If you think that you have to eat a steak dinner at a fancy steakhouse…
…in order to have a good evening, you’re mistaken. You can have a juicy…
…delicious steak whenever you like by knowing how to pan sear steak…
…the simplest steak-cooking technique. The perfect meal for a date night…
….New Year’s, or just a Monday night when you or someone you love needs some TLC.
Are you curious how to make perfect pan sear steak?
The key to the perfect pan sear steak is to use good-quality meat…
…the right pan, and aromatic herbs. You should also remember…
…that searing the steak will cause some smoke to be released.
In the kitchen, turn on the exhaust fan, an overhead fan…
…or at the very least, a small tabletop fan to help circulate air.
Once you’ve done that, all you have to do is follow this method…
…and you’ll have the perfect seared steak in no time.
Alicia would like to say something…
Since steak is one of my husband and kids’ favorite foods…
I cook it once a month using pan sear steak method…
This is the kind of food I can’t get enough of, especially…
…the crisp browned exterior and the garlic buttery sauce.
Pan-frying brings out the flavor of meat and adds texture to it as well. This results in a great looking dish.
world of pans
Here is how you make perfect pan sear steak…
You Should Begin With Quality Meat
It is important to begin with good meat when cooking a great steak….
You should go to your local butcher or high-quality grocery store…
…and buy the best steak you can afford; look for well-marbled steaks…
…the additional fat enhances flavor and promotes tenderness.
You can pan-sear thin or thick steaks with this method….
For maximum juiciness, choose steaks that are 1 1/2 to 2 inches thick ….
…such as ribeyes, strip steaks, or T-bones. Look for flank, hangar…
…or skirt steak if you want a thinner steak. Alternatively…
…you can try the shoulder tender (which makes a great filet mignon sub)..
…if you’re looking for something different (and a little more affordable).
Next step to make perfect pan sear steak…
Season Your Steaks Fearlessly
If you want that perfect glistening brown crust…
…you have to dry off those steaks before cooking.
Dry the steaks with paper towels, then season them well…
…with salt and pepper both on the outside and the inside.
Use 1/4 tsp freshly ground pepper per pound of meat…
Thin steaks can also be seasoned with chopped herbs…
…such as oregano, thyme, and rosemary — as well as minced garlic now…
…larger steaks can wait until later to add aromatics.
You should season your steaks just before cooking them…
…since salt will begin to draw out the liquid from your steaks…
…if left sitting for a long time. We also have compiled a guide…
…that will help you choose the best seasoning for steak.
Prepare a Nice Big Cast-Iron Pan
Next, to make perfect pan sear steak, you’ll need a 12-inch cast-iron pan….
…or the heaviest 12-inch stainless steel pan you can find to sear the steaks…
…steel pan you’ve got. It is easier to brown the steak evenly…
…in a cast-iron pan since it can retain heat for longer periods of time.
Then, add 1-2 tablespoons of vegetable oil to the skillet…
…swirling it all around to coat the bottom. Heat the large…
…heavy skillet over high heat until it is hot. You will then want to continue…
…to heat the oil until it begins to smoke (it should happen very quickly).
Here’s my best recommendation for cast iron pan!
- One Lodge Pre-Seasoned 10.25 Inch Cast Iron Skillet
- Unparalleled heat retention and even heating
- Pre-seasoned with 100% natural vegetable oil
- Use to sear, sauté, bake, broil, braise, fry, or grill
- Use in the oven, on the stove, on the grill, or over a campfire
- Great for induction cooktops
- Included Components: Lodge L8Sk3 10-1/4-Inch Pre-Seasoned Skillet
- Item Shape: Round
Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
- Cast iron cookware is less smoother than the Non-Stick cookware.
- Iron deficiency is fairly common worldwide especially among women so cooking food in a cast iron skillet can increase iron content by as much as 20%
- Hand wash even before first use and dry immediately; rub with a light coat of vegetable oil after every wash
- Allow cast iron skillet to cool completely before washing them in hot soapy water with a sponge using regular dishwashing liquid soap; it is not dishwasher safe
- Its superior heat retention will keep your mouth watering food warm for a long t
Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
Pan Sear Steak
Next step is of course to pan sear steak….
