It’s safe to say that steak is classic dish, popping up everywhere from the finest steakhouses to the all day menu at your local diner. It helps that it’s so versatile, with plenty of different types of steak to choose from and endless ways to serve all of those cuts.
But whether you’re making steak tacos or serving a ribeye with some homemade steak sauce, the most important thing is that your steak is cooked just right.This might seem daunting, but it’s definitely possible to do.
Follow these simple steps and you’ll be searing like a pro in no time!
How to Sear Steak: Step By Step
Step 1: Salt your steak
Season your steak evenly with a big pinch of kosher salt. Make sure to get all sides of the steak. I also like to hit it with a good crack of fresh black pepper.
Step 2: Rest your steak before cooking
Place your seasoned steak on a plate or baking tray and let it rest out at room temperature for 45 minutes to an hour. You never want to sear cold meat! If you have a particularly thick cut of meat, then now is a good time to preheat your oven to 375°F so you can finish your steak in the oven.
Step 3: Preheat the pan
About 5 minutes before you’re ready to cook your steak, start heating your pan on medium heat. I like to cook my steak in either a cast-iron pan or a stainless steel pan like an All-Clad. Whatever the pan, make sure it gets nice and hot first.
Step 4: Hard sear in oil
Pour a small splash of oil in the hot pan and gently place the steak down. Let it cook undisturbed for around 4 to 5 minutes while a good sear forms. The steak will tell you when it’s ready to move because it will release its grip on the pan, and you shouldn’t have to force it. When it’s seared to a deep brown, flip and cook for another 4 to 5 minutes.
Thinner cuts like flat iron or flank and skirt steak will cook rather quickly and can be cooked through on the stovetop. If your steak is a thick-cut, then you can finish it in the oven for a few minutes. Make sure your pan is oven-safe, though!
How do I know when my steak is done? The best method is to take its temperature with an instant-read thermometer like this. The temperature will rise pretty quickly toward the end so keep a good eye on it. You’re looking for the following readings:
- Medium-Rare: 135°F
- Medium: 140°F
- Medium-Well: 145°F
Step 5: Rest, then cut against the grain
Let your steak rest for at least 5 minutes before cutting into it, longer for a thicker cut of meat. Cut your slices against the grain with a sharp knife and finish with a sprinkle of flake salt before serving. Learn more about how to cut steak the right way.
How to Reheat Your Steak
If you happen to have leftovers, make sure to check out these steps to reheat your steak in the tastiest way possible.
Tips for Searing Steak
Salt before and after
Seasoning meat is a crucial step! I like to use kosher salt for the first seasoning and flake salt like Maldon as a finishing salt. To season, make sure you sprinkle the kosher salt “high and dry,” with your hand a few inches above the meat so the salt granules can disperse evenly. When your steak is done and cut and you’re ready to serve, sprinkle a few flake salt granules on it to really bring out the flavor.
Rest your steak before and after cooking
Before cooking, let your steak rest out at room temperature for at least 30 minutes to assure a good sear. The minute a steak hits a hot pan, it begins caramelizing the surface on the outside, but it can’t do that if either the steak or the pan are cold. Those caramelized bits build up complex flavor and make your steak look and taste more delicious.
It’s just as important to let your steak rest after cooking. This gives the steak a chance to absorb all its juices before being cut into, resulting in a tastier finished product.
Preheat your pan
As you can tell by now, temperatures are important in cooking a good steak. Avoid putting meat in a cold pan for the same reason you let your steak rest before cooking it—a cold pan will make it impossible to get a good sear and it will cook the steak unevenly.
Finish with butter
One delicious way to finish your steak is to toss a slab of butter in the pan in the last couple of minutes of cooking. Basting the steak with the butter will give you a bit of a sauce to pour over the finished product, and will lend an even richer and more complex flavor. This is only one ingredient that takes your steak from good to great!
