Empty My Fridge
This Steak Searing Method Actually Worked
Ingredients
- Beef2
- Salt
- Cracked pepper
- Butter
Instructions
- Pat the steaks dry on all sides with paper towels.
- Set the steaks on a rack over a sheet tray and season both sides generously with coarse salt.
- Refrigerate uncovered for 4 to 24 hours.
- Take the steaks out, season both sides with freshly cracked black pepper, and leave them at room temperature for 10 minutes.
- Place the steak fat cap down in a large 10 to 12 inch carbon steel or non-stick pan over high heat and cook for exactly 2 minutes, holding it upright with tongs if needed.
- Lay the steak flat and leave it for exactly 1 minute, then move it in a circular motion for 1 minute to brown the top.
- Cook the steak as you like, then flip it and repeat the same process.
- Lower the heat to medium, flip the steak again and let it sit for 2 minutes; repeat flipping every 2 minutes until the desired internal temperature is reached. Medium-rare takes 12 to 14 minutes for a 1½ to 2 inch steak; a thermometer is best.
- Rest the steak on a rack over a sheet tray for 5 to 7 minutes, then add herb butter if you like.
Summarized from Chef Billy Parisi's video. Watch it for the details.
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