The Essential Seared Steak
Recipe by Michael Kimball, Savory Spice Test Kitchen
Grilling & BBQ
Look no further for your go-to steak method. This simple pan-sear with a butter baste results in perfectly tender and juicy steak cooked to your ideal level. Flipping the steak frequently ensures even cooking, and giving the steak and seasoning the chance to hang out in the fridge overnight results in perfectly seasoned bites all the way through.
Serves
4 servings
Prep Time
10 minutes
Cooking Time
10 minutes
Ingredients
Directions
Step 1
Remove steak from fridge and rest steak at room temperature for up to 2 hours. Pat steak dry and rub both sides with seasoning of choice plus Mayan Sea Salt to taste.
Step 2
Heat a cast iron or non-stick skillet over medium-high heat. Add just enough oil to shine on the bottom of the pan–there should be no pools of oil. When pan has just started to smoke, set in center of pan. Sear for 2-3 min. until beginning to brown.
Step 3
Flip steak to sear other side and reduce heat to medium-low and add butter to pan. Once butter has melted, tilt pan so butter pools and use a spoon to repeatedly splash butter over steak. Flip steak every 30 to 45 seconds to ensure even cooking inside, and baste with butter every flip.
Step 4
Use a meat thermometer to check steak for desired doneness: 125° for rare, 135° for medium rare, and up to 160° for well-done. Let steak rest for 10 min. before serving.
Recipe Notes
*Some oils have a higher smoke point and handle high-heat cooking better than others. We recommend oils like canola, grapeseed, peanut, or avocado for this recipe. Avoid using olive oil, as it will burn.
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