Prep Time: 10 Minutes


Approx. Total/Net Carbs for Entire Dish: 
< 3 g / < 3 g


  • 1/3 lb well-aged, fatty sirloin steak (or really any cut you fancy)

  • 1/2 tsp finely chopped fresh rosemary

  • 1/4 teaspoon ground coriander

  • Dash of chili flakes

  • Salt & Pepper to taste (we use about 1/4 tsp per side usually but it depends on the size of your meat)


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.

  • If your meat is browning to quickly, turn down the heat a bit.

  • 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.


For steaks around 1-inch thick:

  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. Heat a cast iron skillet over medium high heat for several minutes until you get your pan nice and hot. You can test the hotness of the pan by running your fingers under water and flicking droplets of water into the pan. If the water immediately sizzles and evaporates, you are good. This typically takes 3-5 minutes in cast iron.

  4. Add your oil of choice to the pan. It should kind of dance around the pan if your pan is hot enough.

  5. Add your steak to the pan. It should sizzle loudly.

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

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

  8. 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. When you flip your steak you should have a nice golden-brown crust on the bottom.

  9. Repeat this same searing technique on the opposite side.

  10. You can also sear the other sides of the meat in the same way if you want them browned as well just note they usually don’t take as long to brown.

  11. Once done searing, assuming your steak is about 1-inch thick, your steak will probably be cooked to medium rare (double check with our guide above though to be sure).

For larger steaks:

  1. Pre-heat oven to 400.

  2. Complete all the same steps as above being sure to use oven-safe skillet.

  3. When you are done step 11 (aka done searing), transwe your skillet to the oven. Roast until you reach the desired done-ness (whether determined by temperature or by feel).