Pan-Seared Steak: The Ultimate Flavor Boost

Pan-searing is a great way to cook a steak. It's easy to do and can give you a restaurant-quality steak with a crispy exterior and a juicy, tender interior. The key is to get a good sear on the outside while keeping the inside juicy.

To pan-sear a steak, heat a pan to a high temperature, add oil or butter, and cook the steak on both sides until it's golden brown and cooked to your desired level. You can use a variety of cuts of steak, but thicker steaks will take longer to cook. It's important to pat the steak dry before cooking and to season it generously with salt and pepper.

Some people also like to finish their steaks in the oven to get them to the desired temperature without overcooking. This method of cooking steak is a great way to get a delicious, juicy steak with a perfect crust.

Pan-searing is the best and easiest way to cook a steak

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

Pan-searing is the best way to cook a steak because it builds flavour and texture while preventing sticking and giving your meal a restaurant-quality appearance. It is also a quick and convenient cooking method that can be done in one pan on a stovetop, with no need to finish the steak in the oven.

Pan-searing is incredibly easy because it requires very few ingredients and tools. All you need is a heavy stainless steel or cast-iron pan, oil or butter, and, of course, the steak. You will also need to season the steak with salt and pepper, or your preferred seasoning.

First, pat the steak dry with paper towels. Then, season the steak generously on both sides with salt and pepper. Turn on your exhaust fan and heat the pan over medium-high heat until it is very hot. Add the oil to the pan and wait until it begins to shimmer and move fluidly. Carefully place the steak in the pan and leave it undisturbed for a few minutes to develop a brown crust. Flip the steak and cook the other side for 3-4 minutes for rare or medium-rare. During the last minute of cooking, you can optionally add butter and aromatics like garlic and rosemary.

The best candidates for pan-searing are boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, rib eye, or filet mignon. If you are cooking larger or slow-cooking cuts, you can still use pan-searing as the first step, and then finish cooking the steak in the oven.

How to cook steak on the stovetop

Preparation

Before cooking your steak, remove it from the refrigerator 30 minutes to an hour beforehand, to let it come up to room temperature. This will help the steak cook more evenly. Pat the steak dry with paper towels to remove any excess moisture, which will help achieve a nice sear. Season the steak generously with salt and pepper on both sides. You can also add other seasonings or a marinade at this stage if you wish.

Cooking

Turn on your exhaust fan, as it will get smoky! Heat a heavy-bottomed skillet (stainless steel or cast iron are best) over medium-high heat until very hot. Add oil to the pan and wait until it begins to shimmer and move fluidly.

Place the steak in the pan, releasing it away from you to avoid oil splatter. You should hear it sizzle. Leave the steak undisturbed for a few minutes, until a brown crust has formed (about 3-4 minutes). Flip the steak and cook the other side for another 3-4 minutes for rare or medium-rare. If you prefer your steak more well-done, cook for a further 1-2 minutes.

During the last minute of cooking, add butter, garlic, and herbs to the pan if desired. Transfer the steak to a plate or cutting board and let it rest for 5-10 minutes before serving.

Tips

• To check for doneness, use an instant-read thermometer inserted sideways into the thickest part of the steak. For a medium-rare steak, you're aiming for an internal temperature of 130-135°F.
• To prevent the steak from curling up in the pan, you can cut the fat around the edges before cooking.
• If you want to include a pan sauce, scrape up the browned bits (fond) from the bottom of the pan after cooking and add ingredients such as stock, wine, or cream.
• To get an extra good sear, press the steak down when it first hits the pan, to ensure it makes full contact with the surface.
• If you're cooking multiple steaks, try not to crowd the pan, as this will reduce the temperature and cause the steaks to steam rather than sear.

The best type of steak to use for pan-searing

When it comes to choosing the best type of steak for pan-searing, there are a few factors to consider. The cut of the steak, the thickness, and your personal preference for doneness all play a role in achieving the perfect seared steak. Here are some recommendations and tips to help you get started:

Recommended cuts for pan-searing

• Ribeye
• Sirloin
• Tenderloin
• New York Strip
• Filet Mignon
• Porterhouse

These cuts tend to have a good amount of marbling, which is the flecks of fat within the muscle. This fat helps to baste the steak as it cooks, keeping it moist and adding flavour. They also have a nice thickness that is ideal for pan-searing, allowing you to achieve a good sear on the outside while maintaining a juicy, tender centre.

Tips for choosing and preparing the steak

• Thickness: Look for steaks that are at least 1 inch (2.5 cm) thick. Thicker steaks are better for pan-searing as they help prevent overcooking and ensure a nice gradient of doneness, with the centre remaining rarer than the edges.
• Quality: Invest in a high-quality cut of meat from a reputable butcher. It's worth spending a little extra to get a well-marbled, tender steak that will taste great and sear beautifully.
• Freshness: If you have the option, choose fresh steaks over frozen ones. Fresh steaks are easier to work with and will give you more control over the cooking process. However, if you're short on time, you can cook a frozen steak directly from the freezer, as long as it's not thicker than 1 inch.
• Room temperature: Before pan-searing, take your steak out of the refrigerator and let it come up to room temperature. This will help the steak cook more evenly and reduce the chances of overcooking.

