A steakhouse-quality sear is what makes a steak exceptional. Chefs use specific techniques to achieve that perfect balance of char and doneness. Here's how to master pan-searing at home for ideal results.
Start With Quality Meat
While any steak can taste great with proper preparation, starting with high-quality meat makes a difference. Look for USDA Choice steaks at your grocery store, focusing on thicker cuts with good marbling. Be sure to examine steaks for intramuscular fat (it looks like white spiderwebs in the meat). Avoid steaks that are gray, brown, or sitting in red juice (purge), as these indicate poor handling.
For even better quality, check with your local butcher for USDA Prime steaks, which have higher fat content and better flavor. Higher-quality steaks have a more robust and beefy flavor and are more succulent and also make for the best pan-seared steaks.
Choose the Right Cut
Different cuts of beef will give you different flavors and textures from searing:
- Best for Searing: Thicker steak cuts like Porterhouse, ribeye, New York strip, and filet mignon (wrapped in bacon).
- Not Ideal for Searing: Thinner cuts like skirt steak, eye of round (better for broiling or braising).
Season the Steaks Fearlessly
Seasoning doesn't have to be complex. For added depth, mix our blends (e.g., Butter and Chipotle). Enhance flavor further with fresh ingredients like smoked garlic butter, thyme, and rosemary.
When to Season Steak for Searing
Unlike a marinade, seasoning for seared steak doesn’t have to sit on the meat for long. Season steaks from a few hours to just before cooking. A dry rub does not become stronger the longer the steak sits. Make sure to rub the seasoning into the meat, coating every surface and crevice. Ensure the rub adheres to the steak’s surface to prevent it from falling off and burning in the pan.
Steak Searing Techniques from the Pros
Chefs perfect their searing techniques through repetition. Here are two searing techniques to achieve similar results:
Essential Tool: A high-quality cast iron skillet, such as those from Lodge or Lockhart Ironworks.
Preparation: Ensure your skillet is big enough for the steaks without overcrowding - not huge, just make sure the edges aren’t touching. Clean and season your skillet if not pre-seasoned.
The Right Temperature for Pan-Seared Steak
Use an instant-read thermometer to make your perfect steak:
- Rare: 120°F
- Medium Rare: 135°F (optimal for pan-seared steak)
Searing Techniques
Searing should be a very fast process. Avoid leaving the steak on one side for too long because it can dry out, especially with a thin cut. A way to tell if the steak is nearly ready is if it easily slides around the pan. If there is resistance, wait a little longer. Once the surface of the steak has a good sear, it should not stick to the pan.
Letting the meat rest on a cutting board after cooking will also help retain juiciness. Rest steaks for about 15 minutes after either cooking method.
Traditional Sear: Works quickly by cooking the surface of the steak, causing physical and chemical reactions that lock in moisture.
- Heat a cast iron skillet and treat with a small amount of vegetable oil on a paper towel.
- Sear steaks on the hot skillet for 3-4 minutes per side.
- Finish cooking in the oven or on the grill.
Reverse Sear (our preferred method): This method locks in moisture that is lost as a steak cools, helping to produce a juicier and more flavorful cut of meat.
- Cook the steak in the oven, sous-vide, or on the grill to the desired internal temperature.
- Sear in a hot skillet for 2-3 minutes per side to add color and texture.
Troubleshooting: Solving Searing Problems
- Do you sear steak at the beginning or end?
- Sear at the beginning for traditional methods; sear at the end for reverse searing to avoid drying out the steak.
- How long should you sear a steak?
- 3-4 minutes for traditional sear; less time for reverse sear as the steak is already cooked.
- Why am I not getting a good sear on steak?
- Ensure the pan is hot enough and avoid flipping too soon. Sear each side for a few minutes until the steak doesn’t stick to the pan.
- What is the key to searing steak?
- High-quality steak, a well-seasoned pan, and high heat are essential. Adding butter can enhance the sear.
Final Tips
Practice both searing techniques to find what works best for you. The reverse sear is forgiving and consistently produces great results. Aim to pull the steak at 117°F, reverse sear, and then rest for 15 minutes for perfect medium-rare doneness. With the right pan and practice, you’ll be searing steaks like a pro in no time.
