If you think you need to go to a fancy steakhouse in order to enjoy a good steak dinner, I'm here to tell you that you're wrong. Learn how to pan sear a steak—the simplest steak-cooking technique—and you can have a juicy, delicious steak anytime you want it. We're talking the perfect dinner for date night, New Year's, or a Monday night when you or someone you love needs some TLC.
There are a few keys to nailing the perfect steak: get good-quality steak, have the right pan, use herbs for aromatic flavor. And keep in mind, searing the steak will definitely kick up some smoke. Make sure to turn on the exhaust fan, an overhead fan, or at the very least, a small tabletop fan in the kitchen to help circulate air. After you've done that, simply follow this method, and you'll be cooking the perfect seared steak in no time.
Start With Quality Meat
The first rule of cooking a great steak is starting off with great meat. Get to your local butcher or high quality grocery store and ask for the best quality steak you can afford; look for well-marbled steaks—the extra fat enhances flavor and promotes tenderness.
The pan-sear method will work for either thin or thick steaks. For thick cuts—such as ribeye, strip steak, or T-bone—choose steaks that are 1 1/2 to 2 inches thick for maximum juiciness. If you want to cook a thinner steak, look for flank, hangar or skirt steak. And if you're interested in trying something new (and a little more affordable, wohoo!), try one of these alternative cuts, like a shoulder tender (a great filet mignon sub).
Season the Steaks Fearlessly
Before you get cooking, you've got to dry those steaks off; moisture is the enemy of that perfect glistening brown crust. Pat the steaks dry with paper towels, then season the steaks well with salt and pepper on both sides; use 1/2 tsp. of kosher salt and 1/4 tsp. freshly ground pepper per pound of meat. If you're cooking thin steaks, you can also add chopped herbs like oregano, thyme, or rosemary—and/or minced garlic—to the steaks now; for larger steaks, leave the aromatics for later. Note: Only season your steaks right before you're about to cook them, since the salt will start drawing out liquid from the steaks if they sit around for more than a few minutes.
Prepare a Nice Big Cast-Iron Pan
To sear the steaks, you're going to want to grab a 12-inch cast-iron pan, or the heaviest 12-inch stainless steel pan you've got. A cast-iron pan holds and retains heat especially well, helping to brown the steak more evenly.
Heat that large, heavy skillet over high heat until hot, then add 1-2 Tbsp. vegetable oil, swirling the skillet to coat the bottom. Then continue to heat the pan just until the oil starts to smoke (this should happen pretty fast).
