Cooking Techniques • Steak • Technique • Meat
June 2019
Most home cooks cook steak one way: high heat, straight through. The result is often a beautiful sear on the outside but overcooked in the centre. The fix is a two-stage method used in professional kitchens called fry-braising.
Fry-braising combines a hard sear in a dry pan with a slower, basted finish using butter, garlic and herbs. The sear develops flavour and crust; the basting cooks the interior evenly while building incredible depth in the pan.
Remove the steak from the fridge at least 30 minutes before cooking. Pat completely dry with paper towel — any surface moisture will steam instead of sear. Season generously with flaky salt just before cooking (not too early, or the salt will draw out moisture).
Heat your heaviest pan (cast iron is best) until it's properly, aggressively hot — a drop of water should vaporise instantly. Add a high smoke-point oil (not olive oil) and place the steak down. Do not touch it. After 90 seconds, flip. Repeat until you have a deep mahogany crust on both sides, about 3 minutes total.
Reduce heat to medium. Add a generous knob of butter, a few whole garlic cloves and fresh thyme or rosemary. As the butter melts and foams, tilt the pan and use a large spoon to continuously baste the steak with the foaming butter. The butter will gradually brown (beurre noisette) and add a nutty richness to the crust.
Remove the steak and rest on a wire rack (not a plate — that steams the bottom) for at least half the cooking time. A 4-minute steak needs 2 minutes of rest. This allows the muscle fibres to relax and the juices to redistribute throughout the meat.
Rare: 50–52°C | Medium-Rare: 55–57°C | Medium: 60–63°C | Well-Done: 70°C+
A digital meat thermometer is the single best investment a home cook can make. There is no reliable visual method for checking steak doneness — the 'poke test' varies too much between cuts and breeds. Spend $20 on a thermometer and never ruin a steak again.
