Searing Steak: Medium-Rare Perfection

How to Pan-Sear a Steak Medium-Rare

Pan-searing is a simple indoor cooking method that will give your steak a great crust and a juicy middle. This high-heat steak cooking technique delivers restaurant results at home.

To pan-sear a steak, you'll need a cast-iron or heavy-bottom skillet, a raised-rack sheet pan (optional), seasoning (oil, salt, and pepper), and of course, a good cut of steak. Boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, ribeye, or filet mignon, are the best candidates for pan-searing.

1. Pat the steak dry with paper towels. Any moisture on the exterior of the steak must first evaporate before the meat begins to brown.

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

3. Turn on your exhaust fan and heat the skillet over medium-high heat until it's very hot.

4. Add oil to the pan. You'll know it's hot enough when it begins to shimmer and move fluidly around the pan.

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

6. Leave the steak undisturbed for a few minutes to develop a brown crust.

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

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

9. During the last minute of cooking, add butter and a few sprigs of fresh thyme (optional).

10. If serving the steaks unsliced, transfer them to plates and serve hot. If you plan to slice the steaks, let them rest on a cutting board, covered with aluminium foil, for 5 to 10 minutes. Then, slice thinly against the grain.

Choose the right cut of steak

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

First, look for high-quality, well-marbled steaks. The extra fat in well-marbled steaks enhances the flavor and promotes tenderness. A good cut of steak will come from the loin of the cow and will be tender, with a good amount of marbling. Some of the most popular high-end cuts include:

• Ribeye: This is a personal favorite for many steak lovers. It has a large, tender eye of meat surrounded by a swath of fat and a cap from the spinalis muscle, making it the juiciest and most flavorful option.
• Strip: Also known as New York Strip, Kansas City Strip, or contre-filet, this cut is similar in texture to ribeye but comes from a different part of the cow. It offers a relatively tender texture and good marbling.
• Tenderloin: Also known as filet mignon, this is the most tender cut of meat on the cow. However, it lacks flavor due to its low fat content.
• T-Bone: This cut includes both the strip and the tenderloin, offering a combination of tenderness and flavor.

When selecting a steak, thickness also matters. For pan-searing, choose steaks that are at least 1.5 inches thick, or even thicker if you prefer. Thicker steaks provide a better contrast between the crust on the outside and the tender meat inside. They also give you more time to develop a nice crust without overcooking the interior.

If you're cooking thinner steaks, look for cuts like flank, hangar, or skirt steak. These cuts cook more quickly and are perfect for pan-searing if you prefer your steak on the thinner side.

Finally, consider dry-aged or wet-aged steaks. Dry-aged steaks are stored in controlled conditions for several weeks, resulting in moisture loss, tenderization, and flavor development. They have intense nutty and cheesy aromas and are a favorite among steak connoisseurs. Wet-aged steaks, on the other hand, are vacuum-sealed and rested for a few weeks, resulting in some improvement in tenderness.

Now that you know what to look for, it's time to head to your local butcher or high-quality grocery store and select the perfect cut of steak for your medium-rare pan-seared masterpiece!

Use the right pan

The type of pan you use is critical to achieving a perfect medium-rare steak. The best pans for steak can reach and maintain high temperatures, have excellent heat retention and distribution, and are durable.

Cast Iron Skillets

Cast iron skillets are widely considered the gold standard for cooking steak. They are durable, extremely effective at holding and distributing heat, and can be used on stovetops, in ovens, and even over campfires. Cast iron skillets also develop a natural non-stick coating over time with proper seasoning and maintenance. However, they are heavier than average pans and require regular seasoning to retain their non-stick properties.

Carbon Steel Pans

Carbon steel pans offer many of the same benefits as cast iron, including versatility, durability, and impressive heat retention. They are lighter and smoother than cast iron, making them easier to cook with and care for. However, they tend to be more expensive.

Stainless Steel Pans

High-end stainless steel pans are lightweight yet durable, have superb heat conduction and retention, and are suitable for oven use. They do not require seasoning and can be washed in a dishwasher. However, they tend to be more expensive than cast iron or carbon steel options.

Non-Stick Pans

If you prefer a non-stick pan, it is best to avoid those coated with Teflon or similar coatings, as they are not designed to withstand high temperatures and may degrade and break down. Instead, opt for pans with a stone-derived coating, such as copper stone pans, which can withstand high temperatures and are easy to clean.

Get the temperature right

Getting the temperature right is crucial to achieving a perfect medium-rare pan-seared steak. Here are some detailed instructions to help you master this technique:

Preparation:

• Take your steak out of the fridge at least an hour before cooking. Bringing the steak closer to room temperature ensures more even cooking and a juicier, more tender steak. Leaving it out for an hour is ideal, but no more than two hours.
• Blot the steak dry with paper towels. This step is important because any excess moisture on the steak's surface must evaporate before the browning process can begin.
• Season the steak generously with salt and pepper on both sides. The seasoning will help create a delicious crust.
• Preheat a heavy-bottomed skillet, preferably cast iron, on medium-high heat. Cast iron is ideal because it's naturally non-stick, retains heat well, and produces a superior sear compared to other materials.
• Add a high-smoke-point oil, such as grapeseed, canola, ghee, or avocado oil, to the pan. You only need a small amount, just enough to coat the pan.

Cooking:

• Carefully place the steak in the hot pan, ensuring it sizzles upon contact. If it doesn't sizzle, your pan isn't hot enough.
• Leave the steak undisturbed for 3-4 minutes to develop a nice crust. Avoid the temptation to flip or move it during this time.
• Flip the steak when it releases easily from the pan and has a deep brown crust.
• Cook the other side for another 3-4 minutes for medium-rare. Adjust the time slightly for other doneness levels:
• For medium, cook for 4-5 minutes on the second side.
• For well-done, cook for 5-6 minutes on the second side.
• During the last minute of cooking, add a tablespoon of butter and some fresh thyme (optional but recommended).
• Check the internal temperature of the steak with a meat thermometer to ensure it's cooked to your desired doneness. For medium-rare, aim for an internal temperature of around 135°F (57°C).
• Remove the steak from the pan when it's 5°F (2.8°C) below your desired doneness, as the temperature will continue to rise while the steak rests.
• Rest the steak under a foil tent for 5-10 minutes. This allows the juices to redistribute, ensuring a juicy and tender steak.

Rest the steak

Resting the steak is a crucial step in the cooking process. It ensures that the steak remains juicy and tender. The juices inside the steak need time to redistribute evenly throughout the meat, and this process happens when the steak rests.

After removing the steak from the heat, transfer it to a large heatproof plate or cutting board and tent it with foil. The foil will help retain the heat while allowing the steak to rest. Leave the steak to rest for at least five minutes, but no more than ten minutes. This resting period will ensure that the steak is juicy and flavourful when you cut into it.

While the steak is resting, the internal temperature will continue to rise. For a medium-rare steak, remove it from the heat at 135°F (54°C), and it will rise to around 140°F (60°C) as it rests. For a medium steak, remove it from the heat at 150°F (66°C), and it will rise to about 155°F (68°C).

If you are cooking thicker steaks, they may require a longer resting time, up to 15 minutes, to ensure that the juices redistribute properly.

Once the steak has rested, you can carve and serve it. Enjoy your perfectly cooked, juicy steak!

Add aromatics

Aromatics are a great way to add flavour to your steak. The best aromatics to use are herbs such as thyme or rosemary, and alliums like shallots or garlic. You should add these to the pan after the butter has melted, so that they can infuse the fat with their flavour. The aromatics will pop and sputter in the pan, releasing their aroma.

When you baste the steak, you will be adding this aroma with each spoonful. The aromatics will also help to give the steak a nice, golden-brown crust.

If you are cooking sous vide, you can try simmering the aromatics in ghee, and then freezing the infused ghee. You can then add the infused ghee cubes to the bag with the steak.

When adding aromatics to the pan, make sure you don't crowd the pan, as this will cool it down too much and the steak won't cook effectively.

For a normal-sized steak, you should add the butter and aromatics towards the end of the cooking process. This is because butter contains proteins that can aid browning, but if added too early, it can burn and turn bitter. For thicker steaks, cooked over a more moderate heat, you can add the butter and aromatics a little earlier.

Frequently asked questions