Salt-Crusted Steak: Pan-Seared Perfection

How to Pan-Sear a Steak with Salt

Pan-searing is the best and easiest way to cook a steak. This technique involves cooking the surface of your food undisturbed in a hot pan until a crisp, golden-brown, and flavourful crust forms. It is the key to building flavour and texture while preventing sticking and giving your meal a restaurant-quality appearance.

To pan-sear a steak with salt, you will need to start with a good-quality steak. Look for well-marbled steaks, as the extra fat enhances flavour and promotes tenderness. The pan-sear method works for both thin and thick steaks. For thick cuts, choose steaks that are 1.5 to 2 inches thick for maximum juiciness. If you want to cook a thinner steak, look for flank, hangar, or skirt steak.

Before cooking, pat the steaks dry with paper towels, then season them generously with salt and pepper on both sides. If you're cooking thin steaks, you can also add chopped herbs like oregano, thyme, or rosemary, and/or minced garlic. For thicker steaks, leave the aromatics for later.

To sear the steaks, use a 12-inch cast-iron pan or a heavy stainless steel pan. Heat the pan over medium-high heat until hot, then add vegetable oil, swirling the skillet to coat the bottom. Continue to heat the pan until the oil starts to smoke.

Add the steaks to the pan, making sure there are at least a couple of inches between them to avoid crowding the pan. For thin steaks, 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.

During the last 2 minutes of cooking, you can add butter and aromatics (like herbs and/or garlic) to the pan for extra flavour. Tilt the pan and use a spoon to baste the steak with the flavoured butter.

When the steak is glistening brown and cooked to your desired doneness, transfer it to a plate and loosely cover with aluminium foil. Let the steak rest for 5 minutes for thin steaks or 10 minutes for thick steaks before serving.

Choosing the right steak

• Opt for high-quality meat: Visit your local butcher or a reputable grocery store and select the best quality steak within your budget. Look for well-marbled steaks, as the extra fat enhances flavour and tenderness.
• Thickness matters: For thicker cuts like ribeye, strip steak, or T-bone, choose steaks that are 1 1/2 to 2 inches thick for maximum juiciness. If you prefer thinner steaks, go for flank, hangar, or skirt steak.
• Bone-in or boneless: Boneless steaks are typically better for pan-searing as they cook more evenly and quickly. However, bone-in steaks can also be used, but they may require additional cooking time.
• Size matters: It's generally better to cook a larger steak and portion it after cooking rather than trying to cook thinner steaks, which can overcook easily.
• Resting the meat: If you have the time, it's ideal to salt your steak for at least 40 minutes or even overnight before cooking. This enhances flavour and guarantees better browning.
• Cut against the grain: When it's time to serve, always cut your steak against the grain to ensure more tender bites.

Preparing the steak

Firstly, you want to ensure your steak is at room temperature. Taking your steak straight from the fridge will impact the quality of the sear. The outside will turn grey and sad!

Next, pat the steak dry with a paper towel. This is an important step to ensure you get a good sear and reduce oil splatter. You want to soak up any excess juices on the surface of the meat.

Now, it's time to season. Be generous with the salt and pepper. You want to use more salt than you think! If you want a really good sear, you can pre-salt the meat up to 40 minutes in advance. This will allow enough time for any juices drawn out by the salt to be reabsorbed, guaranteeing better browning.

If you want to add other seasonings, now is the time. However, some chefs recommend sticking to just salt and pepper. If you want to add garlic, this can be done later in the process.

At this stage, you can add your meat thermometer, if using one. It is recommended!

Now, heat a high-heat oil (co: 5>avocado oil is a good option) in a cast-iron skillet on the stove over high heat. You want the oil glistening or shimmering – this is how you know it's hot enough.

Once the oil is hot, add your steaks to the pan. Don't overcrowd the pan, the steaks need space around them. If your pan isn't big enough, cook the steaks in batches.

The key to a perfect sear is to leave the steaks alone! Don't be tempted to flip, peek or fiddle. You want to leave the steaks for 3-4 minutes to develop a brown crust. Don't worry, the steaks will release easily when they are ready to flip.

After 3-4 minutes, flip the steaks. You will know they are ready as the bottom will be a deep brown colour. Now, cook the other side for 3-4 minutes for rare or medium-rare. For thicker steaks, you can cook for 8-12 minutes for medium-rare or medium.

