Perfect Pan-Seared Steak In 5 Easy Steps
A perfectly seared steak with a caramelized crust is hard to top, so there's no reason to reserve your Certified Piedmontese steaks for grilling season. Getting a beautifully seared, golden-brown steak at home is easier than you think.
Season steak generously on both sides. Use around 1 teaspoon of salt per pound of steak.
Hot and fast is the key to a good sear. Heat a high-heat cooking oil in a large cast iron pan over high heat. Oil the pan generously to prevent sticking and to coat the surface of the beef to ensure a hotter sear.
Transfer the steak to the pan and press down lightly to make sure every part of the surface connects with the pan. The goal is to get a thorough, even caramelization on both sides of the steak. Sear until the steak has a golden-brown color on the first side, about two to three minutes. Flip the steak and cook for two to three additional minutes.
When the steak is nearly finished, add a pat of butter (if desired), few slices of garlic, and a few sprigs of your favorite herbs. Reduce the heat slightly to medium or medium-low, since butter has a lower smoke point and can burn easily. Spoon butter over steak as it finishes cooking.
Remove the steak from the pan, and let it rest with the aromatics on top for about 5 minutes. Slice against the grain and enjoy!