Cooking instructions

• Heat your pan: Use a cast iron or stainless steel pan and heat it up thoroughly. Cast iron is an excellent choice for searing steak because it retains heat well, providing a steady temperature for cooking.
• Oil: Add a thin coating of oil to the pan, such as vegetable oil or another type of oil with a high smoke point. Make sure the oil coats the bottom of the pan evenly to create a uniform sear.
• Cook the steak: Place the steak in the hot pan and let it cook without moving it around too much. Avoid the temptation to lift or flip it prematurely. You'll know it's ready to flip when it releases itself from the bottom of the pan.
• Rest the steak: After searing both sides, remove the steak from the pan and let it rest for a few minutes before cutting into it. This allows the juices to redistribute, ensuring a juicy, tender steak.

By following these recommendations and tips, you'll be well on your way to pan-searing the perfect steak. Remember to choose a suitable cut, look for good marbling, and don't be afraid to invest in a high-quality piece of meat. With the right techniques and a little practice, you'll be a pan-searing pro in no time!

How to pan-sear steak with an oven finish

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 hot pan until a crisp, golden-brown, and flavorful crust forms. It is the key to building flavor and texture while preventing sticking and giving your meal a restaurant-quality appearance.

To pan-sear steak with an oven finish, follow these steps:

• Let your steaks come to room temperature instead of cooking them straight from the fridge. So, set them on the counter for 20-30 minutes.
• Preheat your oven to 400°F.
• Pat your steak dry with paper towels. This is an important step as any moisture on the exterior of the steak must first evaporate before the meat begins to brown.
• Season the steaks generously on both sides with salt and pepper, or your favorite steak seasoning. The seasoning will stick to the surface and help create a delicious crust.
• Heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it is very hot.
• Add oil to the pan. You can use avocado oil, vegetable oil, olive oil, or any other high-heat cooking oil. You'll know it's hot enough when it begins to shimmer and move fluidly around the pan.
• Carefully place the steaks in the pan, releasing them away from you so the oil doesn't splatter. It should sizzle.
• Leave the steaks undisturbed for a few minutes to develop a brown crust. They will release easily from the pan when they are ready to be flipped.
• Flip the steaks when they are easily released and the bottom is deep brown (usually about 3 minutes).
• Continue to cook the steaks for another 3-4 minutes on the other side for rare or medium-rare.
• Transfer the skillet with the steaks to the oven and finish cooking. Let the steaks bake for 5-12 minutes, depending on their thickness and your desired doneness.
• Remove the steaks from the oven when they reach an internal temperature of:
• 115-125°F for rare
• 125-135°F for medium-rare
• 135-145°F for medium
• 145-155°F for medium-well
• 155-165°F for well-done
• Let the steaks rest for 5-10 minutes before serving. This allows the juices to redistribute and the steak to finish cooking.

Tips for the Best Pan-Seared Steak:

• Use thick cuts of steak such as ribeye, New York strip, or filet mignon. These cuts are at least 1-inch thick, ensuring a good sear without overcooking.
• If using a cast-iron skillet, preheat it for just a few minutes before adding the steaks.
• Avoid the temptation to peek, fiddle, or flip the steaks repeatedly. They need a few undisturbed minutes to develop a golden crust.
• During the last minute of cooking, add butter and aromatics like garlic and rosemary to the pan for extra flavor.
• Always let the steaks rest after cooking, covered with foil, to allow the juices to redistribute and the steak to finish cooking.

Common Mistakes to Avoid:

• Do not add salt to the steaks before cooking, as it will draw out the juices and make the meat dry.
• Do not move or flip the steaks too early. Let them develop a crust undisturbed for the best results.
• Be careful with the hot oil to avoid splattering and burning yourself.
• Do not overcrowd the pan. Cook the steaks in batches if necessary to avoid steaming instead of searing.

Now you know how to pan-sear steak like a pro and finish it in the oven for the perfect doneness! Enjoy your juicy and flavorful steak!

Tips for making the perfect steak

Choosing the right steak

When choosing a steak, opt for a high-quality cut with a good amount of fat marbling. This will ensure your steak remains juicy and flavoursome during the cooking process. Thicker cuts are also better, as they give you more time to develop a nice sear on the outside without overcooking the inside. Good options include rib-eye, New York strip, and filet mignon.

Preparing the steak

Before cooking, it's important to bring your steak up to room temperature. This will ensure it cooks evenly. Blot the steak dry with a paper towel to remove any excess moisture, then season generously with salt and pepper, or your chosen steak seasoning.

Cooking the steak

Use a cast-iron or stainless steel skillet for best results. Heat the pan over medium-high heat until very hot, then add a tablespoon of vegetable oil or another high-heat oil. Once the oil is shimmering, carefully place the steak in the pan. It should sizzle as it hits the oil.

Leave the steak undisturbed for around 3 minutes to allow a crust to form, then flip and cook for another 3-4 minutes for rare or medium-rare. For medium, cook for 4-5 minutes on the second side, and for well-done, cook for 5-6 minutes.

During the last minute of cooking, add a tablespoon of butter and some sprigs of fresh thyme or rosemary to the pan for extra flavour.

Resting the steak

Transfer the steak to a plate and serve immediately, or let it rest for 5-10 minutes before slicing. Resting allows the juices to redistribute, ensuring your steak stays juicy and tender.

Checking the temperature

If you want to be extra sure of your steak's doneness, use a meat thermometer to check the internal temperature. For medium-rare, aim for 135°F, for medium, 145°F, and for well-done, 170°F.

Serving suggestions

Steak is a versatile dish that can be served with a variety of sides. Some classic options include roasted asparagus or Brussels sprouts, creamy mashed potatoes, oven-roasted baby potatoes, and corn on the cob. For an extra flavour boost, try serving your steak with a chimichurri sauce.

Frequently asked questions