My EASIEST Pan-Seared Steak Method Revealed | Marion's Test Kitchen

A good steak, with a perfectly seared crust and juicy blushing interior is a thing of beauty. But what's the best method for cooking perfect steak at home? And what's the best pan to cook it in? I've put all the popular cooking techniques to the test, from the reverse sear and sous vide to the traditional flip, plus tested everything from cast iron and non-stick to carbon steel and griddles. And the results are GAME-CHANGING. Get ready for the best way to cook steak.
00:00 Intro
00:55 Chapter 1 Searing - Non-Stick pan | Griddle pan | Cast Iron pan | Carbon Steel pan
11:22 Chapter 2 Method - One Flip Method | Sous Vide | Reverse Sear | Fast Flip Method
25:44 Chapter 3 Resting - No rest | 5-minute rest
27:17 Chapter 4 Seasoning - Overnight salted | 45 Mins salted | No salt
29:20 Chapter 5 THE BEST EVER STEAK
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.