- 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 a splash of vegetable oil; heat over high heat until shimmering but not smoking. Set kitchen fan to HIGH (see note below).
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.
- 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.
- 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.
- 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.
|MINUTES IN OVEN (after pan -searing)|
|1-½ inches (4 cm) thick steak|
|8 to 10||12 to 13||15 to 18|
Top Sirloin Grilling Steak
Rib Cap Off Grilling Steak
Rib Eye Grilling Steak
Top Sirloin Cap Off Grilling Steak
Tenderloin Grilling Steak (FILET)
T-Bone Grilling Steak
If you turn or move the steak before the crust forms, the meat will stick and tear. The steak lifts easily from the pan when it’s ready to turn.
Add some chopped onion, garlic and fresh herbs (such as sage or thyme) to the pan; pan -fry for 2 minutes, adding extra oil if necessary.
Stir in beef/chicken stock and/or a splash of port or red wine, stirring up any browned bits from the pan (this is known as “deglazing the pan”).
Cook until slightly reduced, about 5 minutes. Thicken with some cornstarch if you like (mix a spoonful of cornstarch with a spoonful of cold water and gradually stir into pan; bring to boil while stirring).