Steak with Chipotle-Lime Chimichurri
Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. —Laureen Pittman, Riverside, California
Beef Filets with Portobello Sauce
These tasty steaks seem special, but they are fast enough for an everyday dinner. We enjoy the mushroom-topped filets with crusty French bread, a mixed salad and a light lemon dessert. —Christel Stein, Tampa, Florida
Flank Steak with Cilantro & Blue Cheese Butter
I love the combination of the sweet citrus marinade and the strong tang of the blue cheese butter. And my kids just love flank steak. —Gwen Wedel, Augusta, Michigan
Grilled Onion & Skirt Steak Tacos
I grew up watching my grandmother and mother in the kitchen. My grandparents came from Mexico, and these skirt steak tacos marinated in beer and lime juice honor their passion for cooking. —Adan Franco, Milwaukee, Wisconsin
Beef and Blue Cheese Penne with Pesto
Unique and simple to prepare, this delicious pasta dish is filled with fresh flavors, and it’s as healthy as it is hearty. Best of all, it takes just 30 minutes to set this meal on the table. —Frances Pietsch, Flower Mound, Texas
Garlic Grilled Steaks
Take steak to new flavor heights by basting your choice of cuts with an amazing garlicky blend that requires only a few minutes to fix. It will be a mouthwatering change of taste at your next outdoor gathering. —Taste of Home Test Kitchen
Flank Steak with Couscous
It takes just minutes to broil this nicely seasoned flank steak. Slice the meat on an angle across the grain for the most tender results. You can substitute a pound of sirloin steak for the flank steak if you prefer. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Stuffed Flank Steak
I like to make this on special occasions. The tender steak cuts easily into appetizing spirals for serving, and extra stuffing cooks conveniently in a foil packet on top of the steak. —Diane Hixon, Niceville, Florida
Tenderloin with Horseradish Cream Cheese
My husband and I both love the classic combination of beef and horseradish. He asks me to make this for dinner often, and I'm always happy to. Try serving with baked potatoes as a side.—Mary Lou Cook, Welches, Oregon
Beef Tenderloin in Mushroom Sauce
When our kids are visiting Grandma, I make this recipe for just my husband and myself. It's a recipe my mother-in-law has been using for more than 30 years. I especially look forward to preparing it as part of a special Valentine's Day menu. —Denise McNab, Warminster, Pennsylvania
Teriyaki Steak Skewers
When these flavorful skewered steaks are sizzling on the grill, the aroma makes everyone around stop what they're doing and come see what's cooking. The tasty marinade is easy to make, and these little steaks are quick to cook and fun to eat. —Jeri Dobrowski, Beach, North Dakota
Southwest Steak & Potatoes
Bold seasonings give meat and potatoes a Southwest twist. Feel free to adjust the heat factor by using more or less chili powder. —Kenny Fisher, Lancaster, Ohio
Maple & Blue Cheese Steak
This is a wonderful, cheesy recipe that melts in your mouth. I love this traditional Canadian meal. It certainly has a special feel; the sauce is a fantastic complement to steak. —Susan Jerrott, Bedford, Nova Scotia
Grilled Steaks with Greek Relish
My ribeye steak showcases the flavors of Greece my husband and I were introduced to while on a cruise. We like it with pita bread and hummus. —Mary Lou Cook, Welches, Oregon
Flank Steak with Cilantro Salsa Verde
Even though steak is always a winner in our house, to make it even more special I add jarred salsa verde and top with freshly chopped tomato and avocado. —Lily Julow, Lawrenceville, Georgia
Smoky Espresso Steak
This juicy steak rubbed with espresso, cocoa and pumpkin pie spice is one of my husband’s favorites. Broiling is a good year-round method, but we love making it on the grill, too. —Deborah Biggs, Omaha, NebraskaGrilled Steaks with Marinated Tomatoes
The flavor of the tomatoes improves after they marinate overnight. I could eat them all by themselves! Our family likes these steaks best served with cheesy potatoes or glazed green beans.—Anna Davis, Half Way, Missouri
Balsamic-Seasoned Steak
This simple recipe ensures a tender steak without a long marinating time. Steak sauce and balsamic vinegar are a great team, and you can’t go wrong with melty Swiss on top.
