How to Perfectly Sear a Steak

Nothing beats a well-seared steak. Here's how it's done.

We’re going to show you how you can achieve great taste using everyone’s favorite treat: chocolate. This content was created in partnership with Food52.

There are few things as satisfying as a perfectly seared thick-cut steak with a browned, crisp crust. Also, there are few things that taste as good: That caramelized crust is where a lot of your steak’s flavor is hiding. Getting a good sear is simple if you remember just a few tips.

First, always use enough fat, and make sure to get your oil nice and hot over high heat before you drop the steak in. One thing: You’ll want to open a window as it will smoke, but isn’t that what makes cooking fun?

Watch how to get it right, and then apply the technique to every steak you make from this day forward. To gild the lily, make a quick pan sauce (we love this one made with chocolate stout) or a simple pat of butter. Your future dinners will thank you.

Live.Love.Lux Tip: Achieving high heat — quickly — for searing meat on your cooktop is made simple with your Electrolux induction range, thanks to the responsive temperature control.

Strip Steak with Chocolate Stout Pan Sauce

Servings: 2



1 tablespoon ground coffee

2 tablespoons kosher salt (halve the salt if using a finer salt)

1 teaspoon smoked paprika

1 tablespoon coarsely ground black pepper

1 teaspoon red chile flakes

1 teaspoon ground cumin

2 teaspoons dark brown sugar

One 10- to 12-ounce strip steak, 1 to 1 1/2 inches thick

1 tablespoon vegetable oil

1 sprig rosemary

1 cup chocolate stout

1/2 cup beef stock

1 tablespoon unsalted butter 


Mix the coffee, salt, paprika, peppers, and cumin together and toast lightly in a dry pan until fragrant (alternatively, you can toast whole spices, then grind). Let cool, then mix the spices with the sugar to make the rub. Spread the rub all over the steak and let sit; for stronger flavor, do it the night before.

Heat a cast iron pan until it's very hot; a drop of water flicked into the pan should sizzle and bounce. Add vegetable oil, wait a few seconds until the oil heats up, then place the steak in the pan. It should sizzle; leave it there, do not touch it at all for 3 to 4 minutes. It should be browning on the bottom.

Place it under a hot broiler and broil to medium rare or desired doneness. Remove the steak and let rest on a warm plate, tented with aluminum foil.

Add the rosemary sprig to the pan and let it sauté a bit till it gets nice and fragrant. Pour in the chocolate stout and deglaze the pan, scraping up the bits stuck to the pan. Add the beef broth and let it reduce by half over medium heat. Remove the rosemary sprig and whisk in the butter. Season to taste.

Slice the steak on the bias and drizzle the sauce over top.

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