Steaks are among the most sought-after foods in the United States. Steakhouses are a part of the culture in many states across the nation, and steak searing, cooking a cut of beef over very high heat in a pan with just a little oil, is a highly regarded cooking technique. We’re sharing these images from Reddit that showcase delicious, perfectly seared steaks!
Reverse Seared New York Steak
Reddit user ThugWifey shared a steak searing method in which she preheated the oven to 200°F and dried the steak with a paper towel, seasoned all the sides with salt and pepper, transferred to a baking sheet and baked it for about 45 minutes to an hour at 125°F internal temperature. Finally she added: “You have to sear the steak with canola oil for one minute per side. And then add some butter, garlic, rosemary, thyme, and swirl around the pan.”
Homemade Seared Ahi Tuna Steaks
This image sparked many comments on Reddit with people sharing their steak searing tips and discussing how these tuna steaks were seared. As user oldmankilroy mentioned: “The tuna steak with soy sauce before grilling can make the sugar in the sauce caramelize quickly for perfect grill marks.” While user oregoon expressed: “A trick I learned is to put the steak in the freezer for 5 to 10 minutes before grilling to cool the outside of the meat to mitigate the sear.”
Butter Seared New Zealand Ribeye Steak
Reddit user Level-Performance-83 revealed that he cooked a butter-seared New Zealand ribeye steak, which was topped with chimichurri sauce, offering another example of steak searing paired with flavorful accompaniments. He also added: “This meat, that is better than the Aussie lamb and beef, but doubles its price, is also commonly cooked with Manuka honey too in the Middle East.” A reply from user Yo_Eddie mentioned: “I shouldn’t have looked at this before dinner. Now anything I eat will be a disappointment.”
Seared Ribeye Steak with Cajun Shrimp Sauce
Reddit user honour2735 described a steak searing technique that involved heating oil in a large skillet over medium-high heat and cooking the steaks until they were lightly browned on both sides. Afterward, he cooked them to his desired level of doneness before setting them aside. He also revealed how to prepare the shrimp sauce: “You have to add butter and let it melt before adding the shrimp and cooking until just pink on both sides, add garlic and cook until fragrant.”
Homemade Denver Steak Reverse Seared
Reddit user TopDogbbq revealed that this piece of meat consisted of both a Denver cut and a chuck eye, so he had to separate them. His steak searing process began with dry-brining the Denver cut for 24 hours, followed by reverse-searing it to an internal temperature of 138°F and letting it rest. A reply from user BigBellyB expressed: “This is my new favorite cut! Also, I have some trouble finding it.”
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Pan Seared Strip Steaks
Reddit user Tabeyloccs shared a detailed steak searing process: “First, you have to let the meat come closer to room temperature, then season with kosher salt and pepper, and preheat a heavy skillet over medium-high heat. Secondly, drop in a tablespoon of high smoke point oil and start your steak by rendering down the fat cap. Finally, you have to sear the steaks for 4 minutes on one side, and flip the steaks over and let it sear for 1 to 2 minutes before dropping in a few cloves of crushed garlic and rosemary alongside butter.”
Smoke and Seared Tomahawk Steak
Reddit user TopDogBBQ described another steak searing method that began with refrigerating the for an hour, rubbing it with duck fat, and seasoning it with a homemade chili powder blend made from red and green chili powders. Then, after adding some garlic, and onion powder, he placed it in the smoker at 225°F. Finally, he commented: “After 1.5 hours I sear directly over charcoal, starting with the fat cap for about 30 seconds and then alternating every 30 seconds for a total sear time of 2 minutes and 30 seconds.”
Steak, Eggs, Bacon, Potatoes, Tomatoes and Peppers Seared
Reddit user ronnieth024 shared a steak searing variation in which he cooked steak, tomatoes, and peppers, before topping them with Cholula Mexican hot sauce. Furthermore, this dish, which is a breakfast-style item, pairs very well with omelets, even though he didn’t make any on that particular occasion. User horseswithnonames commented: “It’s hard to get the timing down for everything to be done and got done around the same time.”
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Seared Steak Marinated in Maple Syrup and Soy Sauce over Fried Rice
Reddit user Digital-Caffeine described steak searing after marinating the meat in maple syrup and soy sauce. He recommend: “Let the marinade in the fridge for at least 24 hours if you can.” He explained that honey and soy sauce provide sweetness without the strong maple flavor, which is why he chose that combination. A reply from user Spiritfire737 expressed: “I double up on the glaze when I cook salmon with maple, lime and soy sauce for my family.”
Reverse Seared Whole Picanha
Reddit user TopDogBBQ shared a steak searing experiment involving his first attempt at buying and cooking a whole picanha. He also added that, because the piranha he purchased had little or no fat cap, he decided to try a different cooking method. He revealed: “I smoked it for almost 2 hours at 250°F until I had an internal temperature of 115°F. Then, I let it rest for about 10 minutes before searing on my Weber Kettle for about 7 minutes.”
Homemade Reverse-Seared New York Strip Steaks
Reddit user posts_of_stuff cooked some New York strip steaks at home using a reverse-sear method, an alternative approach to steak searing. He added: “I place the steaks onto the smoker cold, because they had been refrigerated for six hours before cooking. This process allows more time for them to absorb smoke flavor while the temperature rises to my desired doneness. Then, I smoked them at 225°F.”
Homemade Pan Seared Steak
Reddit user EditorsNotes revealed that this pan-seared steak was the first time he had used this method to cook the meat, and that the flavor was amazing. A reply from user x-Noh expressed: “I recently bought similar ingredients and when I was going to grill them, I decided to do a butter rosemary pan sauce too.”
Conclusion
These cuts of meat, ranging from ribeyes and other steaks to picanha, demonstrate how a similar searing process can be paired with various sauces and side dishes, resulting in an even greater diversity of flavors. While searing meat is a precise, controlled process, those who use this technique have highlighted exactly why it is worth the effort in each of these cases.
