![pan searing steak pan searing steak](http://ultravires.ca/wp/wp-content/uploads/2012/03/image.jpeg)
Brown the meat in batches to avoid overcrowding.
![pan searing steak pan searing steak](https://smokedaddyinc.com/wp-content/uploads/2017/10/1-2.jpg)
If you overcrowd the pan, the meat will steam rather than brown.
![pan searing steak pan searing steak](https://storage.googleapis.com/recipesmedia/thumb/pan-seared-steak-r2.jpg)
PAT dry season lightly with salt and pepper and a simple seasoning – try 1/4 tsp (1 mL) Chinese Five Spice for a bit of adventure.Bottom Sirloin Flap (a.k.a Bavette) Rib Eye, Top Sirloin, Strip Loin. START with about a pound (500 g) 1-inch thick Beef Steak, e.g.