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How Do I Get A Good Sear On Steak
ANSWER: A perfect sear requires a bone-dry steak and a rip-roaring hot pan to trigger the Maillard reaction.
GUIDE: Achieving a professional steak sear | The secret is managing surface moisture and heat intensity for a deep, brown crust.
POINT: Pat it dry — use paper towels to remove all moisture from the surface, as excess water creates steam instead of a crust.
POINT: Season generously — apply a heavy coating of kosher salt just before cooking so the surface stays dry and develops deep flavor.
POINT: Preheat thoroughly — heat a heavy cast-iron skillet over high heat until it is smoking slightly, then add a high-smoke-point oil.
POINT: Do not crowd — place the steak in the pan without touching it for 2–3 minutes per side to allow the golden-brown crust to form.
POINT: Finish and rest — pull the steak off the heat when the internal temperature is 5–10 degrees below your target, then rest for 10 minutes.
TIP: If your steak is damp when it hits the pan, it will steam and turn gray rather than developing that deep, flavorful mahogany crust.
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