How to pan-sear the perfect steak
A great steak needs no tricks — just good meat, a hot pan and patience. Ribeye is fattier and forgiving, striploin firmer and cleaner in flavour, tenderloin the most tender.
Method
- 1
Let it temper
Take the steak out of the fridge 40–60 minutes ahead. Cold meat cooks unevenly.
- 2
Dry and season
Pat dry with paper towel and salt generously right before cooking.
- 3
Very hot pan
Heat a cast-iron or steel pan until smoking, add oil. Sear 2–3 minutes per side without moving.
- 4
Butter and herbs
In the last minute add butter, garlic and herbs and baste the steak with the foaming butter.
- 5
Check the temperature
Core: rare 50 °C, medium-rare 54–56 °C, medium 60 °C, well done 68 °C.
- 6
Rest
5–7 minutes on the board so juices redistribute. Slice against the grain.
Butcher's tip: salt either right before the pan or at least 40 minutes earlier — not in between, or the surface stays wet.
Fresh meat for this recipe is waiting for you
Linnamäe tee 3 and Pärnamäe Rimi — cut to order.