Searing Steak Bites Perfection

Pan-Seared Steak Bites

Introduction

If you're looking for a quick, easy, and delicious way to cook steak, pan-searing is the perfect technique. It's simple to master and will give you a steak that rivals any you'd find at a high-end steakhouse.

The key to success is getting a crisp, golden-brown crust on the surface of the steak by cooking it undisturbed in a piping hot pan. This builds flavour and texture while preventing sticking and giving your meal a restaurant-quality appearance.

Choosing Your Steak

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. For larger or slower-cooking cuts, pan-searing is usually the first step before finishing the cooking in the oven.

Preparing Your Steak

Before you begin, pat your steak dry with paper towels to remove any excess moisture. This is an important step, as the moisture must first evaporate before the meat begins to brown. Season the steaks generously on both sides with salt and pepper; the seasoning will help create a delicious crust.

Cooking Your Steak Bites

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. Add oil to the pan, and once it starts to shimmer and move fluidly, carefully add your steak bites, making sure to leave some space between them so they're not crowded in the pan.

Let the steak bites cook undisturbed for a few minutes to develop a brown crust. Then, flip them over and continue cooking for another 3-4 minutes for rare or medium-rare.

Finishing Touches

During the last minute of cooking, you can add some butter and fresh thyme to the pan for extra flavour (optional but recommended!).

Transfer the steak bites to plates and serve hot, or let them rest on a cutting board for 5-10 minutes before slicing thinly against the grain.

Enjoy your perfectly pan-seared steak bites!

Choosing the right cut of steak

Thickness:

For pan-searing, opt for steaks with a thickness between one and one-and-a-half inches. Thicker cuts, such as those ranging from 1.5 to 2 inches, are ideal for juiciness and can be used for thicker steak bites. If you prefer thinner steak bites, choose steaks less than 1.5 inches thick, as they will cook more quickly and be easier to manage.

Type of Steak:

When it comes to the type of steak, you have several options. Sirloin, strip steak, and ribeye are all excellent choices for steak bites. These cuts are tender and work well for this preparation method. You can also use beef tenderloin or filet mignon if you want your steak bites to be extra tender. Additionally, flank, hangar, and skirt steaks are suitable options for thinner cuts.

Marbling:

Look for steaks with good marbling, which refers to the white lines of fat running through the meat. Marbling enhances the flavour and tenderness of the steak. Avoid steaks with large chunks of fat and instead, opt for those with thin lines of marbling for the best texture and taste.

Bone-in or Boneless:

For steak bites, it is generally better to choose boneless cuts. Bone-in steaks can lift the meat, preventing direct contact with the pan on all sides, which is ideal for grilling but less optimal for pan-searing.

Quality:

Always opt for the best quality steak you can afford. Visit your local butcher or a high-quality grocery store to select well-marbled steaks. Remember that the quality of the meat will significantly impact the flavour and tenderness of your steak bites.

Preparing the steak before cooking

Choosing the Right Steak

Select a steak that is at least 1 inch (2.54 cm) thick for medium or medium-rare doneness. Thicker cuts, such as ribeye, strip steak, or T-bone, are ideal for achieving maximum juiciness. If you prefer thinner steaks, opt for flank, hangar, or skirt steak.

Thawing and Tempering the Steak

If your steak has been frozen, make sure to thaw it by placing it on a plate in the refrigerator overnight. Avoid refreezing thawed steak, as it may compromise meat quality. Take the steak out of the refrigerator about 20 minutes to 2 hours before cooking to let it come to room temperature. This step is crucial, as it ensures even cooking and allows you to gauge the doneness more easily.

Trimming and Drying the Steak

If desired, trim any excess fat or bones from the steak. However, some people prefer to keep them for added flavour. Use paper towels to pat the steak dry thoroughly. Removing moisture from the surface is essential, as it allows the steak to brown properly during cooking.

