The Best Steak Ever!

Searing involves browning a food like meat, poultry or seafood quickly over high heat, usually to prepare it for a second, moist cooking method, such as braising or stewing. Cooking meat over high heat with a small amount of fat sets off a series of reactions between the sugars and the proteins, essentially caramelizing the surface, which results in a more complex and richer flavor. The crisp, browned surface of a seared piece of meat is also more appetizing than the dull, gray look of meat that hasn¿t been properly browned before moist cooking.

When getting ready to sear, keep the following tips in mind:

  • Be sure to pat the meat or seafood dry with paper towels before searing, or the moisture will hinder proper browning.
  • Use a large, heavy pan, such as a cast-iron fry pan or a Dutch oven.
  • Oil the food to be seared rather than the pan, because an oiled pan will soon start to smoke at the high temperatures needed for searing.
  • Allow space between pieces of meat or one piece of meat and the sides of the pan. Too much food crowding the pan will lower the temperature, trap moisture and create steam, preventing the meat from browning properly.
  • Leave the meat alone! Resist your urges to flip! Allow the crust to develop .
  • Make the most of the pan drippings created by searing by deglazing the pan before continuing with the recipe.

The Best Steak Ever!

Start with a flawless cut of beef. N.Y Strip, Boneless Rib Eye, Beef Tenderloin…your pick!


  • 4 (1 1/2-inch-thick) steaks of your choice
  • 1 tablespoon extra-virgin olive oil, eyeball it
  • Kosher or Sea Salt and freshly ground black pepper
  • 3/4 pound cheese of your preference. Feta, Blue, Roquefort or Gorgonzola
  • 4 fresh sage leaves, thinly sliced


Let meat rest 10 minutes before beginning dinner preparation.

Season with salt and pepper

Place a large, flat griddle or skillet over medium high heat. When hot, using a pair of tongs and a folded paper towel, wipe cooking surface with oil and place steaks on hot pan. Caramelize the steaks, 3 minutes each side minutes on each side. On last flip top the steak with cheese. Let melt a bit for the rest of the cooking time. Remove from heat and let rest for 3-4 minutes. Serve immediately.

Rare 6 min

Med rare 7 minutes

Medium 9 minutes

Preheat broiler to high.


Noon Cooking - February 23, 2010