Pan-Seared Steak: Medium-Rare Perfection

Pan-searing is a great way to cook a steak. It is a simple technique that can be used to cook a steak that rivals your favourite steakhouse. The key to a perfect steak is to get a good sear on the outside while keeping the inside juicy and tender.

To pan-sear a medium-rare steak, 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 best candidates for pan-searing are boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, ribeye, or filet mignon.

Before cooking, pat the steak dry with paper towels to remove any moisture, which can interfere with the searing process. Season the steaks generously on both sides with salt and pepper, which will help create a delicious crust.

Use a heavy pan, preferably cast iron or stainless steel, for pan-searing. Heat the pan over medium-high heat until it is very hot. Add oil to the pan and wait until it begins to shimmer and move fluidly.

Carefully place the steak in the pan and leave it undisturbed for a few minutes to develop a brown crust. For a medium-rare steak, cook each side for 3-4 minutes. During the last minute of cooking, you can add butter and aromatics like thyme or rosemary for extra flavour.

After cooking, let the steak rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, ensuring a juicy and tender steak.

Choose the right cut of meat

Choosing the right cut of meat is essential for achieving the perfect medium-rare steak. Here are some tips to help you select the best cut:

Opt for Boneless, Quick-Cooking Cuts

When pan-searing, it is best to choose boneless cuts of meat that are between one and one-and-a-half inches thick. Examples of suitable cuts include New York Strip, Ribeye, and Filet Mignon. These cuts ensure even cooking and allow you to develop a nice crust without overcooking the interior.

Look for Well-Marbled Steaks

Well-marbled steaks, with a good amount of interstitial fat, are ideal for pan-searing. The fat enhances flavour and promotes tenderness. As the steak cooks, the fat slowly melts, adding juiciness to the meat. It also contributes to the beefy flavour that we crave. So, when selecting your steak, look for cuts with plenty of marbling throughout the meat.

Thickness Matters

The thickness of your steak matters. For thin steaks, choose cuts like flank, hangar, or skirt steak. These will cook very quickly and are perfect if you want a medium-rare steak. For thicker cuts, go for ribeye, strip steak, or T-bone, with a thickness of 1.5 to 2 inches. Thicker steaks take longer to cook, allowing for a better contrast between the crust and the tender interior.

Dry-Aged vs Wet-Aged

Dry-aged meat has a more intense flavour and is generally considered superior. During the dry-aging process, moisture is lost, concentrating the flavour of the meat. Additionally, enzymes break down tough muscle fibres, resulting in more tender meat. However, dry-aged meat is more expensive and may be harder to find. Wet-aged meat, on the other hand, is more common and still produces tasty results.

Bone-In or Boneless?

There is ongoing debate about whether bone-in or boneless steaks are better. Some chefs argue that cooking with the bone adds flavour, while others claim that it makes little difference. One advantage of bone-in steaks is that the bone acts as an insulator, preventing moisture loss and overcooking in the surrounding meat. However, it can make it tricky to brown the areas around the bone evenly. Ultimately, the choice between bone-in or boneless is a matter of personal preference.

Prepare your pan

To prepare your pan for pan-searing a medium-rare steak, you'll want to grab a 12-inch cast-iron pan or the heaviest 12-inch stainless steel pan you have. Cast iron pans are ideal because they retain heat well, helping the steak to brown more evenly.

Heat your large, heavy skillet over medium-high heat until hot, and then add 1-2 tablespoons 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, carefully add the steak to the pan, releasing it away from you so the oil doesn't splatter. You should hear it sizzle. Make sure you use a pan large enough that it's not a tight fit, or the pan will cool down and your steak will steam instead of sear.

Tips for preparing your pan

• Use a cast-iron pan if you have one, but a heavy stainless steel pan will also work.
• Make sure your pan is large enough that it's not a tight fit for the steak.
• Heat the pan over medium-high heat until hot, and then add the oil.
• Heat the oil until it starts to smoke before adding the steak.
• Carefully add the steak to the pan, releasing it away from you to avoid oil splatter.

