It's up to you! 


Prep Time: 2 Minutes
Cook Time: 10 Minutes 


Approx. Total/Net Carbs for Entire Dish: 
< 1 g / < 1 g


  • Meat

  • Ghee or avocado oil


Tips & Substitutions

  • Searing meats leads to that nice brown, caramelized outside.

  • We recommend you use stainless steel or cast iron pans to sear meat not non-stick.

  • Leave meat at room temperature for a few minutes before searing. This allows the muscles to relax and reabsorb the juices.

  • Your pan must be hot. If your pan is not hot enough you won't get the nice brown sear and your meat will stick.

  • When searing the sides of meat, you can lean the meat against the side of the pan to keep it upright. Be careful though because the meat can fall over and splatter oil.

  • Searing meat can get messy! Often people recommend a splatter guard, which is great, but I always found them almost impossible to clean. I have found that as long as the temperature is right and the lid has a large enough hole to allow steam to escape, you can just cover your pan with the lid when searing meat or frying up bacon. Just keep an eye on it, if you see some liquid forming in the pan, take the lid off.

  • Is my steak done? To determine if your meat is the right done-ness for you, you can either use a thermometer or the touch test. The problem with a thermometer is you will pierce your meat and lose some of its juices. The touch test requires a bit of practice but is a great tool once you’ve got the hang of it.

    • Rare (bright red in middle):

      • Thermometer: 120 - 130F

      • Touch Test: Make an OK sign with your hand by touching your forefinger and thumb together. Poke the base of your hand by the base of the thumb.

    • Medium Rare (pink with a hint of red in the middle) :

      • Thermometer: 130 - 135F

      • Touch Test: Touch your middle finger to the tip of your thumb and feel the same part of your hand.

    • Medium Rare:

      • Thermometer: 140 - 150F

      • Touch Test: Touch the tip of your ring finger to your thumb and feel the same part of your hand.

    • Medium Well:

      • Thermometer: 155 - 165F

      • Touch Test: Touch the tip of your ring finger to your thumb and feel the same part of your hand.

    • Well

      • Thermometer: 170F+

      • Touch Test: Last but not least, touch your pinky to your thumb. That’s the equivalent of a well-done steak.


  1. Pat your meat dry and let it sit out at room temperature for a couple of minutes.

  2. Sprinkle with salt, pepper, and other seasonings. Remember to do both sides, rubbing the seasonings in with your hands to be sure to get an even coating.

  3. In a pan over medium-high heat, add oil of choice. The oil is ready when it’s shimmering and moves around the pan easily. This typically takes 3-5 minutes in cast iron.

  4. Add the meat to the pan. You want space between your pieces (about 1 inch) and they should sizzle and stick to the pan when you add them (don't worry they will release).

  5. Let your meat cook. Be patient! Yes, you want to look, but no, you musn't!

  6. After 1-2 minutes, rotate your pan 90 degrees to negate the effects of any pan hotspots and get a nice even sear.

  7. After another minute or two, shake the pan a bit. if the meat looks like it will come up, get a spatula and flip it. If it’s not coming up easily. Wait 15 seconds and try again.

  8. Sear the other sides of the meat in the same way if you want them browned as well.

  9. Once done searing unless your meat is quite thin, your meat may be raw in the center. After searing you can put your meat in the oven (like in our Crispy Ginger Chicken Thighs or Rosemary-Salted Sirloin Steak recipes), slow cooker (although in this case you won’t have a nice crispness to the meat), or simmer on the stove (this is done by lowering the heat and allowing the meat to cook to the desired doneness - note though that the side the meat lays on while simmering will not have any sort of crispness to it). Stay tuned for more recipes with these methods.

  10. Serve!