The key to making the perfect steak is picking a good quality piece of meat. Cuts that are great for pan searing are T-bones, cowboy steaks, filet mignon and rib eye. Always aim to buy Prime grade and grass-fed beef to ensure rich flavor and superior quality.
PAN SEARED STEAK
- 16 oz ribeye steak
- Kosher salt
- Cracked black pepper
- 2 Tablespoons butter
Preheat oven to 400F.
Always bring your meat to room temperature before cooking. This allows meat to cook evenly and quicker. Sprinkle both sides with kosher salt and freshly cracked black pepper. Do not use iodized salt as the grain is too small and will over salt the meat. Big grained salts like kosher and sea salt are great for pan searing as it locks in the juices by creating a "crust" on the outside when seared in oil or butter.
Both sides of the steak should look like the picture below -- allowing the salt and pepper to make a thin even crust over the surface of the meat.
- In a cast iron skillet or large flat plan, melt 2 tablespoons of butter over medium high heat, making sure to coat the entire pan.
- Once the butter starts to bubble, carefully lower the steak onto the pan.
- Sear for 2-3 minutes until a golden brown crust forms.
- Flip over and place into the oven. The cooking times are as follows:
- Rare: 3 minutes
- Medium Rare: 4-6 minutes
- Medium: 6-8 minutes
- Well-done: 9-10 minutes
Once the steak has finished cooking, allow it to rest for 5-6 minutes. This allows the juices to settle and not leak all over the cutting board when cutting into the meat. Serve the steak whole or thinly sliced. If there is a bone, carefully trim around the edges with a knife to remove.
Leftover steaks can be refrigerated for up to 3-4 days and frozen for 3 months.