Season the steak

Seasoning the steak is a crucial step in the pan-searing process. It not only enhances the flavour but also helps create a delicious crust. Here's a detailed guide on seasoning your steak:

Choose the Right Seasoning:

• The most common and essential seasonings for a steak are salt and pepper. Use kosher salt or sea salt for the best results. Freshly ground black pepper is also preferred as it has a stronger flavour.
• You can also add other seasonings like garlic powder, onion powder, smoked paprika, or dried herbs such as rosemary, thyme, or oregano. These additional seasonings can enhance the flavour of your steak, making it more savoury and aromatic.

Amount of Seasoning:

• Be generous with the seasoning. Use about 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground pepper per pound of meat. For saltier steaks, you can increase the amount of salt slightly.
• If you're using other seasonings, add them sparingly to taste. You don't want to overwhelm the natural flavour of the steak.

When to Season:

• It is best to season your steaks just before cooking them. If you season too early, the salt will draw out moisture from the meat, and this can interfere with the searing process.
• However, if you are using a dry brine method, you can season the steak ahead of time, even a day in advance. This technique involves coating the steak with a mixture of salt and other seasonings, then refrigerating it for several hours or overnight. This helps to tenderise and flavour the meat.

Techniques for Seasoning:

• Remove the steak from its packaging and use paper towels to blot it dry. This step is crucial, as moisture on the surface will prevent proper browning.
• Sprinkle the salt and pepper evenly over all surfaces of the steak. You can also press or rub the seasonings gently into the meat to ensure they adhere well.
• If using other seasonings, you can either sprinkle them directly onto the steak or mix them with the salt and pepper before applying.
• For a more intense flavour, you can try the "salt crust" method. Generously coat the steak with salt, pressing it into the meat. Let it sit for 1-2 hours, then brush or rinse off the excess salt before cooking. This technique helps to draw out moisture, resulting in a more intensely flavoured and textured crust.

Cook 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 out of the fridge, you have to cook the outside longer to get the centre up to the right temperature.

Pat the steak dry with paper towels. Before the steak can brown, any moisture on the surface must first evaporate. Patting it dry gives you a head start on browning.

Season the steak generously on both sides with salt and pepper. The seasoning will stick to the surface and help create a delicious crust.

Heat a heavy pan over medium-high heat until it's very hot. The best pans for pan-searing are stainless steel or cast iron since they can withstand high temperatures.

Add oil to the pan. Use a high smoke point oil such as avocado oil, vegetable oil or canola oil. You'll know it's hot enough when it begins to shimmer and move fluidly around the pan.

Carefully place the steak in the pan, releasing it away from you so the oil doesn't splatter. It should sizzle. Make sure you 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.

Don't touch the steak! Leave it for a few minutes to develop a brown crust. It will release easily from the pan when it's ready to flip.

Flip the steak when a brown crust has formed on the first side. This usually takes about 3–4 minutes.

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

During the last minute of cooking, add butter, garlic and herbs to the pan, if desired. Butter adds a rich, delicious finishing flavour. Tilt the pan and use a spoon to baste the steak with the butter.

Transfer the steak to a cutting board and let it rest for 5–10 minutes before slicing. This allows the juices to redistribute.

Rest the steak

Resting your steak is an essential part of the cooking process. It ensures your steak is juicy and flavourful. While it may be tempting to dive straight in and eat your steak immediately after cooking, resting the meat will allow its juices to reabsorb and redistribute. This means that when you cut into your steak, the juices will stay inside the meat rather than pouring out onto your plate.

As a general rule, thinner cuts of meat should be rested for a minimum of 5-7 minutes, while thicker cuts should rest for 10-20 minutes. You can also use the following guidelines:

• Rest meat for 5 minutes per inch of thickness
• Rest meat for 10 minutes per pound
• Rest meat for 1 minute for every 100 grams
• Rest thin meat for half the time it took to cook
• Rest thick meat for the whole time it took to cook

The goal is for the centre of the steak to be between 120-130°F and the exterior between 125-140°F. You can use a probe thermometer to check the internal temperature, but be aware that cutting into the meat will cause the juices to expel from the fibres.

To rest your steak, simply transfer the meat to a cutting board, warm plate, or serving platter and loosely cover it with foil.

Frequently asked questions