How to PERFECTLY Pan-Sear Steak

ribeye steak

🥗Healthier: sirloin steak

💰Cheaper: flank steak

Sirloin is leaner and flank is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often cheaper.

Choose a steak with good marbling; the more marbling, the better the tenderness and flavor.

Select a cut from tender steaks, such as ribeye, New York strip, or tenderloin.

Avoid extremely tough cuts like eye round or brisket for pan-searing.

Choose a steak that is at least 1 inch thick, ideally 1.5 inches thick, to develop a good crust and maintain medium rare doneness.

Select a suitable pan; avoid non-stick pans and consider using cast iron for best results.

Season the steak with kosher salt and black pepper; thicker steaks require more seasoning.

Let the steak sit for 5 to 60 minutes after seasoning to allow the salt to draw out moisture and then reabsorb, enhancing flavor and crust.

Preheat the pan until it is very hot before adding the steak.

Sear the steak for a few minutes on each side until a crust forms and the internal temperature reaches medium rare.

Let the steak rest for a few minutes after cooking to allow juices to redistribute.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens