Pan-Seared Steak

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Pan-Seared Steak

Perfect Pan-Seared Steak Recipe

A perfectly pan-seared steak is a thing of beauty—crispy on the outside, juicy and tender on the inside, and bursting with flavor. With just a few simple techniques, you can achieve restaurant-quality steak in the comfort of your kitchen. This guide will walk you through every step to make the best pan-seared steak.

Ingredients

For the Steak:

  • 2 steaks (ribeye, strip, filet mignon, or sirloin, about 1-inch thick)
  • 2 tablespoons olive oil (or neutral cooking oil with a high smoke point)
  • Salt and freshly ground black pepper (to taste)

For Basting (Optional):

  • 2 tablespoons unsalted butter
  • 2 garlic cloves (smashed)
  • 2-3 sprigs fresh thyme (or rosemary)

Preparation

Step-by-Step Instructions:

  1. Choose the Right Pan:
    A heavy-bottomed skillet, preferably cast iron, works best for even heat distribution and a beautiful sear.
  2. Prepare the Steaks:
    • Remove steaks from the refrigerator 30-60 minutes before cooking to bring them to room temperature.
    • Pat them dry with paper towels. This step ensures a great sear.
    • Generously season both sides with salt and freshly ground black pepper.
  3. Heat the Pan:
    Place the skillet on medium-high heat and let it heat for 3-5 minutes. Add the oil and swirl it to coat the pan. The oil should shimmer but not smoke.
  4. Sear the Steaks:
    • Place the steaks in the skillet without crowding them. Cook without moving them for 3-4 minutes to develop a golden-brown crust.
    • Flip the steaks and sear the other side for another 3-4 minutes for medium-rare. Adjust the cooking time based on your desired doneness.
      • Rare: 120°F (49°C), ~2 minutes per side
      • Medium-Rare: 130°F (54°C), ~3-4 minutes per side
      • Medium: 140°F (60°C), ~5 minutes per side
      • Well-Done: 160°F (71°C), ~6-7 minutes per side
  5. Optional Basting:
    • In the last minute of cooking, add the butter, smashed garlic, and thyme to the skillet.
    • Tilt the pan slightly and use a spoon to baste the steaks with the melted butter mixture for added flavor.
  6. Rest the Steaks:
    Remove the steaks from the pan and let them rest on a cutting board for 5-10 minutes. This allows the juices to redistribute.
  7. Slice and Serve:
    Slice the steaks against the grain and serve with your favorite sides.

Variations

Pan-Seared Steak

  • Peppercorn Crust: Press cracked peppercorns into the steaks before searing for a bold, spicy crust.
  • Garlic Herb Butter Finish: Mix softened butter with minced garlic, parsley, and chives, then dollop over the steaks just before serving.
  • Pan Sauce: After cooking the steaks, deglaze the pan with red wine, beef stock, or balsamic vinegar to create a rich sauce.

Cooking Notes

  • Room Temperature Steaks: Starting with room temperature steaks ensures even cooking.
  • Don’t Overcrowd the Pan: Cook steaks in batches if necessary to maintain a high temperature for proper searing.
  • Use a Meat Thermometer: An instant-read thermometer is the most accurate way to check doneness.

Serving Suggestions

  • Classic Pairings: Serve with mashed potatoes, roasted vegetables, or a crisp Caesar salad.
  • Elevated Side Dishes: Pair with truffle fries, garlic sautéed spinach, or creamy mushroom risotto.
  • Condiments: Offer steak sauce, chimichurri, or a dollop of horseradish cream for variety.

Tips for Success

  1. Dry the Steaks: Moisture is the enemy of a good sear. Always pat the steaks dry before seasoning.
  2. Preheat the Pan: A hot skillet is key to achieving a golden crust.
  3. Rest the Steaks: Never skip the resting step—it ensures juicy steaks every time.
  4. Avoid Overflipping: Flip the steaks just once for the best crust.

Timing

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes

Nutritional Information (Per Serving – based on a 6 oz steak):

  • Calories: 350
  • Protein: 28g
  • Carbohydrates: 0g
  • Fat: 26g
  • Sodium: 400mg

FAQs

1. Can I use a non-stick pan?
While it’s possible, a cast iron or stainless steel pan creates a better crust.

2. What oil should I use?
Choose oils with a high smoke point, like avocado oil, vegetable oil, or canola oil.

3. Can I make this with thinner steaks?
Yes, adjust the cooking time down for thinner cuts to prevent overcooking.

4. How do I store leftovers?
Store cooked steak in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out.

5. Can I add seasoning besides salt and pepper?
Absolutely! Try steak seasoning blends or rubs for different flavor profiles.

Conclusion

Pan-seared steak is a quick, foolproof way to enjoy a juicy, flavorful steak at home. With the right techniques and a little practice, you’ll be cooking steaks that rival your favorite steakhouse. Pair it with your favorite sides and savor every bite of this classic dish!

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