Pan-Seared Steak
A guide to properly seasoning and pan-searing steak using the right salt. Kosher or cooking salt is used prior to searing for an even crust, while flaky sea salt is reserved as a finishing touch after slicing.
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🍳 Cooking Flow
Portion and prepare the steaks. → Season the meat evenly with kosher or cooking salt. → Pan-sear the steaks until an even crust forms. → Rest, carve, and finish with flaky sea salt.
Cooking Steps
Brief Cooking Order
Portion and prepare the steaks. → Season the meat evenly with kosher or cooking salt. → Pan-sear the steaks until an even crust forms. → Rest, carve, and finish with flaky sea salt.
Introduction
A guide to properly seasoning and pan-searing steak using the right salt. Kosher or cooking salt is used prior to searing for an even crust, while flaky sea salt is reserved as a finishing touch after slicing.
Step 1
Portion the beef block into thick individual steaks.
Step 2
Season all sides of the raw steaks evenly with cooking salt or kosher salt before cooking.
Step 3
Sear the steaks in a preheated skillet with oil, turning and searing evenly on both sides until a golden-brown crust forms.
Step 4
Remove the steaks from the heat, allow them to rest briefly, and slice into thick pieces.
Step 5
Sprinkle flaky sea salt or finishing salt over the carved meat before serving.
Ingredients List
Important Notes
Avoid using table salt, as it is overly fine and can easily make the meat too salty.
Do not season raw steak with large flaky sea salt crystals before searing, as the crystals create an uneven surface that prevents a uniform crust and take too long to dissolve during dry brining.
Use kosher salt or standard cooking salt for initial seasoning, and reserve delicate flaky sea salt exclusively as a finishing salt on cooked, sliced meat.
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