Searing Secrets: Pan-Seared Steak Perfection

Pan-searing is a great way to cook a steak. It's a simple technique that gives you a juicy, tender steak with a crispy exterior and a rich, meaty flavour.

The key to a perfect pan-seared steak is to get a good sear on the outside while keeping the inside juicy and tender. To do this, you need to get your pan very hot, add oil or butter, and cook the steak on both sides until it's golden brown and cooked to your desired temperature.

But before you start cooking, there are a few things to keep in mind. Firstly, let your steak come to room temperature before cooking. This will ensure a perfect, consistent colour throughout the steak. Pat the steak dry with a paper towel to remove any excess moisture, which can prevent browning. Then, season generously with salt and pepper, or your favourite steak seasoning.

When you're ready to cook, heat your pan to a high temperature and add oil or butter. You know it's hot enough when the oil glistens or shimmers. Place your steak in the pan and don't touch it for 3-4 minutes. Then, flip the steak and cook for another 3-4 minutes for a medium-rare steak. If you prefer your steak more well-done, adjust the cooking time accordingly.

Once your steak is cooked to your liking, remove it from the heat and let it rest for a few minutes before slicing and serving. This will ensure that the juices redistribute and your steak stays juicy.

Choosing the right cut of steak

Thicker cuts, typically those at least 1-inch thick, are preferable as they allow for more cooking time without the risk of overcooking. When it comes to marbling, look for thin lines of fat running through the steak, as this adds tenderness and flavour without making the steak fatty.

Different parts of the cow yield varying degrees of tenderness. Cuts from the back, such as ribeye, strip, tenderloin, and T-bone, are generally more tender since these muscles are used less by the animal. The ribeye, in particular, is a popular choice due to its excellent marbling, flavour, and tenderness. The strip steak, also known as the New York Strip, boasts the richest flavour and is considered the ultimate grilling steak.

For those seeking a more affordable option, the top sirloin is a good choice. While it is less tender due to being cut from a muscular area, it has a robust flavour and is perfect for grilling. The filet mignon, on the other hand, is the most expensive cut as it is the most tender. Its lack of marbling results in a milder flavour, but its unique texture makes it a favourite among steak enthusiasts.

Preparing the steak

The first step to making the perfect pan-seared steak is to ensure your steak is at room temperature. This is important because it will help you achieve the perfect crust/sear. If the steak is cold, it will turn grey.

Next, pat the steak dry with a paper towel. This will soak up any extra juices and help you get a perfect sear and reduce oil splatter.

Now, season the steak generously with salt and pepper on both sides. You can also add other seasonings, but it's recommended to stick to just salt and pepper.

At this point, you can add a meat thermometer, which is a great way to ensure your steak is cooked perfectly.

Then, heat a high-heat oil (like avocado oil) in a cast-iron skillet on the stove over high heat. You'll know the oil is hot enough when it glistens or shimmers.

Carefully place your steak in the hot pan and do not touch it for 3-4 minutes. For a medium-rare steak, cook for an additional 3 minutes after flipping. For other levels of doneness, use a thermometer to check the internal temperature of the steak.

Once you've flipped your steak, you can add some aromatics like garlic and rosemary. Move the pan around and use a spoon to baste the steak with the butter.

Finally, remove the steak from the heat and let it rest for 5 minutes before slicing and serving. This step is crucial, as it allows the flavours to cook properly and ensures a juicy, tender steak.

