Pan-Seared Steak: No Smoke, No Problem!

Pan-searing a steak without creating smoke is a challenge, especially if you have sensitive smoke alarms. While it's impossible to eliminate smoke entirely, there are ways to significantly reduce it. One method is to grease the steak with a thin layer of vegetable oil or another oil with a high smoke point, instead of oiling the pan. This reduces the amount of oil exposed to high heat, which is what causes the smoke. You can also try cooking the steak in the oven first, then finishing with a quick sear on the stovetop. Using a nonstick or carbon-steel skillet, starting with a cold pan, and flipping the steak every 2 minutes can also help reduce smoke.

How to pan-sear steak without smoke

Use a non-stick or carbon-steel skillet

To pan-sear a steak without smoke, you can use a non-stick or carbon-steel skillet. This is a counterintuitive technique developed by former Cook's Illustrated staffer Andrew Janjigian, who discovered that a well-marbled cut doesn't need extra oil; enough fat renders during cooking to help brown the beef.

Step 1: Prepare the Steak

Before you start cooking, prepare your steak by patting it dry with a paper towel. You can also season the steak with salt and pepper or a steak seasoning blend.

Step 2: Use a Cold Pan

Place your steak in a cold non-stick or carbon-steel skillet. Do not preheat the skillet. Adding the steak to a cold pan allows the interior to heat up gradually and evenly.

Step 3: Crank the Heat

Once the steak is in the pan, turn the heat up to high. The temperature of the steak will prevent the pan from overheating, while still allowing the heat to build gradually. Cook for a couple of minutes on each side.

Step 4: Lower the Heat

After searing on both sides on high heat, lower the heat to medium and continue cooking. Flip the steak every couple of minutes to build up a crust gradually without overcooking the meat.

Step 5: Cook to Desired Doneness

Cook the steak to your desired level of doneness. For a medium-rare steak, the interior should register 120-125°F (49-54°C) on a meat thermometer.

Tips for Success:

• Choose a thicker cut of meat, such as a ribeye or New York strip, as thinner cuts like skirt steak can overcook easily.
• Avoid overcrowding the pan. When cooking multiple steaks, leave enough space in the pan to maintain the temperature and ensure even cooking.
• Ensure your meat is thoroughly dry before adding it to the pan. You can do this by salting it ahead of time, letting it sit for at least 30 minutes, and then patting it dry.
• Use a good-quality pan that is safe for high-heat cooking.

Start with a cold pan

Starting with a cold pan is a technique developed by Andrew Janjigian, aka @wordloaf on Instagram. It is a method that works best with a well-marbled cut of beef. The fat from the meat is enough to help with browning, so there is no need for extra oil.

To start, place your steaks in a nonstick pan with no heat and no oil. Then, turn the skillet to high heat. After a few flips, turn the heat down to a medium temperature. Flip the steaks every two minutes and cook until the exterior is browned and the internal temperature reaches 120°F for medium-rare results.

This technique prevents the meat directly below the surface from overcooking and turning grey. Flipping the steaks every two minutes as they cook allows a rich crust to build up gradually without overcooking the interior.

You can also use this method with a carbon-steel skillet, but not with stainless steel.

Sear the steak on medium heat

To sear the steak on medium heat, you'll first want to make sure you're using a heavy-based pan, such as cast iron, carbon steel, or heavy stainless steel. You'll also want to choose an oil with a high smoke point, such as avocado, grapeseed, canola, safflower, or peanut oil.

Once you've chosen your pan and oil, heat the pan over medium heat. You'll know it's ready when a drop of water balls up and skitters around the surface before evaporating.

Now it's time to prepare the steak. Season the steak generously with salt and pepper, or use a complete steak seasoning blend. You can also rub the steak with oil, but this step is optional as you'll be adding oil to the pan.

When the pan is hot, add a thin layer of oil to the pan. Then, place the steak in the center of the pan and turn the heat down slightly, to medium-high.

Let the steak cook for about 45 seconds to 1 minute before moving it around the pan to ensure even browning. You can also add some garlic cloves, fresh thyme, or rosemary sprigs to the pan at this point, if desired.

After a total of 2-3 minutes of cooking, flip the steak over and repeat the process.

Once the steak is browned on both sides, remove it from the pan and let it rest on a cutting board or plate for 3-4 minutes before serving.

And that's it! You've successfully seared your steak on medium heat. Enjoy your delicious, juicy steak!

Flip the steak every 2 minutes

The fast-flip method is a great way to cook a steak perfectly without the smoke and splatter. It involves placing the steak in a cold, dry skillet with no fat, and flipping it every 2 minutes. This technique ensures even cooking on both sides and prevents overcooking or a ring of overcooked meat.

To use the fast-flip method, start by trimming the fat on the sides of the steak to about 1/4 inch. This ensures that the surface of the steak makes even contact with the skillet. Season all sides of the steak generously with kosher salt at least 45 minutes before cooking, or preferably 24 hours in advance. Then, place the steak in the refrigerator uncovered until it's time to cook.

When you're ready to cook, remove the steak from the refrigerator and pat it dry with a paper towel. Season with pepper. Place the cold steak in a cold skillet and turn the heat to high. Set a timer for 2 minutes. After 2 minutes, flip the steak and reduce the heat to medium-low.

Continue flipping the steak every 2 minutes until it reaches your desired level of doneness. For a medium-rare steak, cook until the internal temperature reaches 130° F to 134° F, which will take about 10 to 14 minutes total. Start checking the temperature after about 8 minutes with an instant-read probe meat thermometer by inserting it through the side of the steak, not the top.

Once the steak has reached the desired temperature, remove it from the skillet and let it rest for 5 minutes uncovered on a cutting board. This allows the juices to redistribute, resulting in a more tender steak. Finally, slice the steak against the grain and sprinkle with a little finishing salt, such as Maldon sea salt flakes, for an extra burst of flavor and crunch.

Use a high smoke point oil

Using an oil with a high smoke point is essential when pan-searing a steak. The oil should have a smoke point above 400°F (205°C) to withstand the high heat needed to cook a steak. Oils with lower smoke points, such as extra virgin olive oil, will burn and smoke excessively.

Some examples of oils with high smoke points include:

• Canola oil
• Peanut oil
• Avocado oil
• Grapeseed oil
• Safflower oil
• Sunflower oil
• Soy oil

These oils will allow you to achieve the desired temperature for searing without producing excessive smoke.

When searing a steak, it is important to heat the oil in the pan until it shimmers and just begins to smoke. This is the ideal temperature for achieving a good sear. Be careful not to let the oil smoke excessively, as it can burn and negatively impact the taste of your steak.

Additionally, it is recommended to oil the steak itself rather than the pan. This ensures that the oil is exactly where it needs to be and helps to prevent the steak from sticking to the pan. Only a small amount of oil is needed for this purpose.

By using a high smoke point oil and heating it to the right temperature, you can effectively sear your steak without creating a smoky environment in your kitchen.

Frequently asked questions