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Techniques/Perfect Pan Sear
Pan SearBeginner

Perfect Pan Sear

Master the art of stovetop searing to achieve a restaurant-quality crust on your steaks.

~20 min to learn
5 sessions to master
1 views

Overview

The pan sear is the foundation of great steak cooking. This technique uses high heat and a heavy pan to create a flavorful, caramelized crust while keeping the interior juicy and tender. The key to a perfect sear is heat management. You want your pan screaming hot - hot enough that a drop of water evaporates instantly. This high heat causes the Maillard reaction, which creates complex flavors and that coveted brown crust. Don't be intimidated by the smoke. A proper sear will generate smoke, which is a sign you're doing it right. Just make sure your kitchen is well-ventilated!

Step-by-Step Guide

1

Prepare Your Steak

Remove steak from refrigerator 30-45 minutes before cooking to bring to room temperature. Pat completely dry with paper towels on all surfaces. Season generously with coarse salt and freshly ground black pepper.

Tips:

  • Moisture is the enemy of a good sear - pat VERY dry
  • Don't skip bringing to room temp - it ensures even cooking
  • Season just before cooking to prevent moisture from being drawn out
2

Preheat Your Pan

Place a heavy cast iron or carbon steel skillet over high heat. Let it preheat for 5-7 minutes until it's smoking hot. You should see wisps of smoke when you hold your hand 6 inches above the pan.

Tips:

  • Cast iron holds heat best, but stainless steel works too
  • Don't use non-stick pans - they can't handle this heat
  • The pan should be almost uncomfortable to stand near
3

Add Oil at the Last Second

Right before adding your steak, add just enough high smoke-point oil to barely coat the bottom of the pan. Immediately swirl to coat evenly.

Tips:

  • Use avocado oil, grapeseed oil, or clarified butter
  • Only add oil when pan is fully heated
  • Too much oil prevents direct contact between meat and metal
4

Sear the First Side

Gently lay the steak in the pan away from you (to avoid splatter). DO NOT MOVE IT. Let it sear undisturbed for 3-4 minutes until a dark brown crust forms.

Tips:

  • Fight the urge to peek or flip - patience creates the crust
  • You should hear a loud sizzle immediately
  • If it sticks, it's not ready to flip - wait 30 more seconds
5

Flip and Sear Second Side

Using tongs, flip the steak confidently. It should release easily if the crust is formed. Sear the second side for 3-4 minutes.

Tips:

  • Use tongs, never a fork - you don't want to pierce the meat
  • Add a tablespoon of butter now if you want extra richness
  • For thicker steaks, also sear the edges by holding upright with tongs
6

Check Temperature

Use an instant-read thermometer to check internal temperature. For medium-rare, pull at 125-130°F. The temperature will continue to rise as it rests.

Tips:

  • Insert thermometer from the side, into the center
  • Remember: 120°F rare, 130°F medium-rare, 140°F medium
  • Always pull 5 degrees before your target temp
7

Rest Before Slicing

Transfer steak to a cutting board and tent loosely with foil. Let rest for 5-10 minutes. This allows juices to redistribute throughout the meat.

Tips:

  • Don't skip resting - it's as important as cooking
  • Don't wrap tightly or you'll steam the crust
  • Use this time to make a pan sauce with the fond left in the pan

Common Mistakes to Avoid

Adding steak to a cold or warm pan

Solution: Wait until the pan is smoking hot. This creates an immediate sear and prevents sticking.

Moving the steak around while cooking

Solution: Place it and leave it alone. Contact with the hot pan is what creates the crust.

Using wet steak

Solution: Pat completely dry with paper towels. Surface moisture creates steam instead of a sear.

Overcrowding the pan

Solution: Cook one or two steaks at a time maximum. Overcrowding drops the temperature.

Cutting into the steak immediately

Solution: Always rest for 5-10 minutes. Cutting too soon releases all the juices.

Troubleshooting Guide

Steak sticking to the pan?

Pan wasn't hot enough or you moved it too soon. Wait until you hear a strong sizzle and give it another 30 seconds before trying to flip.

No crust forming?

Either the pan temperature is too low or the steak surface was too wet. Ensure proper drying and heating.

Smoke detector going off?

This is normal! Open windows and turn on your exhaust fan. High heat creates smoke - that's part of the process.

Steak burning on outside but raw inside?

Heat is too high or steak too thick. Reduce heat slightly or finish in a 400°F oven.

Tough, chewy texture?

Likely overcooked. Use a thermometer and remember to pull early - meat continues cooking while resting.

Equipment Needed

  • Cast iron skillet (10-12 inch)
  • Metal tongs
  • Paper towels
  • High smoke-point oil (avocado, grapeseed)
  • Instant-read thermometer
  • Exhaust fan or windows

Pro Tip

Practice this technique multiple times to build muscle memory. Start with less expensive cuts until you're confident.

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