The food lab better home cooking through science ( PDFDrive ) 364
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TheRulesforPan-SearedSteak
Letmeexplain.No,thereistoomuch.Letmesumup:
1. Dry your steak and season liberally at least 45
minutes before cooking . A wet steak will not brown
properly, as energy from the pan will go into
evaporating the excess moisture rather than browning
thesteakproperly.Saltingyoursteakandlettingitrest
willdrawoutsomemoistureatfirst,buteventually,as
musclefibersbreakdown,thatmoisturewillbesucked
back into the meat, leaving you with a well-seasoned,
perfectlydrysurface.
2. Roomtemperature?Don’tbother.Forbetterresults,
place your steak on a rack set in a rimmed baking
sheet in the fridge for up to 3 days. I’ve found that
even after resting at room temperature for 2 hours,
when cooked side by side with a steak straight from
thefridge,theresultsarecompletelyindistinguishable.
Don’tbother.
3.Usetheheaviestpanyou’vegot.Theheavierthepan,
themoreenergyitcanretain,andthemoreefficiently
your steak will sear.A heavy cast-iron pan is my top
choiceforsearingsteak.
4. Manage your temperature . The goal is to get the
steak perfectly browned just as it reaches its target
internal temperature. For a normal-sized steak, say an
inchthickorso,thismeansusingahot,hotpan.Fora
thicksteak,useamoremoderatetemperatureandbaste
themeat.
5.Don’tcrowdthepan.Toomanycoldsteakscanmake
even the hottest pan cool too fast to cook effectively.
For best results, make sure that your steaks have at
leastaninchofroomaroundthemonallsides.When
cookingalargenumberofsteaks,usemultipleskillets,
cookinbatches,or,betteryet,takethingsoutdoorsto
thegrill.
6.Flipasoftenasyou’dlike.Flippingmultipletimesnot
onlygetsyourmeattocookalittlefaster,italsomakes
itcookmoreevenlyanddevelopacrustjustasnicely
as a single flip will. That said, the difference is
minimal,soifyoudon’twanttoflipevery30seconds,
don’tsweatit.
7. If using high heat for a normal-sized steak, don’t
add butter and aromatics until close to the end.
Buttercontainsproteinsthatcanaidinbrowning,butif
you add it too early on in the process, it can burn,
turningbitterandacrid.Startyoursteakinoilandadd
the butter only for the last few minutes of cooking. If
you’d like, add some aromatics, like thyme or
rosemary stems, bay leaves, smashed garlic cloves, or
slicedshallotsatthesametime.Forathickersteakthat
is cooked over more moderate heat, the butter can be
addedalittleearlier.
8.Gettheedges!Well,assumingyoulikeyoursteakas
thickasIdo,there’sasignificantedgethatseeslittleto
no direct action during the entire searing process, but
thatedgeisoftenthefattiest,mostdeliciouspartofthe
steak. It deserves love just as much as the next guy.
Pick up your steak with tongs and get those edges
seared!
