• Use a well-seasoned cast-iron skillet or another heavy-gauge skillet. It helps to use a heavy-bottomed pan with good even heat distribution (cast-iron, carbon steel, 7-ply stainless steel like All-Clad, or even All-Clad heavy-duty aluminum with multiple layers).
• Dry the steak before you cook it.  No wet beef here. You need to have dry steaks so that when they hit the hot oil, they will start to brown. If you don’t dry the steaks, they will have blood (moisture) that will start steaming the steaks when they hit the pan, ultimately giving you grey steaks and zero chance of a good “crust” without overcooking the steak. If the steak is really moist or has excess blood simply pat them dry with a paper towel before seasoning and adding the pieces to the hot skillet. If you’re really serious about a dry steak surface (for more expensive cuts like ribeye, NY strip, filet, and T-bone), dry it completely and leave it in the fridge overnight on a platter. This will help dry out the surface even better.
• Season the steaks well.  Good beef really only needs salt and freshly cracked black pepper. But if you like Lawry’s or Montreal Steak Seasoning (or any other spice blend), use it. Your kitchen, your steak. I use Diamond Crystal kosher salt because the larger salt crystals allow me to know if I’ve salted it enough. If you end up under-salting the steak remedy this by adding a sprinkle or two of finishing salt (like Maldon sea salt with larger flakes). It will also add a nice crunch to each bite. *Do not season the steaks until just before time to put them into the hot pan. Adding salt draws out moisture (blood in this case) and you already know that a wet steak keeps you from getting a flavorful “crust”, or sear. 
• Use a neutral oil with a high smoke point (400-450°F/204-232°C) to cook steaks.  Use vegetable oil, grapeseed oil, or another neutral cooking oil with a high smoke point. Do not use an extra-virgin olive to pan-sear steaks. EVOO has a low smoke point of around 350°F/176°C which means it would burn before the steaks are properly seared. Plus, everything special about EVOO (the phenols and antioxidants) that make it so healthy, would be lost as it oxidizes after going beyond its smoke point (which isn’t good for your health). Not only that, it will smoke up your kitchen. 
• Get the skillet and oil really hot.  Add the steaks to the hot pan with oil immediately after it starts to smoke and not before. When the steak makes contact with the pan, it needs to be so hot that it sizzles and sounds like applause. 
• Have patience. 
  • For thinner steaks (like flank, iron, skirt, or hanger), do not move them around once you place them into the skillet. Let them have constant contact with the hot pan and the oil so that the browning can take place. If you move them around or flip them over too soon, you’ll miss out on all that extra flavor and beef “crust” you get from a good sear. After about 2 minutes, you can peek at the underside of the steaks using a pair of tongs. This is one good indicator to help you know when it’s a good time to flip them over. When cooking flank or skirt steak, depending on the size, the meat has a tendency to slightly “curl” which pulls the center somewhat away from the pan.  This is why some people like to put a weight in the middle of the steaks to ensure the center always has direct contact with the pan.  You may also use a spatula to press down on the middles while cooking them. 
  • For thicker bone-in steaks (like ribeye, porterhouse, bistecca alla Fiorentina, and T-Bone), it’s ok to flip the steaks over periodically while simultaneously basting them with butter and aromatics. This helps ensure even cooking, browning, and helps larger steaks develop a nice golden crust. 
• Do not add butter or aromatics to the skillet too soon (if using butter at all). Butter, herbs, and garlic cloves are great ways to add flavor to pan-seared steaks. However, if you add them too soon, they’ll burn before the steak is cooked. It’s best to add aromatics about 1/2 way through the cooking time (after you’ve flipped the steak over) and start quickly and constantly basting the steak. Alternatively, you may add a pat of butter or compound herb butter to the tops of steaks as they rest just after removing them from the skillet. For flank, hanger, and skirt steaks I don’t usually add butter because they don’t need it. However, I do enjoy basting with butter and herbs for thicker-cut steaks.
• Use a timer. Setting a timer as soon as your steaks hit the pan really helps you determine how long they need to cook. It’s an easy way not to have to think as much about when the steak is going to need to be flipped or finished cooking. That said, I never leave a steak alone. I check steaks periodically to make sure I have the flame adjusted properly and that they’re cooking the way I intended. It’s not foolproof to set a timer because several factors are involved with properly cooking steaks such as the cut of meat, thickness of the steak, whether or not it’s bone-in or boneless, and even the type of range and skillet you’re using. But using a timer does provide a little extra help with timing especially if you’re busy prepping other sides. 

• Use a thermometer. It’s a great idea to use a thermometer. I personally don’t use one for pan-searing (although there have been times I could’ve benefited from one♡). But for some people, it makes all the difference and gives them peace of mind, especially when cooking for larger groups or dinner parties. Practice is the best teacher when it comes to making a good cast iron steak and beyond experience, a good meat thermometer is always the best tool.

When to Salt Steaks Before Cooking

There are a few options for when to season (salt) a steak prior to cooking. Below are 3 ways depending on how much time you have and your schedule.

• Salt steaks right before cooking.  Salt the steak really well (using kosher salt) and pepper it and get it into the pan right away. 
• Salt steaks 2 to 3 days before cooking. Salting the steak in advance allows the process of osmosis to take place where the kosher salt draws out the moisture from the steak as it’s resting in the refrigerator (at about the 20-30 minute range after having been salted). This is when you’ll see pools of moisture “or steak juice” beading up on top of the steak, but giving it just 10 to 20 minutes more in the fridge at this point allows the moisture to reincorporate back into the steak. Then allowing the steak to stay in the fridge after this point will again help the steak’s surface to become dry which will help with achieving a nicely browned crust.
• Salt steaks at least 1 hour before cooking.  If you’re in a hurry and want to pre-salt your steak, do so at least 1 hour before you’ll be cooking them. For the reasons mentioned above (osmosis of the salt), the steak needs time to reincorporate the moisture that is drawn out from being salted. If you cook the steaks when the moisture is still pooled on top (and not yet reincorporated back into the steak), you’ve just lost all that moisture that would’ve kept your steak from becoming dry and chewy.