Pan-searing a steak doesn’t need a cast iron that’s glowing red or a long, stressful finishing step. The whole idea is to get a deep crust without overcooking the middle and that comes down to a dry surface, a hot pan, and quick, steady flips. It’s a fast technique, but it feels calm once you see how predictable it is.
Start by seasoning the steak with kosher salt and leaving it uncovered in the fridge overnight. That little bit of air exposure dries the outside and gives the heat something to grab onto the next day. The crust forms quicker, which helps keep the inside tender.
Set a pan over medium-high heat and give it about two to three minutes to come up to temperature. You want it hot, but not so hot that the oil smokes instantly. A small drizzle of oil goes in just enough to coat the surface and once it starts shimmering, the steak can hit the pan without sticking.
The steak goes down, and the flipping starts. Every 30 seconds this feels fast the first time, but it builds crust evenly on both sides and keeps the center cooking slowly enough that it doesn’t overshoot or give you a grey band .
A quick thermometer check helps finish things with confidence. Pull the steak when it’s sitting about 5 to 8 degrees below the final temperature you want. For medium-rare, that usually means removing it at around 125°F. Rest it on a wire rack and loosely cover it with foil while the temperature drifts upward and the juices settle back in. Ten minutes is enough to make a noticeable difference in how it slices.
Once it’s rested, the steak is ready juicy, evenly cooked, and crusty on the outside without needing anything more than a hot pan and a bit of attention.
