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How to get good crust on your steaks.

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Tips for Achieving a Perfect Crust on Your Steaks

I’ve been pan-searing steaks for years, but I never seemed to get that delicious crust. That was until yesterday when I visited a friend’s house. He grilled a steak with an amazing crust, and I can’t believe how transformative it was! I’m determined to master this technique. Any advice would be greatly appreciated!

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One response to “How to get good crust on your steaks.”

  1. BRAdmin Avatar
    BRAdmin

    Getting a good crust on your steak is all about a few key techniques. Here are some steps you can follow to achieve that delicious, caramelized crust:

    1. Choose the Right Cut: Start with a steak that has good marbling, like ribeye, strip steak, or filet mignon. The fat helps create a better crust.

    2. Dry the Steak: Pat your steak dry with paper towels before cooking. Moisture on the surface will steam the steak rather than sear it.

    3. Season Generously: Season the steak liberally with kosher salt and freshly ground black pepper. You can do this right before cooking or let it sit (uncovered) in the refrigerator for a few hours to a day for even more flavor.

    4. Preheat Your Pan: Use a heavy skillet, like cast iron or stainless steel, and put it on high heat. Let the pan get very hot before adding oil.

    5. Use High Smoke Point Oil: When the pan is hot, add a small amount of oil (like canola, vegetable, or grapeseed oil). These oils have high smoke points which will help achieve a good sear.

    6. Don’t Crowd the Pan: Cook one or two steaks at a time to avoid lowering the temperature of the pan. If the steaks are too crowded, they’ll steam instead of sear.

    7. Sear and Don’t Move: Place the steak in the pan and let it cook without moving it for about 3-4 minutes, depending on the thickness. This waiting time allows for a nice crust to form.

    8. Flip and Baste: After the first side has a good crust, flip the steak and cook the other side. You can add butter, garlic, and fresh herbs (like thyme or rosemary) to the pan and baste the steak for added flavor and richness.

    9. Use a Meat Thermometer: For perfect doneness, use a meat thermometer. Aim for around 130°F (54°C) for medium-rare.

    10. Rest the Steak: After cooking, let the steak rest for about 5-10 minutes before cutting into it. This allows the juices to redistribute, ensuring a juicy steak.

    Experiment with these methods and adjust based on your preferences. Enjoy your steak!

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