Technique · Sear By a working chef

How to Sear a Steak: Deep Crust, Perfect Medium-Rare

How to sear steak — a working chef's step-by-step. A mahogany crust without overcooking the center, every time.

The goal

A mahogany crust without overcooking the center. This is the technique-meets-ingredient breakdown — the move a working chef makes when steak is what's on the bench.

What you need

1 to 1.5-inch thick steak (ribeye, strip, or sirloin)
Kosher salt
Neutral high smoke-point oil
Butter, garlic, thyme (for finishing)

Tools

Cast-iron skillet
Paper towels
Tongs
Instant-read thermometer

Step-by-step

Salt and dry-age in the fridge.
Salt the steak generously on all sides and rest uncovered on a rack in the fridge for at least 1 hour — overnight if you can. The surface goes from wet to tacky to nearly dry, which is exactly what you want.
Heat the cast iron until ripping hot.
Set the skillet over high heat for 3 to 4 minutes. The pan should look slightly grey and feel impossible to hold your hand over. Add a tablespoon of high smoke-point oil — it should shimmer immediately.
Lay the steak in away from you.
Don't drop or press. Set it down flat and walk away for 2 to 3 minutes. The steak will stick at first and release when the crust is ready. If you have to pry, give it more time.
Flip once when the underside is mahogany.
Lift a corner — if you see deep brown, flip. Sear the second side for another 2 to 3 minutes.
Sear the edges briefly.
Use tongs to hold the steak on its edge and sear the fat cap and side surfaces for 30 to 60 seconds each. This is what restaurants do and almost nobody at home does.
Baste with butter, garlic, and thyme.
Lower the heat to medium. Add 2 tablespoons of butter, two smashed garlic cloves, and a thyme sprig. Tilt the pan, spoon foaming butter over the steak for 60 seconds, then transfer to a board.
Rest 7 to 10 minutes before slicing.
Pull at 125°F internal for medium-rare — it'll climb to 130 to 135°F as it rests. Slice across the grain so even the chewy parts taste tender.

The connection: This builds on sear — once you have that down, steak becomes a 10-minute job. Read the main sear guide for the underlying technique.

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Frequently asked questions

Why isn't my steak getting a good crust?

Pan isn't hot enough, surface is wet, or you're moving the steak. Hot pan + dry surface + still steak = crust. Skip any of those and you'll get grey instead of brown.

How thick should the steak be?

1 to 1.5 inches is ideal for stovetop searing. Thinner overcooks before a crust forms. Thicker needs to finish in the oven — sear it on the stovetop, then transfer to a 425°F oven until it hits 125°F internal.

Do I need a thermometer?

Yes — temperature is the only honest way to know doneness. Pull at 125°F for medium-rare, 130°F for medium. Visual and finger tests are unreliable across different cuts.

Does NowCook help with steak dinners?

Yes. Tell NowCook what sides and sauces you have on hand — it builds the full plate around your steak with timing that matches the rest. 14-day free trial.