Best method for searing steaks?
 

Does anyone know a good way to sear steaks without access to cast iron cookware? I've found a few recipes that just say sear it, and don't explain how.

Thanks in advance.

They say to use cast iron because it retains heat better than anything else out there. This means that it won't be cooled down the instant you place the steak on it. That doesn't mean you can't sear on anything else, it just means it can be more difficult.

Pans made of a heavy gauge material like Calphalon also do pretty well but are expensive. Another way to go would be a pan with the steel/aluminum/steel sandwich on the bottom of the pan. I'm not talking the kind where the triple layer is also in the pan. You can buy one for very cheap, and it will help a lot.

You need to have high heat, so this also rules out anything with a nonstick surface. The coating will start to vaporize at the temp you need for searing. This is literally a threat to any pet birds you have in the house, and also destroys the coating's nonstick property.

Whatever you use, just watch what's happening when you sear the steak. If you can see that the pan has cooled down too far to do the job, remove the meat and let it heat back up again. If you don't, you'll be cooking it instead of searing it.

Hope this helps.

Cool, thanks for the info.
I knew that teflon would start to decompose at the higher temps, but I also get the feeling that any nonstick spray I put on would vaporize before it did any good. So should I just plop it on with no nonstick additive, including butter, or is something required?

The fat of the butter will burn before the high temp that is ideal for searing is reached. Olive oil works well, vegetable oil would work too.

Actually, if you use a cast iron pan like mtsgd suggested, and it is blazing hot, you should not need any oil or spray or anything. When it is seared well enough it will lift up with no problems.

A cheap george forman grill works great for indoor searing.
From steaks to thick chops works like a charm. Then just take
your meat out and finish via oven/stovetop.

First off, what kind of pans do you have? I can respond from there...

-SF

Blow Torch!!!! j/k ........... although that will take care of the searing part, it wont finish....... Anyway i c you don't have a cast iron so any pan will due as long as you can toss the whole thing in the oven .
Pump your oven up to 500deg. heat your pan high enough so the oil smokes when added. season the steak, s&p..... if you don't have clarified butter, veg or canolla oil will due, your looking for oils with a high smoking point. NOT OLIVE OIL it will burn resulting in a bitter finish. so back to the cookin... hot pan....oil....slap the meat down.....wait about 30 sec give it a peak, if it's to your desired color..... flip an toss in the oven . depending on the thickness/cut of meat it will take about 6 to 8 min for med rare...

You could probably successfully sear your steak under the broiler of your oven if you have a broiler setting. Hope this helps. It's a clip from an old Good Eats program. I follow it myself, searing in the cast iron skillet and then finishing the steak off in the oven, something I never did before, that works really well.

"http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_99,00.html"

Thanks for the advice everybody, now I can't wait to try it :-)

Why not just buy the iron pans? I've seen small/medium/large sets of three for under 20 bucks.