Searing Steak: Butter Magic

Cooking the perfect steak can be challenging, even for experienced cooks. There are many variables to consider, including the cut of meat, the seasoning, and the cooking method. One of the best ways to cook a steak is by pan-searing it. This technique involves heating a pan to a high temperature, adding oil or butter, and cooking the steak on both sides until it's golden brown and cooked to the desired temperature. The key to a perfectly seared steak is to get a good sear on the outside while keeping the inside juicy and tender.

To pan-sear a steak with butter, start by patting the steak dry with a paper towel to remove any excess moisture. Season the steak generously with salt and pepper, or your desired seasoning blend. If you're using a meat thermometer, insert it into the steak before cooking.

Heat a cast iron skillet or a heavy stainless steel pan over medium-high heat. Add a high-heat oil, such as avocado oil or vegetable oil, to the pan. Once the oil is hot and shimmering, carefully place the steak in the pan, releasing it away from you to avoid oil splatter.

Let the steak cook undisturbed for 3-4 minutes on each side to develop a brown crust. For a medium-rare steak, cook for an additional 3 minutes on the second side. If you prefer your steak more well-done, adjust the cooking time accordingly.

During the last minute of cooking, add butter, garlic, and fresh herbs like thyme or rosemary to the pan. Baste the steak with the melted butter using a spoon.

Once the steak is cooked to your desired doneness, transfer it to a cutting board and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute and prevents the steak from drying out. Finally, slice the steak against the grain and serve, spooning any remaining butter sauce over the steak.

Choosing the right steak

Type of Steak:

Select a high-quality, well-marbled steak with ample fat content to enhance flavour and promote tenderness. Popular options include New York Strip, Ribeye, and Filet Mignon. Rib Eye and New York Strip are ideal choices due to their higher fat content, resulting in juicier steaks.

Thickness:

For thicker cuts like ribeye, strip steak, or T-bone, opt for steaks that are 1 1/2 to 2 inches thick for maximum juiciness. If you prefer thinner steaks, choose flank, hangar, or skirt steak, which cook faster.

Temperature:

Ensure your steaks are at room temperature before cooking. This is crucial for achieving the perfect sear and preventing the steak from turning grey.

Preparation:

Before cooking, pat the steaks dry with paper towels to remove any excess moisture, which can interfere with the formation of a perfect brown crust.

Seasoning:

Generously season both sides of the steaks with salt and pepper. For thinner steaks, you can also add chopped herbs like oregano, thyme, or rosemary, along with minced garlic. Remember to season just before cooking, as salt will draw out moisture from the steaks if left for too long.

By selecting the right type of steak, considering its thickness, and properly preparing and seasoning it, you'll be well on your way to creating a mouthwatering pan-seared steak.

Preparing the steak

The first step to making the perfect pan-seared steak is to ensure your steak is at room temperature. This is important because it will help you achieve the perfect crust and sear. If your steak is cold, it will turn grey.

Next, pat the steak dry with a paper towel. This is an important step as it will help you achieve a good sear and reduce oil splatter.

Now, season the steak generously with salt and pepper on both sides. You can also add other seasonings, but it's recommended to stick to just salt and pepper.

At this point, you can add a meat thermometer, which is a great way to ensure your steak is cooked to your desired level of doneness.

Then, heat a high-heat oil, like avocado oil, in a cast-iron skillet or a heavy stainless steel or cast-iron pan over high heat.

Wait to add your steak to the pan until the oil glistens or shimmers – this indicates that the oil is hot enough.

Carefully place your steak in the hot pan, ensuring that you release it away from you to prevent the oil from splattering. You should hear it sizzle.

Leave the steak undisturbed for 3-4 minutes. For a medium-rare steak, cook for 3-4 minutes, then flip and cook for another 3 minutes. The timing will vary depending on your desired level of doneness.

Once you've flipped your steak, you can add some aromatics like garlic and rosemary, or simply continue cooking the steak for another 3-4 minutes for rare to medium-rare.

During the last minute of cooking, add butter to the pan. You can also add some sprigs of thyme for extra flavour.

Finally, remove the steak from the heat and let it rest for at least 5 minutes before slicing and serving. This step is crucial as it allows the juices to redistribute and prevents the steak from drying out.

Getting the pan ready

The first step to making the perfect pan-seared steak is to ensure your steak is at room temperature. This is important because it will help you achieve the perfect crust and sear. If your steak is cold, it will turn grey.

The next step is to pat the steak dry with a paper towel. This is an important step because it will help you achieve a good sear and reduce oil splatter.

Now, season the steak generously with salt and pepper on both sides. You can also add other seasonings, but it is recommended to stick to just salt and pepper. Be sure to add more salt than you think!

If you are using a meat thermometer, insert it into the steak now. This is a recommended step to ensure your steak is cooked to perfection.

Then, heat a high-heat oil (like avocado oil) in a cast-iron skillet or a heavy stainless-steel pan over high heat. A high-heat oil is crucial to ensuring the steak cooks properly.

Wait to add your steak to the pan until the oil glistens or shimmers – this indicates that the oil is hot enough.

Choosing the right steak

When it comes to choosing the right steak, opt for boneless, quick-cooking cuts between one and one-and-a-half inches thick. Examples include NY Strip, ribeye, or filet mignon.

For thicker cuts of steak, you may need to finish cooking it in the oven after pan-searing to ensure it cooks through without burning the exterior.

Cooking the steak

First, let the steak sit at room temperature for 20-30 minutes. Blot the steak with a paper towel to remove any excess moisture, then season generously with salt and pepper on both sides. If you want to add other seasonings, now is the time to do so, but if you want to keep it simple, salt and pepper are all you need.

Next, heat a heavy cast-iron or stainless steel pan over medium-high heat. You'll want to use a pan that's large enough that it's not a tight fit for the steak, otherwise, the pan will cool down and your steak will steam instead of sear. Add a tablespoon of high-heat oil, like avocado oil, to the pan and heat until it shimmers and moves fluidly.

Now you're ready to add the steak to the pan. Carefully place the steak in the pan, releasing it away from you to avoid oil splatter. You should hear it sizzle. Leave the steak undisturbed for 3-4 minutes to allow a crust to form. Then, using tongs, flip the steak and cook the other side for another 3-4 minutes. If your steak has sides with white fat, use the tongs to turn the steak on its sides and sear the edges for 1 minute per edge.

Once both sides are nicely browned, add butter, garlic, and herbs to the pan. Tilt the pan to spoon the melted butter over the steak and baste it for 1 minute or until the steak is 5-10 degrees away from your desired doneness.

Finally, transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing and serving. This allows the juices to settle, so don't skip this step!

Resting the steak

If you're using a thermometer to check the doneness of your steak, it's worth noting that the internal temperature of the steak will continue to rise slightly as it rests. For example, if you're aiming for a medium-rare steak, you'll want to remove it from the heat when it reaches an internal temperature of 135°F, and it will continue to cook up to around 145°F as it rests.

While your steak is resting, you can prepare any sides or sauces to go with it. Some classic sides to serve with steak include roasted asparagus, creamy mashed potatoes, oven-roasted baby red potatoes, corn on the cob, and chimichurri sauce.

Finally, when you're ready to serve, don't forget to spoon any remaining butter sauce from the pan over your sliced steak for an extra indulgent touch.

Frequently asked questions