Searing steak and burning spices
Lately I've been practicing searing steak in a cast iron pan and I've gotten pretty good at it. I salt the steak, pat it as dry as possible, brush a little olive oil on it and lay it in the smoking pan. So far I've only used salt to season, fearing that any spice on the outside will burn and turn bitter in the high heat, but I would like to start experimenting with spice-rubbed steaks. So my question is for those chowhounds who like spices on their steak; how do you sear without burning?
Some spice rubbed steaks are meant to be burned.......usually refereed to as *Blackened*.
But to answer you question...instead of a pan sear, you can do so under the broiler without the spices burning so quickly.
It would work better if you dry-brined the steak with the seasonings on it (not sure what "spices" you're referring to) first for a day. This seasons the steak through, and unwraps the protein molecules for a terrifically juicy & tender steak.
Blackened seasoning mixes do work well in this application. (of pan searing & not burning or tasting burnt.) I usually only season my ribeyes with salt, pepper and maybe a Montreal steak blend. But I charcoal grill, instead of pan searing. I also use, on occasion, fine sea salt and dried porcini mushroom powder. Again, on a grill, great taste, like a seared on crust, no burnt spice.
I probably wouldn't get too fancy with different spices, but I'm a purist when it comes to my prime steaks!
Couple of thoughts.
1. When I do decide to add spices, or a dry rub, on my steaks I don't mind that they get burned -- actually prefer it that way.
2. If you absolutely want to avoide burned or "blackened" spices, then sear your steaks first, then add your spices and finish off under a broiler or in the oven.
I love the flavor of good beef cooked properly ---- I go with Salt & pepper ------ Sear and Finish. Stove top/oven or grill. Either way...I much prefer the grill however... Sometimes a compound butter can be interesting!...