Mastering Maillard Reaction
Discover the magic of the Maillard reaction with this simple yet sublime recipe for perfectly pan-seared steak, boasting a rich, flavorful crust and tender interior.
Ingredients
- 1 each steak (e.g.
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper freshly ground
- 1 tablespoon high-smoke-point oil (e.g.
- 1 tablespoon unsalted butter (optional
- 2 cloves garlic smashed (optional)
- 1 sprig fresh rosemary or thyme (optional)
Instructions
- Pat steak completely dry with paper towels. Season generously with kosher salt and freshly ground black pepper on all sides. Allow to sit at room temperature for 15-30 minutes.
- Heat a heavy-bottomed skillet (cast iron works best) over high heat until smoking. This is crucial for a strong Maillard reaction.
- Add high-smoke-point oil to the hot pan. Carefully place the steak in the pan. Do not move for 2-4 minutes, allowing a deep brown crust to form.
- Flip the steak. If using, add butter, smashed garlic, and fresh herbs to the pan. Tilt the pan slightly and baste the steak with the melted butter for the remaining cook time.
- Continue cooking for another 2-4 minutes for medium-rare (internal temp 130-135°F), adjusting for desired doneness. Use a meat thermometer for accuracy.
- Remove steak from pan and let it rest on a cutting board for 5-10 minutes before slicing against the grain. This allows juices to redistribute, ensuring a more tender and juicy result.
Notes
Ensure steak is completely dry before searing for optimal crust formation. Don't overcrowd the pan. Use an oil with a high smoke point. Let the steak rest after cooking to allow juices to redistribute, ensuring a more tender and juicy result.