When it comes to men cooking steak, it’s almost a sacrilege to do anything off the grill. I agree that there is little better than that smoky grilled taste of a well-cooked steak, but we can’t always do it. Maybe the grill is broken and you’ve got some rib eyes in the fridge that need to be cooked right away or a thunderstorm has completely ruined any chance of grilling.
Pan searing a steak may not be the rugged manly way of doing it, but you can still make an amazing steak with a little butter and some excellent timing.
It’s good to start out with a cut that’s already pretty tender like a rib eye and salt them and let them sit out for about 45 minutes. The salt will first draw all the moisture to the top of the steak as it tenderizes the steak. After a while, the water seeps back into the steak. This way you can get your tenderness and moistness too. The steak should be close to room temperature now as well.
Rather than putting the oil in the pan, I like to brush it on both sides directly. This is also when you’ll want to season the steak. Some pepper, garlic, parsley, et all, but try and keep it light. The taste of the steak itself should be the prominent taste.
Preheat the pan to about 400 degrees. You don’t want it to be too hot and burn the outside or too cold and take forever to cook. When the steak hits the pan, don’t be surprised if there is a lot of smoke. Put the steak in the center of the skillet and let it sit for two minutes. You’ll want to flip it, but don’t. You want it to get a good sear. When two minutes have passed, flip and cook the other side for two minutes. It should look brown, but not black.
If you like your steak bloody, then you’re ready to go, but if you only want a little pink, then it’s going to take a little longer. Decrease the heat a little, put some butter on top of the steak and then cover the pan. This will help the steak cook evenly on the inside. Keep it in for a few minutes until it’s cooked how you like and remove.
Post Cooking Ritual
Your steak is done, but don’t eat it quite yet. Place it in aluminum foil for about five minutes to keep it as tender as possible. Once five minutes has passed, grab your fork and knife and dig in.
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