Searing Steak Medallions: Quick And Easy

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.

To pan-sear steak medallions, you'll need medallions cut from filet mignon, a cast-iron skillet, olive oil, salt, pepper, and butter.

First, pat the medallions dry with paper towels and season both sides with salt and pepper. Heat the cast-iron skillet over medium-high heat and add the olive oil. Once the oil is hot, add the medallions and cook for 3 minutes without disturbing them. Flip the medallions and cook for an additional 2 minutes.

For a perfect sear, the steak should sizzle when it hits the pan. You can also add butter and aromatics like garlic and rosemary to the pan for extra flavour.

Let the steak rest for 10 minutes before serving to allow the juices to redistribute. Enjoy your perfectly pan-seared steak medallions!

Choosing the right cut of steak

Thickness

The ideal thickness for a steak that you plan to pan-sear is between one and one-and-a-half inches. Thinner cuts can be challenging to cook correctly, as they can quickly become overdone. Thicker cuts provide more leeway, allowing you to achieve the perfect grill marks and a juicy steak.

Marbling

Marbling refers to the white lines of fat that run through the steak. While you may think that fat is undesirable, it is actually crucial for a juicy and flavourful steak. As the steak cooks, the fat renders, creating a rich texture and enhancing the flavour. Therefore, when selecting your steak, look for nice, thin lines of marbling rather than large chunks of fat.

Part of the Cow

Different parts of the cow offer varying levels of tenderness and flavour. Here are some popular options:

• T-bone: Cut from the short loin, closer to the stomach than the rear, T-bone steaks are usually tender and a favourite at steakhouses. They offer two types of meat in one cut: a tenderloin on one side and a strip steak on the other, providing a range of flavours and textures. T-bone steaks are typically between one and two inches thick and can be pricey. They are best seared over high heat and then finished with indirect heat.
• Porterhouse: Similar to T-bone but larger, porterhouse steaks are also cut from the short loin and include both strip and tenderloin. They tend to be less tender due to being cut closer to the legs, where there is more muscle. Porterhouses are usually thicker, providing a heartier bite, and are best cooked like T-bones.
• Ribeye: Cut from the prime rib area, ribeye steaks have excellent marbling, resulting in a juicy and flavourful steak. They are typically between 3/4 and 1 1/2 inches thick, with the thicker cuts being ideal for the grill. When grilling, be cautious of flare-ups due to the high fat content. Sear ribeye steaks for a minute or two on each side over high heat, then reduce the temperature and cook to your desired doneness.
• Filet Mignon: Cut from the tenderloin, which starts from the ribs and ends towards the rear, filet mignon is exceptionally tender. It has less marbling than other cuts, resulting in a milder flavour. To enhance its flavour, consider wrapping it in bacon or serving it with a butter-based sauce. For cooking, sear each side for about four minutes in butter, then finish in the oven for a few minutes.
• Top Sirloin: Cut from the rear of the animal, underneath the tenderloin, top sirloin has rich, beefy flavours but is less tender due to the muscular area it comes from. It is a more affordable option and is best cooked rare to medium-rare on the grill. Top sirloin typically takes longer to cook due to its thickness and leanness.
• Strip Steak: Cut from the short loin, strip steak is versatile and can be cooked in various ways, including grilling, pan-frying, or baking. It has a rich marbling and a bold beef flavour. When grilling, look for a thickness of about 1 1/2 inches and season with salt and pepper. Sear each side over high heat for three to four minutes, then finish with indirect heat for a few more minutes for a medium-rare steak.

Remember, when selecting your steak, consider the thickness, marbling, and the part of the cow it is cut from. Each cut has unique characteristics that will impact the flavour, texture, and cooking method. Happy cooking!

Preparing the steak before searing

Take the steak out of the fridge at least an hour before cooking. This step is important as it allows the steak to warm up to room temperature, reducing the time needed to cook the meat. It also ensures more even cooking and a juicier, tender outcome.

Pat the steak dry with paper towels. It is essential to remove any excess moisture from the surface of the steak. This step helps to achieve a better sear and reduces oil splatter when the steak is added to the pan.

Season the steak generously with salt and pepper. Apply a liberal amount of salt and pepper to both sides of the steak. This seasoning will not only enhance the flavour but also aid in creating a delicious crust during the searing process.

Preheat the pan over medium-high heat. Use a heavy-bottomed pan, preferably cast iron or stainless steel, as these can withstand high temperatures. Heat the pan until it is very hot.

Add oil to the pan. Choose an oil with a high smoke point, such as vegetable, avocado, or canola oil. Brush the oil onto the hot pan to ensure even coverage. This step helps to prevent oil splatter and ensures a better sear.

