Searing a steak properly is an essential skill for any home cook or professional chef aiming to achieve a flavorful and perfectly crusty steak. Below, you'll find detailed instructions and tips to help you master the technique of searing steak. **Selecting Your Steak:** - Choose a steak with good marbling (i.e., fat dispersed within the muscle), such as a ribeye, New York strip, or sirloin. A thicker cut, around 1.5 to 2 inches, will sear well without overcooking internally. **Bringing Steak to Temperature:** - Remove the steak from the refrigerator and let it sit at room temperature for at least 30 minutes to an hour before cooking. This allows for more even cooking. **Seasoning:** - Pat the steak dry with paper towels to remove any excess moisture, as water on the surface can inhibit browning. - Generously season the steak with salt. Pepper can be added before cooking, but be aware it can burn at high temperatures and create a bitter flavor; some prefer to add pepper after searing. **Ideal Pan and Temperature:** - Cast iron or stainless steel pans are the best for searing because of their ability to retain and distribute heat evenly. - Heat your skillet over high heat until it's extremely hot. You should barely be able to hold your hand 2 inches above the pan's surface for more than a couple of seconds. **Adding Fat:** - Right before adding your steak, add a small amount of oil with a high smoke point (such as grapeseed, canola, or avocado oil) to the pan. You want just enough oil to coat the bottom of the pan. **Searing the Steak:** - Place the steak in the pan carefully and let it cook without moving it for about 2-3 minutes for a 1.5-inch thick steak. If the steak sticks to the pan, it might not be ready to flip. Once it's developed a crust, it should release easily. - Use tongs to flip the steak and sear the other side for another 2-3 minutes. **Basting and Flavoring:** - After flipping the steak, you can add butter, garlic, and fresh herbs like thyme or rosemary to the pan, if desired. Baste the steak with the melted butter and rendered fat. **Finishing the Cook:** - If desired, you can finish cooking the steak to your preferred level of doneness by placing the entire pan in a preheated oven (around 400°F/205°C) or continue to cook on the stovetop over medium heat. Use a meat thermometer to check for doneness: - Rare: 120°F to 125°F - Medium Rare: 130°F to 135°F - Medium: 140°F to 145°F - Medium Well: 150°F to 155°F - Well Done: 160°F and above **Resting the Steak:** - Once done, remove the steak from the pan and let it rest on a cutting board or plate for about 5-10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a juicy steak. By following these instructions and honing your technique with practice, you should be able to achieve an excellent crust on your steak that enhances its flavor and texture, adding to the overall enjoyment of the dish. Remember, small variations and adjustments can be made based on the specific type of steak you're using and your personal preference.