Searing Stainless: The Perfect Steak

Searing a steak in a stainless steel pan is a great way to achieve a perfectly cooked steak with a delicious sear. Stainless steel is one of the best materials for searing steak – it's durable, has excellent heat retention, and conducts heat well.

Here's a step-by-step guide to help you get a juicy steak with a crispy crust:

- Choose the right steak: Look for a thick-cut steak with marbling, as it will be more juicy and tender.

- Prepare the ingredients: If your meat is refrigerated, let it sit at room temperature for 10-30 minutes. Pat the steak with a paper towel to remove excess moisture.

- Preheat the pan: Place your pan on direct heat and preheat for 3-4 minutes. To check if the pan is hot enough, sprinkle a few drops of water on it. If the droplets start bouncing across the pan, it's ready.

- Add oil and meat: Add oil to the pan and rub some on the meat. Keep the heat medium-high to prevent the pan from losing temperature.

- Sear the steak: Place the seasoned steak onto the hot pan, ensuring it makes full contact with the surface. Allow the steak to sear for a few minutes without disturbing it to develop a flavorful crust.

- Flip the steak: Wait 2-3 minutes until you see a brown crust before flipping. If the steak is stuck to the pan, it's not ready yet.

- Add herbs and baste the steak (optional): Adding butter with herbs like thyme and rosemary will boost the steak's flavour. Infuse the butter by spooning it over the crust and continue cooking until your desired doneness.

- Let the steak rest: This is an essential step. Let the steak sit for about 5 minutes to enhance the flavours and help it cook better.

Choosing the right stainless steel pan

Size of the Pan

The size of the pan depends on the number of people you're cooking for and the amount of meat. The most common stainless steel pan sizes are 6”, 8”, 10”, and 12”. The smaller 6” and 8” pans are ideal for cooking a single steak, while the 8” pan can accommodate a medium-sized meal for 2-3 people. If you're feeding a larger group, opt for the 12” pan, which is perfect for larger beef cuts that can feed around five people.

Wall Height of the Pan

When searing steaks, it's important to use a high-sided pan. Searing requires a ripping hot pan, and adding oil and meat can cause splatters and flare-ups. A high-sided pan will help contain the mess and prevent any accidents.

Heat Distribution

Stainless steel isn't known for its excellent heat transferability. To enhance heat distribution, look for 3-ply or 5-ply all-clad stainless steel pans. These pans have a layer of conductive metal, usually aluminum, placed between two layers of stainless steel to improve heat conductivity. This ensures even heat distribution across the entire pan, including the sides.

Heat Resistance

When searing steak, your pan needs to withstand high temperatures without warping. Look for food-grade stainless steel pans marked 18/10, which indicates they can handle high temperatures of around 500°F.

Oven Safety

If you plan to finish cooking your steak in the oven, ensure that the stainless steel pan is oven-safe. Most stainless steel pans are oven-safe up to 500°F or higher. However, pay attention to the handle material, as some handles with rubber-like materials may not be suitable for very high oven temperatures.

Pan Cleaning and Maintenance

Consider the cleaning and maintenance requirements of the stainless steel pan. Stainless steel pans are generally easier to clean than cast iron. You can use dish soap and a soft scrub pad or a stainless steel scrubber to remove any residue. Cast iron, on the other hand, requires more care and cannot be cleaned with soap and abrasive cleaning tools as they can break down the seasoning.

In summary, when choosing the right stainless steel pan for searing steak, opt for a high-quality, uncoated pan made from food-grade stainless steel marked 18/10. Select a pan size that accommodates your cooking needs, and don't forget to consider the wall height to prevent splatters. Go for 3-ply or 5-ply all-clad pans for better heat distribution, and always ensure your pan can withstand the high temperatures required for searing.

Preparing the steak

Select a thick-cut steak with marbling for the best results. Good options include ribeye, striploin, or tenderloin.

Before cooking, season both sides of the steak generously with salt and pepper. Allow the steak to sit at room temperature for about 30 minutes to ensure even cooking. If you have time, you can also season the steak in advance and let it rest for 40 minutes to 24 hours.

Choose a heavy-bottomed stainless steel pan that is large enough to accommodate the size of the steak. Place the pan on the stovetop and preheat it for a few minutes over medium-high heat. You'll know the pan is ready when you sprinkle a few drops of water on it, and they start bouncing across the pan like mercury balls.

Add a tablespoon of oil, such as grapeseed or vegetable oil, to the pan and spread it evenly. This will prevent the steak from sticking and promote browning. You can also rub a small amount of oil on the steak itself.

