Pan Seared Steak

The way a steak is prepared makes all the difference in the flavor and tenderness of the meat. After making thousands of steaks at home, here are my top tips for a pan seared steak that is caramelized on the outside, and juicy in the middle. Searing steak is so easy to do, I never order it at restaurants anymore!

We make a lot of steak in our house, as we usually eat some kind of steak every single day and have done so for years.

Ribeyes and New York strip steak are my favorites, but since I like to follow the sale patterns at the grocery store, I have learned to cook and enjoy all cuts of beef.

Until three years ago, I lived in the Northeast, which made grilling a nonstarter for much of the year. My beloved Grilled Ribeye, Grilled Flank Steak, and other grilled meats were only enjoyed during the summer months, so I learned how to make steak indoors and how to do it well.

Searing steak on the stove is a fantastic method so long as you follow the guidance below, and the best part is you can make pan seared steak any time of year.

If you happen to have any leftovers, you can also slice the meat cold and use it for Steak Salad. It’s hearty and delicious!

This post was originally published in January 2011, and since then I’ve seen many different methods for pan seared steak on the internet and in cookbooks. I recently experimented with a few of them to see if I liked new methods better.

The verdict? I still like this method the best.

It’s very simple and gives the results I want for perfect steak, browned outside with a rare interior.

And of course, you can cook it more if you prefer a more well done steak. A steak can truly taste incredible with just a good seasoning of salt and pepper, paired with proper searing technique.

Step by Step Overview:

The first thing you want to do is take your steaks out of the fridge at least one hour before cooking, and a maximum of two hours. This makes a big difference both with how evenly your steak cooks and how juicy it turns out.

If it’s cold straight out of the fridge, you have to cook the heck out of the outside in order to get the center up to rare.

Next, lay your steaks out on a board and blot them dry with a paper towel:

It may not seem like there’s much moisture on the outside of the steaks, but look how a few dabs really wets the paper towel:

Excess moisture on the outside of your steak is the enemy of a caramelized and browned steak. This is because the moisture must first evaporate before the browning can happen, so you want to get rid of as much as possible from the start.

Now that the meat is dry, start heating up a skillet over medium-high heat.

When the skillet is very hot, it’s time to season the steaks, just before cooking.

This is because once you add salt, it will start pulling out moisture from the meat (and interfere with the sear). I add a generous sprinkle of salt:

And a generous amount of black pepper:

3/4 tsp of salt per pound of beef is a good guideline if you’re using kosher salt, but know that “saltiness” varies by type.

Next, add about a teaspoon of oil to the hot skillet, and spread it out all over the cast iron pan with a brush:

The reason I like to use a small amount of oil and brush it out, is then I don’t have any issues with oil splattering.

Make sure to use a high smoke point oil for this. If you can use tallow, that is best, as it’s the same fat that’s in the actual steak. Olive oil doesn’t have a high enough smoke point.

Add your steaks to the pan, making sure that you hear a loud sizzling noise when you do. If you don’t hear a loud sear, the pan is not hot enough, and you should take the steaks out immediately and heat the pan higher and longer.

(Also, make sure the overhead fan is on while you cook since the high heat produces more smoke than low heat cooking).

While the steak is cooking, don’t touch it or move it at all. This will develop a nice crust on that first side.

The steak should only be flipped one time, after that first 3-4 minute period when you check that the bottom is a beautiful golden brown color.

Use the chart below to check internal temperature, and keep in mind that if you’re using grass fed beef, you should cook the meat less. Grass fed beef is much leaner and less marbled than traditional beef, and is less forgiving.

After you take your steak out of the pan, let it rest on a wire rack or plate for 5 minutes.

If you cut into it right away, all the tasty juices will run out onto your plate.  Resting the steak gives it time for the juices to redistribute throughout, so your meat is nice and juicy.

Because we purchase such good quality steaks, we often eat steak plain, just seasoned with salt and pepper before cooking. This to me is the best steak, because I can taste the nuances of the beef. But sometimes I add a pat of butter, or I make a compound butter.

All you have to do is soften salted butter and mix it with herbs, like chopped chives. Or you can make a garlic butter by adding minced garlic cloves to fresh butter.

You can also consider making a quick pan sauce by adding a little bit of butter, chopped onion and garlic, and deglazing the pan with a couple tablespoons of worcestershire sauce.

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