Rare Steak: Pan-Seared Perfection

Pan-seared steak is a popular dish that can be made at home and is a quick and convenient cooking method. It is a favourite among many as it is easy to make and delivers a juicy and tender steak with a crispy exterior. The key to a perfectly seared steak is to get a good sear on the outside while keeping the inside juicy and tender.

To make a pan-seared steak, you will need a cast-iron skillet or a heavy pan, such as stainless steel, that can withstand high temperatures. The pan should be heated to a high temperature, and a bit of oil or butter should be added. The steak is then cooked on both sides until it reaches the desired level of doneness. It is important to note that the steak should be at room temperature before cooking and patted dry with a paper towel to remove any excess moisture.

The best cuts of steak for pan-searing are boneless and quick-cooking cuts such as rib-eye, New York Strip, or filet mignon. These cuts tend to have a higher fat content, resulting in a juicier steak.

Pan-searing technique

Pan-searing is a great way to cook a steak that rivals your favourite steakhouse. It involves cooking the surface of your steak undisturbed in a hot pan until a crisp, golden-brown, and flavourful crust forms. This technique is called the Maillard reaction, which is a complex chemical reaction between amino acids and reducing sugars that results in the browning of the meat. It creates a delicious crust and enhances the flavour and texture of the steak.

Choose the Right Cut:

Select a cut with good marbling and lean muscle balance, such as ribeye, New York strip, or filet mignon. Thicker steaks will take longer to cook, while thinner ones will cook faster.

Prepare the Steak:

Take the steak out of the fridge and let it come to room temperature to promote even cooking. Blot the steak dry with paper towels to remove excess moisture, which can hinder the Maillard reaction and cause oil splatter. Generously season both sides of the steak with salt and pepper. The seasoning will help create a delicious crust.

Heat the Pan:

Use a cast-iron skillet or a heavy stainless steel pan that can withstand high temperatures. Preheat the pan on medium-high heat until it is very hot. Add a high-heat oil, such as avocado oil, vegetable oil, or grapeseed oil. You'll know the oil is hot enough when it begins to shimmer and move fluidly around the pan.

Sear the Steak:

Carefully place the steak in the pan, releasing it away from you to avoid oil splatter. It should sizzle when it makes contact with the pan. Do not touch, peek, or flip the steak repeatedly. Let it cook undisturbed for 3-4 minutes to develop a brown crust. Then, use tongs to turn the steak on its sides and sear the edges for 1 minute per edge.

Flip and Cook the Other Side:

After the first side is nicely browned, flip the steak. It should release easily from the pan when it's ready to be flipped. Cook the other side for 3-4 minutes for rare or medium-rare. For medium, cook for 4-5 minutes; for well-done, cook for 5-6 minutes.

Add Butter and Aromatics:

During the last minute of cooking, add butter, garlic, and herbs such as thyme or rosemary to the pan. Baste the steak with the melted butter using a spoon. This step adds extra flavour and moisture to the steak.

Rest the Steak:

Transfer the steak to a cutting board and let it rest for 5-10 minutes. Resting allows the juices to redistribute, ensuring a juicy and tender steak.

Slice and Serve:

Slice the steak against the grain and at an angle for the best presentation. Pour any remaining butter sauce from the pan over the sliced steak. Serve and enjoy!

Steak doneness temperatures

The ideal temperature for your steak depends on your desired level of doneness. For a rare steak, the internal temperature should be 120°-125° Fahrenheit. A medium-rare steak should be cooked to a temperature of 130°-135° Fahrenheit, while a medium steak should be cooked to 140°-145° Fahrenheit. If you prefer your steak medium-well, cook it to 150°-155° Fahrenheit, and for a well-done steak, aim for an internal temperature of 160°-165° Fahrenheit.

It's important to note that the steak will continue to cook for a few minutes after being removed from the heat source, so it's recommended to take the steak off the heat when it's about five degrees away from your desired temperature.

