Perfect Pan-Seared Steak: Medium-Rare Every Time

There’s something undeniably satisfying about a perfectly pan-seared steak. The irresistible aroma that fills the kitchen, the beautiful, crisp crust, the juicy pink centre that melts in your mouth – it’s a culinary experience that never gets old.

For years, I struggled to achieve this level of perfection. I'd get the crust right but the inside would be too tough, or the inside would be perfect but the outside would be a sad, pale mess. It was frustrating, especially when trying to impress friends and family with my cooking skills. But then, through trial and error, countless recipe attempts, and a few burnt offerings, I finally cracked the code. I mastered the art of pan-searing steak, and now, I can cook it with confidence every single time.

I’m going to share my secrets with you, breaking down each step, from choosing the perfect cut to getting that beautiful sear and resting it properly. By the end, you'll be able to confidently whip up delicious, medium-rare steak, guaranteed to impress even the most discerning palates.

(Part 1) choosing the right cut

Let's start with the foundation: the cut of meat. Not all steaks are created equal, and choosing the right one is crucial for achieving that melt-in-your-mouth texture and incredible flavour.

My Top Picks: A Guide to steak cuts

When it comes to pan-searing, I have my personal favourites. These cuts offer the perfect combination of marbling, tenderness, and flavour for achieving that perfect pan-seared steak:

1. Ribeye: The king of steaks, ribeye is known for its rich flavour and abundance of marbling. This fat content translates into a steak that's incredibly juicy and tender. You'll often find it with a bone-in, which adds extra flavour and can help with cooking since the bone conducts heat.
2. new york strip: Similar to ribeye, the New York strip offers a slightly leaner flavour profile while still maintaining excellent tenderness. It's also a great choice for pan-searing thanks to its large, even surface area that allows for an even cook.
3. Sirloin: A more affordable option, sirloin is still an excellent choice for pan-searing. It's a bit leaner than ribeye and New York strip, but still incredibly flavourful. Just make sure to choose a thick cut for optimal results.

Don't be afraid to venture beyond these classics! Explore cuts like the flat iron or flank steak, which can be incredibly flavourful when cooked correctly. Just remember, if you're unsure, your butcher is a valuable resource, ready to guide you towards the perfect cut for your needs.

Beyond the Cut: choosing the right steak

Once you've decided on a cut, there are some additional factors to consider when selecting your steak:

1. Good Marbling: Marbling, the streaks of fat throughout the meat, is key to a juicy and flavourful steak. Look for steaks with even, fine marbling for the best results.
2. Thick Cut: Aim for a steak that's at least 1.5 inches thick. This thickness allows for a good sear and ensures the steak cooks evenly.
3. Uniform Shape: Choose steaks with an even, uniform shape to ensure that they cook evenly. Avoid steaks with uneven thicknesses or bulges.
4. Freshness: When choosing your steak, look for a vibrant, red colour and a slightly moist surface. Avoid any steaks that have a dull colour or a dry, slimy surface.

Remember, the key is to find a steak that looks and feels good to you. Trust your instincts!

(Part 2) Preparing the Steak: Setting the Stage for Success

Now that you've chosen your perfect cut, let's prepare it for cooking. This stage is crucial for ensuring your steak is perfectly seasoned and ready to achieve that beautiful crust and juicy centre.

Pat it Dry: The Importance of a Dry Surface

First, pat the steak dry with paper towels. This seemingly simple step is essential for getting a good sear. Moisture on the surface of the steak will prevent it from developing that irresistible, crispy crust. The pan will steam the steak instead of searing it, resulting in a less flavorful and less appealing texture.

Seasoning: The Art of Enhancing Flavour

Now comes the fun part: seasoning your steak. A simple yet effective seasoning is the key to unlocking the steak's full flavour potential.

1. Salt: Use kosher salt, which is coarse and doesn't dissolve as quickly as table salt. It’s crucial to season the steak generously on both sides, allowing the salt to penetrate the meat and draw out moisture, creating a more flavourful steak.
2. Pepper: Freshly ground black pepper is my go-to for its beautiful aroma and depth of flavour. If you want to be adventurous, try a mix of freshly ground peppercorns, like black, white, or pink peppercorns, for a more complex flavour profile.
3. Optional Extras: Feel free to experiment with other spices and herbs, such as garlic powder, paprika, thyme, or rosemary. Just don’t overdo it. Let the natural flavour of the steak shine through.

