Perfectly Seared Steaks – Golden Crust, Juicy Center

There’s nothing quite like a perfectly seared steak — crisp and caramelized on the outside, tender and juicy inside. Whether you’re cooking on cast iron, grill, or stainless steel, nailing that deep golden crust is all about high heat, good seasoning, and just the right amount of patience. Here’s how to master the sear like a pro. 👨‍🍳

Tips for the Perfect Sear

• Pat steaks dry: Moisture is the enemy of a good sear. Blot steaks thoroughly with paper towels.
• Let it rest: Bring steak to room temperature before cooking for even doneness.
• Use a high smoke-point fat: Avocado oil, canola oil, or clarified butter work best for searing.
• Preheat your pan: Use a cast iron or stainless steel skillet and get it ripping hot before the steak hits the surface.
• Don’t crowd the pan: Work in batches if needed — you want a dry, hot surface for browning, not steaming.
  

  Basic Steak Sear Method