Pan Searing

Now sear this: Pan searing is a simple way to create restaurant-style steaks at home. Once you know how, you’ll be surprised how easy it is to do.

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.

MINUTES IN OVEN (after pan -searing)
1-½ inches (4 cm) thick steak
MED-RARE MEDIUM WELL-DONE
(140°F/60°C) (155°F/68°C) (165°F/74°C)
8 to 10 12 to 13 15 to 18

Common Cuts

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

Strip Loin

Tips for Pan Searing

  • Use a shallow stainless steel pan with a heavy bottom (Nonstick pans don’t brown as well).
  • Use vegetable oil or a mix of equal amounts of butter and vegetable oil in the pan – you don’t need much – a tablespoon (15 mL) or so will do.
  • Heat oil or oil/butter in pan over high heat until sizzling – test by sprinkling a drop of water into the pan – the drop will sizzle and evaporate on contact.
  • Place steak in pan – it will sizzle as the brown crust forms. For medium doneness, cook a 1-inch (2.5 cm) steak for 6 to 7 minutes. Flip steak using tongs.
  • Test doneness with a digital instant read thermometer (Med-rare:140°F/60°C; Medium: 155°F/68°C)
  • Remove steak form pan and let rest loosely covered with foil for 5 to 10 minutes (to allow juices to settle). Meanwhile, make pan sauce.

Note:

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.

Simple Pan-Sauce

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).