Place the steak gently onto the hot pan, ensuring it makes full contact with the surface. Allow it to sear for a few minutes without disturbing it to develop a flavorful crust.

After a few minutes, use tongs to carefully flip the steak and cook for an additional few minutes, depending on your desired level of doneness. For a perfect sear, flip the steak frequently during cooking, about every 15 to 30 seconds.

To determine the doneness, use a meat thermometer. For a medium-rare steak, the internal temperature should be around 125°F (51°C), while medium steaks should reach 135°F (57°C).

If desired, add butter to the pan during the last couple of minutes of cooking. Tilt the pan and baste the steak with the melted butter using a spoon to infuse extra richness and flavor.

Finally, remove the steak from the pan and let it rest on a cutting board for a few minutes. This resting period is crucial, as it allows the juices to redistribute, resulting in a juicy and tender steak.

Preheating the pan

Preheating your pan is essential for achieving a perfect sear on your steak. Place your stainless steel pan over medium-high heat and let it preheat for a few minutes. It's important to ensure the pan is evenly heated, so that you get a good crust on your steak.

How do you know when your pan is ready? Well, you can try the mercury ball test. Heat the empty pan for 2-3 minutes, and then pour in half a teaspoon of water. If the water rolls up into a blob and moves around the pan, your pan is ready for oil and steak. If the water evaporates, fizzes, or dances, and doesn't form a ball, your pan isn't hot enough.

This test is based on the Leidenfrost effect, a scientific phenomenon. When the pan is hot enough, it forms a layer of steam between the water drop and the pan. The same barrier is created when you add the steak to the pan. Some of the meat's moisture rapidly evaporates, creating a space between the meat and the pan, so the steak won't stick to the surface.

You should preheat your pan for 2-3 minutes, but the time will vary depending on the type of burner you use (gas, electric, or induction) and the thickness of your pan. A good way to check is to do the water drop test.

Once your pan is hot, add a tablespoon of oil and spread it evenly across the surface. The oil will help prevent the steak from sticking to the pan and promote browning. You want to make sure the oil coats the bottom of the pan to create an even caramelization.

Adding oil and meat

Now that your pan is hot, it's time to add some oil. You don't need to go overboard here—just add enough oil to coat the bottom of the pan. Vegetable oil is a good option, as it has a high smoke point. Other oils with high smoke points include refined avocado oil, ghee, and refined olive oil.

At this point, you'll also want to rub a small amount of oil onto the steak itself. This will help create an even crust and give your steak more flavour. Just be careful not to use too much oil, as this can prevent the Maillard reaction and give you a less-than-ideal crust.

Once the oil is hot, it's time to add the steak. Make sure it's dry—any excess moisture can ruin your steak. Place the steak in the pan, ensuring it makes full contact with the surface. Now, the magic happens. You'll want to leave the steak undisturbed for a few minutes to allow a flavorful crust to develop.

The amount of time needed to develop a good crust will depend on your stovetop and pan, but you're generally looking at around 2-3 minutes. If your steak is stuck to the pan, it's not ready to be flipped yet. A properly seared steak will release easily from the pan.

If you're cooking a thicker steak, you'll also want to sear the sides. Simply use tongs to turn the steak on its side and hold it against the hot pan for a short time.

Checking for Doneness

To ensure your steak is cooked to your desired level of doneness, it's a good idea to use a meat thermometer. Here are the internal temperatures you're aiming for:

• 125°F (51°C) for medium-rare
• 135°F (57°C) for medium
• 145°F (63°C) for medium-well

Resting the steak

The length of the resting period depends on the thickness of the steak and the desired level of doneness. A thicker steak or one cooked to a higher internal temperature may require a longer resting time. It's important to note that the steak will continue to cook even after being removed from the pan due to carryover cooking, so it's crucial to account for this when determining the ideal resting time.

During the resting period, the steak should be placed on a cutting board or a rack with a foil tent. This allows any moisture that appears on the surface to be dried off before serving. Resting the steak on a rack also helps to prevent it from overcooking, as the air circulation underneath the steak can slow down the cooking process.

While resting the steak is essential, it's important not to let it rest for too long, as this can lead to the steak cooling down and becoming less appetizing. As one source suggests, "If the steak is tired, it can rest all it wants down in my belly."

Additionally, it's worth noting that the resting period is an excellent opportunity to deglaze the pan if you didn't baste the steak during cooking. Adding a liquid of your choice, such as wine, broth, or water, to the pan will help you create a flavorful sauce to accompany your steak.

Frequently asked questions