It’s easy to prepare a perfectly seared steak at home. You just need a quality cut of meat, preferably organic, a Fissler Stainless Steel Frying Pan and these four cooking tips. You’ll feel like you’re dining at a fancy steakhouse in the comfort of your home.
Recommended Frying Pans:
Take the meat out of the fridge 30 minutes prior to cooking, allowing it to come to room temperature. Wait to season the meat with salt (which removes liquid from the meat) and pepper (pepper burns in the pan).
Extra tip for extra flavor: Wrap a strip of bacon around the meat, using kitchen twine to keep it in place.
Heat a Fissler stainless steel pan without oil on medium heat for 3 to 4 minutes. To ensure the pan is at the right temperature, sprinkle a little cold water into the heated pan, and if the drops “dance” in a pearl shape, you’re ready to go. Quickly wipe the pan with a paper towel.
Add oil to the pan, if desired. The oil will add flavor, and you can also cook the steak without it. If you prefer to add oil, try a combination of butter and refined olive oil, which can be heated to a high temperature.
Important: First, heat the pan, and then add oil or butter/oil combination. Finally, add steak to the pan.
Place steak in pan and gently press down with a turner. Please don’t use a fork or sharp utensil, which will pierce the meat allowing the juices to escape. You’ll end up with a dry steak.
Now the hardest part, do not turn the steak before it “releases itself” from the bottom of the pan. It will take ¾-inch steak about 2 minutes. Flip steak and turn heat down to low. Then, cook for another 2 minutes. The steak should have a thin crust (or perfect sear), and still be juicy inside or cooked to medium. If you prefer your steak rare, cook a little less or a little more for well done.
A good rule of thumb is to cook steak for one minute per 2/3-inch thickness. You can determine how well done the meat is by pressing it lightly with the turner (elastic = rare, slight resistance = medium, feels solid = well done), or when a meat thermometer reads a food-safe temperature (145°F = rare; 160°F = medium; 170°F = well done).
Right before cooking ends, season with salt and pepper to taste.