Searing steak is so easy to do, I never order steak at restaurants anymore! Here are my top tips for a pan seared steak that is caramelized on the outside, and juicy in the middle.
We make a lot of steak in our house, and because we live in the Northeast, outdoor grilling is out of the question for much of the year. Fortunately this doesn’t matter, as searing steak on the stove is a fantastic method too, and you can make this any time of year in less than 10 minutes.
Because steaks are one of the easiest foods you can cook yourself, you’ll never find me at a steakhouse. Steaks are much more expensive at restaurants, and I have found it unnecessary to pay that premium when it’s so easy to make at home.
A béarnaise sauce can be nice on occasion, but I usually don’t bother with making sauce for steak at home, mainly because a good pan seared steak already tastes so fantastic.You can also use it as the star ingredient for Steak Salad to have something a little different than the usual chicken.
A steak can taste incredible with a good seasoning of salt and pepper, and proper searing technique.A little butter doesn’t hurt either, and if you pair it with a side of homemade Potato Gratin too? That’s an awesome dinner.
This post was originally published in January 2011, and since then I’ve seen many different methods for pan seared steak on the internet and in cookbooks. I recently experimented with a few of them to see if I liked new methods better.
The verdict? I still like this method the best.
It’s very simple and gives the results I want, which is a browned outside and a rare interior. And of course, you can cook it more if you prefer a more well done steak.
How to make restaurant quality steaks at home:
The way a steak is prepared makes all the difference in the flavor and tenderness of the meat. The first thing you want to do is lay your steaks out on a board and blot them dry with a paper towel:
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