Add the steaks to the pan when the oil is ready…
Make sure there is at least an inch between each steak…
…when cooking more than one – you don’t want the pan to become crowded.
Use two pans or cook the steaks in batches if it is a tight fit…
Steaks that are too thin (less than 1 1/2 inches thick) will cook very quickly…
…cook until the meat is deeply browned, about 3 minutes per side for medium-rare.
To cook thicker steaks, cook 8-12 minutes total, adjusting heat…
…to medium if the steak seems to be browning too quickly…
…and flipping the steak halfway through cooking…
…(more on the last couple minutes of cooking below).
Get Fancy by Adding Butter and Aromatics
During the last 2 minutes of cooking thicker steaks…
…add butter and aromatics (such as herbs or garlic) to the pan.
Butter adds a rich, delicious flavor to steak, but if you add it too soon…
…it will burn while the steak is cooking. During the last 2 minutes…
…add 1-2 tablespoons butter along with some aromatics…
…such as thyme or rosemary branches, bay leaves, smashed garlic cloves…
…or sliced shallots. When the butter melts, tilt the pan…
….and spoon the flavored butter over the steak…
…allowing the flavors to permeate the meat.
It smells amazing, doesn’t it?
Next step to make a pan sear steak…
Rest the Steaks
A steak that is golden brown and done to your preference…
…should be transferred to a plate and lightly covered with aluminum foil.
Although you may be tempted to eat it immediately (trust me, I know)…
…set the plate aside for 5 minutes for thin steaks and for 10 minutes…
…for thick ones. Isn’t that what we want, am I right?
Juiciest steak comes from letting the meat rest, isn’t it?
You can use this time to set the table, finish a side salad…
…or pour yourself a glass of wine.
Add Butter and Aromatics if you want to get fancy
When cooking thicker steaks, add a bit of butter and aromatics…
…(like herbs and/or garlic) to the pan during the last 2 minutes of cooking.
But if you add the butter too early, it will burn during the high heat…
…of the steak cooking. Add 1-2 tbsp towards the end of the cooking time.
Add some aromatics to the butter, such as rosemary or thyme branches…
…bay leaves, smashed garlic cloves, or sliced shallots.
In order to meld the flavors into the steak, tilt the pan…
…after the butter melts, and use a spoon to spoon…
…the flavorful butter over the steak. I can smell it, too.
- RED FEATHER CANNED BUTTER: Better than grocery store butter, Sweet creamy butter with a pure, fresh taste, Each can contain 12 oz. /Can.
- PACKAGING AND SAFETY: Sealed airtight for maximum freshness, their canned butter delivers convenience in the form of extended shelf life and easy distribution without the necessity of refrigeration, Shelf stable for 10 years, Imported from New Zealand. Shelf stable for 10 years.
- MOST OF THE USE: It has also proven ideal for disaster preparedness, camping, boating, and remote areas where refrigeration is not freely available, Perfect for food storage, Best for your earthquake preparedness survival kit. Conveniently stackable cans.
- QUALITY ASSURANCE: If you have been looking to add REAL butter - not powdered or freeze-dried - to your long-term food storage program, then look no further. This butter is imported from New Zealand and tastes better than any gourmet butter. Very long shelf life. No refrigeration necessary, Conveniently stackable cans, High-quality gourmet brand.
- WHAT MAKE IT DIFFERENT: Another great quality is its list of ingredients: pasteurized cream and salt. That’s it. No preservatives, food colorings, or chemicals of any kind. Just naturally made wholesome butter from down under. Certified Halal and hormone less, Creamy made with only 2 ingredients Pasteurized Cream and Salt, Date Printed on the Cans is the Manufacture date and not the Expiration da
Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
- 24-ounces of Happy Belly Granulated Garlic
- Granulated garlic has a coarser texture and robust flavor than garlic powder, which is finely ground
- 1/4 tsp of granulated garlic contains 1 clove of fresh garlic
- Can be used in stews, roasts, gravies, soups and sauces, pizza and pasta etc.
