Tiffany Haney
Cooking steak in a frying pan is a great way to achieve a high-quality steakhouse meal in your own kitchen. Pan-searing is a popular method for cooking steak, often used in conjunction with an oven or air fryer to finish. To achieve a perfect steak, it's important to get your pan hot and ensure your steak is dry and seasoned before placing it in the pan. While it's tempting, it's best to leave the steak undisturbed for a few minutes to develop a brown crust. Adding butter and aromatics like garlic and rosemary can further enhance the flavour and texture of your steak.
| Characteristics | Values |
|---|---|
| Pan type | Heavy stainless steel or cast-iron |
| Pan temperature | Very hot |
| Steak type | Thin, for even cooking |
| Steak preparation | Pat dry, season with salt and pepper |
| Cooking technique | Sear in the pan, finish in the oven |
| Cooking time | 2 minutes on the first side, 2.5 minutes on the second side for medium-rare |
| Resting time | 5-10 minutes |
| Serving suggestion | Slice thinly against the grain |
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Pan-searing
To begin, pat your steak dry with paper towels. Remove any moisture on the exterior of the steak to ensure that it evaporates before the meat starts to brown. Pre-salting the meat will also help to season it and give enough time for the juices to be reabsorbed, improving the browning. Salt the steak and let it rest for at least 40 minutes before cooking.
Turn on your exhaust fan and heat a heavy pan—stainless steel or cast iron is best—over medium-high heat until it is very hot. You'll know the pan is hot enough when the oil begins to shimmer and move fluidly. Carefully place the steak in the pan, releasing it away from you to avoid oil splatters. Press the steak down to ensure it makes contact with the surface of the pan.
For a good sear, let the steak cook undisturbed for a few minutes. Avoid the temptation to peek or flip repeatedly. The steak will release easily when it is ready to be flipped, which is usually after about 3 minutes, when the bottom is deep brown. Flip the steak and continue cooking for another 3 to 4 minutes for rare or medium-rare. During the last minute of cooking, add butter, thyme sprigs, and aromatics like garlic cloves and rosemary sprigs to the pan.
Remove the steak from the pan and let it rest for 5 to 10 minutes before slicing. The steak will continue to cook as it rests, so remove it from the heat before it reaches your desired level of doneness. For example, if you want a medium-rare steak, remove it from the pan at 125°F, and it will rise to 130°F as it rests.
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Cooking time
The cooking time for your steak will depend on how well done you like it. A good way to check is to use a meat thermometer. If you like your steak medium-rare, you should remove it from the pan when the internal temperature reaches 125–130°F (49–54°C). If you like your steak medium, remove it from the pan at 135°F (57°C). The USDA recommends cooking steaks to at least 145°F (63°C).
If you are cooking your steak in a frying pan, you will need to sear it. To do this, get your oil very hot in a heavy pan. You can use a stainless steel or cast-iron pan, as these can withstand high temperatures. You'll know the oil is hot enough when it begins to shimmer and move fluidly around the pan.
Place your seasoned steak in the pan and leave it undisturbed for a few minutes to develop a brown crust. You'll know it's ready to flip when it releases easily from the pan and the bottom is a deep brown colour (usually after about 3 minutes). Flip the steak and cook the other side for another 3–4 minutes for rare or medium-rare.
If you are cooking a thicker steak, you may need to compromise by lowering the temperature and cooking for longer. You can also sear the steak in the pan and then finish cooking it in the oven.
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Resting the steak
Firstly, remove the steak from the pan and place it on a cutting board or a warm plate. If using a plate, cover it loosely with foil to keep the steak warm. It is important to let the steak rest for a few minutes, typically around 5 to 10 minutes. This duration gives the steak time to reabsorb its juices and allows the internal temperature to rise slightly, ensuring that it reaches your desired doneness. For example, if you aim for a medium-rare steak, removing it from the pan at 125˚F and letting it rest will bring it to the ideal temperature of 130˚F to 135˚F.
During the resting period, resist the temptation to slice or cut into the steak. Poking or piercing the steak with a knife or fork can cause the juices to escape, resulting in a drier steak. