There are countless ways to cook a thick steak. We're going to see if you can prepare one using the classic and quick pan searing method. Ready?
BrisketBeef shankTop sirloinRound steakVia Getty
Using the wrong cut of meat for this method will result in a tough disappointment. Use tougher cuts of meat for braising and stewing, and leaner, tender cuts for quicker cooking methods.
Bringing steak to room temperature will help your product cook more evenly. If not, your steak won't cook as well. A good rule of thumb is to let your steak sit out for 20 minutes for every inch of thickness before cooking
1 teaspoon per pound
Steak needs A LOT of seasoning and this is the time to do it! Make sure to pat it dry with a paper towel before you add the salt. Drying it off will give it a better sear.
GarlicShallotsPepperFresh herbsVia Getty
Fresh aromatics like garlic will burn during the high heat stages of searing, resulting in an unpleasant flavor. Stick to salt and peppercorns during this step of cooking. If you want to add fresh aromatics in the end, infuse their flavors with a basting of butter.
If your pan isn't hot enough during searing, your steak won't develop a flavorful, caramelized crust.
Coconut oilButterCanola oilMargarineVia Getty
The other fats have a low smoke point and can burn when cooked to high temperatures.
Until it detaches itself
If the steak doesn't move easily, it's not done. Don't be afraid to cook it to a dark sear.
In a hot oven
Cooking in an oven ensures it is evenly cooked and not overly browned. Although steaming your steak would cook it through, it would ruin your beautiful crust.
125°F is the perfect medium rare. Anything above risks being overcooked. You can also do a touch test to see if it's cooked to your liking.
Give it 5 minutes per inch
If you cut it too soon the juices will run, resulting in a dry steak. Make sure to cut against the grain to keep your steak nice and tender.