Should You Cold-Sear Steak?
Should You Cold-Sear Steak? is a medium American recipe that serves 2. 650 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 5 min | Cook: 12 min | Total: 27 min
Cost: $26.99 total, $13.50 per serving
Ingredients
- 2 pieces Ribeye Steak (about 1‑inch thick, well‑marbled)
- to taste Flake Sea Salt (coarse flaky salt for finishing)
Instructions
Preheat Skillet
Place a cold non‑stick skillet on the burner and set the stove to high heat. Let it heat for about two minutes.
Time: PT2M
Temperature: high
First Side Sear
Lay the steaks in the hot skillet (no oil needed) and cook for 2 minutes without moving them.
Time: PT2M
Temperature: high
Second Side Sear
Flip the steaks with tongs and cook the other side for another 2 minutes.
Time: PT2M
Temperature: high
Finish at Medium Heat
Flip the steaks again, reduce the burner to medium, and continue flipping every 2 minutes until the internal temperature reaches 120‑125°F for rare‑medium. This usually takes about 8 minutes.
Time: PT8M
Temperature: medium
Rest the Steaks
Transfer the steaks to a carving board, cover loosely with foil, and let rest for 5 minutes.
Time: PT5M
Slice and Season
Slice the steak against the grain, sprinkle with flake sea salt to taste, and serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 650
- Protein
- 45 g
- Carbohydrates
- 0 g
- Fat
- 50 g
- Fiber
- 0 g
Dietary info: Gluten-Free, Keto, Paleo
Ingredient Substitutions
- Instead of Ribeye Steak: New York strip, Sirloin steak
- Instead of Flake Sea Salt: Kosher salt, Fleur de sel
Equipment Needed
- Non‑Stick Skillet
- Tongs
- Meat Thermometer
- Carving Board
- Sharp Knife
Critical Steps — Do Not Skip
- Start the steaks in a cold non‑stick skillet over high heat.
- Flip frequently and reduce to medium heat to finish cooking.
- Monitor internal temperature (120‑125°F) for proper doneness.
- Rest the steak for 5 minutes before slicing.
Chef Tips from the Video
- Pat the steaks completely dry; moisture hinders browning.
- Use flaky sea salt after cooking for a burst of flavor and texture.
- Let the skillet heat gradually with the steak inside to render fat without adding oil.
Troubleshooting
Steak sticks to the pan.
Make sure the steak is patted dry and the pan is hot before adding the meat; the rendered fat will create a natural release.
Steak is overcooked.
Use a meat thermometer and remove the steak at 120‑125°F; it will continue to rise a few degrees while resting.
No crust forms.
Start with a cold pan on high heat to dry the surface quickly, and avoid moving the steak during the first 2 minutes.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly and freeze for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Season the steaks with sea salt up to 30 minutes before cooking; keep refrigerated.
- You can pre‑heat the skillet while the steaks rest at room temperature.
Frequently Asked Questions
What is the cultural significance and history of pan‑seared steak in American cuisine?
Pan‑seared steak reflects the American tradition of grilling and quick, high‑heat cooking that showcases the natural flavor of high‑quality beef. It became popular with the rise of home stovetop cooking and the desire for restaurant‑style crust without a grill.
What are the traditional regional variations of steak cooking in the United States?
In the Midwest, steaks are often grilled over charcoal; in the South, they may be seasoned with Cajun spices; the West Coast favors pan‑searing with butter and herbs. The method shown by America's Test Kitchen emphasizes a simple, oil‑free pan sear that works nationwide.
How is pan‑seared steak traditionally served in American households?
It is typically sliced against the grain, finished with flaky sea salt or compound butter, and served alongside classic sides such as mashed potatoes, steamed vegetables, or a fresh green salad.
What occasions or celebrations is pan‑seared steak commonly associated with in American culture?
Steak is a staple for weekend family dinners, holiday gatherings like Thanksgiving or Fourth of July barbecues, and special occasions such as birthdays or anniversaries where a hearty protein centerpiece is desired.
What authentic ingredients are essential for a classic American pan‑seared steak and what are acceptable substitutes?
The essential ingredient is a well‑marbled cut of beef such as ribeye or New York strip. If unavailable, a sirloin or strip steak works. Flaky sea salt is preferred for finishing, but kosher salt or fleur de sel can substitute.
What other American dishes pair well with pan‑seared steak?
Classic pairings include creamy mashed potatoes, roasted Brussels sprouts, creamed spinach, corn on the cob, or a simple mixed green salad with vinaigrette.
What are the most common mistakes to avoid when making pan‑seared steak using the America's Test Kitchen method?
Common errors include adding oil (unnecessary with a well‑marbled steak), not starting with a cold pan, moving the steak too early, and failing to monitor internal temperature, which can lead to overcooking.
Why does this recipe start the steaks in a cold skillet instead of a pre‑heated pan?
Starting cold allows the meat’s own fat to render gradually, creating a natural non‑stick surface and a quick dry exterior that promotes a deep brown crust without added oil.
Can I make pan‑seared steak ahead of time and how should I store it?
Yes, you can sear the steaks, let them cool, and refrigerate in an airtight container for up to 3 days. Reheat gently in a low oven (250°F) and finish with a quick 30‑second sear in a hot skillet to restore the crust.
What texture and appearance should I look for when the steak is properly seared?
A well‑seared steak has a deep, caramelized crust that is dark brown but not burnt, and the interior should be uniformly pink‑red for rare‑medium. The meat should feel firm yet spring back slightly when pressed.
What does the YouTube channel America's Test Kitchen specialize in?
The YouTube channel America's Test Kitchen specializes in rigorously tested, science‑based cooking tutorials that focus on reliable techniques, precise measurements, and reproducible results for home cooks.
How does the YouTube channel America's Test Kitchen's approach to American steak cooking differ from other cooking channels?
America's Test Kitchen emphasizes methodical testing, explains the why behind each step (such as starting with a cold pan), and provides detailed timing and temperature data, whereas many other channels rely on intuition or visual cues alone.
Last updated: August 21, 2026
