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.

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Using the Wrong Pan – Non-stick pans don’t retain heat well enough; use a cast iron or stainless steel pan instead.

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Skipping the Pat Dry Step – Excess moisture on the steak prevents a good sear; pat the steak dry before seasoning.

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Overcrowding the Pan – Cooking too many steaks at once lowers the pan temperature, preventing a proper sear.

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Not Preheating the PanStarting with a cold pan won’t give you that crispy, caramelized crust.

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Using Too Little OilA light coating of oil helps to evenly conduct heat and achieve a good sear.

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Flipping Too Often – Flipping the steak repeatedly can prevent the crust from forming properly.

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Not Using a Meat Thermometer – Guessing doneness can lead to overcooking or undercooking; use a thermometer for accuracy.

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