Get Ready

• Start with a thick-cut Beef Grilling Steak or Medallion, minimum 1-inch (2.5 cm) thick. Boneless cuts cook faster and more evenly than those with bone.
• Grilling Steaks/Medallions: Top Sirloin, Strip Loin, Tenderloin, Rib Eye
• Season beef with salt and pepper.

Note:
Turn on the stove exhaust fan or prop the kitchen door or window open to avoid setting off the smoke detector.

Equipment

• Use a shallow stainless steel pan with a heavy bottom (Nonstick pans don’t brown as well).
• Use a pan that is large enough to cook the meat without over-crowding. If you overcrowd the pan, the meat will steam rather than brown. Brown the meat in batches to avoid overcrowding.
• Use tongs to turn the meat.
• Wear an apron as there will be splatters.
• If using steaks more than 1-inch (2.5 cm) thick, set oven to 375°F (190°C) and use pan with ovenproof handles.

Note:
To make plastic or wooden pan handles oven-proof, wrap handles with foil.

Heating the Pan

• Use vegetable oil or a mix of equal amounts of butter and vegetable oil in the pan – you don’t need much – a tablespoon (15 mL) or so will do.

• Heat oil or oil/butter in pan over high heat until sizzling – test by sprinkling a drop of water into the pan – the drop will sizzle and evaporate on contact.

Note:
Oil is hot enough when it shimmers or looks wavy but is not smoking.

Searing: Side 1

• Place steak in pan – it will sizzle as the brown crust forms. For medium doneness, cook a 1-inch (2.5 cm) steak for 6 to 7 minutes.
• Flip steak using tongs.

Note:
If you turn or move the steak before the crust forms, the meat will stick and tear. The steak lifts easily from the pan when it’s ready to turn.

Searing: Side 2

• Cook second side of 1-inch (2.5 cm) steak for 6 to 7 minutes for medium-rare doneness, turning twice or more to a finished temperature of 145°F (63°C).

Finishing

• Test doneness by inserting a digital instant read thermometer sideways into steak (Med-rare:145°F/63°C; Medium: 155°F/68°C).
• Remove steak, transfer steak to cutting board; let rest loosely covered with foil for 5 to 10 minutes (to allow juices to settle). Meanwhile, make pan sauce.

Simple Pan-Sauce

• Add some chopped onion, garlic and fresh herbs (such as sage or thyme) to the pan; pan-fry for 2 minutes, adding extra oil if necessary.
• Stir in beef/chicken stock and/or a splash of port or red wine, stirring up any browned bits from the pan (this is known as “deglazing the pan”). Cook until slightly reduced, about 5 minutes. Thicken with some cornstarch if you like (mix a spoonful of cornstarch with a spoonful of cold water and gradually stir into pan; bring to boil while stirring).

For Super-thick Steaks: For steaks thicker than 1-inch/2.5 cm, brown sides of steaks by turning with tongs, then, pan-sear for 3 minutes per side. Transfer steak (in searing-pan) to a 375°F (190°C) oven and cook to desired doneness (see chart). Test doneness by inserting digital instant read thermometer sideways into steak.

Feature Recipe: Pan Seared Medallions with Port Sauce

Pan Seared Bavette with Chili Maple Sauce

Beef Tenderloin Steak with Peppercorn Sauce

See all of our Pan Searing Recipes.