Pan-Seared Steak: Why The Extra Step?

Pan-seared steak is extra because of the unique cooking method. The steak is cooked in a pan on high heat to create a golden brown crust, and then finished in the oven to ensure the inside is tender and juicy. The key to a good pan-seared steak is to get a good sear on the outside while keeping the inside juicy. This can be achieved by using a cast-iron skillet, which heats up quickly and evenly, and by pre-salting the meat to enhance browning. The steak should be patted dry, seasoned generously, and brought to room temperature before cooking. The pan should be hot with oil or butter, and the steak should be left to cook on each side without being touched. Finally, the steak should be allowed to rest before serving to ensure the flavours cook properly and the juices redistribute.

The steak should be patted dry before cooking

When cooking a steak, it's important to remove as much moisture as possible from the meat's surface. This is because the Maillard reaction—a process that gives browned, charred foods their tasty flavour—requires a surface temperature of at least 280° Fahrenheit. Water can only reach a maximum temperature of 212° Fahrenheit. Patting your steak dry with a paper towel before cooking it will help to ensure that the Maillard reaction can occur.

The Maillard reaction is a chemical reaction that occurs when proteins and sugars in and on food are transformed by heat. This results in new flavours, aromas, and colours. It is key to charring and browning meat, enhancing its savoury notes, and bringing all of the flavours together.

When a steak with a wet surface is placed in a hot pan, energy is wasted evaporating the moisture on the surface before the Maillard reaction can occur. This can result in overcooked meat with a pale, unappetizing surface. By patting the steak dry before cooking, you reduce the amount of moisture on the surface, allowing the Maillard reaction to occur faster and more efficiently.

In addition to improving the flavour and appearance of the steak, patting it dry before cooking can also improve its texture. This is because the Maillard reaction is responsible for the formation of a crispy, browned crust on the surface of the meat.

It is worth noting that while patting the steak dry is important, it is also crucial to ensure that the pan is adequately heated before adding the steak. The pan should be hot enough for the oil to be shimmering, with tiny wisps of smoke coming off of it. This will help to ensure that the Maillard reaction occurs quickly and effectively.

The pan should be preheated

Achieving a perfect steak is challenging, even for experienced cooks. There are many variables to consider, including the cut of meat, the seasoning, and the cooking method. One of the most important steps in the process is preheating the pan.

Preheating the pan is crucial for achieving the desired sear on the steak. By heating the pan over medium to high heat before adding the steak, you create the ideal conditions for browning and developing a flavorful crust. This step is essential for the "steakhouse-quality" sear that many cooks strive for.

The ideal temperature for preheating the pan depends on the type of oil or fat used. When using oils with a high smoke point, such as avocado oil or vegetable oil, you can heat the pan until it's smoking hot. This indicates that the oil is hot enough to create a proper sear on the steak. For oils with a lower smoke point, like olive oil or butter, heating until just shimmering or glistening is sufficient.

The weight and material of the pan also play a role in preheating. Cast iron pans, for example, are excellent heat conductors and retain heat very well. As a result, they can be preheated for just a few minutes before adding the steak. Other heavy-bottomed pans made of stainless steel or other materials may require slightly longer preheating times to reach the desired temperature.

It's important to note that preheating the pan is just one aspect of the overall cooking process for a pan-seared steak. Other steps, such as patting the steak dry, seasoning generously, and allowing the steak to come to room temperature beforehand, are also crucial for achieving the best results. Additionally, the cooking time and temperature will depend on the thickness of the steak and the desired doneness.

In summary, preheating the pan is a fundamental step in cooking a pan-seared steak. By doing so, you create the optimal conditions for browning and developing the desired crust on the steak. With the right combination of preheating, seasoning, and cooking techniques, you'll be well on your way to mastering the art of the perfect pan-seared steak.

The steak should be seasoned generously

The most important rule when seasoning your steak is to always use enough salt. A generous crust of salt is the number-one reason restaurant and steakhouse steaks taste so good. A good rule of thumb is to use about 1 to 1 1/2 teaspoons of kosher salt per pound of boneless steak. Fattier cuts typically take more salt than leaner ones since fat dulls the taste of salt on the palate.

