use a spoon to spoon the flavoured butter over the steak.

When the steak is glistening brown and cooked to your preferred doneness, transfer it to a plate and loosely cover with aluminium foil. Although you'll be tempted to eat it immediately, set the plate aside for 5 minutes for thin steak, 10 minutes for thick. Letting the meat rest produces the juiciest steak.

After the meat has rested, cut it – always against the grain – into slices and serve, or just serve smaller steaks unsliced for guests to cut up as they please.

Frequently asked questions