Pan-Seared Steak: The Ultimate Guide

Pan-searing is a great way to cook a steak that's crispy on the outside and tender on the inside. It's a simple technique that can be mastered with just a few tips and the right tools.

To start, you'll need a good cut of steak. Look for boneless, quick-cooking cuts like NY Strip, ribeye, or filet mignon that are between one and one-and-a-half inches thick. For a juicier steak, choose a cut with a higher fat content, like ribeye.

Before cooking, make sure your steak is at room temperature and pat it dry with a paper towel. This will help ensure a perfect sear. Then, season generously with salt and pepper, or your favourite steak seasoning.

To cook, heat a heavy pan (stainless steel or cast iron is best) over medium-high heat until it's very hot. Add oil to the pan and wait until it shimmers before carefully placing your steak in the pan. It's important to leave the steak undisturbed for a few minutes to develop a golden-brown crust.

Flip the steak after about 3 minutes, or when the bottom has developed a deep brown colour. Cook the other side for another 3-4 minutes for rare or medium-rare. If you prefer your steak more well-done, add another minute or two to the cooking time.

During the last minute of cooking, add some butter and fresh thyme to the pan for extra flavour. Then, transfer the steak to a plate or cutting board and let it rest for 5-10 minutes before slicing and serving.

With these simple steps, you'll be on your way to cooking the perfect pan-seared steak!

Choosing the right steak

When it comes to choosing the right steak, there are a few factors to consider. Firstly, it is important to select a boneless cut of steak that is between one and one-and-a-half inches thick. This will ensure that the steak cooks evenly and efficiently in the pan. Some recommended cuts for pan-searing include:

• NY Strip
• Rib Eye
• Filet Mignon
• Top Sirloin
• T-Bone

These cuts tend to have a higher fat content, which results in a juicier steak. For example, Rib Eye steak tends to have a higher fat content, making it a good choice for a juicy steak. If you are looking for a leaner cut, Filet Mignon is also suitable for pan-searing.

In addition to the cut, it is also important to consider the quality of the meat. Look for a well-marbled steak, as this will give you the juiciest results. When it comes to cooking steak, it is worth investing in a high-quality cut of meat to ensure the best flavour and texture.

Another factor to keep in mind is the desired doneness of your steak. The cooking time will vary depending on whether you prefer your steak rare, medium-rare, medium, or well-done. For example, for a rare steak, cook it for 3-4 minutes on each side, while for a well-done steak, cook it for 5-6 minutes on each side.

Lastly, it is important to bring your steak to room temperature before cooking. This will help ensure even cooking and prevent the steak from turning grey.

By considering these factors and choosing the right steak for pan-searing, you'll be well on your way to creating a delicious and perfectly cooked meal.

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 helps the steak cook evenly and form a perfect crust. If it's cold, the steak will turn grey instead of a crispy golden brown.

Next, pat the steak dry with a paper towel. This step is important because it soaks up any excess moisture, which is necessary before the meat can begin to brown.

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. Don't be afraid to use more salt than you think is necessary!

At this point, you can add a meat thermometer, which is a helpful tool to ensure your steak is cooked to your desired level of doneness.

Then, heat a cast-iron skillet or a heavy stainless steel pan over medium-high heat. Add a high-heat oil like avocado, vegetable, or canola oil to the pan. You'll know the oil is hot enough when it glistens or shimmers.

Once the oil is hot, carefully place your steak in the pan. It should sizzle when it makes contact with the oil. Be sure to release the steak away from you to prevent oil splatter.

Now, the most challenging part: leave the steak alone! Do not peek, fiddle, or flip it repeatedly. The steak needs a few undisturbed minutes to develop a brown crust. You'll know it's ready to flip when it releases easily from the pan and has a deep brown colour, which should take about 3-4 minutes.

Flip the steak and continue cooking for another 3-4 minutes for a rare or medium-rare steak. For a medium steak, cook for 4-5 minutes, and for a well-done steak, cook for 5-6 minutes.

During the last minute of cooking, you can add some extras for flavour. Add a tablespoon of butter, a few sprigs of fresh thyme, and some smashed or quartered garlic cloves to the pan. Tilt the pan and use a spoon to baste the steak with the butter.

Finally, remove the steak from the heat and let it rest for at least five minutes before slicing and serving. This step is crucial, as it allows the juices to settle. If you cut into the steak too soon, the juices will run out.

Pan-searing the steak

Preparation

Before you begin, ensure your steak is at room temperature. This will ensure a perfect and consistent colour throughout the meat. Blot the steak with a paper towel to remove any excess moisture, and season generously with salt and pepper, or your chosen steak seasoning.

Cooking

Preheat a heavy-bottomed pan, preferably cast iron or stainless steel, over a medium-high heat. You want the pan to be very hot. Add your choice of cooking oil – avocado oil, vegetable oil, or another high-heat oil are good choices. You'll know the oil is hot enough when it shimmers and moves fluidly around the pan.

Carefully place your steak in the pan, releasing it away from you to avoid oil splatter. You should hear it sizzle. Leave the steak to cook undisturbed for 3-4 minutes. You want a brown crust to form on the meat. Flip the steak and cook the other side for the same amount of time.

Finishing

For the final minute of cooking, add butter, garlic, and herbs to the pan. Rosemary and thyme are hardy herbs that work well with steak. Baste the steak with the melted butter using a spoon.

Transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing. This will ensure the juices are evenly distributed and don't pour out when you cut into the steak.

Tips

• For a medium-rare steak, cook for 3 minutes on each side, for medium, cook for 4-5 minutes, and for well-done, cook for 5-6 minutes.
• To check the temperature of your steak, use a meat thermometer. For medium-rare, you're looking for an internal temperature of 135°F, for medium, 145°F, and for well-done, 170°F.
• If your steak is thicker than 1-1.5 inches, you may need to finish it in the oven.
• To store leftovers, keep them in an airtight container in the fridge for up to 4 days.

Adding aromatics

When to add aromatics

If you are using high heat to cook a normal-sized steak, it is best to add butter and aromatics toward the end of the cooking process. This is because butter contains proteins that aid in browning, but if added too early, it may burn and turn bitter. For thicker steaks cooked over moderate heat, the butter and aromatics can be added a little earlier.

Which aromatics to use

Some common aromatics to use when cooking steak include:

• Thyme
• Rosemary
• Bay leaves
• Garlic cloves
• Shallots

How to add aromatics

To add aromatics to your steak, follow these steps:

• Add butter to the pan a few minutes before the steak is done cooking.
• Add your desired aromatics to the pan along with the butter.
• Continue cooking the steak, basting it with the butter and aromatics until it reaches your desired level of doneness.

Resting the steak

Firstly, transfer the steak to a cutting board or plate. It is important to use a platform that can withstand the hot temperature of the steak and catch any juices that may escape. Loosely cover the steak with aluminium foil or another suitable covering. This will help to keep the steak warm without trapping too much heat, which can overcook the exterior.

Let the steak rest for at least 5 minutes and up to 10 minutes. Thicker steaks or those cooked to a higher internal temperature may benefit from a longer resting period. During this time, the internal temperature of the steak will continue to rise. For example, if you are aiming for a medium doneness, remove the steak from the pan at 145°F, and it should rise to 150-155°F while resting.

Finally, after the resting period, slice the steak against the grain and at an angle for the best presentation and texture. Slicing the steak too thin or too early can cause it to cool down too quickly and dry out, so be mindful of the thickness of your slices.

Frequently asked questions