Technique #16: Sear Any Steak to Perfection on the Stovetop

There are lots of ways to sear a steak. You can use a combination of oven-roasting and stovetop searing, or you can use a nonstick skillet on the stovetop. But this all-stovetop technique is one of our favorites for its speed and ease. Whether you want to prepare a thick-cut centerpiece steak or a thinner everyday steak, here’s your key to success.

The first step (to any great sear) is an evenly heated cooking surface. 

We love cast iron for searing because it gets famously hot, which makes it perfect for branding a flavorful crust onto meat. It also retains heat extremely well, even after adding a hunk of (relatively) cold meat to it. 

However, one disadvantage is that cast iron heats up unevenly. So, to ensure even, thorough preheating, we pop the skillet into the oven to heat right along with the oven.

No matter what type of steak you are searing, a surefire way to achieve successful results involves the technique of frequent flipping. 

Traditional high-heat cooking methods cause the outside of a steak to get much hotter than the interior. This results in an unattractive gray band of overcooked meat developing under the crust before the center is cooked. 

Flipping the steak every 2 minutes prevents this from happening, and it also leads to a shorter cooking time overall.

It’s also important to use a generous amount of oil so that the surface of the meat remains in contact with the heat, even as the steaks unevenly contract during the cooking process. And transitioning from medium-high heat to medium-low heat partway through further guards against overcooking.