How To Pan Sear Steaks Perfectly

Imagine biting into the perfect steak - a golden caramelized crust giving way to a juicy centre bursting with rich beefy flavour.

Now, imagine plating this perfect piece of meat and sitting down at your own table to enjoy it!

You may be wondering "Is it even possible to achieve that level of mouth-watering excellence outside of a high-end restaurant?"

It sure is, and pan-searing is one of the best and easiest ways to cook a mouthwatering steak. That's why we're going to guide you through each step of pan-searing below:

The best steaks for pan-searing

Before anything else, you need to select the right steak cut. The best cuts for pan-searing are those that are thick enough to prevent overcooking in high heat, and also have enough marbling to stay juicy.

Both our Striploins and our Ribeyes are great options for pan-searing.

Season with Himalayan Pink Salt

Next, you'll want to season your steak. We suggest using Himalayan Pink Salt, which is one of the most flavourful salts available, and also works great when used for seasoning beef.

How do you apply the seasoning?

Salt your meat about thirty minutes before you plan to cook it. This helps create a nice dry surface for searing, without pulling too much moisture out of the meat.

*Also, don’t add any other seasoning (not even steak spice), because the high heat of the pan will burn them/prevent them from adding your desired flavour.

Heating your pan for searing 

A piping hot stainless steel or cast iron pan is what creates that appealing sear on the outside of your meat. If the pan is too cold when you add the meat, your steak will stick.

Pan-searing with stainless steel pans

Add a very thin layer of high-quality oil to the bottom of the pan, and watch for heat ripples to appear. When you see the ripples, add your steak.

Pan-searing with cast-iron pans

No oil needed - simply watch for the pan to smoke a little before adding the meat.

Steak searing times

Resist the temptation to poke, flip, or shuffle the steak around the pan. To sear to the desired caramel-brown, the steak needs a chance to cook!

Leave the steak untouched for several minutes. Once it comes up easily from the pan without sticking, it is ready to be flipped.

Next, let it cook on the other side until a similar crust develops.

Basting your steak

In the last minute or so of cooking, add a tablespoon of butter and aromatics (fresh thyme, garlic, etc). Next, baste your steaks in this rich mixture with a spoon and cook until your desired doneness.

*The best way to check "doneness" is with a probe thermometer.

Order your steaks for pan-searing

Ready to try out our pan-searing guide? Don't wait, shop our incredible selection of steaks now!

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