- Be sure to pat the meat or seafood dry with paper towels before searing, or the moisture will hinder proper browning.
- Use a large, heavy pan, such as a cast-iron fry pan or a Dutch oven.
- Oil the food to be seared rather than the pan, because an oiled pan will soon start to smoke at the high temperatures needed for searing.
- Allow space between pieces of meat or one piece of meat and the sides of the pan. Too much food crowding the pan will lower the temperature, trap moisture and create steam, preventing the meat from browning properly.
- Leave the meat alone! Resist your urges to flip! Allow the crust to develop
- Make the most of the pan drippings created by searing by deglazing the pan before continuing with the recipe.
4 (1 1/2-inch-thick) steaks of your choice
1 Tbsp. extra-virgin olive oil, eyeball it
Kosher or Sea Salt and freshly ground black pepper
1 tsp. butter
Take meat out of refrigeration and let come to room temp. This should take about 20 minutes.
Season with salt and pepper and then drizzle with a little bit of olive oil. Rub mixture of seasoning and oil into steaks.
Place a large, flat griddle or cast iron skillet over medium high heat. Add a drizzle of olive oil to pan and swirl to cover surface.
When hot, add 1 tbsp butter and melt. When butter just begins to smoke place steaks into hot pan.
Caramelize the steaks, 4 minutes each side (for medium rare)
Add one minute to each side for each degree of doneness you would like beyond medium rare.
For example, if you desire a medium temperature steak, you will be cooking each side 4 minutes, medium well would require 5 minutes each side,etc.. Remove from heat and let rest for 3-4 minutes before slicing.
Here's a little tip for you to help you along in checking the preferred doneness of your steak...
Relax your hand, palm up. With your opposite hand, use your pointer-finger and press the specific area's shown in the photo. This will simulate the doneness of your steak by touch when gently pushing on the top center area of the steak.