How to pan sear the perfect steak
Now sear this: Pan searing is a simple way to create restaurant-style steaks at home. Once you know how, you’ll be surprised how easy it is to do.
Get Ready
- Start with a thick-cut Beef Grilling Steak or Medallion, minimum 1-inch (2.5 cm) thick. Boneless cuts cook faster and more evenly than those with bone.
- Grilling Steaks/Medallions: Top Sirloin, Strip Loin, Tenderloin, Rib Eye
- Season beef with salt and pepper.
Equipment
- Use a shallow stainless steel pan with a heavy bottom (Nonstick pans don’t brown as well).
- Use a pan that is large enough to cook the meat without over-crowding. If you overcrowd the pan, the meat will steam rather than brown. Brown the meat in batches to avoid overcrowding.
- Use tongs to turn the meat.
- Wear an apron as there will be splatters.
- If using steaks more than 1-inch (2.5 cm) thick, set oven to 375°F (190°C) and use pan with ovenproof handles.
Heating the Pan
- Use vegetable oil or a mix of equal amounts of butter and vegetable oil in the pan – you don’t need much – a tablespoon (15 mL) or so will do.
- Heat oil or oil/butter in pan over high heat until sizzling – test by sprinkling a drop of water into the pan – the drop will sizzle and evaporate on contact.
Searing: Side 1
- Place steak in pan – it will sizzle as the brown crust forms. For medium doneness, cook a 1-inch (2.5 cm) steak for 6 to 7 minutes.
- Flip steak using tongs.
Searing: Side 2
- Cook second side of 1-inch (2.5 cm) steak 6 to 7 minutes (for medium), until the steak lifts easily.
Finishing
- Test doneness by inserting a digital instant read thermometer sideways into steak (Med-rare:140°F/60°C; Medium: 155°F/68°C).
- Remove steak, transfer steak to cutting board; let rest loosely covered with foil for 5 to 10 minutes (to allow juices to settle). Meanwhile, make pan sauce.
Simple Pan-Sauce
- Add some chopped onion, garlic and fresh herbs (such as sage or thyme) to the pan; pan-fry for 2 minutes, adding extra oil if necessary.
- Stir in beef/chicken stock and/or a splash of port or red wine, stirring up any browned bits from the pan (this is known as “deglazing the pan”). Cook until slightly reduced, about 5 minutes. Thicken with some cornstarch if you like (mix a spoonful of cornstarch with a spoonful of cold water and gradually stir into pan; bring to boil while stirring).
For Super-thick Steaks: For steaks thicker than 1-inch/2.5 cm, brown sides of steaks by turning with tongs, then, pan-sear for 3 minutes per side. Transfer steak (in searing-pan) to a 375°F (190°C) oven and cook to desired doneness (see chart). Test doneness by inserting digital instant read thermometer sideways into steak.
[youtube http://www.youtube.com/watch?v=nmolH1uOShc&w=560&h=315]
MINUTES IN OVEN (after pan-searing) 1-½ inches (4 cm) thick steak |
||
---|---|---|
MED-RARE (140°F/60°C) |
MEDIUM (155°F/68°C) |
WELL-DONE (165°F/74°C) |
8 to 10 | 12 to 13 | 15 to 18 |
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