Perfect Steak Sear: The Secret Hiding in Your Baking Cupboard

Achieving the perfect steak sear is a goal many home pursue, but it often proves more challenging than expected. That coveted contrast – an irresistibly crispy crust giving way to a juicy, tender centre – isn’t just about high heat or fancy equipment. It turns out, one of the simplest ways to elevate your steak cookery is with an unlikely pantry ingredient: cornflour.

This everyday staple, more commonly associated with sauces and baking, holds the key to unlocking that golden-brown perfection. When combined with salt, cornflour can dramatically improve the searing process, resulting in a steak that wouldn’t look out of place on a top-tier restaurant menu.

Why Searing Matters: Perfect Steak Sear

Searing isn’t just for appearances – it’s a science. The process of browning meat triggers what’s known as the Maillard reaction, where proteins and sugars interact under high heat to form hundreds of flavour compounds. This reaction gives steak its signature aroma and taste. But for it to occur properly, the surface of the meat must be as dry as possible.

Too much surface moisture leads to steaming rather than searing. Instead of crisping up, the steak sits in its own juices, and you’re left with a pale, soggy result.

Enter Cornflour: The Drying Agent You Didn’t Know You Needed

While most people dab their steaks dry with paper towels or sprinkle over a bit of salt, few consider using cornflour (commonly labelled as corn starch in other countries). Cornflour has exceptional moisture-absorbing properties, making it ideal for preparing meat for searing.

By creating a simple mixture of salt and cornflour – two parts salt to one part cornflour – you can effectively draw out surface moisture from the steak. This blend helps form a thin, dry coating that encourages a crisp, even crust when the meat hits the pan.

It’s important to use the right ratio and method here. Too much cornflour, and your steak might develop an odd texture. But applied sparingly and evenly, it works wonders.

How To Prepare Your Steak for the Perfect Sear

Here’s how to use this technique step by step:

1. Start With a Dry Steak

Begin by patting the steak dry with kitchen roll. Any surface moisture will interfere with the cornflour mixture and prevent it from doing its job.

2. Mix and Apply

In a small bowl, combine your salt and cornflour in a 2:1 ratio. Once your steak is dry, sprinkle the mixture over it, rubbing it gently into the surface. Make sure the meat is evenly coated, but avoid creating a thick layer.

3. Chill the Steak

Place your coated steak in the refrigerator – or even better, the freezer – for around 30 minutes. This step is crucial. Not only does it continue to dry out the surface, but it also firms up the meat, helping it retain its structure and cook more evenly.

This short chilling period makes a significant difference. A cold steak with a dry, salted surface responds much better to the searing process than a room-temperature, damp cut.

Time to Cook: Perfect Steak Sear

Once your steak has chilled, it’s time to sear. Get your pan hot – preferably a cast-iron skillet—and use a high smoke-point oil such as groundnut or sunflower oil. Sear each side for a couple of minutes until a rich, brown crust forms.

Remember: don’t overcrowd the pan. If moisture escapes, it needs somewhere to go. Too many steaks in the pan at once will trap that vapour and reverse all your drying efforts.

After searing, let your steak rest for a few minutes. This allows the juices to redistribute evenly, ensuring every bite is succulent.

Not Just For Steak: More Uses for Cornflour

While cornflour may now be your go-to for steak night, it’s worth noting that its versatility extends well beyond meat preparation. From thickening gravies and soups to adding crispiness to fried food batters, this kitchen staple punches well above its weight.

If you’ve got some time while your steak is chilling, why not experiment? Use cornflour to make ultra-crispy roast potatoes, coat tofu before pan-frying, or even dust it into cake batter for a lighter crumb.

The Verdict: Small Change, Big Flavour

Who would’ve thought that something as unassuming as cornflour could make such a remarkable difference to steak? With just a small tweak to your usual prep routine – adding a pinch of powder and a brief trip to the fridge – you can dramatically improve your results.

It’s a simple trick, yet one that taps into the deeper science of cooking. Whether you’re grilling a sirloin or pan-frying a ribeye, the cornflour technique is a game-changer for anyone chasing that elusive perfect sear.