How to Sear a Perfect Steak

searsteakSearing a steak to perfection is a difficult feat. It takes patience, great spices and high heat. The high heat from Electrolux’s induction range helps you get a steak that’s juicy and moist on the inside, yet has a crisp, caramelized crust on the outside. Here’s a delicious steak recipe from Electrolux’s that combines sweet and spicy with rich chocolate and zesty chile flakes.

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, and then grind). Let cool, and 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, and 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.

Image and recipe from Electrolux