Weekend dinners at my grandparents' small home were something I looked forward to growing up. My family would frequently visit Gran and Gramps on weekends, and honestly, I think those weekends sparked my love for cooking. Sunday dinners were usually a feast, and I loved watching my grandparents work together in the kitchen.
My grandpa had a huge thing for cooking, actually both my grandparents did. When he’d find great deals at the market, he’d bust out his trusty cast-iron skillet and make "steaks" for us. His pan was nothing fancy—just an old skillet that had seen better days. We didn’t always have the best cuts of meat, but that never mattered. Grandpa could take even the cheapest beef and turn it into something that tasted like a million bucks. I’d sit at the kitchen counter, watch him work. He’d pull out a thin cut of beef—sometimes chuck, sometimes pork, sometimes whatever was on sale. A little salt, a bit of pepper, and the right amount of time. That was his magic.
But the real magic happened when the meat hit the pan. The sizzle, the smell—it was like music. Grandpa always got creative with herbs—he’d toss in whatever he had on hand: garlic, onions, rosemary, thyme, even a few sprigs of sage. He’d baste the steak with whatever he had on hand—margarine, butter, or sometimes just oil—and tilt the skillet just so, creating a perfect crust.
While Grandpa cooked the “steaks”, Grandma prepared her “signature side”, a roast of whatever veggies she had on hand—sweet potatoes, broccoli, carrots, even corn and chickpeas. Many might find it a weird mix (I used to think it was weird too), but it was always delicious. I’d sneak a few bites of her sides as they came out of the oven. I’d try to act innocent, but I think she always knew! My favorite side was her crispy cornbread, golden and crackling on the outside but soft and buttery on the inside. Sometimes, she’d make her sweet potato casserole—a dish so rich and sweet, it could almost be dessert.
We'd sit down at the kitchen table, say grace and dig in. The steak wasn’t restaurant-perfect, but it was something better—something that tasted like home. Those Sundays taught me more than just how to cook steaks and sides. They showed me how to turn something simple into something special. And now, years later, I can still hear the sizzle of that worn-out skillet in my mind. If you want to recreate that same magic at home, here's how you can do it.
The Ultimate Pan-Seared Steak: A Step-by-Step Guide
To achieve that perfect sear on steak, you’ll need a few key ingredients and tools. Just like Grandpa, you don’t need fancy equipment—what matters most is technique and patience.
Essential Ingredients:
- Steak (1-1.5 inches thick): Recommended cuts include Ribeye, New York Strip, or Filet Mignon.
- Kosher salt and freshly ground black pepper.
- High smoke-point oil (canola, grapeseed, or vegetable oil).
- Optional flavor enhancers:
- Unsalted butter or margarine
- Fresh garlic cloves
- Fresh thyme sprigs (or whatever herbs you have on hand)
Essential Equipment:
- Heavy-based skillet (cast iron or stainless steel)
- Tongs
- Paper towels
- Instant-read meat thermometer
Step-by-Step: Searing the Perfect Steak
- Preparation is Key Before you begin, take the steak out of the refrigerator and let it sit at room temperature for 30-45 minutes. This ensures even cooking. Pat the steak dry with paper towels—moisture is the enemy of a good sear. Season generously with salt and pepper, just like Grandpa always did.
- Preheat and Sear Heat your skillet over medium-high heat until it’s smoking hot. Once it’s ready, lightly brush the steak with oil and gently place it in the pan, moving away from yourself to avoid splattering oil. Let it cook undisturbed for 2-3 minutes, until a deep brown crust forms. That sizzle you hear? That’s where the flavor starts to develop.
- Finishing and Flavor Enhancement Flip the steak using your tongs, and let it cook for another 2-3 minutes. In the final minute, toss in a couple of tablespoons of butter or margarine, a few crushed garlic cloves, and a few sprigs of fresh thyme—or whatever herbs you have on hand. Tilt the skillet and continuously baste the steak with the melted, aromatic fat. This is where the magic happens, just like when Grandpa basted his steak in that old skillet.
- Resting After cooking, transfer the steak to a plate and let it rest for 5-10 minutes. This step is crucial—it allows the juices to redistribute, ensuring the steak is tender and juicy when you cut into it.
Pro Tips for Searing Success
- Avoid overcrowding the pan: Cook one steak at a time to maintain the pan temperature.
- Control the heat: If the pan starts smoking too much or the steak is browning too quickly, adjust the heat. The goal is a perfect, even sear.
- Dry steak is key: Always start with a thoroughly dried steak to ensure a beautiful crust.
Temperature Guide for Doneness:
- Rare: 120-125°F
- Medium-Rare: 130-135°F
- Medium: 140-145°F
- Medium-Well: 150-155°F
- Well-Done: 160°F and above
Perfect Pairings
To complete your meal, pair the steak with some delicious sides, just like Grandma used to make:
- Crispy smashed potatoes
- Garlic sautéed spinach
- Roasted seasonal vegetables
- Cauliflower mash
- Simple green salad
Frequently Asked Questions:
- Can I use a nonstick pan?: Absolutely! Just make sure to heat it right. Might take a bit of time and patience to get the crust you want but just keep at it.
- What's the best oil for searing?: I recommend using oils with a high smoke point, like canola, grapeseed, or peanut oil, to avoid burning. But really, just keep watching the steak cook and try not to touch it the first few minutes.
Just like those Sunday dinners with Gran and Gramps, cooking steak is about more than just following a recipe—it's about turning something simple into something special. With practice, patience, and a little bit of love, you can recreate those same moments in your own kitchen. After all, the best steaks aren’t just cooked—they’re shared.