Tenderloin Steak Diane
Sometimes, I add more mushrooms to this recipe when my son's eating dinner—he loves them, and they are just fantastic with the steak. — Carolyn Turner, Reno, Nevada
Blue Cheese Flat Iron Steak
This is one of my favorite flat iron steak recipes. If you haven't already enjoyed the rich, creamy pairing of blue cheese with your favorite steak, stop reading and get cooking! I take it a step further by folding in a little butter to make the dish even more drool-worthy. —Amanda Martin, Monson, Massachusetts
Chili-Rubbed Steak & Bread Salad
We love skirt steak in our house. To make it a meal, I created a ranch-inspired bread salad with the best flavor combinations - creamy, tangy, sweet and fresh. — Devon Delaney, Westport, Connecticut
Grilled Ribeyes with Herb Butter
I make this recipe for special occasions. The tantalizing fragrance of the herbs de Provence is unforgettable. The seasoning and herb butter goes well with filet mignon, T-bone and steak strips, too. —John Baranski, Baldwin City, Kansas
Tenderloin Steaks with Cherry Sauce
This recipe stars a delectable sauce made with wine, plump cherries, and steak portioned just right. —Jacob Kitzman, Seattle, Washington
Blue Cheese-Crusted Sirloin Steaks
My wife adores this steak—and me when I fix it for her. She thinks it’s the ideal dish for Friday night after a long workweek. —Michael Rouse, Minot, North Dakota
Chipotle-Honey Grilled T-Bones
If you like to kick things up on the grill, this is the steak for you. My husband even makes this in a Dutch oven, and the meat just sizzles. —Donna Goutermont, Sequim, Washington
Glazed Beef Tournedos
I found this wonderful, quick recipe in a book years ago. It’s been a favorite for special occasions ever since! I like to serve it with twice-baked potatoes and a spinach salad. —Janet Singleton, Bellevue, Ohio
Peppered Filets with Horseradish Cream Sauce
This beef tenderloin recipe is a family favorite that's quick and always satisfying. The creamy sauce has the perfect blend of horseradish and mustard. —Marie Rizzio, Interlochen, Michigan
Steak au Poivre for 2
With the punch of peppercorns and a smooth, beefy sauce, this steak is delicious. You'll love the hint of sweetness the bittersweet chocolate adds to the savory meat. —Crystal Bruns, Iliff, Colorado
Steak Diane
When I want to provide a memorable dinner but don't want to spend hours in the kitchen, this is the recipe I rely on. I've used it many times on holidays or other occasions for a quick, impressive main dish. We relish the savory steak Diane sauce. —Pheobe Carre, Mullica Hill, New Jersey
Easy Marinated Flank Steak
I got this recipe from a friend's collection many years ago. It's how my family makes steak on the grill and a must when we're having company. —Debbie Bonczek, Tariffville, Connecticut
Surf & Turf
For an intimate dinner with close friends, serve this stunning dinner of tenderloin steaks and lobster tail. Your guests will think they are dining at a fine restaurant when you serve them this surf and turf dish. —Taste of Home Test Kitchen
Saucy Skillet Steaks
These juicy ribeye steaks couldn't be easier. I prefer steak, but I’ve also used the seasonings on chicken breasts, fish, veal and hamburgers, so use whatever meat or fish you have. —Karen Haen, Sturgeon Bay, Wisconsin
Bacon-Wrapped Filets with Scotched Mushrooms
I got the idea for bacon-wrapped filet mignon when I saw some on sale in the grocery store. The rest was inspired by my husband, because he once made a Scotch and ginger ale sauce. This elegant recipe is for two, but it can easily be doubled. —Mary Kay LaBrie, Clermont, Florida
Merlot Filet Mignon
Although this is a simple recipe, the filet is rich and elegant enough for a special occasion. Add a salad and rolls, and dinner is done! —Jauneen Hosking, Waterford, Wisconsin
Chocolate-Chipotle Sirloin Steak
Looking to do something a little different with grilled sirloin? Add smoky heat and chocolaty rich color with this easy 5-ingredient rub. —Taste of Home Test Kitchen
Steak with Citrus Salsa
A lime juice marinade really perks up these grilled steaks, and the snappy, light citrus salsa is a super change from the usual heavy steak sauce. I brighten up winter meals by broiling the meat and serving it this way. —Kathleen Smith, Pittsburgh, Pennsylvania
Skillet Steak Supper
With all the ingredients cooked in one skillet, this steak dish couldn't be quicker to prepare—or to clean up! But the wine and mushroom sauce makes it seem special. —Sandra Fisher, Missoula, MontanaThe post How to Sear a Steak in 5 Simple Steps appeared first on Taste of Home.
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