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When learning how to properly sear a steak, it is a good idea to use a pan  that is heavy and able to absorb heat well. For example, when I sear steak, I always use a cast iron pan, this will help you to cook it properly. I also always use a pan that is close to the same size as my steak so that it cooks just the way I want it to and the edges don't get too overcooked.

So, Let's Get Started…

Ingredients To Gather:

• Your desired cut of steak either ribeye, porterhouse, strip, filet, or something else.

The Step by Step Directions To Follow:

1. About thirty minutes to an hour before cooking your steak, take it out of the refrigerator, and let it come to room temperature so it can cook more evenly and not become overdone or tough.
2. Heat up an un-coated skillet over medium high heat with no oil or anything in it. As it heats, pat your steak dry with paper towel. Season the steak all over with salt and pepper or any other seasoning you like.
3. Once the pan is sufficiently heated, add the steak to the pan, and don't touch it. Cook the steak for a few minutes on each side, varying by how done you want your steak to be. You want to avoid flipping over steak over too many times because this will not allow the heat to get into the meat and will only cook the edges. You should see it searing to a nice brown color. Let the meat rest for at least 10 minutes after cooking.
4. You should use a thermometer to help you tell when your steak is done and has reached the correct temperature. You do not have to cook it to an actual temperature like chicken as long as the outer portions of the steak are exposed to the air when you cooked it, it is perfectly safe to eat.
5. In order to tell how done your steak is, you should push on it with your fingers. The firmer the steak is, the more cooked it is. Let the meat rest for at least 10 minutes after cooking so the meat can have time to absorb the juices, making your steak nice and tender and juicy.

Finished!

Have you used this Recipe to Sear Your Own Steak? If so, what aeasonings did you use? Did it turn out as tasty and juicy as you expected?

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Article Source: Fifteen Spatulas