#Searing steak on grill how to#

(DonвЂ™t worry about sticking the steaks will release easily when they are ready to flip.)ДЇlip the steaks when they release easily and the bottom is a deep-brown color (usually about 3 minutes).Д¬ontinue to cook the steaks for another 3 to 4 minutes on the bottom side for rare or medium-rare.Дuring the last minute of cooking, add 1 tablespoon of butter and a few sprigs of fresh thyme to the pan with the steaks (this is optional but delicious). The steaks need a few minutes undisturbed to develop a brown crust. Leave it alone! Avoid the temptation to peek or fiddle or flip repeatedly. (Use a pan that is large enough that itвЂ™s not such a tight fit or the pan will cool down and your food will steam instead of sear.) YouвЂ™ll know itвЂ™s hot enough when it begins to shimmer and move fluidly around the pan.Д¬arefully set the steak in the pan, releasing it away from you so the oil doesnвЂ™t splatter in your direction. The best pans for pan-searing are stainless steel or cast-iron since they can withstand high temperatures.ДЄdd the oil to the pan. Turn on your exhaust fan and heat a heavy pan over medium-high heat until itвЂ™s VERY hot. Season the steaks generously on both sides with salt and pepper the seasoning will stick to the surface and help create a delicious crust. (Any moisture on the exterior of the steak must first evaporate before the meat begins to brown.) To begin, pat the steak dry with paper towels.

#Searing steak on grill how to#

(For larger or slow-cooking cuts, like roast beef tenderloin with red wine sauce or beef stew with carrots and potatoes, pan-searing is usually the first step, and then you finish the cooking in the oven.) How to cook steak On The Stovetop When it comes to beef, the best candidates for pan-searing are boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, rib eye or filet mignon. What youвЂ™ll need to Cook Steak on The Stovetop Pan-searing is the absolute best way to cook a steak ( salmon, too), and it also happens to be the easiest. It also prevents sticking and gives your food a restaurant-quality look. ItвЂ™s the key to building flavor and texture in a dish. Pan-searing is a classic technique in which the surface of the food is cooked undisturbed in a very hot pan until a crisp, golden-brown, flavorful crust forms. With just a few ingredients and a single pan, you can cook a steak thatвЂ™s as delicious as one youвЂ™d order in a high-end steakhouse. A properly cooked steak is case in point. The truth is, good cooking is more about technique than recipes and the best dishes are often the simplest to prepare. I love the kind of dinner that you can cook without a recipe. Pan-searing is the best way to cook a steak, and itвЂ™s also the easiest!