Tiffany Haney
Cooking the perfect steak can be challenging, even for experienced cooks. Pan-searing is a great method to achieve a crispy exterior and a juicy, tender interior. To pan-sear a steak, you need to start with a good-quality cut of meat and ensure it is at room temperature. Then, pat the steak dry, season generously, and heat a cast-iron skillet with a high-heat cooking oil. Once the oil is hot, add the steak and sear each side until a brown crust forms. Finally, rest the steak before slicing and serving.
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What You'll Learn
How to prepare the steak before pan-searing
Preparing your steak before pan-searing is a crucial step in achieving the perfect dish. Here is a step-by-step guide to help you prepare your steak like a pro:
Bring the Steak to Room Temperature
Take the steak out of the refrigerator about 20 to 30 minutes before cooking and let it rest on the counter. This step is essential, as it ensures that your steak cooks evenly. A cold steak will not form a nice crust and will turn grey instead of developing a golden-brown sear.
Pat the Steak Dry
Use paper towels to pat the steak dry on both sides. Removing any moisture from the surface of the steak is necessary for achieving a perfect sear. If the steak is moist, the heat from the pan will cause the moisture to evaporate, preventing the meat from browning properly.
Season the Steak
Generously season the steak with salt and pepper on both sides. You can also use steak seasoning and rub it into the meat with your fingers. This step not only enhances the flavour but also helps create a delicious crust. Some chefs recommend seasoning the steak 30 minutes to 2 hours before cooking to allow the salt to dissolve and flavour the meat. Others suggest seasoning the steak overnight (18 to 24 hours) to create a dry surface for searing and intensify the flavour.
Preheat the Pan
Use a heavy-bottomed pan, preferably cast iron or stainless steel, as these can withstand high temperatures. Place the pan over medium-high heat and preheat it for a few minutes. You can test if the pan is hot enough by sprinkling a little water on it; if it sizzles, it's ready.
Add Oil or Butter
Add a high-heat cooking oil, such as avocado oil, canola oil, or extra light olive oil, to the pan. You can also use butter, but be cautious, as it burns at a lower temperature. Heat the oil until it begins to shimmer and move fluidly around the pan.
Now that your steak is prepared and the pan is ready, it's time to sear! Carefully place the steak into the pan and follow the steps for pan-searing to achieve that mouth-watering, perfectly cooked steak.
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The best type of pan to use
However, there are other options to consider. Some prefer using a large, heavy stainless steel pan, which also works well, especially if preheated properly. Stainless steel skillets are usually good quality, long-lasting, and rust-resistant.
Nonstick pans are another option, although they have received some negative attention due to health concerns. Nevertheless, they can produce excellent results, forming a beautiful crust on the outside of the meat.
Ultimately, the choice of pan depends on personal preference and the desired level of doneness for the steak. Cast iron, stainless steel, and nonstick pans can all be used to create a delicious, perfectly cooked steak.
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Getting the right temperature
Choosing the Right Pan and Preparation:
Start by selecting a suitable pan for pan-searing. Cast iron or stainless steel pans are excellent choices due to their ability to withstand high temperatures and retain heat effectively. Before cooking, ensure your steak is at room temperature. Remove it from the fridge and let it rest for at least 15 minutes to bring it closer to room temperature. This step helps create a thermal barrier on the steak's surface, preventing overcooking.
Heating the Pan:
Turn on your exhaust fan to keep your kitchen well-ventilated during the cooking process. Place your chosen pan on the stovetop and heat it over medium-high heat. It's essential to ensure the pan is hot enough before adding the steak. A good indication of this is when the oil begins to shimmer and move fluidly around the pan.
Cooking the Steak:
Once the pan is hot, add a generous amount of high-heat cooking oil, such as avocado oil. Then, carefully place your steak into the pan, releasing it away from you to avoid oil splatters. It's crucial to let the steak cook undisturbed for a few minutes to develop a beautiful brown crust. Avoid the temptation to peek, fiddle, or flip the steak repeatedly during this initial cooking stage.
