Searing a steak is the key to achieving a beautifully golden-brown crust packed with flavor. This high-heat cooking technique locks in juices while creating a deep, rich exterior that elevates any protein. Follow these expert tips straight from the Made In Studio to learn how to sear a steak perfectly every time.
What Is Searing?
Searing is the process of cooking food over high heat with a small amount of fat to create a golden-brown crust. This technique is used for meats, vegetables, and even seafood to develop flavor and texture. When done correctly, searing enhances the taste of a steak by caramelizing its natural sugars and proteins, resulting in a crispy, flavorful exterior.
How to Sear a Perfect Steak
While everyone has their tried-and-true tips to achieve their Platonic ideal of a steak, here’s what the Made In Studio does to ensure your cut of choice is always cooked to juicy, flavorful perfection.
1. Perfect Your Seasoning
Seasoning your steak correctly is crucial for flavor and achieving a proper sear. The timing of when you season is just as important as how much seasoning you use. Here’s what you need to know:
- Use Kosher salt – It’s coarse enough to give you control over how much seasoning you’re applying and dissolves easily.
- Salting extracts moisture – Moisture is the enemy of a good sear, as it causes the steak to steam instead of developing a crust.
- Timing matters – The longer the steak has to reabsorb that extracted moisture, the better the seasoning penetration and the drier the surface for searing.
- Pretty good sear: Salt and cook right away (within 3 minutes).
- Better sear: Salt and rest for about 40 minutes.
- Best sear: Salt and refrigerate uncovered overnight.
2. Choose the Right Pan
- Seasoned Carbon Steel Frying Pan
- 10"
- $109
Not all cookware is created equal when it comes to searing. The best pans for the job include our personal favorite, a Carbon Steel Frying Pan. Naturally non stick, highly heat-responsive, and lightweight, it just gets better over time and with frequent use. Cast iron is a tried-and-true favorite for its heat retention, though it’s a good deal heavier and less maneuverable than carbon steel. We ultimately recommend carbon steel for searing steaks, as we find it offers better heat responsiveness for more control over your searing.
3. Preheat Your Pan Properly
Achieving a proper sear starts with preheating your pan. Here’s how to do it right:
- Heat the pan over medium-high to high heat until hot.
- Add a neutral, high-smoke-point oil (like avocado, grapeseed, or canola oil).
- Let the oil shimmer and produce wisps of smoke before adding the steak.
- Ensure the steak is completely dry before adding it to the pan—any moisture will cause steaming instead of searing.
- Press the steak into the pan immediately for maximum contact with the hot cooking surface, which ensures an even crust. If you have a Grill Press, now’s a perfect time to break it out.
4. Flip (and Flip Often)
The old-school method of flipping a steak once per side doesn't actually yield the best sear results. Instead, flipping frequently—about every 1-2 minutes—allows for a more evenly developed crust. Don’t forget to render the fat caps (if any) and sear the edges to ensure a crispy, flavorful exterior all around.
5. Know When It’s Done
Use these techniques to check for doneness:
- Digital Meat Thermometer – The most accurate way to measure doneness:
- Rare: 120°F
- Medium-rare: 130°F
- Medium: 140°F
- Medium-well: 150°F
- Well-done: 160°F
- Metal Cake Tester – Insert into the steak and press against a sensitive spot, like your lip or wrist; if the metal is warm, it means the steak is around medium-rare.
- Hand Test – Compare the firmness of your steak to the feel of your hand:
- Relaxed palm = Raw
- Thumb to index finger = Rare
- Thumb to middle finger = Medium-rare
- Thumb to ring finger = Medium
- Thumb to pinky = Well-done
6. Let It Rest
After cooking, let your steak rest for around ten minutes to allow the juices to redistribute, which ensures a more tender, flavorful bite. Place the steak on a cooling rack over a sheet tray instead of directly on a cutting board to prevent the bottom from getting soggy (and destroying your carefully worked for sear).
Once your steak is fully rested, be sure to slice against the grain. This shortens the muscle fibers, making each bite more tender.
Ready to Cook?
- Seasoned Carbon Steel Frying Pan
- 10"
- $109
Mastering how to sear a steak is all about preparation and technique. By seasoning strategically, using the right pan, preheating properly, flipping often, and resting correctly, you’ll achieve a steakhouse-quality crust at home in no time. Whether you’re searing in carbon steel or another high-heat favorite, following these expert steps will guarantee the perfect sear every time.
