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How to Sear the Most Perfect Steak

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sear the most perfect steak

How to Sear the Most Perfect Steak

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Step 1 of 9
Prepare your steak salt a little more than you usually would adds great flavor! Then pepper

Prepare your steak salt a little more than you usually would adds great flavor! Then pepper

Step 2 of 9
Heat until its smoking use a cast iron pan if you have it you need a good sear!

Heat until its smoking use a cast iron pan if you have it you need a good sear!

Step 3 of 9

Use a scrap to test oil

Step 4 of 9

Time to sear

Step 5 of 9
Now flip

Now flip

Step 6 of 9
Let rest so juices can reincorporate for more tender steak

Let rest so juices can reincorporate for more tender steak

Step 7 of 9
Serve with French salad!

Serve with French salad!

Step 8 of 9
Bon appetit

Bon appetit

Step 9 of 9

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5 Comments
Supplies
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Steak(The higher the quality the better)

Salt

Olive oil

Pepper

Mark Samson

Strip steak also!

Mark Samson 6 months ago

Mark Samson

Sirloin is my favorite!!! Trust me... Next time buy a nice thick sirloin steak(2-3 inches) and try the above!

Mark Samson 6 months ago

Tim Macomber

Thank you I appreciate the comments and I thought about finishing it in the oven but it was poor sirloin maybe if I had a filet or tbone it would have been better!

(author) 6 months ago

Mark Samson

Sorry, I forgot to say cook it in an oven at 400-450 to bring it to 115-118 degrees...

Mark Samson 6 months ago

Mark Samson

Looks great! but I do have a couple suggestions... Try leaving the steak out for 30-60 minutes to let it come to room temperature before you sear it. Then, try brushing a light coating of canola oil rather than olive oil because it has a much higher smoke point than olive oil. Try to use as little as possible because the more moisture there is the more likely your steak will steam more than sear. Sear both sides well then, if it is a thick steak, finish it by cooking it to 115 degrees then remove it from the oven and cover it with a tent of aluminum foil that's been poked with a fork a dozen or do times to allow the steam to escape. Then let it sit like that for 10 minutes during which time it will continue to cook and eventually reach a temperature of 122-125 degrees for rare-medium rare. Obviously you will also need a meat thermometer for this kind of accuracy of course. But it's worth the effort trust me!

Mark Samson 6 months ago

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