Pan Seared Steak

Tender, juicy, and packed with flavor, pan-seared steak is a culinary delight that never fails to impress. Whether you’re hosting a special dinner or simply treating yourself to a restaurant-worthy meal at home, mastering the art of pan-searing steak is a skill worth acquiring. In this article, we will guide you through the step-by-step process of achieving the perfect pan-seared steak, showcasing the best techniques and tips straight from the experts. From choosing the right cut of steak to seasoning, searing, and resting, we’ll cover it all.

Our aim is to help you achieve steakhouse-quality results in the comfort of your own kitchen. We’ll also explore different flavor combinations and accompaniments that will take your pan-seared steak to the next level. So, whether you prefer a classic garlic and herb crust or an adventurous chimichurri topping, we’ve got you covered. Get ready to elevate your steak-cooking game and leave your taste buds wanting more. Let’s dive in and discover the secrets to a perfect pan-seared steak.

Choosing the Right Cut of Steak

When it comes to pan-searing steak, choosing the right cut is crucial. Some cuts are more tender and flavorful than others, offering a melt-in-your-mouth experience. The most popular cuts for pan-searing include ribeye, New York strip, filet mignon, and sirloin. These cuts have a good amount of marbling, which adds flavor and juiciness to the steak. Keep in mind that the thickness of the steak will affect the cooking time and the final result. Thicker cuts will require more time on the stove, while thinner cuts will cook faster.

Preparing the Steak for Cooking

Before you start cooking, it’s important to prepare the steak properly. Remove the steak from the refrigerator and let it come to room temperature for about 30 minutes. This allows for more even cooking throughout the steak. While the steak is resting, pat it dry with paper towels to remove any excess moisture. This step is essential, as dry steak will sear better and develop a nice crust. Additionally, if you have any excess fat or silver skin on the steak, trim it off to prevent any chewy or tough bits.

Seasoning the Steak

Seasoning is key to enhancing the natural flavors of the steak. Keep it simple with just salt and pepper, or get creative with your favorite steak rubs or marinades. To season the steak, generously sprinkle both sides with coarse salt and freshly ground black pepper. Make sure to season the steak just before cooking to prevent the salt from drawing out moisture. If you’re using a rub or marinade, follow the instructions provided and adjust the cooking time accordingly. The seasoning will not only add flavor but also create a beautiful crust when seared.

Preheating the Pan

To achieve a perfect crust on your steak, preheating the pan is essential. Choose a heavy-bottomed skillet or a cast-iron pan, as they retain heat well and distribute it evenly. Place the pan over medium-high heat and let it get hot for a few minutes. You can test if it’s hot enough by sprinkling a few drops of water on the surface. If the water sizzles and evaporates immediately, the pan is ready for searing. Remember not to overcrowd the pan – you want each steak to have enough space to sear properly.

Searing the Steak

Now it’s time to sear the steak. Carefully place the seasoned steak into the hot pan, laying it away from you to avoid any splattering. Let it cook undisturbed for a few minutes until a golden brown crust forms. Avoid flipping or moving the steak too soon, as this will prevent the crust from developing properly. Once the crust has formed, flip the steak using a pair of tongs and sear the other side. The exact cooking time will depend on the thickness of the steak and your desired level of doneness.

Cooking Times for Different Levels of Doneness

Cooking times will vary depending on the thickness of the steak and your preferred level of doneness. Here are some general guidelines:

• Rare: Cook for about 2-3 minutes per side for a 1-inch thick steak.
• Medium-rare: Cook for about 4-5 minutes per side for a 1-inch thick steak.
• Medium: Cook for about 5-6 minutes per side for a 1-inch thick steak.
• Medium-well: Cook for about 6-7 minutes per side for a 1-inch thick steak.
• Well-done: Cook for about 8-9 minutes per side for a 1-inch thick steak.

Remember, these are just estimates, so it’s important to use an instant-read meat thermometer to ensure the steak reaches your desired internal temperature.

Resting and Serving the Steak

Once the steak is cooked to your liking, remove it from the pan and let it rest for a few minutes. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Tent the steak loosely with foil to keep it warm during the resting period. After resting, slice the steak against the grain to ensure tenderness. Serve it on a warmed plate and garnish with fresh herbs or a pat of butter for an extra touch of indulgence.

Pan Seared Steak

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine American

Servings 4 People

Calories 266 kcal

Whether you’re hosting a special dinner or simply treating yourself to a restaurant-worthy meal at home, mastering the art of pan-searing steak is a skill worth acquiring.