Heating the pan

• Choose the right pan: Stainless steel or cast-iron pans are the best choices as they can withstand high temperatures. A large cast-iron skillet or a heavy stainless steel pan will work well.
• Turn on the exhaust fan: Before you begin heating the pan, make sure your exhaust fan is turned on to avoid filling your kitchen with smoke.
• Heat the pan on medium-high heat: Place your chosen pan on the stove and heat it over medium-high heat. If using an electric stove, ensure the setting is high enough to get the pan very hot.
• Preheat the pan: It is recommended to preheat the pan for about 5 minutes before adding the steak. This ensures the pan is hot enough to create a proper sear.
• Add oil to the pan: Once the pan is hot, add a small amount of oil with a high smoke point, such as avocado oil, vegetable oil, or canola oil. Spread the oil evenly across the pan using a brush. You'll know the oil is hot enough when it begins to shimmer and move fluidly around the pan.
• Ensure the steak is dry: Before placing the steak in the pan, make sure it is patted dry with paper towels. Removing excess moisture will help create a better sear and reduce oil splatter.
• Don't overcrowd the pan: If cooking multiple steaks, ensure there is space between each steak in the pan for even searing.
• Add aromatics: Adding aromatics like garlic, rosemary, or thyme to the pan is a great way to infuse flavour into your steak.
• Use the right temperature: The ideal temperature for pan-searing steak depends on the type of steak you are cooking. For New York Strip or Ribeye steaks, sear at 425°F (218°C) for 2 minutes on each side, then reduce the temperature to 375°F (190°C) and cook to your desired doneness.

Cooking the steak

Preparation

To cook the perfect steak, you'll need to begin by preparing your ingredients and tools. Firstly, ensure your steak is at room temperature. This will guarantee a perfect and consistent colour throughout the meat. Next, pat the steak dry with a paper towel to soak up any excess juices. This will help you achieve a perfect sear. Now, season the steak generously with salt and pepper on both sides. You can also add any other seasonings you like at this stage, but it's recommended to stick to salt and pepper. If you're using a meat thermometer, insert it into the steak now.

Cooking

Add a high-heat oil, such as avocado or vegetable oil, to a cast iron skillet or stainless steel pan on high heat. You'll know the oil is hot enough when it glistens or shimmers. Now, carefully place your steak in the pan. It should sizzle. Leave the steak to cook undisturbed for 3-4 minutes. Then, flip the steak and cook the other side for 3-4 minutes for a medium-rare steak. If you prefer your steak cooked more, you can leave it for up to 6 minutes on each side.

Finishing Touches

Once you've flipped your steak, add butter, garlic and thyme to the pan. Move the pan around and use a spoon to baste the steak with the butter. When your steak is done, remove it from the heat and let it rest for 5-10 minutes. This is an important step to ensure the flavours cook properly. Finally, transfer your steak to a cutting board and slice it. Pour any remaining butter from the pan over the steak, and enjoy!

Resting the steak

Temperature Control:

When resting your steak, it's important to maintain a warm environment. Transfer the steak to a cutting board or platter and loosely cover it with foil. This will help keep the steak warm without drying it out. Aim for a resting period of around 5-10 minutes for the ideal steak temperature and juiciness.

Resting Time:

The ideal resting time for your steak depends on its thickness and desired doneness. For thinner cuts, 5 minutes may be sufficient, while thicker cuts might require the full 10 minutes. If you're aiming for a rare or medium-rare steak, a shorter resting time will ensure the center remains pink and juicy. For medium to well-done steaks, a longer rest will help the meat reach the desired temperature without overcooking.

Internal Temperature:

The steak's internal temperature will continue to rise during the resting period. For a medium-rare steak, remove it from the heat when it reaches an internal temperature of 135°F, and it will climb to around 145°F as it rests. Adjust the final cooking temperature accordingly, aiming for 5-10 degrees below your desired doneness.

Slicing:

When slicing the steak, always cut against the grain for maximum tenderness. Slice the steak into 1/2-inch strips, ensuring not to cut too thin, as this can cause the steak to cool down too quickly. If you prefer, you can simply transfer the steak to a warm plate and serve it whole, allowing your guests to slice it themselves.

Resting Liquid:

Don't forget to drizzle any resting juices or leftover butter sauce over the sliced steak before serving. This adds extra flavor and moisture to your dish, ensuring a mouthwatering experience.

Frequently asked questions