How to Sear Steak
Use these instructions to make restaurant quality steaks!
TOTAL TIME: 15-20 mins
Steak - 3-6 oz.
Safflower Oil - 1 tablespoon
Butter - for ganish
Let steak sit out at room temperature. If you allow the steak to sit out for about 20-30 mins at room temperature, it will cook faster and more evenly.
Place a pan on medium-high heat, let the pan get hot. The temperature of your pan will determine if you get a good sear on your steak. Make sure that you pat the steak dry with a paper towel. Drying the steak will also help you to get a good sear on it.
Salt and pepper your steak.
Add safflower oil to your hot pan, gently drop the steak in to the pan. Make sure that you drop the steak away from you to prevent any hot oil from splashing back at you.
Once you drop the steak into the hot pan, leave the heat on medium and do not move the steak for 2-3 minutes. This will help to create a crispy sear.
If the steak was at room temperature, cook each side for about 3-4 minutes. For medium steak, use a meat thermometer, you want the internal temperature to be 135 degrees.
If you have a large steak or if your steak was not at room temperature, then get a nice crispy sear on the steak and then finishing cooking the steak in the oven at 350 degrees until the internal temperature is 135 degrees (for medium cooked steak).
The reason for moving it to the oven is because you don't want to have the steak on direct heat for too long, it will make it chewy on the outside. If the steak is bigger and requires more cook time, then you want to finish cooking it in the oven.
Another key to a delicious steak is allowing the steak to rest for 10-15 minutes before slicing into it. This will allow all the natural juices to absorb back into the steak, which will make an even juicier steak!
Cover in butter!
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