Seasoning the Steak

Drizzle a thin layer of olive oil over the steak. Generously season the steak with salt and pepper on both sides. It is recommended to do this about 15 minutes before cooking to allow the salt to be absorbed. If using other seasonings, such as garlic or herbs, add them now. However, remember that the quality of a good steak is often best enjoyed with minimal seasonings.

Preheating the Pan

Use a cast-iron skillet or a heavy-bottomed pan with good heat retention. Make sure the pan is very hot before adding the steak. Add a small amount of high-smoke-point oil, such as vegetable or avocado oil, and brush it evenly across the pan. You can also use organic butter, as it has a higher smoke point than extra virgin olive oil.

Selecting the right pan

Material:

• Cast Iron: Cast iron pans are excellent for pan-searing steak bites because they retain heat exceptionally well, enabling a better sear and more even browning of the meat. They are also naturally non-stick, making cleanup easier.
• Stainless Steel: Heavy-duty stainless steel pans are another good option, as they can withstand high temperatures. Look for a thick-bottomed pan with good heat retention.

Size:

• Choose a pan that is close in size to your steak bites. If using a pan that is too large, the exposed areas may become coated in burnt steak juices.
• For steak bites, a 12-inch pan is typically sufficient.

Condition:

Make sure your pan is in good condition, with no warping at high temperatures.

Heat Retention:

Select a pan that can get very hot and retain heat well. This is essential for achieving a nice crust on your steak bites.

Non-Stick:

While cast iron pans have some natural non-stick properties, if you're using a stainless steel pan, ensure it has a good non-stick coating to prevent the steak bites from sticking and tearing.

By choosing the right pan for your steak bites, you'll be well on your way to creating a delicious and perfectly seared dish.

Cooking 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 center up to the desired temperature.

Pat the steak dry with paper towels. Before the beef can brown, any moisture on the surface must first cook off. Patting dry with a paper towel gives you a good head start on browning.

Heat a cast-iron skillet over medium-high heat for several minutes, until the pan almost begins to smoke.

Just before cooking, season the steaks all over with salt and pepper. The seasoning will stick to the surface and help create a delicious crust. If you season too early, the salt will start drawing out liquid from the steaks.

Add about a teaspoon of oil to the hot skillet, and spread it out all over the cast-iron pan with a brush. The reason for using a small amount of oil and brushing it out is to prevent issues with oil splattering. Make sure to use a high smoke point oil for this. Olive oil doesn't have a high enough smoke point.

Add your steaks to the pan, making sure that you hear a loud sizzling noise when you do. If you don't hear a loud sear, the pan is not hot enough, and you should take the steaks out immediately and heat the pan higher and longer.

While the steak is cooking, don't touch it or move it at all. This will develop a nice crust on that first side. The steak should only be flipped once, after the first 3-4 minutes when you check that the bottom is a beautiful golden brown color.

For a 1-inch thick steak, the beef should cook for about 3-4 minutes on each side for medium-rare on a relatively high heat gas stove.

After you take your steak out of the pan, let it rest on a wire rack or plate for 5 minutes. If you cut into it right away, all the tasty juices will run out onto your plate. Resting the steak gives it time for the juices to redistribute throughout, so your meat is nice and juicy.

Resting the steak

Firstly, it is important to use a wire rack to rest your steak. This allows the juices to redistribute and ensures that the meat retains the highest proportion of its juices. A cutting board or plate can also be used, but a wire rack is the best option.

Secondly, the resting time will depend on the thickness of your steak. For a thin steak, about 5 minutes of resting time is sufficient. For thicker steaks, 10 minutes is more appropriate. This allows the juices to redistribute and prevents them from running out onto your plate when you cut into the steak.

Additionally, it is important to note that the steak will continue to cook while resting. This is known as carryover cooking. For this reason, it is recommended to remove the steak from the heat source a few degrees before it reaches your desired doneness. For example, if you are aiming for a medium-rare steak, remove it from the pan when it reaches 135°F, as it will continue to cook and rise to the desired temperature of 140-145°F while resting.

Finally, it is essential to loosely cover the steak while it rests. This prevents the meat from drying out and ensures that it stays juicy.

Frequently asked questions