Rare Steak

A rare steak is only cooked a little, resulting in a deep red, cool, and extremely juicy center. Rare steak is safe to eat as long as its internal temperature reaches at least 120° Fahrenheit. Remove the steak from the heat when it reaches 115° and let it rest for about five minutes before serving.

Medium-Rare Steak

A medium-rare steak spends a bit more time cooking, resulting in a warm, red center with dark pink edges. This level of doneness is the most popular and creates a soft steak texture with a nice brown crust. To achieve the perfect medium-rare steak, remove it from the heat at 125° Fahrenheit and let it rest for a few minutes before slicing into it.

Medium Steak

If you prefer your steak with no red but still want it tender, cook it to a medium doneness. A medium steak will have a pink and warm center with lighter pink edges. Take the steak off the heat at 135° Fahrenheit and let it rest while you finish preparing the rest of the meal. This ensures the steak is cooked to your desired level of doneness without becoming overcooked or dry.

Medium-Well Steak

A medium-well steak has a hot center with only a slightly pink hue in the very middle and little to no color on the edges. The internal temperature of a medium-well steak typically reaches between 150° and 155° Fahrenheit. Remove it from the heat when it reaches 145° and let it rest for 5-10 minutes to finish cooking.

Well-Done Steak

A well-done steak is cooked for the maximum amount of time, resulting in a center with no pink. To cook a well-done steak, stop cooking when the internal temperature reaches 155° Fahrenheit to prevent the meat from becoming chewy and dry. Let it finish cooking off the heat for a few minutes while you prepare the rest of your meal.

To check the temperature of your steak, use an instant-read digital meat thermometer. Insert the thermometer into the thickest part of the steak, usually the center, at a slight angle. Once the temperature reading stabilizes, you can decide whether to remove the steak from the heat or let it cook a little longer.

Steak cuts

Pan-searing is a great way to cook a steak. This technique involves cooking the surface of the steak undisturbed in a hot pan until a golden-brown, crispy, and flavorful crust forms. The key to a perfectly seared steak is to get a good sear on the outside while keeping the inside juicy and tender.

Filet Mignon

Filet mignon is a tender cut of beef from the tenderloin, a long cylindrical muscle along the spine. It is one of the most expensive cuts due to its tenderness. This cut is so tender that you could cut it with a fork. Since filet mignon has almost no fat content, it is important not to overcook it, as it will dry out. This cut is best cooked rare or medium-rare in a cast-iron skillet.

Ribeye

Ribeye is a juicy, marbled steak cut from the center of the rib section. It can be sold as a bone-in or boneless steak. Ribeye has more flavor than filet mignon but is slightly chewier. This cut is quite forgiving due to its high fat content; even if slightly overcooked, it will still be juicy. Look for ribeyes with good marbling and a nice fat cap. You won't need to marinate this steak, and it is best cooked over dry heat, such as a grill or cast-iron pan.

New York Strip (or Strip Steak)

The New York strip, also known as a strip steak, is cut from the short loin. It has less fat than a ribeye but more flavor than a tenderloin. It is usually sold boneless. Prepare a strip steak similarly to a ribeye: season with salt or a dry rub and cook over dry heat. These steaks are best cooked medium-rare to medium.

Sirloin Steak

Sirloin steaks come from the sirloin section near the rear of the animal. They are boneless and offer a pleasant beefy flavor at an affordable price. Since sirloin doesn't have much fat or marbling, take care not to overcook it, as it will become dry. These steaks are best cooked no more than medium.

London Broil

Technically, London broil refers to a cooking method rather than a specific cut of beef. However, it is often sold as a top round steak or flank steak. It is best to marinate these steaks with an acidic ingredient to help break down the tough muscle fibers. Then, flash-sear them in a hot pan or on the grill, aiming for a medium-rare to medium doneness.

T-Bone or Porterhouse

These "T-shaped" steaks contain two different cuts of steak: the strip and the tenderloin. They are cut from the short loin and always sold on the bone. A porterhouse is generally cut from the back of the loin and has a larger portion of filet mignon. Cook these steaks over dry heat as you would a strip steak, using a meat thermometer to ensure even cooking.

