How to Sear a Steak
User Reviews
5
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Prep Time
5 mins
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Cook Time
6 mins
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Servings
1
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Calories
843 kcal
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Course
Main Course
How to Sear a Steak
Description
How to Sear a Steak details preparing a New York Strip by seasoning it with cracked sea salt and black pepper, then cooking it in a hot pan with neutral cooking oil. Butter, whole garlic cloves, and fresh thyme add flavor during cooking, with the butter basted over the steak for richness. The quick pan sear creates an appealing browned crust while preserving a tender center. After searing briefly on each side, the steak is removed and rested to redistribute juices.
The use of simple ingredients like garlic and thyme alongside butter enhances the flavor without overpowering the beef's natural taste. Adjustments to heat during cooking ensure an even sear. The recipe suggests resting the steak upright to quickly release excess heat and prevent overcooking.
Serve this steak soon after cooking for the best texture and flavor. The recipe notes mention that while it does not reheat well, a quick re-sear can warm leftovers. It advises storing steaks covered in the refrigerator for up to three days and highlights flexible cooking oil options according to preference.
Ingredients
- 12- ounce New York Strip steak
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 tablespoon butter unsalted
- 5 garlic cloves
- 3 thyme fresh, sprigs
- sea salt cracked, to taste
- black pepper cracked, to taste
Instructions
- Season the steak generously with salt and pepper.
- Add the oil to a large frying pan over high heat and heat up until it begins to lightly smoke.
- Place in the steaks, turn the heat down to medium-high, and add in the butter, garlic, and thyme.
- After 45 seconds begin to move the steak around the pan cook for a total of 2-3 minutes before flipping the steak and repeating the process.
- Remove the steaks and let rest on a plate.
Notes
- Eat the seared steak immediately after cooking for optimal texture and flavor.
- If reheating is necessary, quickly re-sear in a hot pan with a lightly smoking neutral oil until warmed through.
- Store cooked steak covered in the refrigerator for up to 3 days; freezing is not recommended due to texture loss.
- Recommended cooking oils include olive, safflower, or canola, but feel free to use your preferred neutral oil.
- When basting, move the steak around the pan letting butter, garlic, and thyme flavor the meat evenly.
- If the steak is slightly overcooked, rest it upright to allow heat to escape faster and prevent further cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 843 kcal
% Daily Value*
| Calories | 843kcal | 42% |
| Carbohydrates | 6g | 2% |
| Protein | 71g | 142% |
| Fat | 58g | 89% |
| Saturated Fat | 23g | 115% |
| Trans Fat | 1g | 50% |
| Cholesterol | 280mg | 93% |
| Sodium | 180mg | 8% |
| Potassium | 1144mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 231IU | 5% |
| Vitamin C | 9mg | 10% |
| Calcium | 118mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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