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Pan For Searing Steak

Pan For Searing Steak: 10 Amazing Crust Tips

  • Author: basmer1517
  • Total Time: 20-25 minutes
  • Yield: 1 serving 1x
  • Diet: No Sugar

Description

Learn the best pan for searing steak. Discover the pros and cons of cast iron, carbon steel, and stainless steel pans for achieving the perfect steak crust.

Ingredients

Scale
  • 1 (1.5-inch thick) steak
  • Salt
  • Black pepper
  • 2 tablespoons high smoke point oil (like canola or grapeseed)
  • 2 tablespoons unsalted butter
  • 2 sprigs fresh thyme or rosemary (optional)
  • 2 cloves garlic, smashed (optional)

Instructions

  1. Preheat your chosen pan (cast iron, carbon steel, or tri-ply stainless steel) over medium-high heat until a water droplet skitters across the surface, indicating approximately 205 °C (400 °F).
  2. Pat your steak dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.
  3. Add 1-2 tablespoons of high smoke point oil to the hot pan. The oil should shimmer but not smoke excessively.
  4. Carefully place the steak in the hot pan. For the best sear, do not move the steak for the first 30 seconds to allow a crust to form.
  5. Flip the steak every 30 seconds to promote even cooking and crust development.
  6. After a few flips, if using, add the butter, thyme or rosemary sprigs, and smashed garlic to the pan.
  7. Tilt the pan and use a spoon to baste the steak with the melted butter and aromatics for the remaining cooking time.
  8. Continue flipping and basting until the steak reaches your desired internal temperature.
  9. Remove the steak from the pan and place it on a wire rack to rest for at least 5-10 minutes. This helps maintain the crisp crust.
  10. Slice and serve your perfectly seared steak.

Notes

  • Cast iron retains heat exceptionally well, making it ideal for thick steaks.
  • Carbon steel heats up faster than cast iron and is lighter, offering a good balance.
  • Tri-ply stainless steel heats quickly and is easy to clean, suitable for thinner steaks or quick pan sauces.
  • Avoid non-stick pans for searing, as their coatings can degrade at high temperatures.
  • Enamelled cast iron is better for braising than for achieving a pure sear.
  • To prevent warping, heat carbon steel pans gradually and avoid extreme heat shock.
  • Prep Time: 5 minutes
  • Cook Time: 8-15 minutes
  • Category: Main Course
  • Method: Pan-Searing
  • Cuisine: American

Nutrition

  • Serving Size: 1 steak
  • Calories: Varies based on steak size and added fats
  • Sugar: 0g
  • Sodium: Varies based on seasoning
  • Fat: Varies based on steak cut and added fats
  • Saturated Fat: Varies
  • Unsaturated Fat: Varies
  • Trans Fat: 0g
  • Carbohydrates: 0g
  • Fiber: 0g
  • Protein: Varies based on steak size
  • Cholesterol: Varies

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Find it online: https://www.recipesmollybaz.com/pan-for-searing-steak/