The Perfect Steak: Should You Try Cold-Searing?

There’s nothing quite like sinking your teeth into a perfectly cooked, juicy steak. The sizzle as it hits the hot pan, the mouthwatering aroma that fills the room, and the intense flavor that dances on your taste buds. At Hook’d Up Bar and Grill, we’re constantly experimenting with different cooking techniques to elevate our dishes to new heights. One technique that has caught our attention recently is cold-searing. But what exactly is cold-searing, and should you give it a try? Let’s dive in and find out.

The Perfect Steak: Should You Try Cold-Searing?
The Perfect Steak: Should You Try Cold-Searing?

What is Cold-Searing?

Traditionally, searing a steak involves preheating the pan or grill to high heat, then searing the steak until it develops a delicious crust. However, cold-searing takes a slightly different approach. Instead of starting with a hot pan, we begin with a cold non-stick skillet.

To cold-sear a steak, simply place the steak in a cold non-stick skillet over high heat. Cook it for 2 minutes, then flip it and cook for an additional 2 minutes on the other side. Flip it once more, reduce the heat to medium, and continue to cook, flipping every 2 minutes until the steak develops a beautiful crust and reaches an internal temperature of 120 to 125°F.

Why Cold-Sear?

You might be wondering, why go through the trouble of cold-searing when the traditional method works just fine? Well, there are a couple of reasons.

Firstly, using a non-stick skillet allows us to cook without adding oil. The well-marbled meat naturally exudes enough fat to achieve a good sear, resulting in a healthier option without sacrificing flavor.

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Secondly, starting the steak in a cold pan quickly dries the outside of the meat, which encourages browning. This technique locks in the juices and enhances the overall flavor and texture of the steak.

Lastly, dropping the heat to medium and frequently flipping the steak ensures even and gentle cooking throughout. This helps to prevent overcooking and promotes a perfectly cooked steak from edge to edge.

How to Serve

Once your steak is done, it’s essential to let it rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a tender and flavorful bite. Transfer the steak to a carving board and let it rest for 5 minutes.

After resting, slice the steak to your desired thickness, season it with flake sea salt to taste, and serve it up. Pair it with your favorite sides or enjoy it as is for a truly satisfying meal.



Q: Can I cold-sear any cut of steak?
A: Cold-searing works best with well-marbled cuts of steak, such as ribeye or New York strip. The marbling provides the necessary fat for a delicious sear.

Q: Can I use a regular skillet instead of a non-stick one?
A: While a non-stick skillet is recommended for cold-searing, you can use a regular skillet with a small amount of oil if needed.

Q: Do I still need to season the steak before cooking?
A: Yes, season your steak with salt and pepper or your favorite steak seasoning before cold-searing for the best flavor.


Cold-searing is a unique technique that can take your steak to the next level. By starting with a cold non-stick skillet and carefully managing the cooking process, you can achieve a beautifully seared steak with a juicy and tender interior. At Hook’d Up Bar and Grill, we’re always exploring new cooking methods to enhance the dining experience for our customers. So why not give cold-searing a try and elevate your steak game? Your taste buds will thank you.

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To learn more about Hook’d Up Bar and Grill, visit our website Hook’d Up Bar and Grill.

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