Session 74 — The Science of Searing a Steak
Skill: Dry-brine salting; cast iron vs. stainless searing; internal temperature reading; resting
Read first: - The Food Lab's Complete Guide to Pan-Seared Steaks — the foundational reference; read the full thing - Why You Should Rest Your Meat
What you're learning: A steak is not cooked by heat alone — it is cooked by time at temperature. The Maillard reaction (the browning that creates crust flavor) requires a dry surface and high heat. Moisture prevents browning. This is why patting dry matters, why high-smoke-point oil matters, and why crowding the pan kills the sear.
Exercise: - Dry-brine a 1-inch ribeye or NY strip 45 minutes to 24 hours ahead with kosher salt - Pat completely dry before cooking - Sear in cast iron or carbon steel over high heat with a neutral oil - Baste with butter, garlic, and thyme in the final minute - Rest 5 minutes before cutting - Cut and evaluate: internal temp, crust quality, resting juice loss
Target: Medium-rare (130–135°F internal before rest). Crust should be deep brown, not grey.
Full Meal: Pan-seared steak + Hasselback Potatoes + Creamed Spinach
| Component | Notes |
|---|---|
| Protein | Dry-brined ribeye or NY strip, seared in cast iron |
| Starch | Hasselback potatoes — knife-skill callback; uniform slicing determines the result |
| Veg | Creamed spinach — a classic steakhouse side you should know how to make |
🎥 Compare Notes: POV How to Cook a Steak — J. Kenji López-Alt — Kenji's POV walkthrough of a butter-basted steak. Watch his heat management, when he adds butter, and how often he bastes. Compare the crust color and evenness to yours.