The Best Way to Pan-Sear Steak

There’s nothing quite like the sizzle and sear of a beautifully cooked steak. And while grilling may be the go-to cooking method for many, pan-searing offers a fantastic alternative that can be done indoors. So, if you’re ready to take your steak game to the next level, here’s the best way to pan-sear steak.

First and foremost, selecting the right cut of meat is crucial. Opt for a well-marbled steak, such as ribeye or New York strip, as the marbling ensures tenderness and flavor. Additionally, choosing a steak with a thickness of around one to one and a half inches is ideal, as thicker cuts take longer to cook and may result in an overly charred exterior.

To achieve the perfect sear, it is essential to let the steak come to room temperature before cooking. Take the steak out of the refrigerator at least 30 minutes prior to cooking, allowing it to relax and reach an even temperature throughout. This step ensures that the steak cooks evenly and prevents the interior from remaining cold or undercooked.

While waiting for the steak to come to temperature, generously season it with kosher salt and freshly cracked black pepper. The seasoning not only enhances the flavor of the meat but also creates a beautiful crust during searing. Remember to season both sides of the steak, ensuring an even distribution of flavors.

Now, it’s time to heat up the pan. Use a heavy-bottomed stainless steel or cast-iron skillet for the best results. These pans conduct heat evenly, allowing for a consistent sear. Heat the pan over medium-high heat until it’s hot but not smoking. Adding a tablespoon of oil, such as vegetable or canola oil, helps prevent sticking and aids in achieving a perfect sear.

Once the pan is hot, carefully place the steak into the pan, laying it away from you to avoid any potential oil splatters. Allow the steak to cook undisturbed for approximately 3-4 minutes, or until a deep golden brown crust forms. Avoid the temptation to continuously move or flip the steak, as this will prevent the crust from developing and may result in a less desirable texture.

After the desired crust has formed, use a pair of tongs to flip the steak to the other side. Again, let it cook undisturbed for an additional 3-4 minutes. For a medium-rare doneness, cook the steak until it reaches an internal temperature of 130-135°F (54-57°C). Adjust the cooking time accordingly if you prefer a different level of doneness.

Once the steak has reached the desired doneness, remove it from the pan and let it rest for about 5 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

Finally, slice the steak against the grain, which shortens the muscle fibers and ensures a tender bite. Serve the pan-seared steak with your favorite accompaniments, such as roasted vegetables or a creamy mashed potato, and enjoy the juicy, flavorful masterpiece you’ve just created.

In conclusion, pan-searing steak is a fantastic method for achieving a juicy and flavorful result. By following these steps, from selecting the right cut of meat to properly seasoning and searing, you’ll be able to enjoy a deliciously cooked steak right in the comfort of your own kitchen. So, whip out that skillet and get ready to savor the best pan-seared steak you’ve ever tasted!