Pan-Seared Steak is a classic dish that is loved by many. It’s a simple and quick way to cook steak, and it yields a beautifully caramelized crust that locks in all the flavours and juices. The key to achieving the perfect Pan-seared steak is all in the technique, so in this article, we’ll be sharing some tips and tricks to help you cook up a mouth-watering steak every time.

Firstly, it’s important to choose the right cut of meat. The best cuts for Pan-seared steak are the ones that are tender and have a good amount of marbling. This ensures that the steak remains juicy and flavourful. Some of the best cuts for Pan-Seared Steak include ribeye, sirloin, and filet mignon.

Once you have your steak, it’s important to let it come to room temperature before cooking. This allows for more even cooking and helps to prevent the steak from becoming tough. While your steak is resting, heat up your skillet until it’s very hot. You want to make sure that the pan is hot enough to sear the steak quickly, which will help to create that beautiful crust.

When you’re ready to cook, season the steak with salt and pepper, and then add it to the hot skillet. Don’t move the steak around too much as it cooks, as this will prevent the crust from forming. After a few minutes, flip the steak over and cook for another few minutes on the other side. Once the steak is cooked to your desired doneness, remove it from the skillet and let it rest for a few minutes before slicing into it.

In conclusion, Pan-seared steak is a delicious and easy dish to make that can be enjoyed by everyone. With the right cut of meat and a few simple techniques, you can create a steak that is juicy, tender, and full of flavour. So, next time you’re looking for a quick and easy meal, why not try your hand at Pan-seared steak?


Recipe by William DickinsonCourse: MainDifficulty: Easy


  • Steak

  • Salt

  • Cooking oil of choice


  • Take the steak out of the fridge at least 30 mins before you begin cooking to bring it to room temperature.
  • Once tempered, salt the steak liberally all over and leave it to rest.
  • Get your pan to a nice high heat, as hot as possible. Add the cooking oil of choice, preferably beef tallow, and lay the steak in the pan.
  • As long as all the outside are fully browned you aren't at risk from food poisoning, so make sure you get a nice char all around the meat, the steak will take different times to cook depending on how thick it is, but as long as you seer the outside properly, and don't overcook the middle, you can't go wrong, practice is your friend!
  • You can serve it with salad or boiled vegetables or just have it by itself

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