Searing a Steak in a Pan
A fancy steakhouse isn’t the only place you can enjoy the most mouthwatering juicy steak with a perfect crust. You can achieve restaurant quality pan sear steak right in the comfort of your own home – as long as you use the right cookware.
Let’s start with the pan. The best pan for searing steak is All-Clad stainless steel cookware. The D3 bonded cookware technology ensures that the entire surface of the pan heats evenly without hot spots. This is key when creating a golden crust on a large piece of meat, where the desired result is a golden-brown crust on the entirety of the steak. A perfect crust is nothing without a tender, juicy interior. For that, the stainless steel fry pan’s ability to generate and retain heat quickly allows for a quick sear. In this way, the interior of the meat doesn’t overcook while achieving the exterior crust.
Check out how Chef Andy uses simple ingredients to create the foundation for a restaurant-worthy cook on a delicious ribeye steak with the advantage of an All-Clad Fry pan.
If you want to go one step further, when you add the butter to the pan, include a couple of sprigs of thyme and rosemary with a couple of cloves of crushed garlic. This will add a beautiful herbaceous and aromatic finish to an already game-changing steak night.
Now that your steak is cooked to perfection, you might notice a pan filled with leftover fond, also known as the fancy word for all of those brown bits. You can make your clean up a breeze while making a delicious topping for your steak. Want to know what it takes? Check out our next post on After the Sear to find out how.
