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!):
1. GET READY
• 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
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…
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 firstname.lastname@example.org).