Searing steak is so easy to do, I never order it at restaurants anymore! Here are my top tips for a pan seared steak that is caramelized on the outside, and juicy in the middle.
Ingredients
For the Steak:
1ribeye steakor porterhouse, strip, etc*
saltto taste
black pepperto taste
1teaspoonoil(tallow recommended, but any high smoke point oil, like vegetable, avocado, etc)
60 minutes before cooking, and a maximum of 120 minutes, remove the steak from the fridge and let sit at room temperature.
Pat your steak as dry as you can with a paper towel.
Heat a cast iron skillet over medium high heat for several minutes, until the pan almost begins to smoke.
Season the steak all over with salt and pepper. I know how much salt to put on by eye, but 3/4 tsp per pound of meat using kosher salt is a good starting point.
Use a brush to spread the oil out on the preheated skillet, then add the steak. The meat should sizzle loudly.
Sear for 3-4 minutes on each side, until browned on the outside and medium rare on the inside.
Let the meat rest on a wire rack or plate for at least 5 minutes after cooking. Enjoy!
Notes
*Please read the full post for notes on searing time and other tips. 3-4 minutes for each side is about right for a 1" thick steak for medium rare on a high powered gas stove.If you are trying to cook super thick steaks like 1.5" and above, you will likely need to combine stovetop sear and oven. Sear for color, then pop the whole skillet into the oven to finish cooking. Otherwise, the exterior may burn by the time the middle part is up to temperature.Storing leftovers: Keep in an airtight container in the fridge for up to 3 days.Freezing: You may freeze, tightly wrapped in an airtight container for up to 2 months. But know that the meat is not very appetizing upon thawing.Reheating: I recommend doing this in the pan, for a couple minutes on each side over medium heat, just enough to rewarm it. You can do it in the microwave too, but you have to watch it more closely. Cook only at 50% power in 30-second intervals.