Cooking

How to Sear a Steak in a Pan

Cook a restaurant-style steak at home with a dry surface, a screaming-hot pan, an accurate thermometer and a proper rest.

By Hannah Clarke · 2 min read
Steak Potatoes

You don’t need a grill or a fancy restaurant to enjoy a great steak. A heavy skillet on your stovetop can produce a deeply browned crust and a juicy interior in under 15 minutes. The keys are a dry steak, a very hot pan and a thermometer you trust.

Pick and Prep Your Steak

Tender cuts that are about 1 to 1.5 inches thick work best for pan searing. Ribeye, strip, sirloin and filet are all good choices. Thinner steaks overcook before they brown well, while very thick ones may need to finish in the oven.

  1. Take the steak out of the fridge about 20 to 30 minutes before cooking so it cooks more evenly.
  2. Pat it very dry on all sides with paper towels. Moisture is the enemy of a good crust.
  3. Season generously with kosher salt and freshly ground black pepper right before cooking, or salt it up to a day ahead and leave it uncovered in the fridge.

Wash your hands and any surfaces after handling raw meat, and keep it away from foods that won’t be cooked.

Sear It Hot

  1. Heat a cast-iron or heavy stainless-steel skillet over medium-high to high heat for several minutes.
  2. Add a tablespoon of high-smoke-point oil, such as avocado or canola. It should shimmer almost immediately.
  3. Lay the steak in the pan, placing it away from you to avoid splatters. It should sizzle loudly.
  4. Leave it alone for 3 to 4 minutes, until a dark brown crust forms, then flip it once.
  5. For extra flavor, add a pat of butter, a crushed garlic clove and a sprig of thyme in the last couple of minutes and spoon the foaming butter over the top.

Turn on your range hood or open a window; proper searing makes some smoke.

Check the Temperature

An instant-read thermometer inserted into the thickest part takes out the guesswork. Common targets before resting are about 125°F for medium-rare and 135°F for medium. The temperature will climb a few degrees as it rests. The USDA recommends cooking whole cuts of beef to at least 145°F (63°C) followed by a three-minute rest for safety, so cook to that level if you are serving young children, older adults, pregnant people or anyone with a weakened immune system.

Rest, Slice and Serve

Move the steak to a cutting board or plate and let it rest for 5 to 10 minutes. Resting lets the juices settle so they stay in the meat instead of running all over the board. Slice against the grain, meaning across the visible lines of muscle fiber, for the most tender bites.

Final Pointers

  • Cook one or two steaks at a time; crowding the pan cools it and prevents browning.
  • Use tongs rather than a fork so you don’t pierce the meat.
  • Refrigerate leftovers within two hours and use them within three to four days.

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