Perfect Pan-Seared Steak, Every Time

How to Pan-Sear Steak Perfectly Every Time

Introduction

Cooking the perfect steak is a challenge, even for experienced chefs. But pan-searing is a simple technique that can help you achieve a juicy, delicious steak with a golden-brown crust and a tender interior. This method works for all cuts of steak and can be done in one pan on your stovetop, no recipe required!

The Keys to Success

There are a few keys to nailing the perfect steak:

1. Start with good-quality meat: Look for well-marbled steaks, which have extra fat that enhances flavour and promotes tenderness.

2. Prepare your steak: Pat the steaks dry with paper towels, then season generously with salt and pepper right before cooking.

3. Choose the right pan: Use a 12-inch cast-iron pan or a heavy stainless steel pan, which can withstand high temperatures.

4. Get the right temperature: Heat the pan over medium-high to high heat until very hot, then add oil and wait until it starts to smoke.

5. Sear the steaks: Place the steaks in the pan, leaving a couple of inches between them, and cook without touching for 3-4 minutes on each side until a brown crust forms.

6. Add butter and aromatics: For extra flavour, add butter, garlic, and herbs like thyme or rosemary to the pan during the last minute or two of cooking.

7. Rest the steak: Transfer the steak to a plate, loosely cover with foil, and let it rest for 5-10 minutes before slicing and serving.

Now you're ready to pan-sear the perfect steak!

Choose a good-quality steak

Choosing a good-quality steak is the first step to cooking the perfect steak. But with so many options available, it can be challenging to select the right one. Here are some tips to help you choose a good-quality steak:

Evaluate Individual Steaks

Even if you have a specific cut of steak in mind, each piece is unique, so it's essential to evaluate each one individually to find the best option. Here are some factors to consider:

• Cut of steak: Different parts of the cow's body have distinct flavour profiles, textures, and marbling. Popular options include Ribeye, Porterhouse, T-Bone, Filet Mignon, and New York Strip, known for their tenderness and flavour. However, there are also underrated cuts that are equally delicious and usually more affordable.
• Beef grades: The United States Department of Agriculture (USDA) grades cattle sold in the US based on tenderness and marbling, which indicates the steak's quality. Prime grade has the highest marbling, followed by Choice and Select. Prime steaks are the most expensive, but Choice cuts offer a good balance between cost and marbling.
• Thickness: An ideal steak thickness ranges from 1.5 to 2 inches, with 1 inch being the minimum. Thicker steaks are preferable for pan-searing, while thinner cuts are better for quick cooking methods.
• Age of the steak: Beef aging improves texture and flavour. Dry-aged steaks are considered superior, resulting in a more tender and flavourful product. However, this process increases the price.
• Marbling: Marbling refers to the intramuscular fat within the steak, which enhances flavour and juiciness. Generally, steaks with more marbling are of better quality.

Other Considerations

In addition to the characteristics of the individual steak, here are some other factors to keep in mind when choosing a good-quality steak:

• Side dishes: Consider the portion size and whether the steak will be served with sides. Some cuts, like T-bone or porterhouse, are quite large and might be challenging to finish, especially with accompaniments.
• Seasoning and marinades: If you plan to experiment with different seasonings or marinades, choose cuts that pair well with custom flavourings. Thin cuts, such as skirt steak, are excellent for marinating and seasoning.
• Pre-cut vs. whole cuts: Pre-cut steaks offer convenience and easier storage. However, purchasing a whole strip loin or similar cut can be more cost-effective and allows you to cut steaks to your desired thickness.
• Bone-in vs. boneless: Bone-in steaks are not necessarily more flavourful, but the bone acts as an insulator, preventing moisture loss and enhancing the eating experience. The choice between bone-in and boneless is mainly a matter of personal preference.
• Price: Compare prices at different stores, especially when ordering online, as prices can vary. Some cuts might be more expensive due to higher quality, while others may be priced higher without a significant difference in quality.

Prepare your pan

To prepare your pan for pan-searing steak, you'll need to pat your steaks dry with paper towels. This is an important step as moisture is the enemy of the perfect glistening brown crust.

Next, season the steaks with salt and pepper on both sides. As a guide, use 1/2 tsp. of kosher salt and 1/4 tsp. freshly ground pepper per pound of meat. If you're cooking thin steaks, you can also add chopped herbs like oregano, thyme, or rosemary, and/or minced garlic. However, if you're cooking larger steaks, leave the aromatics for later.

Now it's time to choose your pan. For the best results, grab a 12-inch cast-iron pan, or the heaviest 12-inch stainless steel pan you have. Cast iron is the best option as it holds and retains heat well, helping to brown the steak more evenly.

