Buzz
Photo: Getty ImagesTo ensure a crisp, golden-brown crust, be sure to pat your steak dry before cooking to remove any excess moisture.
What You'll Need
Tools & Equipment
- Sharp knife
- Large cast-iron skillet (or another heavy-bottomed pan capable of handling high heat)
- Long-handled tongs
- Instant-read meat thermometer (preferably)
- Cutting board with grooves to collect juices
Ingredients
- Steak (about one to one-and-a-half inches thick)
- Kosher salt
- Black pepper
- Neutral oil with a high smoke point (like canola oil)
- Butter (optional)
- Thyme (optional)
Steps to Follow
Allow the Steak to Reach Room Temperature
Take the steak out of the fridge and let it come to room temperature. This step is crucial for ensuring an even cook by helping to regulate the steak’s internal temperature.
Dry the Steak Thoroughly
Use paper towels to blot the steak dry. If the meat remains damp, it won’t form the desirable crispy crust when cooking.
Season the Steak
Generously season both sides of the steak with kosher salt and black pepper. Don’t hold back! Steak can handle a good amount of seasoning.
Preheat the Pan
Turn the exhaust fan to its highest setting (trust us, it’s necessary!), and heat a large cast-iron pan over high heat until it’s sizzling hot. To check, drop a few droplets of water onto the pan. If they evaporate almost instantly, the pan is ready for searing.
Add the Oil
Pour a tablespoon of oil into the hot pan, swirling it to coat the surface evenly. Using tongs, gently place the steak into the pan, making sure to lay it away from you to avoid splattering.
Cook the Steak
Sear the steak for about 3-4 minutes, ensuring not to move it so it can form a rich, flavorful crust.
Flip the Steak
Using tongs, turn the steak to the other side and cook for another 3-4 minutes, or until it reaches your desired doneness (see temperature suggestions below to check doneness using a meat thermometer).
Enhance the Flavor
As you near the end of the cooking process, toss in a generous pat of butter and a few sprigs of fresh thyme. Use a spoon to pour the melted butter over the steak, ensuring the flavor is evenly distributed. While this step is optional, it adds an extra layer of richness to the meat.
Allow the Steak to Rest
Once the steak is cooked, move it to a cutting board with grooves to catch any juices that may escape. Let it rest for around 10 minutes, allowing the juices to redistribute throughout the meat.
Slice and Enjoy
Cut the steak against the grain and serve to enjoy your delicious creation!
The Essential Guide to Cooking Steak and Determining Its Perfect Doneness
The most dependable method for determining steak doneness is by using an instant-read meat thermometer. Keep in mind that the steak will continue to cook from residual heat after it’s taken off the heat source, and its temperature will likely increase by about five degrees. Here’s a guide to help you achieve the perfect pan-seared steak: Rare: 115-120°F (serve at 125°F) Medium-rare: 120-125°F (serve at 130°F) Medium: 130-135°F (serve at 140°F) Medium-well: 140-145°F (serve at 150°F) Well: 150-155°F (serve at 160°F)
