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.
Use a shallow stainless steel pan with a heavy bottom (Nonstick pans don’t brown as well).
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 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.
- 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.
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
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).
