Few things are as satisfying as a perfectly seared steak. The crispy crust on the outside, the juicy and tender meat on the inside, and that delicious aroma wafting through the air – it's enough to make anyone's mouth water. But searing a steak isn't as simple as just tossing it in a pan and cooking it until it's done. It takes a bit of finesse to achieve that perfect crust without overcooking the meat inside. In this blog post, we'll walk you through the steps for how to sear a steak just like a professional chef, using tips from renowned chef Marcus Wareing.
Step 1: Choose the Right Cut of Steak
The first step to searing a steak is to choose the right cut. Some cuts are better suited for grilling or slow cooking, while others are perfect for searing. Look for a steak that is at least 1 inch thick, such as a ribeye or sirloin. Thinner cuts may cook too quickly and not develop a proper crust, while thicker cuts can be difficult to cook evenly.
Step 2: Let the Steak Come to Room Temperature
Before you start cooking, let the steak sit out at room temperature for at least 30 minutes. This will allow the steak to cook more evenly and prevent the center from being too cold when you sear it. If you cook a cold steak, the outside will cook too quickly and become overdone, while the inside will remain raw.
Step 3: Get the Pan Roasting Hot
One of Marcus Wareing's top tips for searing a steak is to get your SteelShield frying pan roasting hot. This means heating your pan over high heat for several minutes before adding the steak. A hot pan is essential for creating a crispy crust on the outside of the steak. If the pan isn't hot enough, the steak will steam instead of searing, and you won't achieve that delicious crust.
The SteelShield pan is perfect. Those fabulous metal rings, they give you that intense heat that you need for that perfect charring.
Marcus Wareing
Step 4: Season the Steak
When it comes to seasoning the steak, Marcus Wareing has a unique approach. He recommends only seasoning one side of the steak – the side that will be face down in the pan. This allows the salt to penetrate the meat and enhance the flavor without overpowering it. Be generous with the salt, but don't add any other seasonings at this point.
I've seasoned one side of the meat only. That's because if you put salt and pepper onto this side while that's sitting there waiting to be turned you're going to draw out all of the moisture in the meat. And that's not what you want to do.
Marcus Wareing
Step 5: Sear the Steak
Now it's time to sear the steak. Carefully place the seasoned side down in the hot pan. You should hear a sizzling sound as the steak makes contact with the pan. If you don't hear a sizzle, the pan isn't hot enough yet. Let the steak cook undisturbed for 2-3 minutes to develop a crust. Resist the urge to move the steak around in the pan – this will prevent the crust from forming.
Step 6: Stand the Steak on Edge to Render the Fat
Once the first side is seared, use tongs to stand the steak on its edge in the pan. This will allow the fat to render and cook the edges of the steak. Hold the steak in place with the tongs for a minute or two until the fat has started to melt. Then, use the tongs to sear the edges of the steak for 30 seconds to a minute each.
Step 7: Flip and Repeat
Now it's time to flip the steak over and sear the other side. Use the tongs to carefully flip the steak over and let it cook for another 2-3 minutes. You should see a golden-brown crust start to form on the second side. Again, resist the urge to move the steak around in the pan.
Step 8: Rest the Steak
Once the steak is seared on both sides, remove it from the pan and let it rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat and ensures that the steak will be juicy and tender. Cover the steak with foil to keep it warm while it rests.
Step 10: Slice and Serve
Finally, it's time to slice and serve the steak. Use a sharp knife to slice the meat against the grain into thin slices. Serve it on a warm plate with your favorite sides, such as roasted vegetables or a baked potato.
In conclusion, searing a steak may seem like a simple task, but it takes a bit of finesse to get it just right. By following these steps and incorporating Marcus Wareing's tips, you'll be able to achieve that perfect crust and juicy, tender meat every time. Remember to choose the right cut of steak, let it come to room temperature, get the pan roasting hot, use a SteelShield frying pan, only season one side of the steak, stand the steak on edge to render the fat, flip and repeat, and let the steak rest before slicing and serving. With a little practice, you'll be searing steaks like a pro in no time.
Top tip: perfectly seared steak starts with a good quality frying pan. Circulon's SteelShield frying pan combines the unrivalled heat control of stainless steel with the ease of non-stick. Engineered for fearless cooks.