Seasoning a steak is a matter of personal preference. Experiment and find what you enjoy most!

Resting: Giving the Steak a Head Start

Finally, let the steak rest at room temperature for at least 30 minutes before cooking. This might seem counterintuitive, but it's essential for ensuring even cooking. When you take a steak directly from the refrigerator to the hot pan, the cold surface creates a temperature shock. This can lead to uneven cooking, with the outside getting burnt before the inside has a chance to cook properly.

Resting allows the steak to come to room temperature, reducing temperature shock and resulting in a more evenly cooked steak with a beautiful, consistent texture.

(Part 3) The Pan-Searing Technique: The Heart of the Process

Now we get to the heart of the matter – the pan-searing technique. This is where the magic happens, where that irresistible crust forms and the steak cooks to juicy perfection. It’s a delicate dance between heat, fat, and time, but with the right technique, you'll be amazed at the results.

Heating the Pan: Getting the Temperature Right

Start by heating a heavy-bottomed cast iron pan or a good quality stainless steel pan over medium-high heat. A cast iron pan is ideal for pan-searing as it retains heat better, ensuring even cooking and a beautiful sear. However, a stainless steel pan will also work well.

The key is to have the pan scorching hot before adding the steak. This is crucial for creating that beautiful, crispy crust. If the pan isn't hot enough, the steak will steam instead of sear, resulting in a less desirable texture and flavour.

Adding Fat: The Fuel for the Sear

Once the pan is blazing hot, add a generous amount of fat. Fat is essential for both transferring heat to the steak and creating that mouthwatering, crispy crust.

I prefer using a combination of olive oil and butter, as the butter adds flavour and helps create a delicious, crispy crust. You can also use other fats like clarified butter, rendered beef fat (tallow), or even a combination of fats. Experiment to find what works best for you.

Searing the Steak: The Crucial Step

Now, carefully place the steak in the hot pan. Let it cook undisturbed for 2-3 minutes per side. This is the crucial step for creating that beautiful, caramelized crust. Don't move the steak around too much! Moving it too early will prevent it from getting a good sear and might cause it to stick to the pan.

As the steak cooks, you'll see the edges begin to brown and caramelize. This is a good indication that it's time to flip it over. Resist the urge to peek or poke the steak before the time is up. This will disrupt the sear and lead to uneven cooking.

(Part 4) cooking time and Doneness: Navigating the internal temperature

Now, let's talk about the dreaded "how long to cook" question. Achieving a medium-rare steak is all about getting the internal temperature just right.

The Importance of Internal Temperature

Doneness isn't just about how long you cook a steak. It's about the internal temperature. This is where a meat thermometer becomes your best friend. Insert the thermometer into the thickest part of the steak, avoiding the bone, and check the temperature.

Here's a general guide for internal temperatures:

Remember, these are just general guidelines. The exact cooking time will vary depending on the thickness of the steak, the heat of your pan, and your personal preference.

If you don't have a meat thermometer, you can use the "touch test" to gauge doneness:

1. Rare: The steak will feel very soft and jiggly.
2. Medium-Rare: The steak will feel slightly firmer but still springy to the touch.
3. Medium: The steak will feel firm but not overly tough.
4. Medium-Well: The steak will feel quite firm to the touch.
5. Well Done: The steak will feel very firm and tough.

However, the touch test is less accurate than a meat thermometer. It's best to rely on a thermometer for the most reliable results.

(Part 5) Resting: Allowing the Steak to Relax and Redistribute Juices

The final stage in the pan-searing journey is the rest. It might seem like an unnecessary step, but resting is crucial for achieving a perfectly juicy and tender steak.

The Importance of Resting

Resting allows the steak to relax and redistribute the juices that have been pushed towards the centre during cooking. This results in a more evenly distributed flavour and texture.

Slicing a steak immediately after cooking causes the juices to run out, leading to a dry and less flavorful steak. By resting, the juices have time to reabsorb, resulting in a more tender and juicy steak.

How to Rest Your Steak

Transfer the steak to a cutting board and cover it loosely with foil. This will help keep the steak warm while it rests. Let it rest for at least 5-10 minutes before slicing and serving.

As the steak rests, the internal temperature will continue to rise slightly, ensuring even cooking and a more tender texture.

