Pan-Seared Beef: The Ultimate Guide

How to Pan-Sear Beef

Pan-searing beef is a simple technique that can give your recipes a rich, delicious savoury flavour and a restaurant-quality look. It involves cooking beef at a high temperature over dry heat, which causes a Maillard reaction – a chemical reaction that gives browned food its distinctive flavour.

To pan-sear beef, you'll need a high-quality pan that can withstand high temperatures, such as a stainless steel or cast-iron skillet. You should avoid using traditional non-stick pans, as these are made for low-to-medium heat cooking.

First, fully thaw your meat and let it rest at room temperature. Then, dry the meat with paper towels – water will prevent a perfect sear. Just before cooking, sprinkle the meat with salt and pepper, or your favourite seasoning blend.

Next, add a tablespoon of oil to the pan. Oils with a high smoke point like canola, grapeseed, or extra-light olive oil are best. Preheat your pan over medium-high heat for 3-5 minutes – you'll know it's ready when the oil begins to shimmer.

Now, gently place your meat in the pan. It should start sizzling and stick to the bottom of the pan. Leave about an inch between each piece of meat to avoid overcrowding the pan, which will cause the meat to steam instead of sear. After a few minutes, shake the pan – if the meat releases, it's ready to flip and should be a deep brown colour.

Finally, follow your recipe to finish cooking your meat.

Choosing the right pan

Heat Retention and Conductivity

The ability of a pan to retain heat is crucial for searing steaks. You want a pan that can reach and maintain high temperatures to create a beautifully browned crust on your steak. Carbon steel and cast iron pans are excellent choices in this regard, known for their superior heat retention capabilities. They get extremely hot and stay that way, providing the necessary heat for a perfect sear.

In addition to heat retention, conductivity, or how evenly a pan heats up, is also important. Stainless steel stands out in this category due to its ability to distribute heat evenly across its entire surface. This even heating eliminates hot spots and ensures consistent browning and crust formation on your steak.

Durability and Longevity

When choosing a searing pan, durability is key. You want a pan that can withstand the high-temperature demands of searing steaks repeatedly over time without warping or losing its effectiveness. Stainless steel is highly durable and can stand up to intense heat without compromising its shape or performance. Carbon steel and cast iron also offer durability but may require more maintenance to keep them in optimal condition.

Ease of Cleaning and Maintenance

The ease of cleaning and maintaining your pan is another factor to consider. Stainless steel cookware often comes with the convenience of being dishwasher-safe, making cleanup a breeze. It can also be easily cleaned with warm water and soap, and tougher spots can be tackled with a mixture of vinegar and baking soda.

On the other hand, carbon steel and cast iron pans typically require hand washing and regular seasoning to maintain their performance. While cast iron pans are renowned for their heat retention, they may demand a bit more effort when it comes to upkeep. Carbon steel pans, however, strike a balance between heat retention and ease of maintenance, making them a more low-maintenance option among the two.

In conclusion, when choosing the right pan for searing steaks, consider your priorities regarding heat retention, conductivity, durability, and ease of cleaning. Stainless steel, carbon steel, and cast iron are all excellent options, each with its unique advantages. By selecting the best pan for your needs, you'll be well on your way to achieving mouthwatering, restaurant-quality seared steaks at home.

Preparing the beef

To prepare your beef for pan searing, you will need to start with fully thawed meat. Take it out of the refrigerator and let it rest at room temperature for a while.

When you're ready to cook, pat the meat dry with paper towels. Water is the enemy of a perfect sear, so make sure you get it completely dry.

Just before cooking, sprinkle both sides of the meat liberally with salt and pepper, or your favourite seasoning blend. The seasoning will stick to the surface of the meat and help create a delicious crust.

Next, add a tablespoon of oil to your pan. The oil isn't there to keep the food from sticking; it's a great conductor and helps transfer the heat from the pan to the meat. You want to use an oil with a high smoke point, such as canola, grapeseed, or extra-light olive oil.

Now it's time to heat up the pan. High temperatures are necessary to get the deep brown sear you want. Preheat your pan over medium-high heat for 3-5 minutes. You'll know it's ready when the oil begins to shimmer and move around the pan like water.

Once your pan is hot, gently place your beef into it. It should start sizzling and stick to the bottom of the pan. If you're cooking multiple pieces of meat, leave about an inch between each piece, and cook in batches if necessary.

Let the meat cook undisturbed for a few minutes to develop a perfect crust. After a few minutes, shake the pan a little. If the meat releases easily, it's ready to be flipped and should be a deep brown colour.

Cooking techniques

To achieve a perfect pan-seared steak, there are several steps to follow. Firstly, it is important to pat the steak dry with paper towels to ensure a perfect sear and reduce oil splatter. The steak should then be seasoned generously with salt and pepper, or your preferred seasoning blend.

Next, you should heat your pan over medium heat and brush it with oil. Using just a small amount of oil, about half a tablespoon, will help to reduce splatter. Once the oil is hot, add the steak to the pan. It should sizzle and stick to the bottom of the pan. Sear each side for 3-4 minutes until a brown crust has formed. Then, use tongs to turn the steak onto its sides and sear the edges for around 1 minute per edge.

At this point, you can add butter, garlic, and rosemary to the pan. Tilt the pan to spoon the garlic butter over the steak and continue cooking to your desired level of doneness. A good way to check this is to use an instant-read thermometer. For a medium-rare steak, the internal temperature should be 145°F; for medium, 160°F; and for well done, 170°F.

Finally, remove the steak from the pan and let it rest for 10 minutes before slicing. This will ensure the meat is juicy and tender.

It is worth noting that the type of pan you use is important. Cast iron is a popular choice for searing steak as it is durable, effective at distributing heat, and affordable. However, it is quite heavy and requires regular seasoning. Carbon steel is another good option as it has similar benefits to cast iron but is lighter and smoother. If you are looking for a non-stick pan, it is best to avoid Teflon and instead opt for a stone-derived or ceramic coating.

Cooking temperature

To get the best sear on your beef, you need to use a pan that can withstand high temperatures. The best options are a stainless steel or cast-iron skillet. You can also use carbon steel, which has a lot of the same benefits as cast iron, but is lighter and smoother.

You'll want to preheat your pan over medium-high heat for 3–5 minutes. You'll know it's ready when the oil begins to shimmer and moves around the pan like water.

When you add the meat to the pan, it should start sizzling and stick to the bottom of the pan. If you're cooking multiple pieces of meat, leave about an inch between each piece, and cook in batches if necessary.

Once the meat is in the pan, it needs a few minutes undisturbed to develop a perfect crust. After a few minutes, shake the pan a little. If the meat releases, it's ready to flip and should be a deep brown colour.

If you're using a stainless steel pan, you can add a tablespoon of oil to the pan. The oil isn't there to keep the food from sticking, but it does help transfer the heat from the pan to the food. Use an oil with a high smoke point, like canola, grapeseed, or extra-light olive oil.

If you're using a non-stick pan, you don't need to add any oil. In fact, adding oil to a non-stick pan can be dangerous, as the high heat required for searing can break down the non-stick coating, releasing toxic fumes.

Cast iron pans can also be preheated without oil, but they do need to be seasoned regularly to retain their non-stick properties.

Finishing touches

Resting the Meat

It is important to let the meat rest after searing. This allows the juices to redistribute, ensuring a tender and juicy steak. The length of time will depend on the size and thickness of the cut, but as a guide, it should rest for about half as long as it was cooked. Cover the steak loosely with foil to retain heat.

Slicing

For a neater presentation, trim any excess fat from the edges of the steak before slicing. Then, slice the steak against the grain at a slight angle. The thickness of the slices will depend on your preference, but aim for around 1/4-inch to 1/2-inch thick slices.

Serving

For a simple yet elegant dish, sprinkle the steak with some flaked sea salt and serve with a wedge of lemon or lime. For a more indulgent option, top the steak with a generous knob of garlic herb butter. Some side dish suggestions include roasted asparagus, roasted Brussels sprouts, creamy mashed potatoes, oven-roasted baby red potatoes, or corn on the cob.

Storing and Reheating Leftovers

Allow the steak to cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months. To reheat, let the steak come to room temperature, then sear it in a hot pan for a couple of minutes on each side. Alternatively, place it in a low oven (around 250-300°F) until warmed through.

Troubleshooting

If your steak didn't turn out quite as expected, here are some tips for troubleshooting:

• If your steak is overcooked or undercooked, invest in a meat thermometer to help you achieve the perfect doneness.
• If your steak is tough, it may have been overcooked or not rested enough.
• If your steak lacks flavour, season it more generously before cooking, or try marinating it beforehand.
• If your steak is dry, it may have been overcooked, or not allowed to rest enough.

With these finishing touches in mind, you're now equipped to pan-sear a delicious steak!

Frequently asked questions