During the last minute or two of cooking, you can add butter, garlic and aromatics (herbs) to the pan for extra flavour. Baste the steak with the butter and allow the flavours to infuse.

Finally, transfer the steak to a plate or cutting board and let it rest. For thinner steaks, 5 minutes is enough, for thicker cuts, 10 minutes is better. This is a key step to ensure a juicy steak.

Choosing the right pan

Material

The most recommended materials for searing steak are cast iron, carbon steel, and stainless steel. Each has its own advantages and requires different care:

• Cast iron pans are heavy-duty and renowned for their exceptional heat retention. They get extremely hot and stay that way, providing the high temperatures needed to create a beautifully browned exterior on your steak. However, they require a bit more work to clean and maintain, as they need to be seasoned regularly.
• Carbon steel pans are lighter than cast iron, making them easier to handle, especially when cooking multiple steaks. They heat up quickly, distribute heat evenly, and retain heat effectively. Carbon steel pans also offer consistent, even heating, which prevents hot spots and ensures an even sear. They require hand washing and seasoning but are generally easier to handle than cast iron.
• Stainless steel pans are highly durable and can withstand intense heat without warping or losing their shape. They heat up quickly and evenly, eliminating hot spots and allowing for consistent browning and crust formation. Stainless steel is also relatively low maintenance, as it can be cleaned with warm water and soap or in the dishwasher.

Size

It's important to choose a pan that is large enough to accommodate your steak comfortably. If the pan is too small, it may cool down when you add the steak, and your steak will steam instead of searing.

Heat conduction

Look for a pan with excellent heat conduction to ensure even cooking and a proper sear. A large cast-iron pan is often recommended for its superior heat conduction, but a large, heavy stainless steel pan can also get the job done.

Maintenance

Consider how much maintenance you are willing to put into your pan. Cast iron and carbon steel pans require regular seasoning and hand washing, while stainless steel pans are generally easier to maintain and can often be cleaned in the dishwasher.

Cooking the steak

Now that you've prepared your steak, it's time to cook it!

First, pat the steak dry with paper towels. (Any moisture on the exterior of the steak must first evaporate before the meat begins to brown.)

Then, season the steaks generously on both sides with salt and pepper; the seasoning will stick to the surface and help create a delicious crust.

Turn on your exhaust fan and heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it's very hot.

Next, add the oil to the pan and heat until it begins to shimmer and move fluidly around the pan.

Now, carefully place the steak in the pan, releasing it away from you so the oil doesn't splatter. It should sizzle. (Use a pan large enough that it's not a tight fit, or the pan will cool down and your food will steam instead of sear.)

Leave the steak alone! Avoid the temptation to peek or fiddle or flip repeatedly. The steak needs a few minutes undisturbed to develop a brown crust. (Don't worry about sticking; the steak will release easily when it's ready to flip.)

Flip the steak when it releases easily and the bottom is a deep brown colour (usually about 3 minutes).

Continue to cook the steak for another 3 to 4 minutes on the bottom side for rare or medium-rare.

During the last minute of cooking, add 1 tablespoon of butter and a few sprigs of fresh thyme to the pan with the steak (this is optional but delicious).

If you are serving the steak unsliced, transfer it to a plate and serve hot. If you plan to slice the steak, transfer it to a cutting board and let it rest, covered with aluminium foil, for 5 to 10 minutes; then slice thinly against the grain. (Resting allows the juices to redistribute from the outside of the steak; if you slice too soon, the juices will pour out.)

Checking for doneness

A steak's internal temperature continues to rise as it rests, so remove it from the pan about 5-10 degrees before reaching your desired doneness.

• Medium Rare: 145 degrees F
• Medium: 160 degrees F
• Well Done: 170 degrees F

Use an instant-read thermometer to check the temperature, inserting it horizontally into the side of the steak, so it penetrates the thickest part of the centre of the steak (without touching the bone or fat portions).

Resting the steak

The steak will continue to cook during the resting process, so it should be removed from the pan about 5-10 degrees before reaching your desired temperature. For example, if you want a medium-rare steak, remove it from the pan at 145 degrees Fahrenheit, and it will continue to rise to 150-155 degrees as it rests.

If you are serving the steak whole, you can skip the resting stage and serve immediately. However, if you plan to slice the steak, resting is essential to prevent the juices from pouring out when cut. After resting, slice the steak against the grain and at an angle for a steakhouse presentation.

Frequently asked questions