Preheat Your Pan: Whether using a cast-iron skillet or a grill, ensure it’s hot before adding the steak. A high temperature is vital for a good sear.
Oil and Season: Lightly coat the steak with oil and season generously with salt and pepper. The seasoning enhances the flavor and aids in creating that desired crust.
Don’t Move It Too Soon: Place the steak in the pan and let it sear without moving it for a few minutes. This helps to develop a nice, caramelized crust. Flip it only once for even cooking.
Monitoring Doneness
Using a meat thermometer is the most reliable way to check doneness. Here are the key temperature ranges:
Rare: 120°F – 125°F (cool red center)
Medium Rare: 130°F – 135°F (warm red center)
Medium: 140°F – 145°F (pink center)
Medium Well: 150°F – 155°F (slightly pink)
Well Done: 160°F and above (no pink)
Remember, the steak will continue to cook slightly while resting, so it’s best to remove it from the heat just before it reaches your target temperature.
Enhancing Flavor with Sauces and Sides
