Charim and HAP
Pan-Seared Steak cooking process
HAP turned Charim's Pan-Seared Steak recipe into a 22-second cooking video.
See more from HAP on YouTubePan-Seared Steak
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
A dark, crisp crust and a pink, juicy center come from heat and a dry surface rather than from seasoning, which stops at salt and pepper.
Read more
A damp steak in a pan that is not hot enough turns gray instead of brown. Butter melted with garlic and rosemary near the end gets spooned over the meat, adding a nutty, herbal layer to the crust. Potatoes on the side turn it into a full plate.
Ingredients
Instructions
- 1
Take the 2 steaks out of the refrigerator 30 minutes before cooking so the center loses its chill.
Prepare the 2 potatoes separately for boiling or roasting, so the side dish is ready when the steak rests.
- 2
Press the steak surfaces thoroughly with paper towels until no visible moisture remains.
Any dampness weakens browning, so season evenly with 1 teaspoon salt and 1/2 teaspoon black pepper just before searing.
- 3
Heat a heavy pan over high heat until it just begins to smoke.
Add 1 tablespoon cooking oil, and when the oil moves in thin waves, lay the steaks in without crowding the pan.
- 4
Once the steaks go in, do not move them for 2 to 3 minutes.
When the edges turn deep brown, flip once and sear the second side for another 2 to 3 minutes.
- 5
Lower the heat to medium-low, then add 2 tablespoons butter, 3 garlic cloves, and 2 rosemary sprigs.
Before the butter turns too dark, spoon it repeatedly over the steaks to baste the surface.
- 6
For medium-rare, remove the steaks when the center reaches 55C or 130F.
Let them rest untouched for 5 minutes, then slice against the grain and serve with boiled or roasted potatoes finished with 1 tablespoon olive oil.
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