The secret to steak-house sizzle at home? Pan-seared steak!

For me, it’s that time of year to give up the barbecue. But that doesn’t mean I am about to give up my steak! To get that steak-house sizzle at home when it’s too nasty outside for grilling, I crank up the stove and start pan-searing.

Pan-searing is the super-simple way to get the perfect steak that’s crusty on the outside, juicy on the inside and delicious all over! Complete by topping with an amazing pan-sauce you thought only a chef could make.

HERE’S HOW (3 simple steps – see video below too!):


• Start with about a pound (500 g) 1-inch thick Beef Steak, e.g. Bottom Sirloin Flap (a.k.a Bavette) Rib Eye, Top Sirloin, Strip Loin.

• Pat dry; season lightly with salt and pepper and a simple seasoning – try 1/4 tsp (1 mL) Chinese Five Spice for a bit of adventure.

• Use a cast iron or shallow heavy stainless pan. Add  splash of vegetable oil; heat over high heat until shimmering but not smoking. Set kitchen fan to HIGH.


• Add steak – for best searing results don’t overcrowd the pan. For med-rare doneness, cook 6 to 7 minutes until browned and steak releases easily from pan.

• Flip with tongs; cook 5 minutes, until the steak releases easily from pan. Remove from pan; let rest.

3. FINISHING – Make a simple pan-sauce (try Chili Maple Sauce recipe below)

• Return pan to med-high heat; add a generous splash of liquid such as a broth or wine, and some fresh herbs or seasonings.

  • Stir up brown bits from pan and simmer to reduce liquid by half (and concentrate flavours) 5 minutes.
  • If desired, thicken with some cornstarch: gradually stir in mixture of 1 tsp (5 mL) cornstarch + 2 tsp (10 mL) cold water, bring to boil and cook until thickened slightly. Spoon over steak to serve.

NOTE: if using thicker steaks, before searing, brown edges by turning in hot pan with tongs. Pan-sear for 3 minutes per side; transfer to a 375°F oven to finish cooking (testing doneness with digital instant read thermometer – 135°F for med-rare).

 Are you tempted to take out the cast iron pan and get sizzling? Here are some pan-sear recipes to test-drive.

Pan-seared Bavette with Chili Maple Sauce

Bistros serve up fancy foods fast at affordable prices. Bring the bistro home with this pan-seared steak featuring Bottom Sirloin ‚ it tastes like a million but won‚t break the bank. Pan-searing is a technique that‚s perfect for last-minute entertaining, requiring little effort and time to prepare and cook.

Or try this:

Pan Seared Beef Medallions with Simple Port Sauce


We also have a great step-by-step video lesson on how to pan-sear. Watch it now…

Layout 1

Let us know how the pan-sear test drive works for you. Or if you have a favourite pan-sear steak you want to share, please do (send to


2 replies
  1. Darcy Dearsley
    Darcy Dearsley says:

    8:30 am and my mouth is watering craving a steak ! I know what’s on the menu tonight. I’ve cooked with cast iron a lot but not that high of heat. Thanks for the tip

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply