Pan-Seared Steak: How to Create a Crispy, Delicious Crust on Your Steak

Choosing the Right Cut of Meat

Choosing the right cut of meat is crucial when it comes to pan-searing steak. Different cuts of meat have different textures, flavors, and fat content, all of which affect the cooking process and the final result. That's why at Meatguy Steakhouse, we take great care in selecting the perfect cuts of meat for our pan-seared steak dishes.

When it comes to pan-searing, we recommend cuts that are relatively thin, with some marbling for flavor and tenderness. Popular cuts of steak that are ideal for pan-searing include the ribeye, strip steak, and filet mignon. These cuts are known for their rich flavor and tender texture, and they cook quickly and evenly on high heat.

Preparing the Steak:

To achieve the perfect pan-seared crust on your steak, proper preparation is key. Here's how to prepare your steak for pan-searing:

Let it come to room temperature: Take the steak out of the refrigerator and let it come to room temperature for at least 30 minutes. This allows the steak to cook more evenly and reduces the risk of overcooking.

Season it

Liberally season the steak with salt and pepper on both sides. You can also add other seasonings like garlic powder, onion powder, or paprika for extra flavor. At Meatguy Steakhouse, we use a special seasoning blend that includes herbs and spices to enhance the natural flavors of the meat.

Pat it dry

Use a paper towel to pat the steak dry on both sides. This removes any excess moisture that can interfere with the searing process.

Pan-Searing the Steak:

Now that your steak is properly prepared, it's time to start pan-searing. Here's how to do it:

Heat up the pan

Use a heavy skillet or cast-iron pan and heat it up over high heat until it's hot. You can test the heat by sprinkling a few drops of water on the pan – if it sizzles and evaporates immediately, the pan is ready.

Add the steak

Add the steak to the hot pan and let it cook undisturbed for 2-3 minutes. This allows a crust to form on the surface of the steak.

Flip it

Use tongs to flip the steak over and cook for another 2-3 minutes on the other side. The cooking time will depend on the thickness of the steak and how well-done you prefer it.

Rest the steak

Once the steak is cooked to your desired doneness, remove it from the pan and let it rest on a plate for at least 5 minutes. This allows the juices to redistribute and ensures a more tender, juicy steak.

When it comes to pan-searing steak, using a hot pan is crucial to achieving a crispy crust. You can use either butter or oil to cook the steak, depending on your preference. 

Butter adds richness and flavor, while oil has a higher smoke point and can prevent the butter from burning. At Meatguy Steakhouse, we use a combination of butter and oil for our pan-seared steaks to get the best of both worlds.

Tips for Creating a Crispy, Delicious Crust:

To create the perfect pan-seared crust on your steak, here are some additional tips:

Use a heavy pan

A heavy skillet or cast-iron pan retains heat better and creates a more even cooking surface.

Don't overcrowd the pan

Cook one or two steaks at a time to avoid overcrowding the pan, which can lower the temperature and prevent a crust from forming.

Use a meat thermometer

Use a meat thermometer to ensure that your steak is cooked to the desired temperature. For medium-rare, the internal temperature should be around 130°F.

In conclusion, creating a crispy, delicious crust on pan-seared steak is a delicate art that requires the right cut of meat, proper preparation, and careful cooking techniques.

At Meatguy Steakhouse, we have a unique technique for creating the perfect crust on our pan-seared steaks. We use a blowtorch to sear the edges of the steak and create a more uniform crust. This technique adds an extra level of flavor and texture to our steaks that sets them apart from the rest.