Ok, so you've got your brand new cooktop. Maybe it's one of the Dacor gas cooktops, with the unique Sear setting, or an induction cooktop. Now you're ready to go! Here's how to cook it up like the pros using my Eight Easy Steps to Pan-Searing a Steak:
Buy a cut of steak that's about an inch to an inch and a half thick. I prefer a ribeye. Make sure it fits in an all metal skillet like a cast iron pan. A filet mignon or porterhouse will work well, too. Bring the steak to room temperature. This is an oft-overlooked, but important step. If it's still cold, it will throw off the timing and rate the meat will cook at. Rub the meat with olive oil, a pinch of salt and pepper to taste. I also add garlic myself and you can add some dry ingredients that you like. Some habitancy prefer butter as well. Heat up the skillet in the oven to 500 degrees. It shouldn't take too long, if you've pre-heated it. Be careful! Remove the pan from the oven and put the skillet on the cooktop at the top heat setting; leave the oven on below at 500 degrees. Drop the steak into the pan. Time it accurately, for 30 seconds on one side, flip it and sear it for other 30 seconds. This locks in the juices and chars the outside. Is your mouth watering? For a medium steak (not for me, I like it with the heart still beating, 'black and blue'), put the skillet back in the oven for three minutes. Flip it, and leave it there for other 3 minutes. This will give you a steak that's slightly pink in the middle. Pull the pan out and cover it with aluminum, where it will continue to cook, for a integrate more minutes.
Dig in and enjoy!
Eight Easy Steps to Pan-Searing a Steak
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