#Searing meat how to

So, in the end, there is no perfect scenario, however, my two cents is for you to achieve a medium-rare internal temperature every time do these things:Ĭooking a 12-ounce New York strip steak using the cooking method above, 2-3 minutes per side on a larger size burner using a high smoking point oil and resting for 3-4 minutes will get you to a medium-rare internal temperature every time. What kind of oil to use – oils with lower smoking points like olive oil can help brown quicker, but requires more practice and control so you don’t burn the steak.How big is your burner – you can have a pan on high heat on a smaller burner compared to a larger one, but it still won’t quite get to the temperature you need to sear.What cut of steak is it – more tender steaks tend to cook faster, like a filet mignon vs a New York strip.How big is the steak – the size will completely determine how long to cook it for.Here are the main things to consider for timing: The process of knowing exactly how long a steak should be cooked to achieve the perfect desired internal temperature is a little bit subjective. Remove the steak after 2-3 minutes of cooking on the other side and set it on a cutting board or plate for 3-4 minutes before serving. I like to add the herbs and garlic on top of the steak while moving it around in the pan. Place the steak into the center of the pan and immediately turn the heat down to medium-high.Īdd in some garlic cloves, fresh thyme or rosemary sprigs, and unsalted butter.Ĭook the steak for 45 seconds before moving it all around the pan to ensure it becomes browned on every square millimeter of the steak.Īfter a total of 2-3 minutes of cooking, flip the steak over and repeat the process. Next, add some cooking oil to a large frying pan over high heat until it begins to lightly smoke. Season your piece of meat generously with salt and pepper. Here are some items you can add:įollow along with these simple instructions for searing the perfect steak: What this does is enhance the flavors of the steak with these outside ingredients and can vastly improve the flavor. In the past 5-10 years you may have noticed that chefs add herbs and other ingredients to a pan while searing a steak.

Do I Add Herbs to The Pan When Cooking It? I was always advised that meat should never smoke when cutting into it. This process allows the juices from the meat to soak back into the steak making it juicy and tender and should be done for every piece of protein cooked. Resting is the process of removing your cooking protein from the pan it was cooked in and setting it on a cutting board or plate to rest for a period of time before serving. Remember you always have to account for carry-over cooking and resting which will continue to cook the steak. Here are basic temperatures for different degrees of doneness: I love the thermoworks thermometer (this is an affiliate link that allows me to make a few bucks on each sale).

#Searing meat how to

When learning how to sear a steak to your desired internal temperature I recommend using a quick temperature thermometer. However, since we are focused on beef in this article, here are the best cuts to use: It is a very similar process for how to sauté. Searing doesn’t only apply to beef, as you can pan-sear fish, chicken, pork, or any other protein as well. You can also partially achieve a sear on the grill by cooking on hot grill grates. The reason for doing this is to seal in the meat’s juices by creating a caramelized outside crust. Searing is to brown meat quickly by subjecting it to very high heat in a skillet, or under a broiler. Searing steak can often be intimidating but once you learn the basic technique of doing it, you won’t believe how easy it is to do. If you are looking to try out some new beef recipes because you don’t eat that much either then try my Braciole or Kofta recipe. We don’t eat beef that often these days, but occasionally we do have a craving for some. Learn the intricacies for making the perfect seared steak that is extremely flavorful, tender, and juicy every single time you make it.