Tomahawk Steak

The tomahawk steak is essentially a ribeye that has not been cut off the rib bone. It can be intimidating due to its thickness, but the key is to know how to cook a thick steak. Sear it in a cast-iron pan or over the hot side of the grill, then finish cooking it in the oven or on the indirect heat side of the grill.

Skirt Steak

Skirt steak is a long, thin muscle cut from the plate section of the belly. It is a tough cut with a lot of connective tissue, but when cooked correctly, it becomes juicy and tender. It is best to marinate skirt steak in an acidic marinade for at least 30 minutes before cooking. Then, flash sear it over high heat and serve it medium-rare to medium. Be sure to cut it against the grain to avoid chewy bites.

Flank Steak

Flank steak is similar to skirt steak but is thicker and wider, and it is taken from a different part of the belly. It is best cooked with a flavorful marinade over high heat and served medium-rare. For the best texture, slice flank steak thinly against the grain.

Steak seasoning

A good steak really only needs salt and pepper, but a blend of seasonings can add extra depth of flavour.

Basic Steak Seasoning

A basic steak seasoning can be made with just salt and pepper, but you can also add garlic and onion powder, as well as herbs like rosemary and thyme, to enhance the flavour of the beef without overpowering it.

• 2 tablespoons kosher salt
• 2 tablespoons black pepper
• 2 tablespoons garlic powder
• 1-2 tablespoons smoked paprika
• 1 tablespoon onion powder
• 2 teaspoons dried rosemary
• 2 teaspoons dried thyme

Montreal Steak Seasoning

This is a popular store-bought steak seasoning, but it can also be made at home. It typically includes:

• Coarse ground salt
• Coarse ground black pepper
• Paprika
• Minced garlic
• Minced onion

Other Seasoning Ideas

Some people also like to add red pepper flakes, cayenne, or red pepper flakes to their steak seasoning for an extra kick. You can also try adding other herbs and spices like tarragon, sage, or parsley.

How to Apply Steak Seasoning

When seasoning your steak, it is best to start with a light hand as you can always add more seasoning later. Press the seasoning into the meat with the palm of your hand to help it adhere, and avoid rubbing it in as this can cause clumping.

For a wet rub, you can add a tablespoon of olive oil to the seasoning to create a paste. This is especially good for grilled steaks.

Steak resting time

Resting your steak is a critical step in the cooking process. It ensures that the meat is juicy and flavourful when you cut into it.

When you cook a steak, the heat causes the muscle fibres and proteins in the meat to contract, squeezing the juices towards the centre of the steak where it's cooler. If you were to cut into a steak straight off the grill, you'd see a pool of juices spill out onto your plate. However, if you wait a few minutes before cutting into it, the juices will be redistributed throughout the steak, making it juicy and tender.

As a general rule, you should rest your steak for about 5 to 7 minutes before serving it. This allows the hot steak to cool down to about 120-125°F. At this temperature, the muscle fibres relax, and the juices can flow back into the meat.

• Rest your steak for approximately as long as you cooked it.
• Let it rest for 5 minutes for every inch of thickness.
• Rest for 10 minutes for every pound of meat.
• Rest for at least 5 minutes, and absolutely no less than 3 minutes.

To rest your steak, take it off the heat and transfer it to a warm plate or cutting board. You can tent it with aluminium foil to retain some heat. Then, let it sit for the appropriate amount of time before slicing and serving.

Some people prefer to eat their steak hot and straight off the grill, while others swear by the resting period to ensure a juicy cut. Ultimately, it's up to your personal preference. If you do choose to rest your steak, keep in mind the guidelines above to ensure you don't overcook or dry out the meat.

Tips for resting steak:

• Use a warm plate or serving platter to rest your steak.
• An oven rack can also be a handy resting spot as it helps to keep the crusty, seasoned exterior intact.
• If you're not going to eat the steak right away, you can keep it warm in a low oven for about 15-20 minutes without overcooking it.

Frequently asked questions