Pan-Seared Steak
10m prep 10m cook 1h 20m ready
4 servings Searing is an excellent method for achieving a crisp, browned crust on any steak up to 1 ½ inches thick; larger ones benefit from searing and then transferring to the oven to cook through (see Pan-Roasted Beef). Unfortunately, the high heat creates smoke and splattering, so use your exhaust fan and open a window. If you would like to serve your steak with a pan sauce, consider lowering the heat a bit and sautéing them instead (see here). For Blackened Steaks, season them with ¼ cup Cajun Blackening Spice and omit the salt and pepper below.
Let's Cook
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Step 1.
Pat dry: 4 small or 2 large beef steaks, ¾ to 1 ½ inches thick
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Step 2.
Season both sides of the steaks with: 2 teaspoons salt; 1 teaspoon black pepper
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Step 3.
Place the steaks on a rack set over a rimmed baking sheet or plate and refrigerate uncovered for at least 1 hour and up to overnight to dry out the surface of the meat (this will promote browning).
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Step 4.
When ready to cook, preheat a large cast-iron skillet or griddle over medium-high heat for 10 minutes. Once the skillet has preheated, take the steaks out of the refrigerator (starting with cold steaks helps prevent overcooking). If the meat is very lean, lightly brush the steaks with: (Vegetable oil or warmed rendered bacon, duck, or beef fat)
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Step 5.
Add the steaks to the skillet, leaving plenty of space between them. Sear, uncovered, for about 5 minutes. Turn and sear the other side for 3 to 6 minutes. A thermometer inserted in the center of the steak should register 120° to 130°F for rare to medium-rare (for other temperatures, see chart). Turn the steaks more than once if one side gets too brown before they are done. Pour off any fat that accumulates during cooking. Serve with any of the suggested sauces for Grilled or Broiled Steak.
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