Heat your chosen pan over high heat until hot, then add 1-2 Tbsp. of vegetable oil, swirling the skillet to coat the bottom. Continue to heat the pan until the oil just starts to smoke.

When the oil is ready, carefully add the steaks to the pan, making sure there are at least a couple of inches between them. You don't want to crowd the pan, so if it's a tight fit, use two pans or cook the steaks in batches.

Thin steaks will cook very quickly. For a medium-rare steak, cook for about 3 minutes per side. For thicker steaks, cook until the meat is deeply browned and an instant-read thermometer inserted into the thickest part registers 120°F for medium-rare or 130°F for medium. This should take 8-12 minutes, depending on your desired doneness. Adjust the heat to medium if the steak seems to be browning too quickly, and flip the steak halfway through cooking.

Season the steak

Before you get cooking, pat the steaks dry with paper towels. Moisture is the enemy of the perfect glistening brown crust. If you're cooking thin steaks, you can also add chopped herbs like oregano, thyme, or rosemary, and/or minced garlic to the steaks now. For larger steaks, leave the aromatics for later.

If you have the time, salt your meat for at least 40 minutes and up to overnight before cooking. If you haven't got 40 minutes, it's better to season immediately before cooking. Cooking the steak anywhere between three and 40 minutes after salting is the worst way to do it.

Sear the steak

Preparation

Before you begin, ensure your steak is at room temperature. If you have the time, salt your meat for at least 40 minutes and up to overnight before cooking. If you don't have 40 minutes, it's better to season immediately before cooking. Cooking the steak anywhere between three and 40 minutes after salting is not recommended.

Pat the steak dry with paper towels. This is an important step as moisture is the enemy of the perfect glistening brown crust.

Season the steaks generously with salt and pepper on both sides. If you're cooking thin steaks, you can also add chopped herbs like oregano, thyme, or rosemary, and/or minced garlic. For thicker steaks, leave the aromatics for later.

Searing

Use a 12-inch cast-iron pan or the heaviest 12-inch stainless steel pan you have. A cast-iron pan holds and retains heat especially well, helping to brown the steak more evenly.

Heat the pan over high heat until hot, 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 steaks to the pan, releasing them away from you so the oil doesn’t splatter. If you're cooking more than one steak, make sure there are at least a couple of inches between them. You don't want to crowd the pan. If it's a tight fit, use two pans or cook the steaks in batches.

Leave the steaks alone for a few minutes to develop a brown crust. They will release easily when they are ready to flip. For thin steaks (anything less than 1 1/2 inches thick), cook until the meat is deeply browned, about 3 minutes per side for medium-rare.

For thicker steaks, cook until the meat is deeply browned and an instant-read thermometer inserted into the thickest part registers 120°F for medium-rare or 130°F for medium. This will take 8-12 minutes in total, depending on the desired doneness. Adjust the heat to medium if the steak seems to be browning too quickly and flip the steak halfway through cooking.

Finishing touches

To add even more flavour, add a bit of butter and aromatics (like herbs and/or garlic) to the pan during the last 2 minutes of cooking. Butter adds a rich, delicious finishing flavour, but if you add it too early, it will burn. During the last 2 minutes, toss in 1-2 tablespoons of butter, along with some aromatics, such as thyme or rosemary branches, bay leaves, smashed garlic cloves, or sliced shallots. After the butter melts, tilt the pan and use a spoon to spoon the flavoured butter over the steak, allowing the flavours to infuse into the meat.

When the steak is glistening brown and cooked to your preferred doneness, transfer it to a plate and loosely cover with aluminium foil. Set the plate aside for 5 minutes for thin steak, 10 minutes for thick. Letting the meat rest produces the juiciest steak.

Rest the steak

Resting the steak is a crucial step in the cooking process. Once you've achieved the perfect sear, you'll need to let your steak rest for at least 5 minutes for thin steaks and 10 minutes for thicker cuts. This waiting period is essential, as it allows the juices to redistribute throughout the steak, ensuring a juicy and tender end product.

During this resting period, you can use the time to prepare side dishes, set the table, or simply pour yourself a glass of wine. It's important to note that the steak will continue to cook slightly during this resting period, so it's best to remove it from the heat just before it reaches your desired level of doneness.

After the steak has rested, you can cut it against the grain into slices or serve it whole, allowing your guests to cut it as they please. Resting the steak is a simple yet critical step that will make a significant difference in the final texture and taste of your pan-seared steak.

Frequently asked questions