Can't get enough of Raley's Black Angus Beef steaks? We can't either.  You can make a great steak even better by pan-searing.  This simple technique enhances the flavor of a variety of foods - in this case, that tender, juicy steak you've been craving.

Pan searing uses high heat to quickly brown the outside of the steak, caramelizing its natural sugars, intensifying its flavor and adding a crisp coating.  Steaks that are recommended for grilling - like a New York or filet mignon - can be pan seared and then finished in the oven.  Thinner cuts of 1/4 to 1/2 inch can be cooked by pan searing only.

Pan Searing Made Simple:

1. Choose a flat skillet that is not nonstick, suck as a stainless steel or cast iron.  Grill pans for stovetop use won't work; they'll sear only on the ridges. Use only a small amount of oil - for example, about 1/2 teaspoon for a 10-inch pan.  Any more oil, and you'll be sautéing or even pan-frying rather than pan searing.  We recommend using olive oil because of its rich flavor and high smoking point.
2. Start with a hot pan - medium to medium high heat, but not high heat.  If the oil smokes, the pan is too hot.  The meat will burn outside and stay raw inside.  Pan sear each side until its pleasantly browned.  With a thicker cut, like a filet mignon, sear the edge, too, so the whole cut is seared.
3. Transfer thicker cuts to a hot oven (350°F) to finish cooking.  If you don't have an oven-proof skillet, use a casserole dish.  Use a meat thermometer to check doneness.   Let steaks rest for five minites to redistribute their natural juices.