Place the steak in the pan. Ensure that you hear a loud sizzling noise when adding the steak to the pan. This indicates that the pan is hot enough.

Do not touch or move the steak while it is searing. Allow the steak to cook undisturbed for a few minutes to develop a nice crust.

Follow these steps, and you will be well on your way to achieving the perfect sear on your steak medallions!

Heating the pan to the right temperature

Choosing the Right Pan

Select a heavy-based pan made of a material that can withstand high temperatures. Stainless steel or cast-iron pans are excellent choices as they heat up quickly and evenly. A large cast-iron pan is ideal for steak medallions as it provides ample space and ensures good heat conduction.

Heating the Pan

Turn on your exhaust fan to remove any smoke that may be generated during the searing process. Place your chosen pan on the stovetop and heat it over medium-high heat until it becomes very hot. This step is crucial as it ensures your steak medallions develop a beautiful, golden-brown crust.

Testing the Pan Temperature

To determine if your pan is hot enough, add a small amount of oil, such as vegetable, canola, or olive oil. The oil should begin to shimmer and move fluidly around the pan. At this point, you'll know your pan is ready for searing.

Adding the Steak Medallions

Carefully place your steak medallions into the hot pan, releasing them away from you to avoid any oil splatter. You should hear a sizzle as the steaks make contact with the pan. It's important to use a pan large enough to avoid overcrowding, which can cause the pan to cool down and your steaks to steam instead of sear.

Avoiding the Temptation to Flip

Resist the urge to peek, fiddle, or flip your steak medallions repeatedly. Allow them a few undisturbed minutes to develop a deep brown crust. Don't worry about sticking; the steaks will release easily from the pan when they're ready to be flipped.

Flipping and Cooking the Second Side

Flip your steak medallions when they release easily from the pan and have a deep brown color on the first side. This usually takes around 3 minutes. Continue cooking the second side for another 3 to 4 minutes for rare or medium-rare medallions.

Adjusting for Desired Doneness

For medium, cook the second side for 4 to 5 minutes, and for well-done, cook for 5 to 6 minutes. Use a meat thermometer to check the internal temperature of your steak medallions if you're unsure about doneness.

Resting the Steak Medallions

After cooking, transfer your steak medallions to a cutting board and let them rest, covered loosely with aluminium foil, for 5 to 10 minutes. This resting period allows the juices to redistribute throughout the steaks, ensuring they remain juicy and flavourful.

By following these detailed instructions, you'll be well on your way to achieving the perfect sear on your steak medallions!

Cooking the steak to your desired doneness

Once you've seared the steaks on both sides, you can add butter and aromatics to the pan. Continue cooking the steaks until they reach your desired level of doneness.

For a medium-rare steak, you should aim for an internal temperature of 130°F (54°C) to 145°F (63°C). For a medium steak, this temperature should be 140°F (60°C) to 160°F (71°C). Well-done steaks will be at 150°F (65°C) to 170°F (77°C).

It's important to remember that the steak's internal temperature will continue to rise as it rests, so you should remove it from the heat source a few degrees before it reaches your desired level of doneness. For example, if you want a medium steak, you should take it off the heat at around 155°F (68°C) as it will continue to cook and reach 160°F (71°C).

To check the temperature, use an instant-read thermometer and insert it horizontally into the side of the steak. Make sure it penetrates the thickest part of the centre without touching any bone or fat.

After removing the steak from the heat, let it rest for about 5 to 10 minutes. This will allow the juices to redistribute, ensuring a juicy and tender steak.

If you don't have a meat thermometer, you can also determine the doneness of the steak by pressing the centre of the steak with your finger. For a rare steak, it should feel soft, for medium-rare, it should be soft with a slight resistance, and for medium, there should be more resistance.

Resting the steak before serving

Resting the steak is an essential step in the cooking process. This allows the steak to retain its juices and prevents them from spilling out onto the plate when cut. The juices are pushed towards the centre of the steak when cooking, and resting gives the steak time to cool down and for the juices to redistribute throughout the meat.

The ideal temperature for a resting steak is around 120-125°F. This is the temperature at which the muscle fibres will have relaxed enough for the juices to flow back in. A good rule of thumb is to rest the steak for approximately the same amount of time that you cooked it for. Another guideline is to rest it for 5 minutes per inch of thickness, or 10 minutes per pound of meat. For thin cuts of meat, 5-7 minutes is usually enough, while thicker cuts may need 10-20 minutes.

To rest a steak, transfer it to a cutting board or warm plate and tent it with aluminium foil. This helps to trap the heat.

Frequently asked questions