Achieving the Desired Doneness:
To achieve your desired level of doneness, use a reliable meat thermometer to monitor the internal temperature of the steak. For a rare steak, aim for an internal temperature of 125°F (52°C). For medium-rare, target 130°F to 135°F (54°C to 57°C). If you prefer your steak medium, cook it to 135°F to 145°F (57°C to 63°C). For medium-well, aim for 150°F (65°C), and for a well-done steak, cook it to an internal temperature of 160°F (70°C).
Resting the Steak:
After removing the steak from the pan, allow it to rest for a few minutes. Tent it loosely with foil and let it rest for about 5 minutes. During this time, the steak's internal temperature will rise slightly, and the juices will redistribute, ensuring a juicy and flavorful steak.
Final Touches:
If you plan to slice the steak, transfer it to a cutting board and slice it thinly against the grain. Keep in mind that thicker steaks, such as those at least 1-inch thick, are ideal for pan-searing as they allow for a better balance between the crust and doneness. Additionally, consider the cut of steak; Rib Eye is recommended for its higher fat content, resulting in a juicier steak.
Remember, temperature control is essential to achieving a perfectly pan-seared steak. By following these temperature guidelines and using a reliable thermometer, you'll be well on your way to cooking steaks like a pro!
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How long to cook the steak
The cooking time for your steak will depend on your desired level of doneness. It's important to note that the steak will continue to cook after being removed from the pan, so it's recommended to remove the steak from the heat source when it's 5-10°F (3-5°C) below your desired temperature.
For a steak cooked to medium-rare, you should pan-sear each side for 3-4 minutes. Then, using tongs, turn the steak on its sides and sear the edges for 1 minute per edge.
If you are cooking multiple steaks, it's best to sear them in batches to ensure the pan stays hot.
For a rare steak, you should cook the steak for a shorter amount of time, around 1-2 minutes on each side. For a well-done steak, you should cook the steak for a longer amount of time, around 5-7 minutes on each side.
The thickness of the steak will also affect the cooking time. A thicker steak will take longer to cook than a thinner one, so adjust your cooking time accordingly.
Finally, it's important to let the steak rest for 5-10 minutes after cooking to allow the juices to redistribute and ensure a juicy and tender steak.
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Resting and slicing the steak
Resting your steak is an important step to ensure that all the flavors cook properly. Once you've removed your steak from the heat, let it rest for about five minutes. You can transfer it to a plate or a cutting board and cover it with foil. After resting, transfer your steak to a cutting board and slice it.
When slicing your steak, make sure not to cut it too thin, or it will cool down too quickly. Cut the steak against the grain and at an angle for a steakhouse presentation. You can also cut it into 1/2" strips.
If you want to add some extra flavor, pour the remaining butter from the pan over the sliced steak.
Finally, serve your steak with some side dishes and enjoy! Remember, the internal temperature of the steak will continue to rise as it rests, so remove it from the heat a few degrees before reaching your desired doneness.
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Frequently asked questions
Boneless steaks are best for pan-searing. Cuts such as NY Strip, ribeye, or filet mignon are between one and one-and-a-half inches thick and are good candidates.
Pat the steak dry with paper towels to ensure a perfect sear and reduce oil splatter. Season generously with salt and pepper on both sides. You can also add other seasonings like garlic and rosemary.
Use a heavy-bottomed pan, preferably made of cast iron or stainless steel. Avoid non-stick or aluminium pans as they can affect the crust formation and heat retention.
Heat the pan on medium-high heat and add oil. When the oil starts to shimmer and move fluidly, the pan is hot enough. You may also see the first wisps of smoke, indicating it's time to add the steak.
For a thick-cut steak, cook for 3-5 minutes on each side for a total of 10-15 minutes. For a standard-cut steak, cook for 2-3 minutes on each side. Use an instant-read thermometer to check for doneness.
