How to Pan-Sear a Steak
Master the art of searing a thick-cut ribeye steak with a crisp garlic-herb butter crust and a tender, juicy medium-rare center using cast iron pan basting.
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🧰 Required Tools & Equipment
- ✓ Heavy cast-iron skillet (10-12 inch)
- ✓ Instant-read digital meat thermometer
- ✓ Stainless steel kitchen tongs
- ✓ Large basting spoon
- ✓ Sharp chef's knife and wooden cutting board
- ✓ Paper towels
📦 Materials & Supplies
- ✓ 1.5-inch thick ribeye steak (450-500g)
- ✓ 1.5 tsp coarse kosher salt
- ✓ 1 tsp freshly cracked black pepper
- ✓ 2 tbsp high-smoke-point oil (grapeseed or avocado)
- ✓ 3 tbsp unsalted butter
- ✓ 3 garlic cloves (smashed, skin on)
- ✓ 2 sprigs fresh rosemary and 3 sprigs fresh thyme
⚠️ Safety Checkpoints & Warnings
- • Ensure steak surface is completely dry before hitting the pan to prevent violent oil splattering.
- • Always use a heat-resistant oven mitt or silicone grip when touching cast iron pan handles.
- • Never leave melting butter and hot oil unattended over high heat to prevent flare-ups.
- • Thoroughly sanitize cutting boards, tongs, and hands after handling raw meat.
📋 Step-by-Step Guide (6 Steps)
Temper and Season the Steak
Remove the steak from the refrigerator 30 minutes before cooking to bring it closer to room temperature. Thoroughly pat all surfaces completely dry using paper towels to ensure optimal browning. Season generously on all sides, including the edges, with coarse kosher salt and cracked black pepper.
- • Meat surface is matte and dry to the touch with visible salt grains evenly distributed.
- • Salting wet meat, which causes steaming instead of a crisp sear.
- • Cooking straight from fridge, leaving the center cold and raw while overcooking the exterior.
Preheat Skillet and Oil
Place your cast-iron skillet over medium-high heat for 4 to 5 minutes until extremely hot. Pour in 2 tablespoons of high-smoke-point oil and swirl to coat the bottom evenly. Wait until the oil just begins to shimmer and produce faint wisps of smoke before adding meat.
- • Skillet bottom shows shimmering oil with light, faint smoke rising.
- • Using low-smoke-point oils like extra virgin olive oil or butter at this early stage, which will burn and turn bitter.
Develop the Initial Sear
Carefully lay the steak into the skillet laying it away from you to prevent hot oil splashes. Sear undisturbed for 2 minutes, then flip using tongs to sear the reverse side for another 2 minutes. Use tongs to press the fatty edge against the pan surface for 45-60 seconds to render down the fat cap.
- • Deep golden-brown, mahogany crust across the entire flat surface and crisp rendered edge.
- • Moving or fidgeting with the steak continuously during the first 2 minutes, preventing crust formation.
Butter Baste with Aromatics (Arrosé)
Lower the stove heat to medium and drop the unsalted butter, crushed garlic cloves, and herb sprigs into the pan beside the steak. Tilt the skillet slightly toward you using an insulated mitt, allowing the foaming melted butter to pool on the lower side. Rapidly and continuously spoon the hot, aromatic butter over the top of the steak for 1.5 to 2 minutes.
- • Butter foams with a nutty aroma and turns light golden without turning black or charred.
- • Letting butter burn over excessive heat, making the crust taste acrid and bitter.
Check Temperature and Rest
Insert an instant-read meat thermometer horizontally into the thickest part of the steak, avoiding bone and pockets of fat. Remove the steak from the pan when it reads 125°F (52°C) for medium-rare or 135°F (57°C) for medium. Transfer to a clean wooden board or warm plate and let rest untouched for 6 to 8 minutes so juices redistribute.
- • Thermometer displays desired target temperature; meat rests quietly without leaking heavy pools of juice.
- • Skipping the resting period and slicing immediately, which causes all internal juices to run out onto the board.
Slice and Serve
After the full resting period, position your sharp chef's knife perpendicular to the grain of the meat fibers. Slice the steak into uniform 1/2-inch thick slices using smooth, single-stroke drawing motions. Spoon any warm resting juices from the board back over the slices and finish with a sprinkle of flaky sea salt.
- • Even pink medium-rare center from edge to edge with a distinct outer crust and moist glistening slices.
- • Using a dull knife or sawing back and forth, which shreds the tender meat fibers.
Credit: inspired by an original tutorial by ISSEI / いっせい — watch the original on YouTube.
Don’t have everything?
- No Cast-iron skillet? Heavy-bottomed stainless steel skillet
- No Instant-read digital thermometer? Analog meat thermometer or palm firmness test
- No Fresh rosemary or thyme? Crushed garlic cloves and cracked black peppercorns alone