Mistakes Everyone Makes When Pan Searing Steak

When it comes to pan searing a steak, every stage requires timing. Every stage is important, even the length of time you heat your cast iron pan for. Pan searing may not be an easy skill to master compared to grilling a steak, but it does yield a better crust and texture on the steak.

However, turning a steak on each side isn’t the end of searing, because having the patience to let it rest before cutting is also a key step.

The best way to perfect your steak pan-searing skills is by eliminating mistakes. Practice makes permanent, and here are some mistakes everyone makes when pan searing steak.

#Steak #Cooking #Mistake

The right cut | 0:00
Heating things up | 0:57
'Tis the season | 1:59
The golden coat | 2:38
Sear those sides | 3:35
The second season | 4:09
Flip it | 4:54
The doneness question | 5:26
Let it rest | 6:10
Cut and serve | 6:57

[kayfabeadjace]

"Overflipping" is only real issue at the very beginning when you haven't formed a proper crust yet. You want full contact with a ripping hot pan at that point rather than taking half measures. The much bigger problem is when people jump the gun on lowering the heat or adding butter and aromatics--again, you want the heat to get a chance to the job done and overcrowding things too early works against that. But once you're at that point you can more or less go nuts with the flipping and I rather doubt you'd do any harm.

[jasenwilliams]

Mistake #1 before making a food video - make sure there are no flies in the kitchen. 1:10

[matthewsermons]

Dollar Tree "Parmesan Cheese Topping" is mostly a finely ground powder of whey and starch with a hint of cheese... My point is that dusting a steak after drying and even putting in a bag with said topping before cooking acts to really help develop that crust.... cheap and

[KontryBoy]

Ever since seeing the show Dexter this is the only way I cook a steak lol. Love it pan seared

[jmlinden]

Flipping multiple times does result in a less 'crunchy' sear and extend the total cook time, but it also lets you cook the steak more evenly throughout.

[BM]

I wish I could watch a single cooking video without feeling like I am being fed nothing but wives' tales and hunches passed as facts.

[Astrochronic]

This video is for newly former vegans who have never cooked a steak in their life.

[jeffarose]

No steak will come to room temperature in 20-30 minutes. It needs to sit out 2 hours +.

[joshua.recovers]

Just got here. All I gotta say is: I. Love.
Steak.

[iambyrdman]

2:25 I've been told pepper will burn and become bitter if it gets the heat of the hot grill and the reason to wait until the end. That Pepper smell is fresh and clean then too.

Thanks for all your precious time!!!

[MrBullet]

Cast iron or carbon steel ripping hot with a thick ribeye.
Good thick filet mignon is excellent also.
Clarified butter works best for me.

[chadcarr]

Actually Gordon Ramsay says “literally oil the pan”

[charliesgrumma]

*DO NOT ADD BUTTER TO THE HOT FRYING PAN* The butter will burn and turn brown. Instead place the steaks on a platter to rest right after cooking. After the steaks have rested two minutes give them a few stabs with the tines of your fork on the side facing upwards and place a couple warm pats of butter on top of the steaks while letting them rest for at least 3 or 4 more minutes. As they rest the butter slowly melts and flows into to steak enhancing the flavor. This is much more preferred than cooking the steak in burnt butter.

[MrFisher]

1:09 - Might wanna put in a different clip there...

[BarGardenEat]

I tried a cast iron v. air fryer demo...cast iron won...and does most every time. Thanks for the info!

[neuromantoo]

Don't use canola oil. Use Avocado Oil better for high temperature cooking.

[ilsunnylo]

I think the most important is the thickness, cut and size. You don't want it raw in the centre.

[jkl]

Was that 1 of those infamous Mexican flying peppercorns @ 1:10? 😂

[jberenden]

Ideally, what temp should the cast iron skillet be when searing the steak?

[revolvermaster]

“Let it get to room temperature”
I call BS on that. I freeze some steaks in marinade and have put them on the pit or in a skillet straight from the freezer and they’re KILLER.