The “Steakhouse Crust” Pan-Seared Steak

by

The “Steakhouse Crust” Pan-Seared Steak

‫1.The Chill Removal:‏45 mins before cooking. 

Take your steak out of the fridge. Pat it completely bone-dry with paper towels. Season all sides generously with coarse kosher salt. Let it sit on the counter to bring it to room temperature so it cooks evenly.

‫2.The High Heat:‏5 mins. 

Heat your cast-iron skillet over high heat until it is smoking hot. Pour in the high-smoke point oil and swirl it around. It should shimmer and smoke slightly.

‫3.The Hard Sear:‏4 mins. 

Lay the steak in the pan away from you so oil doesn’t splash. Press down gently to ensure full contact. Sear for 2 minutes without moving it, then flip and sear the other side for 2 minutes. You will instantly see a deep, mahogany crust that is completely missing in image_d40ef8.jpg!

‫4.The Butter Baste:‏2 mins. 

Turn the heat down to medium. Toss the butter, smashed garlic, and fresh herbs into the pan. Tilt the skillet slightly and use a large spoon to continuously scoop the hot, foaming butter over the top of the steak. This cooks the meat gently and infuses it with flavor.

‫5.The Rest:‏5-8 mins. 

Pull the steak out of the pan when a meat thermometer reads 130°F for a perfect medium-rare. Place it on a cutting board and let it rest. This lets the juices redistribute so they don’t run out onto your plate when you slice it.

 

The “Dry Surface” Rule: If your steak has any moisture on the outside when it hits the pan, that water has to boil off before a crust can form. By the time the water evaporates, the inside of your steak is already overcooked and gray, which is exactly what happened in the image.

The Perfect Steak Sides

Pair this legendary crust with:

  • A big bowl of buttery Mashed Potatoes loaded with plenty of black pepper.

  • A side of Garlic Butter Asparagus to catch the pan drippings.

  • A cold, crisp wedge salad with blue cheese dressing.

« Previous Next »
Pages: 1 2

Leave a Comment