Roasted beef steak with rosemary in black cast iron pan at grey table
The Timing Error Home Cooks Make While Searing Steak
Home cooks often focus on selecting the right cut of steak and seasoning it carefully, but they may not know that they should let the meat sit in the hot pan without touching it.
Getting a great sear on a steak doesn't just involve getting the pan hot enough. The meat also needs enough time in direct contact with the heat, without being disturbed.
Once your steak touches the pan, don't touch it and let it brown. Cooking time depends on the steak's thickness, but generally, two to three minutes per side works for medium-rare.
The Maillard reaction that causes browning will be in full effect, creating a caramelized crust and delicious browned flavor on the steak before you flip it over.