How to Pan Sear a Steak

This guide is intended to instruct its readers on how to pan sear a steak. Steaks are a prized main course for most dinners and being able to properly prepare one is a must. Plus they taste delicious!

Steak of your choice (I prefer New York)

Salt

Pepper

Garlic Salt (or powder)

Butter

Olive Oil

Medium Sized Pan

Kitchen Tongs

Cutting Board

Dinner Plate

Fork

Steak Knife

Purchase a steak at a local grocery store.

There are many different cuts of steak and the choice is up to you. I prefer the leaner New York cut.

Ribeye's are fatty an juicy. Filets are lean and tender. And T-Bones are half filet, half New York with a T-shaped bone down the center.

Select the steak that is catching your eye the most.

While you're at the store you may want to purchase other items on the supply list if you do not already have them.

When cooking a steak, it is best to allow the meat to rise up to room temperature before throwing it into the pan.

The warmer starting temperature of the steak allows for the meat to cook more evenly and thoroughly, leading to better results.

Remove the steak from the packaging and place it on a cutting board for about 20-30 minutes.

Also worth mentioning that you will want to start heating up the stove and pan in this timeframe as well.

Medium heat will do.

Apply olive oil to the top of the steak, followed up by applying a liberal amount of salt, pepper, and garlic salt.

Flip steak over and repeat on the other side.

Remember to wash your hands after handling uncooked meats!

By now the pan should be hot and almost be ready to make contact with your steak.

But first, make sure to drop enough butter into the pan to cover the bottom.

This will not only prevent the steak from sticking to the pan, but will add more flavor as well!

Using your tongs, move your room temperature, well-seasoned steak from the cutting board, into the medium heat, butter smeared pan.

Briefly apply a small amount of force down onto the steak in order to ensure the entirety of the face-down side makes contact with the pan.

There will be a significant amount of sizzling, do not panic, this is normal.

Also a good time now to place your used cutting board into the sink or dishwasher.

After about 4 minutes the face-down side should be nice and seared. (Please note, this time is intended for a medium rare temperature. If you prefer a different temperature, please adjust accordingly.)

Now flip the steak so that the uncooked side is now face down.

Again you will want to briefly apply a small amount of force onto the steak.

Now that another 4 minutes has passed your steak should be a perfect medium rare with a nice, crispy sear on both sides.

Remove the steak from the pan and onto a plate.

As the title of the step suggests, now you will want to wait.

Waiting for about 10 minutes after the steak has come off the pan will allow the steak to finish cooking and seal in the flavor, further improving the dining experience.

I know it's tempting to cut into it immediately, but trust me, the wait is worth it.

Feel free to clean up around the kitchen while waiting, such as the pan and tongs for example.

You've made it to the end!

After waiting approximately 10 minutes your steak should have finished cooking and cooled down enough to consume safely.

Please note that the color of the meat will indicate the internal temperature of the steak. A medium rare steak will be dark pink and bleed a little on cutting.

Grab a fork and a steak knife and enjoy one of life's greatest pleasures.