A hot pan and a little patience will go a long way when it comes to pan-searing beef. If the heat is too low, the outside will not get the browned, crunchy exterior you love, and that’s just not acceptable!
Watch this 40-second video to learn how to do it the right way. We’ll show you how to let the crust form, then let the meat rest so it can retain the moisture. Beef has never tasted so good.
How to Pan-Sear Beef Instructions
- 1/2 lb steak, per person
- olive oil
- salt and pepper, to taste
- Heat a large cast iron skillet over medium-high heat until very hot.
- In a large bowl, drizzle the steaks liberally with olive oil and season with salt. When the pan is very hot, add the steaks, presentation side down. Do not move the steak. You are trying to create a nice browned crust on the steak. When the crust has formed, the steak will move. Until that happens the steak will seem stuck to the pan. Do not force it to move!
- After 3–4 minutes, the steak will be free. Flip it and sear the other side for 3 minutes more. This will result in a medium-rare steak (130 degrees on an instant-read thermometer). If you would like it a bit more or less done, adjust your times accordingly.
- Move the steak to a plate or cutting board, grind fresh pepper over the top and let rest for 5 minutes to reabsorb its juices. Enjoy!
If you love this recipe, then you’ve got to try our savory mushroom Asiago beef!