Kitchen equipment list

• 1 Cast Iron Skillet

Ingredients

  

123

• ▢ 2 Boneless steaks (such as ribeye or New York strip), about 1 to 1.5 inches thick
• ▢ Salt and pepper, to taste
• ▢ 2 tbsp Olive oil or vegetable oil
• ▢ 2 tbsp Unsalted butter
• ▢ Optional: minced garlic, fresh herbs (rosemary or thyme)

Instructions 

• Take the steaks out of the refrigerator and let them come to room temperature for about 30 minutes. This helps ensure even cooking.
• Pat the steaks dry with paper towels to remove excess moisture, which helps with the searing process.
• Season both sides of the steaks generously with salt and pepper.
• Place a heavy skillet or frying pan over medium-high heat. Allow it to get hot but not smoking.
• Add the oil to the pan and swirl it around to coat the bottom evenly.
• Carefully place the steaks in the hot pan. Sear the steaks for 3-4 minutes on each side for medium-rare, adjusting the time based on your desired doneness.
• For a nice crust, refrain from moving the steaks around too much. Use tongs to flip them.
• In the last minute of cooking, add the butter to the pan. Optionally, add minced garlic and fresh herbs at this stage.
• Tilt the pan slightly and use a spoon to baste the steaks with the melted butter, garlic, and herbs.
• Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C). Adjust according to your preference.
• Once done, remove the steaks from the pan and let them rest on a cutting board for about 5 minutes. This allows the juices to redistribute and keeps the steaks moist.
• Slice the steak against the grain for a more tender bite.
• Optionally, drizzle any remaining pan juices over the steak before serving.
• Enjoy your delicious pan-seared steak! Pair it with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

❋ Kitchen Chaos Unlocked Tips

Achieving the perfect pan-seared steak involves some key tips to ensure a flavorful and well-cooked result. Here are some additional tips to help you master the art of pan-searing steak:

1. Choose the Right Cut:
   • Opt for well-marbled cuts like ribeye or New York strip. The marbling adds flavor and ensures a juicy result.
2. Room Temperature:
   • Allow the steaks to come to room temperature before cooking. This helps them cook more evenly.
3. Dry the Steaks:
   • Pat the steaks dry with paper towels before seasoning. Moisture on the surface can hinder the formation of a good crust.
4. Generous Seasoning:
   • Season the steaks liberally with salt and pepper on both sides. Don't be afraid to be generous, as a good amount of seasoning enhances the flavor.
5. Preheat the Pan:
   • Make sure the pan is hot before adding the steaks. A hot pan promotes a nice sear and caramelization.
6. Use a Heavy Pan:
   • A heavy-bottomed skillet, like cast iron, holds and distributes heat evenly, aiding in a consistent sear.
7. Oil with a High Smoke Point:
   • Choose an oil with a high smoke point, such as vegetable oil or grapeseed oil, to prevent burning during the high-heat searing process.
8. Avoid Overcrowding:
   • Cook the steaks one or two at a time to prevent overcrowding the pan, ensuring even cooking and a better sear.
9. Don't Flip Too Soon:
   • Let the steak develop a good crust before flipping. This typically takes 3-4 minutes on each side for medium-rare, but adjust based on your preference.
10. Basting:
    • Basting the steak with melted butter, garlic, and herbs in the last minute adds extra flavor and helps keep the meat moist.
11. Resting Time:
    • Allow the steaks to rest after cooking. This gives the juices time to redistribute, resulting in a more tender and juicy steak.
12. Use a Meat Thermometer:
    • For precision, use a meat thermometer to check the internal temperature. This ensures the steak reaches your desired level of doneness.
13. Experiment with Herbs and Spices:
    • Consider adding fresh herbs (rosemary, thyme) or spices (paprika, garlic powder) to the seasoning for additional flavor.
14. Quality Matters:
    • Start with high-quality, fresh steaks for the best results.

Remember, practice makes perfect. Adjust these tips based on your preferences and enjoy the process of perfecting your pan-seared steak technique.

Nutrition

Serving: 85 gCalories: 266 kcalProtein: 24 gFat: 18 gSaturated Fat: 7 gPolyunsaturated Fat: 1.5 gMonounsaturated Fat: 7.5 gCholesterol: 83 mgSodium: 60 mg

Keyword Pan Seared Steak, Steak

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Tips for Achieving the Perfect Pan Seared Steak

• Use a meat thermometer to ensure accurate cooking times and desired doneness.
• Let the steak come to room temperature before cooking for more even cooking.
• Pat the steak dry with paper towels to ensure a good sear.
• Don’t overcrowd the pan – sear the steak in batches if needed.
• Experiment with different seasonings and flavor combinations to find your favorite.
• Adjust the cooking time based on the thickness of the steak and your desired level of doneness.
• Let the steak rest before slicing to retain juices and maximize tenderness.

Conclusion

Pan-seared steak is a culinary delight that can be easily achieved in the comfort of your own kitchen. By choosing the right cut of steak, properly preparing and seasoning it, and following the correct cooking techniques, you can create a restaurant-worthy dish that will impress your family and friends. Remember to experiment with different flavors and accompaniments to elevate your pan-seared steak to the next level. With these expert tips and tricks, you’ll be able to enjoy a perfectly cooked, tender, and flavorful steak every time. So, go ahead and take your steak-cooking game to new heights!