Title: The Food Lab's Complete Guide to Pan-Seared Steaks
Headings: The Food Lab's Complete Guide to Pan-Seared Steaks
The Food Lab's Complete Guide to Pan-Seared Steaks
Everything you need to know to cook perfect pan-seared steaks.
How to Pan-Sear Steaks
What Steak Should I Use?
The Difference Between Prime And Choice
Size Matter
Dry-Aged vs Wet-Aged Meat
Bone In, or Out?
The Steps For Pan-Seared Steak
Step 1: Salt it Well
Step 2: Use A Cast Iron Pan
Step 3: Start in Oil, Add Butter Later
Step 4: Flip Out
Step 5: Butter Basting
Step 6: Use A Thermometer
But what if I don't have a thermometer?
Step 7: Take a Rest

Content: But remember this: It's better to cook one large steak for every two people than to cook two smaller steaks. Learn how to share. Dry-Aged vs Wet-Aged Meat
There are two types of aging. So-called wet-aged meat is meat that has been placed in a vacuum-sealed bag and allowed to rest for a few weeks (usually while in transit from packing plant to distributor to supermarket). A wet aged steak shows some improvement over a standard non-aged steak in terms of tenderness—there are enzymes present in the meat that will break down tough connective tissue over time. Dry-aged meat is meat that has been stored in a temperature and humidity-controlled room for anywhere from a week and up to 10 weeks or longer. During this time, three things happen: Moisture loss is a major factor. A dry-aged piece of beef can lose up to around 30 percent of its initial volume in water loss, which concentrates its flavor.