Time for.. Weekend Pan-Seared Steaks


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(i learned this guide from Kenji of serious eats)

Summers are made for the grill, but what’s a steak lover to do when the weather’s too cold and wet to light the suckers up? Just cook them indoors. Indeed, pan-seared steaks have several distinct advantages over grilled steaks—enough that there are times when given the two choices, I’ll choose pan-seared just for the sake of it. While grilling will get you a rapid-fire crust on your steak with all those delightfully crisp, on-the-verge-of-burnt bits and a good smoky flavor, I find that the even golden brown crust you can develop in a hot cast-iron pan really accentuates the flavor of the beef itself, letting it shine. On top of that, pan-searing affords you the opportunity to add your own flavorings in the form of aromatics. Pan-seared steaks come out moister to boot.

Of course, you gotta know how to do it before you can git ‘er done.

 By the way I DONT eat pork, beef and lamb.. but Jordi does.. so i gotta learn these method for him and share with you guys.

So lets jump straight into the action.

Deep Brown and Delicious

A perfectly cooked pan-seared steak with an even brown crust.

Start Thick

Thick cut and well-marbled is the way to go, like this dry porterhouse. – ok as per Heston you gotta air dry it in the fridge.. oh Im a follower of Heston – FYI

Season Liberally – Salt & Pepper is all you need + HERBS

Season well. Very well. Weller than you think needs to be done. With a thick steak, all that seasoning on the outside needs to carry the flavor of the unseasoned portions in the middle, so compensate. It’s best to season either immediately before cooking, or at least 45 minutes in advance. Nothing in between.

Use Cast Iron – or your regular pan at home

Use a cast iron skillet and plenty of oil, and get it HOT. It should be lightly smoking.

Add steak carefully

Hot oil can sense fear, so be very careful when you add your steak. Carefully lay it in the pan, starting with the ends closest to you, laying it backwards. That way, if you accidentally drop it, hot oil goes flying over the stove instead of into your face.

We’re off!

It should sizzle violently as it cooks. This is not the cleanest cooking method, by the way. You will have some oil splatter to tend to after dinner.

Flip Frequently

Use tongs or a spatula to flip your meat, and do it frequently. This will help it cook more evenly and a little faster. Make sure to grip the bone with the tongs, NOT the meat, which can cause it to tear away from the bone.

Keep cooking

Flip and cook and flip and cook and flip and cook. You’ll notice a crust starting to build up, though you may also notice that the edges near the bone are a little pale. Time to deal with that. By this stage, your meat should be at around 80°F in the center.

Add butter

Add butter to help flavor and improve browning for the last few minutes of cooking.

And aromatics

Aromatics like thyme and shallots will add subtle flavor to your meat.

Baste away!

Basting will help distribute that flavor, help your meat cook faster, and help you to brown the paler parts that don’y come in contact with the pan. Start by tilting the pan to allow the hot butter to collect near the handle. Scoop some up with a spoon.

Pour it on

Lift it up and pour it over the steak, aiming for the paler parts to give them some color. Continue to flip and baste until the steak is approaching finished.

Steady as she goes

You may find that as the steak cooks, it becomes more delicate. I use tongs and a spoon or tongs and a spatula to carefully flip at this stage.

Use a thermometer! – if you dont have buy one now – we are not that professional cooks to know!!!

I can’t stress this enough. Use a thermometer. Use a thermometer. Use a thermometer. It’s the only way to guarantee perfectly cooked meat. For medium-rare, your steak should be between 120 and 125°F when it comes out of the skillet to rest.

But what if you’re stuck in the woods with no thermometer in hand? Is there anything you can do?

Yes: Just go ahead and cut the sucker open to take a peek.


Get the edges

Right before it comes out, make sure to get those edges crisp and colored.

Rest it

Let your steak rest for 5 to 10 minutes after it comes out of the pan. Pour the hot butter and aromatics over it to keep it company.

Start carving

Serve as-is, or to carve for a group, start by cutting along one side of the rib bone.


Keep going until the strip steak is completely detached from the rib.

Turn and cut

Turn the steak 90 degrees and cut through the smaller section of the bone.


Your steak should come right off.


With both sides removed, slice each half into bite-sized piece. Not too thin, not too thick. If you value presentation, slice at a bias to make nice, fannable slices.

Ready To Eat

Cooked, carved, and ready to wolf down

Butter-Basted Pan-Seared Thick-Cut Steaks

[Photographs: J. Kenji Lopez-Alt]

Note: This recipe is designed for very large steaks, at least 1 1/2 inches thick weighing 24 to 32 ounces with the bone-in. Porterhouse, T-bone, ribeye, or New York strips will all work. Avoid using tenderloin steaks, as they are likely to overcook. For better results, let steaks rest at least 45 minutes at room temperature or up to three days loosely covered in the refrigerator after seasoning in step 1.


1 large bone-in T-bone or ribeye steak (see note above)
Kosher salt and freshly ground black pepper
1/4 cup vegetable or canola oil
3 tablespoons butter
6 sprigs thyme or rosemary (optional)
1/2 cup finely sliced shallots (about 1 large, optional)


Carefully pat steak dry with paper towels. Season liberally on all sides (including edges) with salt and pepper (see note above).
Heat oil in a 12-inch heavy-bottomed cast-iron skillet over high heat until just beginning to smoke. Carefully add steak and cook, flipping frequently, until a pale golden brown crust starts to develop, about 4 minutes total.
Add butter, herbs (if using) and shallots (if using) to the skillet and continue to cook, flipping steak occasionally, and basting any light spots with foaming butter. If butter begins to smoke excessively or steak begins to burn, reduce heat to medium. To baste, tilt pan slightly so that butter collects by handle. Use a spoon to pick up butter and pour it over steak, aiming at light spots. Continue flipping and basting until an instant read thermometer inserted into thickest part of tenderloin side registers 120 to 125°F for medium rare, or 130°F for medium, 8 to 10 minutes total. Immediately transfer steak to a large heat-proof plate and pour pan juices on top. Let rest 5 to 10 minutes. Carve and serve.

Tell me how it goes with you..!
Besos y Abrazos

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