How to Prepare Steaks for Searing

By lorik

Ingredients

• 4 Steaks

Preparation

Step 1

1. TRIM FAT Expect splattering when searing steaks on your cooktop. To keep the mess to a minimum, trim any hard, white fat from the perimeter of the steaks. Leave no more than ⅛ inch of fat. Place a splatter screen covered with fine mesh over the skillet to reduce splattering further.

2. PAT DRY FOR BETTER FLAVOR We’ve found that blotting steaks dry with paper towels yields tastier steaks. The moisture that collects in shrink-wrapped packages inhibits browning; since browning equals flavor, the moisture must go.

3. SEASON LIBERALLY Before cooking, sprinkle steaks with kosher salt (we’ve found that the large crystals ensure even distribution) and freshly ground black pepper. Use 1/2 teaspoon of kosher salt per steak and as much pepper as you like. Remember to season both sides of the steak.

4. LET PAN SIZZLE Put steaks in a too-cool pan and they’ll stick and fail to develop a proper crust. But how do you know the pan is hot enough? Heat 1 tablespoon of vegetable oil over medium-high heat. When the oil just begins to smoke, the pan is ready.

5. GIVE THEM ROOM Lay the steaks in the pan, making sure to leave a little room between them. If you crowd the pan, the steaks will steam rather than sear, and they won’t brown. A 12-inch skillet is a must for cooking 4 small steaks.

6. LEAVE THEM BE Don’t fuss with steaks as they cook. Leaving the meat in place helps build a better crust. After 3 or 4 minutes, lift the edge of a steak to check on browning. Don’t use a fork to turn steaks. Skewering the meat can lead to loss of juices. Instead, grab each steak with tongs and flip onto the second side.

7. GET THE TEMPERATURE RIGHT Don’t cut into steaks to gauge doneness. Use tongs to lift a steak out of the pan and then slide in an instant-read thermometer. Here are the temperatures to look for: 115 degrees (rare), 125 degrees (medium-rare), 135 (medium), 145 (medium-well), and 155 (well-done).

8. REST BEFORE SERVING Letting steaks rest on a plate loosely covered with foil gives the meat time to reabsorb juices otherwise lost when steaks are cut. Those 5 to 10 minutes also give you time to turn the flavorful browned bits in the pan into a quick pan sauce.