Pan-Seared Steak: Finishing Touches

Reverse searing is a simple way to cook restaurant-quality steak at home. It involves baking the steak in the oven on low heat, followed by searing it in a pan with olive oil and butter. This method is the opposite of how most steak recipes are cooked. By baking the steak at a low temperature first, you allow the steak to rise to the proper temperature, and then searing it in a hot pan gives the steak a tender, slow-cooked interior with a crispy, pan-seared exterior. This method is also similar to the sous vide concept of cooking steak but without the fancy, expensive equipment.

Choosing the right cut of steak

Thickness:

For reverse searing, choose a thick cut of steak, ideally between 1 to 2 inches thick. Thicker cuts allow more time to cook the steak perfectly without overcooking. Anything below 1 inch will cook too quickly for this method.

Marbling:

Marbling refers to the white lines of fat running through the steak. While you may think that less fat is desirable, marbling adds tenderness and flavour to your steak. Look for nice, thin lines of marbling rather than large chunks of fat.

Type of steak:

Different types of steak offer varying degrees of tenderness, flavour, and price. Here are some popular options:

• T-bone steak: This steak is cut from the short loin, closer to the stomach than the rear. It contains two types of meat: a tenderloin and a strip steak, offering different flavours and textures in one cut. T-bones are usually 1 to 2 inches thick and can be cooked on a grill or in a pan.
• Porterhouse steak: Similar to the T-bone, but larger and a little less tender. It also has a larger tenderloin portion. Porterhouses are typically 3 inches thick and are best cooked on a cast-iron skillet for the perfect sear.
• Ribeye steak: Cut from the prime rib area, ribeyes have excellent marbling and offer a great combination of flavour and texture. Choose a cut closer to 1 ½ inches thick for grilling. Ribeyes are juicy and remain tender even when cooked over high heat.
• Filet mignon: Cut from the tenderloin, this steak is extremely tender but has less marbling and a milder flavour. It is usually 2 to 3 inches thick and is perfect for grilling. Wrap it in bacon or serve with a butter-based sauce to enhance its flavour.
• Top sirloin steak: This cut comes from the rear of the animal and has rich, beefy flavours. It is more affordable and best cooked rare to medium-rare on the grill. Look for a thickness of 1 to 2 inches.
• Strip steak (New York strip): Cut from the short loin, this steak has bold flavours and a firmer texture. It is usually boneless and rectangular in shape. Strip steaks are versatile and can be cooked in the oven, pan, or grill. Look for a thickness of 1 ½ inches for the best results.

Preparing the steak

The reverse searing method is best for thicker cuts of steak, at least 1.5 to 2 inches thick. Choose a high-quality steak with some marbling. Good options include ribeye, top sirloin, New York strip, porterhouse, T-bone, and filet mignon.

Before cooking, pat the steaks dry with paper towels to remove excess moisture. This will help to create a good sear later. You can also place the steaks on a wire rack over a baking sheet and leave them uncovered in the refrigerator for up to 24 hours to dry out further. This step is optional but recommended for the best sear.

When you're ready to cook, season the steaks generously with salt and pepper on all sides. You can also use a steak seasoning blend or a rub if desired. Gently rub the seasoning into the steaks so that it sticks well.

Cooking the steak

Preheat your oven to a low temperature, between 200 and 275°F (93-135°C). Place the steaks on a wire rack set inside a rimmed baking sheet and transfer them to the oven. Bake until the desired internal temperature is reached, which will depend on your preferred doneness. For a rare steak, bake to 110-120°F (46-49°C). For medium-rare, bake to 120-125°F (49-52°C). For medium, bake to 130-135°F (54-57°C). For medium-well, bake to 140-145°F (60-63°C). And for well-done, bake to 150-155°F (66-68°C).

The baking time will depend on the thickness of your steaks and your desired doneness, but it typically takes around 15 to 25 minutes. Use an instant-read thermometer to check the temperature.

Searing the steak

Once the steaks are baked to your desired temperature, it's time to sear them. Heat a large cast iron skillet or stainless steel pan over high heat. Add a high smoke point oil, such as avocado oil, light olive oil, vegetable oil, or clarified butter. You can also add butter for extra flavor. Once the oil is hot and just starting to smoke, carefully add the steaks to the pan.

Sear the steaks for about 1 to 2 minutes on each side, or until a deep brown crust forms. For thicker cuts, you may need to cook the sides to render the fat, about 30 to 60 seconds per side. Baste the steaks with butter during the last 2 minutes of cooking to enhance browning and flavor. You can also add aromatics like sliced garlic cloves, shallots, fresh rosemary, or thyme sprigs.

Resting and serving the steak

After searing, transfer the steaks to a clean plate or back to the wire rack and let them rest for 5 to 10 minutes. This allows the steaks to finish cooking and ensures they are at the perfect serving temperature. Slice the steaks against the grain and serve.

