The Perfect Sear: Timing Your Steak

Pan-searing is the best and easiest way to cook a steak. It is a classic technique that involves cooking the surface of your food undisturbed in a piping hot pan until a crisp, golden-brown, and flavorful crust forms.

To pan-sear a steak, you will need a cast-iron pan, a stainless steel pan, or a heavy-bottomed pan with good heat retention. You will also need a steak, preferably a boneless, quick-cooking cut between one and one-and-a-half inches thick, such as a New York Strip, rib eye, or filet mignon.

1. Take the steak out of the fridge at least an hour before cooking.

2. Pat the steak dry with paper towels to remove any moisture.

3. Season the steak generously with salt and pepper on both sides.

4. Heat a heavy pan over medium-high heat until it is very hot.

5. Add oil to the pan. You will know it is hot enough when it begins to shimmer and move fluidly around the pan.

6. Carefully place the steak in the pan, making sure to release it away from you to avoid oil splatter. It should sizzle.

7. Leave the steak undisturbed for a few minutes to develop a brown crust.

8. Flip the steak when it releases easily and the bottom is a deep brown color (usually about 3 minutes).

9. Continue cooking the steak for another 3 to 4 minutes on the second side for rare to medium-rare.

10. During the last minute of cooking, add butter and aromatics like garlic or rosemary to the pan for extra flavor (optional).

11. Transfer the steak to a plate or cutting board and let it rest for 5 to 10 minutes before slicing or serving.

Choosing the right steak

Selecting the right steak is crucial for achieving the perfect pan-seared steak. The best candidates for pan-searing are typically boneless, quick-cooking cuts with a thickness ranging from one to one-and-a-half inches. Examples include New York Strip, ribeye, and filet mignon. These cuts are ideal because they cook evenly and rapidly, ensuring a juicy and tender outcome.

However, if you prefer a larger or slower-cooking cut, such as beef tenderloin or beef stew, pan-searing can still be the first step. After searing, you can finish cooking these cuts in the oven.

When purchasing steak, look for well-marbled meat, which will result in a juicier and more flavorful steak. Traditional or conventional beef, including Choice or Prime grades, is recommended for its marbling, juiciness, and flavor. If you opt for grass-fed steak, keep a close eye on its doneness, as it cooks faster and is less forgiving if overcooked.

Additionally, consider the pan you will be using. A cast-iron skillet is ideal for pan-searing steaks because it retains heat well, naturally nonstick, and produces a superior sear compared to other materials. If you don't have a cast-iron skillet, a large, heavy stainless steel pan with good heat retention will also work.

Preparing the steak

The first step in preparing your steak is to take it out of the fridge at least an hour before cooking, and a maximum of two hours. This makes a big difference in how evenly your steak cooks and how juicy it turns out. If you don't let it get to room temperature, you'll have to cook the outside for longer to get the centre to the right temperature.

Next, pat your steak dry with a paper towel. You want to get rid of as much moisture as possible because, before the steak can brown, the moisture on the surface must evaporate.

Now you're ready to season the steak. Sprinkle both sides liberally with salt and pepper. If you're cooking thin steaks, you can also add chopped herbs like oregano, thyme, or rosemary, and/or minced garlic. If you're cooking larger steaks, leave the aromatics for later.

Heat a cast-iron pan over medium-high heat until it's very hot. Cast iron is best because it retains heat well, helping the steak to brown evenly, and is naturally non-stick. If you don't have a cast-iron pan, use a heavy-bottomed stainless steel one.

Add about a teaspoon of oil to the hot pan and spread it out. You want to use an oil with a high smoke point, like vegetable or avocado oil. Olive oil doesn't have a high enough smoke point.

Now add the steak to the pan. You should hear a loud sizzle. If you don't, the pan isn't hot enough. Don't touch the steak while it's cooking—let a nice crust develop on the first side.

After 3-4 minutes, flip the steak. It should be a beautiful golden brown. For a 1-inch thick steak, cook for another 3-4 minutes on the other side for medium-rare. If you're using grass-fed beef, cook it for less time as it cooks faster than traditional beef.

If you're cooking a steak thicker than 1.5 inches, you'll need to finish it in the oven. Sear it in the pan for colour, then put the whole skillet into an oven preheated to 400°F to finish cooking.

When the steak is done to your liking, remove it from the pan and let it rest on a wire rack or plate for at least 5 minutes. This lets the juices redistribute so that they don't end up on your plate instead of in the steak!

Choosing the right pan

The best pans for cooking steak are those that can get and stay at a high temperature. The right pan will help you achieve a restaurant-quality steak with a crisp, caramelized crust and a juicy, tender centre.

Cast Iron

Cast iron skillets are a classic choice for cooking steak. They retain heat very well and have a rough surface, which helps create a nice sear on the outside of the steak. They are the heaviest type of pan and require seasoning. They heat food unevenly, so you'll need to adjust the pan's positioning during preheating to avoid hot spots. Cast iron pans can be used on the stovetop, in the oven, and even on a campfire.

Carbon Steel

Carbon steel is cast iron's lighter but more expensive cousin. It offers similar heat retention and stovetop-to-oven-to-broiler versatility. It has a smooth surface, giving a more complete sear than cast iron. Carbon steel pans are more responsive to changes in temperature and heat up faster. They are lightweight and easy to manoeuvre.

Stainless Steel

Stainless steel pans are another favourite of professional chefs. They are known for their ability to heat up quickly and evenly. They are durable, whisk-friendly, and extremely versatile in the kitchen. They are also non-reactive, so you can add acidic ingredients without causing a reaction. Stainless steel pans are usually dishwasher-safe and don't require seasoning.

Non-Stick

Non-stick pans are easy to clean and durable. They heat evenly and are versatile in the kitchen. However, they are not designed for very high temperatures and won't give you the same crusty sear as cast iron or carbon steel.

Cooking the steak

Preparation

The first step to cooking the perfect steak is to take it out of the fridge at least 40 minutes to an hour before cooking. This will ensure the steak cooks evenly and results in a juicier texture. Next, pat the steak dry with paper towels to remove any excess moisture. Moisture will prevent the steak from browning, so it is important to get it as dry as possible. Season the steak generously with salt and pepper on both sides. You can also add other seasonings like garlic or herbs like oregano, thyme, or rosemary.

Cooking

Turn on the exhaust fan as searing the steak will produce a lot of smoke. Use a cast-iron skillet or a heavy stainless steel pan for best results. Heat the pan over medium-high to high heat until it is very hot. Add a tablespoon or two of oil with a high smoke point, like vegetable oil, and swirl the pan to coat the bottom. Once the oil is hot, carefully place the steak in the pan. For thicker steaks, make sure there is space between them, or cook them one at a time.

For thin steaks, cook for about 3 minutes on each side for a medium-rare steak. For thicker steaks, cook until a brown crust has formed (about 3-4 minutes), then flip and cook for another 3-4 minutes for a rare or medium-rare steak. You can check the temperature with an instant-read thermometer to ensure the desired level of doneness.

Finishing

During the last minute of cooking, you can add a tablespoon of butter and some aromatics like thyme or rosemary to the pan for extra flavor. Transfer the steak to a plate or cutting board and let it rest for 5-10 minutes. This will allow the juices to redistribute, resulting in a juicier steak. Finally, slice the steak against the grain and serve.

Tips

• When checking the temperature of the steak, insert the thermometer horizontally into the side of the steak to penetrate the thickest part without touching any bone or fat.
• For thicker steaks, you may need to finish cooking them in the oven.
• Always rest the steak on a wire rack or plate after cooking, as this will help retain the juices.
• If you are serving the steak whole, transfer it to a plate and serve hot.
• If you are slicing the steak, let it rest for 5-10 minutes, then slice thinly against the grain.

Resting the steak

As a general rule, thinner cuts of meat should rest for a minimum of 5-7 minutes, while thicker cuts should rest for 10-20 minutes. Meat should rest for 5 minutes per inch of thickness, 10 minutes per pound, or 1 minute for every 100 grams.

After removing the steak from the heat, transfer it to a cutting board, warm plate, or serving platter and tent with aluminium foil to trap the heat. Leave the steak to rest for the appropriate amount of time before removing the foil and slicing.

Frequently asked questions