Pan-searing is the best way to cook a steak, and it’s also the easiest!
Cooking without a recipe is the kind of dinner I love. Frankly speaking, good cooking is more about technique than recipes. The best dishes are usually the easiest to prepare. A perfectly cooked steak is case in point. Using just a few ingredients and a single pan, you will be able to cook a steak that’s as tasty as one you’d order in a high-end steakhouse.
True love is rare, like a good steak.
The trick is knowing how to pan-sear. Pan-searing is a technique whereby the surface of the meat is cooked in a hot pan until a golden-brown crisp, flavourful crust forms. It’s the key to building flavour and texture in a dish. It also prevents sticking and gives your food a restaurant-quality look.
What You'll need to cook the perfect steak
Ingredients:
Cooking the perfect steak comes down to the most basic ingredients:
Any steak cut
Salt and Pepper
Rosemary
Garlic (smashed)
Butter
Olive Oil
Seasoning:
We seasoned our steak overnight, however overnight seasoning its an optional step. Your steak will taste great either way.
Pat the steak dry with paper towels
Season each side of the steak generously with salt and pepper
Drop a couple of rosemary on top of your steak (If you're planning to season overnight)
Leave the steak open or in a ziplock bag inside your refrigerator
Directions:
Use a stainless steel or cast-iron pan. Turn on your stove to medium-high heat until your pan is VERY hot. Stainless steel or cast-iron pans are the best for pan-searing because they can withstand high temperatures.
Add olive oil to the pan. You’ll know it’s hot enough when it begins to glister and move around the pan fluidly.
Carefully set the steak in the pan, you should hear it sizzle.
Leave your steak alone! Resist the temptation to peek or flip repeatedly. The steaks need a few minutes undisturbed to develop a brown crust. Flip the steak after 2.5 - 3 minutes depending on the thickness of the cut. Reduce the heat by a little after flipping.
Baste:
Add your butter, smashed garlic and rosemary into the pan. Baste continuously for 2 minutes.
Let your steak REST!
Allow your steak to rest for at least 4 minutes before serving. (Not the best plating but this should suffice)
