How to Cook the PERFECT Medium Rare Seared Steak
All of my tips and tricks to the perfectly cooked steak! Crispy on the outside, and Juicy on the inside.
Are you ready to cook the most perfectly seared steak? Let me share with you all of my tips and tricks. Cooking steak can be intimidating if you’re not used to doing it. I totally understand, even as a chef I used to be a little bit intimidated to cook steak. But after having a weekly client on the carnivore diet who I was cooking anywhere from 10-20 pounds of steak for a week, I learned a lot of tips and tricks to get it perfect, every single time. So, let me break it down for you, so you can cook the perfect steak too, without feeling intimidated.
Let your steak sit out in room temperature for about an hour. Don’t just throw it on the pan right after taking it out of the fridge. Let it warm up a bit first.
Pat it until it is completely dry with paper towel on both sides.
Once dried, season it with ONLY salt. Don’t worry, we will season it more after, but since we are going to be searing this on a blazing hot cast iron pan, we do not want to use any other seasonings because they will just burn and will cause your steak to have a burnt taste to it. Stay tuned for when to season more.
Heat a cast iron pan on HIGH heat, as hot as you can get it. Brush on some avocado oil (or another high heat oil). Do not use olive oil since it has a lower smoke point. Even using avocado oil, it still will get smoky. So make sure to turn on your exhaust fan and open up those windows. You might temporarily want to shut off that smoke detector in the kitchen (just for the time being). Because it will get a little bit smokey!
Once the pan is blazing hot and coated with avocado oil, Then you can add your salt seasoned steak. For a medium rare steak, set a time and sear each side for 5 minutes. Use your finger to test. You want there to be a tiny bit of bounce when you press down with your finger, but not much. The more bounce, the more rare the steak is. You also don’t want it rock hard, because then its just too well done. A good place to start is roughly 5 minutes on each side. Add another minute to each side for more well done.
While the steak is searing, add some steak seasoning to a plate, we are going to press our steak on top of this seasoning blend AFTER we have seared it.
Once you have pressed on some of the steak seasoning on both sides, move the steak to a cutting board and let it rest for at least 5 minutes before slicing.
Once you have let it rest, slice it against the grain. Whatever way the threads of the steak run, cut it the opposite way. You never want to cut a meat the same direction as the grain because it will be like chewing on dental floss. Cutting against the grain makes it nice and tender.
Sprinkle on a little flaky or Celtic Sea salt if you prefer and enjoy!
These are my top tips for the perfect steak!
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