- Kosher certified
- Satisfaction Guarantee: Were proud of our products. If you arent satisfied, well refund you for any reason within a year of purchase. 1-877-485-0385
- An Amazon br
Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
Slice and Serve
Cut the meat against the grain after it has rested!
Slice the steak or provide guests with smaller steaks…
…that they can cut up however they please (or serve unsliced).
You can make a slew of different kinds of steak now…
…that you know how to sear it: Try it with an herb crust…
…with homemade steak sauce, or with a dry-aged flavor.
Don’t forget the sides while you’re at it!
How Long do You Pan Sear Steak for?
On a relatively high heat gas stove, you should cook a 1-inch thick…
…piece of steak for about 3-4 minutes on each side for medium rare.
Do not move the steak while it is cooking. After checking that…
…the bottom is a golden brown color after the first 3-4 minutes…
…the steak should only be flipped once.
Pan Sear Steak and Finish in Oven
This step’s purpose is to make a lovely crust on the outside of your steak…
…and lock in the flavor. For a few minutes, heat an OVEN-SAFE, large…
…heavy-bottomed pan over medium-high heat. Sear the steaks for 1-2 minutes…
…on the first side (without moving them!) Flip the steaks to another portion…
…of the pan where it’s really hot when they come away from the pan easily…
…and have enough browned on one side (not the same spot it was just in).
Sear the steaks for 1-2 minutes on each side, or until nicely browned….
Place your oven-safe pan in the oven immediately after it has been preheated….
Allow 5-12 minutes for the steaks to bake, depending on thicknes…
…and desired doneness (medium-rare, medium, etc). Near the conclusion…
…of the cooking period, insert a digital meat thermometer into the thickest section…
…of the steak to check for doneness. Because the steaks will continue…
…to cook while resting, remove them 5 degrees earlier than…
…the ideal finishing temperature.
How Do You Know When The Pan Sear steak is done?
Because different stoves have different strengths…
…it is helpful to have a thermometer (you can get a good one for less than $10)..
..at least until you become comfortable with pressing a steak…
…with your finger and knowing how done it is. When you press on…
…the steak with your finger and it yields to you, it’s still rare inside.
The meat is done when it pushes back and feels firm…
Sum Up
Since pan sear steak is so easy, I never order steak at restaurants anymore!
Here are my top tips for pan-searing a steak that is caramelized…
…on the outside and juicy on the inside. We make a lot of steak at home…
…and since we live in the Northeast, outdoor grilling is not an option…
…during most of the year. It doesn’t matter since you can also sear steak…
…on a stovetop, and you can do it anytime of year.
Since steaks are one of the simplest foods you can make yourself…
I won’t be found at a steakhouse. For something a little different…
…than typical chicken salads, try using it as the main ingredient…
…in Steak Salad. Additionally, this method can also be used…
…in the winter when your grill is covered with snow.
Conclusion
Share with us your experience when pan sear steak!
Or, if you have more questions about how pan sear steak…
…feel free to leave a comment!
Our latest articles:
- Counselor Quote Mugs: Inspire and Celebrate the Heart of GuidanceAuto Draft
- Chicken and Sausage Gumbo for 50: A Delicious Gathering Meal
- Chicken and Sausage Gumbo for 100: A Hearty Feast
💻 Wood For Pizza Oven | Grilling Swordfish Steaks | Pizza Steak and Cheese Sauce
Was this helpful?
Hi there! I’m a food enthusiast and journalist, and I have a real passion for food that goes beyond the kitchen. I love my dream job and I’m lucky enough to be able to share my knowledge with readers of several large media outlets. My specialty is writing engaging food-related content, and I take pride in being able to connect with my audience. I’m known for my creativity in the kitchen, and I’m confident that I can be the perfect guide for anyone looking to take their culinary journey to the next level.
