![]() I like to put them on a plate and cover them with aluminum foil until I’m ready to serve. Once the steaks reach your desired doneness, remove them from the pan and let them rest. The second set of steaks can cook while the first steaks rest. Since the steaks cook relatively quickly, you can always cook them in batches. I avoid cooking more than 2 large steaks at a time because if you want a nice brown sear, you never want to overcrowd your pan. This will get you a medium-rare steak, reaching 125☏ (52☌) when I remove it from the heat and 135☏ (57☌) after resting. Flip the steak and cook for an additional 3 to 4 minutes. Step 4 – Pan Sear the SteakĬook on the first side for 3 minutes. Place your seasoned steak(s) in the preheated skillet. Avocado oil, canola oil, or vegetable oil are all great options. ![]() Always use an oil with a high smoke point as you are cooking with very high heat. Pour your oil into the preheated skillet and let it get hot, about 1 minute. This will make the pan extremely hot, so please be careful when handling it and be prepared for some sizzling and a little smoke when you add your steak. You could also preheat your cast iron skillet in the oven at 400☏ (204☌) for about 10 minutes. This takes about 5 minutes, and you’ll see your cast iron pan smoking. On medium-high heat, you’ll want to get up to about 400☏ (204☌). Preheating your skillet will give you that golden brown, seared crust with a juicy interior. This is the most crucial step when making pan-seared steak. Step 2 – Preheat the Cast Iron Skillet and Add Oil I do sometimes spice things up with a garlic butter steak, and you can find quick instructions for that below. It’s simple and classic, and you can’t go wrong. My favorite way to season a pan-seared steak is with salt and pepper. This step will decrease the backsplash of a wet steak hitting hot cooking oil in step 5. I usually take mine out of the refrigerator about 20-30 minutes before I start cooking. Prepare your steaks by taking them out of the fridge to bring them to room temperature. Pan-Seared Steak Instructions Step 1 – Prepare the Steaks Note that the ribeye is not the cheapest cut of meat, but the best way to have a delicious steak is to buy the highest quality cut you can afford. The trade-off is that it will not be quite as juicy and rich as a ribeye. It has less fat throughout, making it a healthier option. New York Strip Steak is also an excellent choice for pan searing. The marbling of the fat in a ribeye makes it one of the most tender and rich cuts of meat. Ribeye is the absolute best steak for pan searing, in my opinion. You can use this pan-seared steak recipe with any cut of steak that is about 1 to 2 inches thick. 6 How to Sear a Steak to the Correct Temperature.5 Do I Need to Rest a Pan-Seared Steak?.3.3 Step 3 – Add Oil and Steak to the Pan.3.2 Step 2 – Preheat the Cast Iron Skillet and Add Oil.
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