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Pan Searing Steaks


Pan-Searing Premium Steaks

The key to pan-searing is making sure the entire surface of the steak caramelizes to form a rich thick crust as it does with grilling. The following tips will help ensure the most delicious pan-seared steak and allow the option to create a magnificent sauce to accompany or enhance the natural flavor of the steak.

Strips and Ribeye Pan-Searing

  • The best results with pan-searing are on boneless cuts of meat such as Kansas City Strips or Ribeyes. Bone-in cuts should be grilled as the bone tends to be the point of contact in the pan.
  • Find a heavy bottom pan such as a well-seasoned cast iron skillet. These heavier pans ensure a good crust, and those little caramelized bits of steak on the bottom of the pan, called fond, help form the rich flavor in a sauce. If you are not making a sauce a non-stick pan will do.
  • In order to get that delicious crust on the steak you must pre-heat the pan on high for at least 3 min. Then reduce the heat to med-high to cook the steaks.
  • Dry the steaks on a paper towel. Rub a slight amount of oil on each side of the steak and then season with Original Steak Seasoning.
  • Leave at least a ¼ inch space between each steak. But make sure that the pan is not too large as this encourages burning. A 12” skillet is the perfect size for 4 steaks.
  • Do not move the steaks around in the pan once the cooking begins. Leave the steak alone for about 4 minutes, and then flip with tongs. Continue cooking on the other side until desired doneness. 4 min – rare (120-130), 5 min – medium rare (130-140), 6 min – medium (140-150)
  • Let all steaks rest for 5 minutes before serving.
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    Filet Mignon Pan–Searing

  • Since Filet mignon is a thicker cut of meat it is better to have a good crust and then finish them in the oven so that they do not overcook on the outside.
  • Preheat the oven to 450 degrees and place a rimmed baking sheet in the oven for 5 minutes. 
  • Find a heavy bottom pan such as a well-seasoned cast iron skillet. These heavier pans ensure a good crust, and those little caramelized bits of steak on the bottom of the pan, called fond, help form the rich flavor in a sauce. If you are not making a sauce a non-stick pan will do.
  • In order to get that delicious crust on the steak you must pre-heat the pan on high for at least 3 min.
  • Dry the steaks on a paper towel. Rub a slight amount of oil on each side of the steak and then season with Original Steak Seasoning.
  • Leave at least a ¼ inch space between each steak. But make sure that the pan is not too large as this encourages burning. A 12” skillet is the perfect size for 4 steaks.
  • Do not move the steaks around in the pan once the cooking begins. Cook steaks for 3 minutes on one side and flip once, and cook 3 minutes on the other side. If the filets are thick, you can cook the steaks for about 30 seconds on each side of the edge before putting in the oven.
  • With tongs remove the steaks from the pan, transfer each steak on a preheated cookie sheet and roast in a 450 oven.
  • Cook until desired doneness is reached: 4 to 6 min – rare, 6 to 8 min – medium rare, and 8 to 10 minutes for medium.
  • Let all steaks rest for 5 minutes before serving.

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