How to Pan-Sear Steak

A well-browned steak depends on a dry surface, a properly heated pan, and enough time for the meat to release naturally.

This method was developed with Chef Jamie Celaya of OKRA FoodBar.

What You Need

• Steak, approximately 2.5–4 cm thick
• Salt and pepper
• 1 tablespoon high-heat oil, such as sunflower, canola, or grapeseed
• 1½ tablespoons butter
• 2 garlic cloves, halved
• Fresh thyme

Dry and Season the Steak

Pat the steak dry on all sides. Surface moisture creates steam and makes browning more difficult.

Season generously with salt and pepper just before cooking.

Preheat the Pan

Warm a stainless clad or carbon steel pan over medium-high heat. Add the oil once the pan is hot. It should flow easily and begin to shimmer, not smoke heavily.

Sear the First Side

Place the steak gently into the pan. It should sizzle immediately.

Leave it undisturbed for about 2 minutes. Once a brown crust forms, the steak should release more easily from the pan. If it resists, give it more time.

Flip and Baste

Turn the steak and cook the second side for about 2 minutes.

Add the butter, garlic, and thyme. Reduce the heat if necessary, tilt the pan slightly, and spoon the foaming butter over the steak until it reaches the desired doneness.

Check the Temperature

Cooking time will vary with the cut and thickness. Insert a thermometer into the thickest part of the steak, away from bone.

For food safety, whole-cut beef steak should reach 63°C or 145°F and rest for at least 3 minutes.

Rest Before Serving

Transfer the steak to a plate and let it rest for about 5 minutes before slicing. This allows the heat and juices to redistribute through the meat.

The Bottom Line

Dry the steak well, preheat the pan, and leave the meat undisturbed until a crust forms. Use temperature rather than cooking time alone to judge doneness.

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