The Rules for Pan-Seared Steak
Let me explain. No, there is too much. Let me sum up:
- Dry your steak and season liberally at least 45
minutes before cooking. A wet steak will not brown
properly, as energy from the pan will go into
evaporating the excess moisture rather than browning
the steak properly. Salting your steak and letting it rest
will draw out some moisture at first, but eventually, as
muscle fibers break down, that moisture will be sucked
back into the meat, leaving you with a well-seasoned,
perfectly dry surface. - Room temperature? Don’t bother. For better results,
place your steak on a rack set in a rimmed baking
sheet in the fridge for up to 3 days. I’ve found that
even after resting at room temperature for 2 hours,
when cooked side by side with a steak straight from
the fridge, the results are completely indistinguishable.
Don’t bother. - Use the heaviest pan you’ve got. The heavier the pan,
the more energy it can retain, and the more efficiently
your steak will sear. A heavy cast-iron pan is my top
choice for searing steak. - Manage your temperature. The goal is to get the
steak perfectly browned just as it reaches its target
internal temperature. For a normal-sized steak, say an
inch thick or so, this means using a hot, hot pan. For a
thick steak, use a more moderate temperature and baste
the meat. - Don’t crowd the pan. Too many cold steaks can make