“Searing Industries Cheyenne Wyoming” does not identify a known dish or cooking style; it appears to combine a business or place search with a cooking term. If you meant a recipe for seared steak, this straightforward skillet version uses steak, salt, pepper, and a little oil, then finishes with butter and garlic for a browned crust and a juicy center.
Ingredients
- 2 boneless rib-eye or New York strip steaks, 1 to 1¼ inches thick, about 12 oz (340 g) each
- 1 tsp (5 g) kosher salt
- ½ tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) neutral high-heat oil, such as canola or avocado oil
- 1 tbsp (14 g) unsalted butter
- 1 garlic clove (about 3 g), lightly crushed
- 1 small sprig fresh thyme or rosemary (about 2 g), optional
Instructions
- Pat the steaks thoroughly dry with paper towels. Season both sides evenly with the salt and pepper. If you have time, leave them uncovered on a plate in the refrigerator for up to 12 hours; otherwise, season just before cooking. For this quick version, allow about 10 minutes for seasoning and setup, and bring the pan and ingredients to the stove while the steaks sit.
- Set a heavy skillet, preferably cast iron or stainless steel, over medium-high to high heat for about 3 minutes. Open a window or turn on the extractor fan. Add the oil and swirl to coat. It should shimmer and move easily across the pan, but it should not smoke heavily. If it does, lower the heat briefly.
- Lay the steaks in the pan away from you, leaving space between them. They should make a clear, strong sizzle. Do not move them for 3 minutes, so a brown crust can form. Turn with tongs and sear the second side for 2 minutes.
- Reduce the heat to medium. Add the butter, crushed garlic, and optional herbs to an open patch of pan. Once the butter foams, tilt the pan slightly and spoon the butter over the steaks for about 1 minute, turning the steaks as needed. The garlic should smell fragrant, not turn dark brown or burn.
- Check the thickest part of each steak from the side with an instant-read food thermometer. For whole cuts of beef, the USDA FSIS safe minimum is 145°F (63°C), followed by a 3-minute rest. If a steak has not reached 145°F (63°C), continue cooking in 1-minute increments and check again. Cooking time varies with thickness, starting temperature, pan, and burner; temperature, not color or timing alone, determines safety.
- Transfer the steaks to a clean plate and rest for at least 3 minutes. Spoon a little pan butter over the top, then slice across the grain or serve whole. Keep raw-steak plates and utensils separate from cooked meat, and wash hands after handling raw beef.
Tips
- Dry the surface: Moisture creates steam and inhibits browning. Blotting both sides well is one of the simplest ways to improve the crust.
- Choose a suitable pan: A heavy pan holds heat better than a thin one. If your skillet is too small for both steaks to sit without crowding, cook them separately and tent the first loosely with foil while the second cooks.
- Adjust the fat: Canola, avocado, or another neutral oil works well at high heat. Extra-virgin olive oil can smoke sooner, so use a neutral oil for searing and add olive oil at the table if desired.
- Use a thermometer: A steak’s color is not a dependable safety test. Insert the thermometer into the center of the thickest section without touching the pan; the minimum temperature and rest are required even if you prefer a pink interior.
Serving Suggestions
Serve the steak with roasted potatoes, crisp fries, or mashed potatoes to catch the buttery pan juices. A green salad, steamed green beans, or sautéed mushrooms adds a fresh or savory counterpoint. For a simple finish, add a squeeze of lemon or a small pat of butter and serve the pan juices on the side. If slicing for a shared plate, cut across the visible muscle fibers to make each bite easier to chew.
Variations
Use a thick sirloin, filet mignon, or flat iron steak instead of rib-eye or strip; leaner cuts have less marbling, so avoid prolonged cooking and check the center often. For a peppery crust, press an extra ½ tsp (1 g) cracked black pepper onto each side before searing. Add 1 tsp (5 ml) Worcestershire sauce to the pan after removing the steaks, stir it into the butter, and spoon the mixture over the meat. For a dairy-free version, omit the butter and baste with another teaspoon of neutral oil; the result will be less rich but still brown and flavorful.
Storage and Reheating
Refrigerate cooked steak within 2 hours of cooking, in a covered shallow container. It keeps for 3 to 4 days in the refrigerator at 40°F (4°C) or colder. Freeze tightly wrapped portions for best quality for about 2 to 3 months; thaw in the refrigerator before reheating. Do not leave steak at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
For a gentle reheat, place slices in a skillet with a teaspoon of water or broth, cover, and warm over low heat until steaming. Alternatively, reheat in a 250°F (120°C) oven in a covered oven-safe dish. Leftovers should reach 165°F (74°C) when reheated, as measured with a food thermometer. Reheating can cook the steak further, so slice it before warming and stop as soon as it reaches the safe temperature.
Frequently Asked Questions
What does “searing industries Cheyenne Wyoming” mean?
It is not a recognized recipe name. The words may refer to a search for a business or location in Cheyenne, Wyoming, rather than a food. This page offers a practical seared-steak recipe in case the intended topic was cooking steak.
Can I sear steak in a nonstick pan?
A heavy stainless-steel or cast-iron pan is generally better for a strong crust. Nonstick pans are not designed for every very-high-heat searing method; follow the pan maker’s heat limits and use a heavier suitable skillet when possible.
Should steak be at room temperature before searing?
No. It is not necessary to leave raw meat out until it reaches room temperature. Pat it dry, season it, and cook it from its refrigerated state; a colder center may simply need a little longer to reach the safe temperature.
Why is my steak gray instead of browned?
The pan may not have been hot enough, the steak may have been damp, or the pan may have been crowded. Dry the meat well, preheat the skillet, and cook in batches if needed. Keep the heat high enough to brown without letting oil or butter burn.
Can I make this without garlic or herbs?
Yes. Both are optional flavorings, not essential to searing. Salt, pepper, a hot pan, and oil are enough to make a browned steak; finish with butter, if you like, or leave it out.
How do I know when the steak is done?
Check the center of the thickest part with an instant-read thermometer. Whole cuts of beef must reach at least 145°F (63°C) and rest for 3 minutes under USDA FSIS guidance. Use the thermometer rather than relying on a timing chart, touch, or the color of the meat.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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