Searing steak like the pros takes time and finesse to perfect. Not to mention the perfect pan, like a hybrid pan from HexClad. You need practice and patience to get your sear just right, but once you do, there’s no greater sound than a steak hitting a hot pan. 

This article has all the instructions you’ll need to get that perfect sear every time you buy a filet, and we’ll tell you why the right pan can make all the difference. 

Gordon Ramsay’s Essential Tips for Searing Steak

So you want to sear a steak, but you want it to turn out extraordinary — you want to sear your steak like Chef Ramsay would.

These tips and tricks are straight from Ramsay himself, and while they might not have his certain je ne sais quoi, they are sure to get you the perfect sear. 

And if you pretend you’re on MasterChef while making it, well, we aren’t judging.

Let the Steak Rest Before Searing 

Before you start searing that beautiful cut of beef, you’ll need to let the meat rest on the counter. Bringing your steak up to room temp before cooking will give the juices time to settle into the meat. 

Trying to cook a cold, fresh-out-of-the-fridge piece of beef will cause your steak to dry out during the cooking process. Even if it’s perfectly browned on the outside, the lack of moisture on the inside means that you won’t enjoy it. 

Season Your Steak Generously

It won’t be over-salted, trust us. You want to bring out all the best qualities of the meat, and the best way to do this is to ensure that your meat has been properly seasoned. A hearty portion of salt and pepper on the outside of your cut will give the steak a nice crust of flavor as it cooks.

It doesn’t need to pile up, but it should evenly coat the exterior of the beef. 

Lay the Steak in the Pan Facing Away From You

Hot oil or butter will bubble and pop as the meat hits the hot pan, so you will want to tread carefully as you lay the meat in the pan to sear it. By placing the steak facing away from you, you can avoid making contact with the mess. 

This sound is a good thing, as it means that the pan is sufficiently hot and ready to cook the meat to perfection. You can achieve this perfect temperature by putting your pan on medium-high heat for about five minutes before you even drop in your steak. 

Luckily, HexClad pans make this easy since they heat quickly and evenly every time.

There’s a specific technique to laying the steak away from you — not only does it make the cooking process safer, but it gives you more control as well. 

Drop the corner of the meat closest to you first, and do so gently. This way, when the other part of the steak hits the pan, it will land pointing away from you to keep any oil from splattering in your direction. 

Don’t Turn Your Steak Unless You See a Color Change

We know that it can be easier said than done, but be patient and let that gorgeous piece of meat do its thing before you try to turn it over. This means you need to give it the proper amount of time to fully sear on each side before flipping. 

You’ll need to wait until you see the steak browning up the sides before it’s time to turn it over. If you try to flip it before it’s ready, you’ll end up needing to turn it again to get the sear even. This is one of the easiest ways to overcook your steak. At that point, you might as well just throw it away and start over. 

Add Aromatics to Your Pan

While your steak is searing, add your favorite herbs to the pan. The aromatics will add to the experience of searing your steak, but the heat and cooking liquid in the pan will slowly infuse the herbs into your steak while it cooks. 

Pro tip: You can take your steak to the next level by doing what’s known as “basting” it. While the meat is searing, carefully tilt the pan at about a 25-degree angle, just enough so all the cooking liquid pools toward the edge of the pan. 

Make sure that the juices don’t get anywhere close to spilling out and burning you — you just want them to collect so that you can use a spoon to scoop up the liquid and drizzle it over the top of the meat. You’re welcome. 

Slice Before You Serve

Just like you did before you cooked it, allow your meat to rest once it’s done in the pan. This will allow all of the delicious and aromatic juices to settle back into the meat. 

Give it about five minutes to rest, then slice it at an angle, and it’s ready to serve. 

The cut of steak should inform how you slice it. Not all cuts are created equal, and the way they’re sliced should reflect that. 

For filets, ribeyes, and NY strips, you have a bit more leeway to cut it at your preferred angle. Maybe more slanted slices pair best visually with your dish, or perhaps you want thicker pieces for the most textural impact.

Keep in mind that with skirt steak, however, the meat is finicky, so you need to slice it against the grain. Otherwise, it becomes too chewy to eat. 

Why Does Gordon Ramsay Use HexClad Pans?

And just like that, the ultimate step-by-step process for searing your steak just like Gordon Ramsay is nearly complete. 

But there is one other factor that you’ll need to ensure your steak comes out as perfectly and evenly seared at Ramsay’s — having a HexClad hybrid pan in your arsenal. These babies are the real deal, and have the triple-clad technology you need for the perfect sear. 

The aluminum core creates quick and even heat on the surface of your pan, while the stainless steel technology is strong enough to create that perfect brown crust on your meat. 

If you want to cook just like Gordon, you need these pans. Swearing optional (but encouraged). 

Sources:

A Complete Guide to Steak | Kitchn

How To Prevent Oil From Popping And Splattering When Frying: 5 Effective Ways | Kitchenicious

The Ultimate Guide To Aromatics In Cooking | Tastylicious