Pan-Seared Steaks

Pan-Seared Steaks

from onceuponachef.com
10 min
2 to 4

Pan-searing is the best—and easiest—way to cook a steak. Master this technique to whip up a steak that rivals your favorite steakhouse.

Ingredients

  • 2 (12-oz) New York strip or ribeye steaks or 4 (6-oz) filet mignons, about 1½ inches thick
  • 1 heaping teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 tablespoon unsalted butter
  • A few sprigs fresh thyme leaves

Directions

  1. 1

    To begin, pat the steaks dry with paper towels.

  2. 2

    Season the steaks all over with the salt and pepper.

  3. 3

    Turn on your exhaust fan and heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it's VERY hot.

  4. 4

    Add the oil to the pan and heat until it begins to shimmer and move fluidly around the pan.

  5. 5

    Carefully set the steaks in the pan, releasing them away from you so the oil doesn’t splatter in your direction. The oil should sizzle.

  6. 6

    Leave the steaks alone! Avoid the temptation to peek or fiddle or flip repeatedly; the steaks need a few minutes undisturbed to develop a golden crust. Flip the steaks when they release easily and the bottom is a deep-brown color, about 3 minutes. Continue to cook the steaks for another 3 to 4 minutes on the second side for rare to medium-rare. (For medium, cook 4 to 5 minutes on second side; for well-done, cook 5 to 6 minutes on second side).

  7. 7

    During the last minute of cooking, add the butter and thyme sprigs to the pan with the steaks.

  8. 8

    If you are serving the steaks unsliced, transfer them to plates and serve hot. If you plan to slice the steaks, transfer them to a cutting board and let rest, covered with aluminum foil, for 5 to 10 minutes; then slice thinly against the grain.