Get Ready

1. 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.
2. 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.
3. USE a cast iron or shallow heavy stainless pan. Add a splash of vegetable oil; heat over high heat until shimmering but not smoking. Set kitchen fan to HIGH (see note below).

SEARING

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.

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.

1. Return skillet to medium-high heat. Add 1 ½ cups chicken broth, ¼ cup maple syrup and 1 tbsp Asian chili-garlic sauce; bring to boil, scraping up any browned bits from bottom of pan.
2. Meanwhile, mix cornstarch with 2 tsp water; whisk into sauce and cook until thickened, about 2 minutes. Stir in green onions. Serve drizzled over steaks.

Note: Turn on the stove exhaust fan or prop the kitchen door or window open to avoid setting off the smoke detector.

Equipment

• Use a shallow stainless steel pan with a heavy bottom (Nonstick pans don’t brown as well).
• Use a pan that is large enough to cook the meat without over-crowding. If you overcrowd the pan, the meat will steam rather than brown. Brown the meat in batches to avoid overcrowding.
• Use tongs to turn the meat.
• Wear an apron as there will be splatter.
• If using steaks more than 1-inch (2.5 cm) thick, set oven to 375°F (190°C) and use pan with ovenproof handles.

Skip Step 2 and roast at a constant 275°F (140°C). This is especially good for less tender cuts and smaller roasts (less than 1 kg/2lb). Allow approximately 15% longer cook time.

For Super-thick Steaks: For steaks thicker than 1- inch/2.5 cm, brown sides of steaks by turning with tongs, then, pan -sear for 3 minutes per side. Transfer steak (in searing-pan) to a 375°F (190°C) oven and cook to desired doneness (see chart). Test doneness by inserting digital instant read thermometer sideways into steak.