The Perfect Pan Seared Steak

The perfectly seared steak doesn’t have to be so complicated!

If you need to, thaw your steaks in the refrigerator for 24 hours or until they are unfrozen, which ever is sooner. This step helps the loin to absorb the cooked juices and enhances the overall flavor.

Once thawed, cut open the vacuum-sealed packaging with scissors, remove the loin, and place the loin on paper towels, patting the top and sides to remove all of the excess moisture. Change the paper towel if needed to ensure that moisture is off the underside as well. This will help to maximize the heat on the loin and reduce the cooking time so that you can get it just right.

Because of our thick cuts of Grade A beef loin, be sure to let the steaks rest at room temperature first for approximately 30 minutes to ensure a more evenly cook.

Now you're ready to cook!

Start by adding one tablespoon of clarified butter or pasture-raised dairy butter to pan and turn your burner on high.

Distribute the butter evenly with a brush or other utensil. One your pan is nice and hot, place the loin in the pan.

Sear for 3-5 minutes on each side, depending on your preferred wellness. Let rest for 5 minutes before serving.

For better fat rendering, use tongs to hold the loin while searing all around the sides of the loin.