Mistakes That Are Ruining Your Pan-Seared Steaks
Not Bringing the Steak to Room Temperature – Cooking a cold steak straight from the fridge can lead to uneven cooking.
Using the Wrong Pan – Non-stick pans don’t retain heat well enough; use a cast iron or stainless steel pan instead.
Skipping the Pat Dry Step – Excess moisture on the steak prevents a good sear; pat the steak dry before seasoning.
Overcrowding the Pan – Cooking too many steaks at once lowers the pan temperature, preventing a proper sear.
Not Preheating the PanStarting with a cold pan won’t give you that crispy, caramelized crust.
Using Too Little OilA light coating of oil helps to evenly conduct heat and achieve a good sear.
Flipping Too Often – Flipping the steak repeatedly can prevent the crust from forming properly.
