Dinner · Part 3 of 3: Tips & recipe card

Crispy Seared Steak Medallions Tips, FAQ & printable recipe

Name: Crispy Seared Steak Medallions
Prep time: 5 min
Cook time: 8 min
Total time: 18 min
Cuisine: American
Ingredients: 2 pieces steak medallions, about 1-inch thick; 1 tbsp high-smoke-point cooking oil

By Clara Weller · Oct 8, 2026

Thick seared steak medallions resting on a wooden board with juices pooling.

Prep: 5 min
Cook: 8 min
Total: 18 min
Serves: 2

Includes 5 min resting

Tips for success

If you are scaling up the recipe for a larger gathering, always sear the medallions in separate batches rather than crowding them into a single skillet.

Maintaining pan temperature is essential for a proper crust, and working in batches ensures every medallion browns evenly without releasing unwanted steam.

Keep your kitchen well-ventilated during the cooking process by turning your exhaust hood to its highest setting or cracking open a nearby window. High-heat cooking creates light smoke as the oil shimmers, which is normal when achieving an authentic steakhouse crust.

Variations

Garlic Basted Finish: Add a tablespoon of neutral oil and a crushed garlic clove to the skillet during the final minute of cooking, spooning the warm fat over the crust.
Cracked Peppercorn Crust: Firmly press coarsely cracked black peppercorns onto the dried medallions before searing to develop a bold, pungent au poivre exterior.
Herb Basted Medallions: Toss a fresh rosemary or thyme sprig into the hot pan just before removing the meat to infuse the rendered surface fat with herbal aroma.

Storage and make-ahead

Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze in an airtight wrap for up to 1 month; thaw completely in the refrigerator before reheating.
Reheat: Warm gently in a covered skillet over low heat with a splash of broth or water until heated through.

Cool any leftover steak medallions for no more than 2 hours before packing them away.

Transfer the cooled meat to an airtight storage container or wrap tightly in heavy foil, and store in the refrigerator for up to 3 days to preserve texture, moisture, and food safety standards.

While seared medallions are always at their absolute peak when prepared fresh from the skillet, you can measure out your oil and prep any complementary side dishes hours in advance. Keep the raw steaks refrigerated until ready to begin the 30-minute tempering step.

Serving ideas

Plate the warm medallions on preheated dinner plates to help maintain their surface temperature from kitchen to table.

They pair wonderfully with creamy garlic mashed potatoes, roasted asparagus, sautéed mushrooms, or a crisp green side salad tossed in a sharp vinaigrette.

When slicing the medallions before serving, always cut cleanly across the grain with a sharp chef knife to preserve maximum tenderness in every bite.

Present the sliced medallions fanned out neatly across the board or plate, spooning any accumulated resting juices over top.

Frequently asked questions

Why is drying the meat so critical before searing?

Moisture on the exterior converts into steam as soon as it hits the skillet. Steam creates a physical barrier that prevents browning, resulting in gray, boiled meat rather than a crisp, flavorful crust.

What type of skillet yields the best sear?

A heavy cast iron or heavy-bottomed stainless steel skillet works best because it stores large amounts of heat, maintaining high temperatures even when cold meat is added to the pan surface.

Can cooked medallions be frozen for later?

Yes, cooked medallions can be frozen in an airtight container or freezer bag for up to 1 month. Defrost overnight in the refrigerator before gently reheating on the stovetop.

How can you tell when the meat is done?

Insert an instant-read food thermometer into the thickest part of the medallion. It should register at least 145°F (63°C), followed by a mandatory rest of at least 3 minutes.

Recipe card

Crispy Seared Steak Medallions

Prep 5 minCook 8 minRest 5 minTotal 18 minServes 2

Ingredients

2 pieces steak medallions, about 1-inch thick
1 tbsp high-smoke-point cooking oil

Instructions

Remove the steak medallions from the refrigerator up to 30 minutes before cooking. Thoroughly pat the surface dry on all sides using paper towels to eliminate any excess moisture.
Heat a heavy cast iron skillet over high heat, add the high-smoke-point cooking oil, and swirl to coat. Place the medallions into the pan and sear undisturbed for 3 to 4 minutes until a deep brown crust forms. Turn the medallions over with metal tongs and cook for another 3 to 4 minutes.
Confirm the thickest part of the medallions reaches at least 145°F (63°C) with an instant-read thermometer. Transfer the medallions to a wooden cutting board immediately and let the meat rest for at least 5 minutes before slicing or serving so the juices redistribute.

Estimated nutrition per serving

Calories: 410
Protein: 32 g
Carbohydrates: 0 g
Fat: 31 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.