(Part 6) Serving and Enjoying: Putting the Finishing Touches

Congratulations! Your perfectly pan-seared steak is ready. Now it's time to savour the fruits of your labour.

side dish Suggestions: Complementing the Steak

To complement your perfectly cooked steak, choose side dishes that enhance, not overpower, its flavour.

Here are some of my favourites:

1. Roasted vegetables: roasted broccoli, asparagus, or Brussels sprouts bring a beautiful smoky flavour that contrasts with the richness of the steak.
2. mashed potatoes: creamy mashed potatoes are a classic pairing for a reason. They provide a comforting and rich counterpart to the steak.
3. Sautéed mushrooms: Simple yet satisfying, sautéed mushrooms add a touch of earthy flavour and complement the meaty richness of the steak.
4. Salad: A light and refreshing salad balances the richness of the steak and adds a burst of freshness to the meal. Choose a simple salad with vinaigrette dressing to avoid overpowering the steak.

The Final Touches: Slicing and Presentation

Slice the steak against the grain to ensure a tender bite. You can slice the steak into thin pieces or thicker slices, depending on your preference.

Presentation matters, so consider arranging the slices artistically on a plate, alongside your chosen side dishes. This adds a touch of elegance to your culinary creation.

(Part 7) Tips and Tricks: Mastering the Art of Pan-Searing

Now, let's dive into some tips and tricks that will elevate your pan-searing game:

The reverse sear: A Technique for Evenly Cooked Steak

For a steak with a consistently tender interior and a beautiful sear, consider using the reverse sear technique. This method involves cooking the steak slowly in a low oven before finishing it off with a quick sear in a hot pan. It's a great way to achieve a perfectly cooked steak with a delicious crust.

1. Pre-heat your oven: Set your oven to 250°F (120°C).
2. Cook the steak: Place the steak in the oven and cook for about 1 hour, or until the internal temperature reaches 110°F (43°C) for medium-rare.
3. Sear: Remove the steak from the oven and let it rest for a few minutes before searing it in a hot pan for 1-2 minutes per side.

Avoid Overcrowding: Giving Your Steak Space to Breathe

If you're cooking multiple steaks, be sure to give them space in the pan. Overcrowding will prevent the steaks from getting a good sear and can lead to uneven cooking. It's better to cook the steaks in batches than to overcrowd the pan.

Don't Touch It!: Patience is Key to a Beautiful Sear

As tempting as it might be, resist the urge to prod, poke, or move the steak around while it's cooking. This will disrupt the sear and lead to uneven cooking. Let the steak cook undisturbed until it's time to flip it.

Let the Pan Do the Work: Don't Use a Spatula

Resist the urge to use a spatula to move the steak around. Instead, let the steak sear until it releases easily from the pan. You can give it a gentle nudge with a pair of tongs to check if it's ready to flip.

Embrace the Use of a Thermometer: For Accuracy and Control

A meat thermometer is an invaluable tool for achieving the perfect level of doneness. Don't be afraid to use it! It ensures that your steak is cooked to your exact specifications.

(Part 8) FAQs: Addressing Common Concerns About Pan-Searing

Now, let's address some of the common questions I get about pan-searing steak:

Q1: What if I don't have a cast iron pan?

Don't worry, a good quality stainless steel pan will work just as well. Just make sure it's heated properly before you add the steak. A heavy-bottomed pan will distribute heat more evenly.

Q2: What if my steak is too thin?

If you're using a thin steak, it's best to cook it in a skillet or on the stovetop rather than pan-searing it. It won't have the surface area to achieve a good sear.

Q3: What happens if my steak is overcooked?

Don't worry, even if you overcook your steak, it's still edible. It will just be a bit tougher than you intended.

Q4: Can I cook steak in the oven instead of pan-searing?

Yes, you can cook steak in the oven. Pre-heat your oven to a high temperature (400-450°F) and cook for about 10-15 minutes, depending on the thickness of the steak. This method will not achieve the same crispy crust as pan-searing.

Q5: How do I know when my steak is done?

The best way to determine doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding the bone, and check the temperature. You can also use the "touch test," but this method is less accurate.

Remember, mastering the art of pan-searing is a journey, not a destination. Don't be discouraged if your first few attempts aren't perfect. Embrace the learning process, experiment with different techniques, and soon you'll be a pan-searing pro, confidently serving up perfect steaks that will impress everyone at the table. Good luck!