Sprinkle the salt from above for more even coverage. It’s going to seem like overkill, but seriously… just keep salting. Once you’ve salted your steak, gently press the crystals into the meat with your hands to help them adhere. If you’re making a really thin cut of steak, like skirt steak, don’t salt as heavily, but if you’re making a 2-inch-thick, bone-in porterhouse, then keep salting. You want the salt to flavour the whole thing.

If you want to keep it simple, just go with kosher salt. However, if you want to add other spices, do so just before cooking. You can add black pepper, cayenne, garlic powder, minced onion, rosemary, or thyme. You can also use a spice blend or a premade steak seasoning.

The steak should be cooked for 3-4 minutes on each side

When cooking a steak in a pan, it is essential to consider the cooking time to achieve the desired doneness and quality. The standard practice is to cook the steak for 3–4 minutes on each side, and there are several reasons why this relatively short cooking time per side is recommended.

Firstly, this cooking duration strikes a balance between creating a delicious seared exterior and a juicy, tender interior. The high heat and short cooking time of 3–4 minutes per side are ideal for forming a beautiful crust on the steak's surface. This sear not only adds texture and flavor through the Maillard reaction—the browning of proteins and the caramelization of sugars—but it also helps seal in the juices. By keeping the cooking time to a minimum, you prevent overcooking and ensure that the steak remains moist and succulent.

Additionally, the recommended cooking time takes into account the carry-over cooking effect. Even after removing the steak from the pan, the steak's internal temperature will continue to rise for a short period due to residual heat. By removing it from the heat source a little earlier than the desired doneness, you account for this carry-over cooking, ensuring that your steak reaches the perfect temperature and doneness level.

The 3–4-minute cooking time also allows for the creation of flavorful fond, or browned bits, in the pan. These fond bits, formed from the juices and drippings of the steak, can be used to make a delicious pan sauce to accompany your meal. A shorter cooking time ensures that these juices are not burnt or over-caramelized, keeping them flavorful and perfect for creating a savory sauce.

Lastly, this cooking duration is versatile and adaptable to personal preferences and steak thicknesses. For thinner steaks, 3–4 minutes per side may be sufficient for a medium-rare to medium doneness, while thicker cuts may require a bit longer. This guideline provides a starting point, allowing you to adjust the cooking time slightly to tailor the steak to your desired taste and doneness level.

Remember, when pan-searing a steak, the key is to maintain a balanced approach. By cooking the steak for 3–4 minutes on each side, you create a steak that boasts a mouthwatering crust, a juicy interior, and a flavorful foundation for sauces. This simple technique ensures a restaurant-quality steak every time.

The steak should be left to rest for 5-10 minutes after cooking

Why You Should Let Your Steak Rest for 5-10 Minutes After Cooking

The Science Behind Resting Steak

When you cook a steak, you're heating up the muscle fibres and proteins in the meat. As the steak cooks, the muscle fibres constrict, pushing the juices in those fibres away from the heat source and towards the centre of the meat. This means that if you slice the steak immediately after cooking, all the moisture in the centre will pour out, and you'll lose a lot of flavour. The steak will also look pretty unappetizing.

When you let your steak rest, the temperature slowly comes down, and the juices will have time to redistribute into the meat and become reabsorbed by the fibres. The constricted muscle proteins begin to relax as the temperature cools, and the pressure in the centre of the steak is reduced, allowing the moisture to redistribute throughout the steak.

As a general rule, you should rest your steak for at least 5 minutes, and absolutely no less than 3. If you know your cut is thick, you should rest it for at least 10 minutes. You could also rest it for 5 minutes for every inch of thickness, or 10 minutes for every pound.

How to Rest Your Steak

To rest your steak, first take it off the heat. Then, transfer it to a warm plate or cutting board. You can create a tent with aluminium foil to retain some heat, but this is not necessary. Let the steak sit for the appropriate amount of time, then remove the foil and slice.

Frequently asked questions