How to Sear a Steak in a Cast Iron Pan

Step by step guide to searing a steak in cast iron. This video answers one of the most frequently asked questions we get on social media.

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[Mottleydude]

Three serious mistakes by the Chef here. He turned the steak before the maillard affect had completed. Notice the steak stuck to the pan? When the Maillard affect is completed the steak will release from the pan, about 4-5 minutes for a steak that size. Second mistake. Never poke a steak with a fork to turn it. You’ll lose a lot of the juices. Third mistake was the worst. Never, ever, ever rest a steak by tenting in aluminum foil. You will steam the steak and destroy the flavorful crust you built on the outside of the steak. All the flavor from the caramelization, butter, seasoning, herbs and garlic completely wasted cause he steamed it in aluminum foil. When the steak is done put on a cutting board and don’t do a danged thing to it, don’t even look at it till rested.

[rtc]

first time ive seen someone start the butter basing procedure before even a single flip
😂

[pt]

Personally, my advise is when you initially sear the steak, move it to the edge of the pan. Don’t leave it in the middle. You have a similar gas stove setup as mine and most of the heat will be at the outer edge of the pan. Cooking your steak on the outer edge of your pan will provide more even cooking as evident when you first flip the steak, the center was less brown than the edges of the steak when you initially dropped the steak in the middle of the pan. Leaving it in the center not only over cook the edge of the steaks but also takes longer to get the center to the right doness. You need a gas stove with a “star” pattern like most commercial stove to get an even cook.

Second, when resting your steak, just let it sit out in the open. Don’t wrap it in foil as the steam will produce a soggy texture once the steak is rested.

You will notice letting it rest out in the open produces very little juice run off as most of this juice gets redistributed back into the meat making it more juicy when it’s cut. And don’t worry about it getting cold. Even letting it sit for 10 mins, the center is still piping hot when you cut it. I have done this a hundred time so I have load of exp cooking steaks, pan fried, rev seared, home bbq grills and even gas grill in commercial kitchen. My favourite of all methods is cooking it on a commercial grill.

Just my opinion

Cheers

[michael]

Basically watched this to find out what not to do.

[bigal]

Good sir! Do not baste until after the first flip as you lose all that heat you just built up. In fact don't add aromatics into the pan until after the first flip. Do not use a FORK to turn any meat especially steak as you lose the juices from it. Do not flip the steak until if FREELY moves from the bottom of the pan with no resistance.

[cantrell]

When the steak sticks, it ain't ready to flip.

[wadexinduction]

I recommend crushing the garlic. No need to cut or mince but crushing it will give you a better garlic flavor.

[johnw]

That steak looks like it's just about to go bad

[terranjohegrado]

I'm allergic to pepper, so I used a rub that didn't have pepper in it. Hubby hates cooking steaks because he's never happy with the way they turn out, (either on a grill, skillet or oven), so I get to make them. I've tried numerous ways, always using my cast iron skillet, and after watching this video, I bit the bullet and made it. It turned out awesome. Hubby said it was better than any steak from any restaurant, including Bern's Steak House in Tampa. Very high praise, indeed. I'm going to attempt to make it again this evening. Wish me luck! ;)

[ahmadgeo]

@BBQ and Bottles 

1- For the flipping part, there are indeed two known methods (Flip once, and Flip often methods) ...these indeed affect evenness of the final steak, yet that won't be a big deal for a medium rare steak as it won't stay that long to yeild an uneven So, personally I'm staying with flip once method so a good crust is developed.

2- You needed to dry the steak again before searing, as salt in seasoning gets out moisture again.

3- Adding butter for butter pasting drops the pan temperature, so you don't want to add butter before flipping the steak at least once.

4- Please Do Not use a fork !!!

5- Tenting with foil is for reserving heat, not for trapping the steam... So if your kitchen isn't hot enough and will cool it rapidly, you can place it into a warm oven.
Note; direct contact with foil when enveloping it will accelerate the heat transfer and cool it faster... The correct way is to make a top vented umbrella with foil so it keeps the heat and let steam escapes.

6- The pan isn't ready when water instantly evaporate. It is ready when water droplets dances in the so called "Mercury Effect".

[padgepadgham]

We all have our own ways and as long as the end result is as good as this turned out, I wouldn't grumble at all

[lillpopr]

What do you guys think about avocado? I hear it has a higher burn temp. Where my stove vents are not the best it works really great. Any reason why everyone uses olive oil?

[garmtvandalfsen]

I like the design of the metal carrier on your stove too.. Nice square, and level so you can slide the pan to the other pit.. Nice...!!!

[natehrabosky]

had you ever cooked in that pan prior to this?

[edavis]

Damn~~!!! How old is that It’s black~!

[Jscon]

Brah That Steak Old As Shit!! ( Kevin Hart Voice)😂😂😂

[frikdt]

Hi, regarding the initial preparation: If you are going to season the steak and then leave it out for 40+ minutes, is there really a need for patting it dry initially? Wouldn't it actually be better to pat it dry just before you start searing it (possibly adding a little more seasoning to make up for what you're removing in the process)?

[mikahspatzierer]

If you have to scrape the steak off the pan at all, the crust hasn't formed enough. Once you put it down on the pan, don't touch it until flipping it

[TravisTLK]

I saw your steak stick in the pan. I knew that was going to happen to moment I saw the pan. It has a rough "truck bed liner" texture to it when they're new; Lodge especially. It took a bit of work, but I got mine seasoned up with cycles of heating in the oven with thin coats of high quality flaxseed oil, and put it away with a thin coating of olive oil in it when its hot. Now I can fry an egg in it with zero sticking.

[happyangelina]

I love your recipe. Amazing video. Please make more of these