Cooking the steak in the oven

The reverse searing method is a two-step process that involves baking the steak in the oven and then searing it in a hot pan. This method is best for thicker cuts of steak, at least 1 1/2 to 2 inches thick. Anything below 1 inch will cook too quickly.

To cook the steak in the oven, first, set the oven rack in the center position for even heat distribution. Preheat your oven to between 200 and 275°F (93 and 135°C). If your oven goes lower, you can set it to an even lower temperature, though the steak will take longer to cook.

Place a wire rack on top of a rimmed baking sheet lined with foil or parchment paper. Dry the steaks with paper towels to remove excess moisture, and then transfer them to the wire rack. Generously season both sides of the steaks with salt and pepper. You can also refrigerate the steaks uncovered for 2 to 24 hours before cooking for a drier surface and more well-seasoned steak.

Transfer the steaks to the preheated oven and cook until the desired internal temperature is reached. This will vary depending on your desired doneness, but it should be about 30 degrees below the final serving temperature. For a rare steak, cook until the internal temperature reaches 85 to 90ºF (29 to 32ºC). For medium-rare, cook to 90 to 95ºF (32 to 35ºC). For medium, cook to 100 to 105ºF (38 to 41ºC). For medium-well, cook to 110 to 115ºF (43 to 46ºC). And for well-done, cook to 120 to 125ºF (49 to 52ºC). This will typically take about 15 to 25 minutes, depending on the thickness and desired doneness of the steak. Use an instant-read meat thermometer to check the internal temperature of the thickest part of the steak.

Tips for cooking the steak in the oven

• Check the steaks' temperature at 15 minutes, and then test about every 5 minutes until the desired doneness is reached.
• Open and close the oven door quickly to minimize heat loss, as this will extend the cooking time. A probe thermometer works well for monitoring the temperature.
• This method can also be used for steaks that are at least 1-inch thick. Check them after 10 minutes of cooking in the oven and then every few minutes after.

Pan-searing the steak

Step 1: Oven-Baking the Steak

Before pan-searing the steak, it is important to prepare the steak and cook it in the oven. Firstly, pat the steaks dry with a paper towel to remove excess moisture. Then, season the steaks generously with salt and pepper on all sides. For extra flavour, you can use a seasoning blend like Montreal steak seasoning.

Next, place the steaks on a wire rack inside a foil-lined baking sheet. This will prevent the steaks from steaming, which is not desirable for a good sear. Let the steaks sit on the counter to come to room temperature for 30 minutes to 1 hour.

After this, bake the steaks in a preheated oven at a low temperature. The ideal temperature for a reverse sear steak in the oven is 200 degrees F, but if your oven doesn't go that low, set it to the lowest temperature possible. Bake the steaks until the desired internal temperature is reached: 105 degrees F for rare, 115 for medium-rare, and 125 for medium.

Step 2: Heating the Pan

For the pan-searing step, a seasoned cast iron pan works best. Heat the cast iron pan on medium heat. You can add butter and olive oil to the pan, which allows for searing at a higher temperature and imparts more flavour than using only oil. Heat the pan until the butter has melted and is sizzling, but do not let the oil smoke or the butter burn.

Step 3: Pan-Searing the Steak

Once the pan is hot, add the steaks to the pan. Sear the steaks on the first side for about a minute to form a crust. Then, flip the steaks and add butter to the pan. Baste the steaks with the melted butter and continue cooking. For even cooking, use tongs to hold the steaks' sides against the pan to sear the edges one at a time.

Step 4: Resting and Serving the Steak

There is no need to rest the steak after pan-searing, but if you prefer, you can tent the steaks with foil and let them rest for a few minutes. Then, slice the steaks and serve immediately.

Tips for the Best Results

• Dry out the steak in the fridge overnight. This is an optional step, but it is highly recommended as it helps to get a crispy exterior and perfect sear.
• Use a good meat thermometer to ensure the steak reaches the desired internal temperature.
• Baste the steak with garlic butter for extra flavour.
• Sear the steaks in batches if they are large to ensure proper searing.
• If desired, add aromatics like sliced garlic cloves, shallots, fresh rosemary, or thyme sprigs to the pan when basting with butter.

Resting the steak

The resting period is also a good time to check the internal temperature of the steak. Use an instant-read meat thermometer to check the internal temperature of the thickest part of the steak. This will ensure the steak is cooked to your desired level of doneness.

For a rare steak, aim for an internal temperature of 115 to 120°F (46 to 49°C). For medium-rare, cook the steak to 120 to 125°F (49 to 52°C). A medium steak should be cooked to 130 to 135°F (54 to 57°C). For a medium-well steak, aim for 145 to 150°F (63 to 66°C), and for a well-done steak, cook to 155°F (68°C).

Adjust the heat and cooking time as needed to reach your desired level of doneness. Keep in mind that the steak will continue to cook slightly during the resting period due to carryover cooking.

By allowing the steak to rest for a few minutes before serving, you'll be rewarded with a juicy and tender steak that's cooked to perfection.

Frequently asked questions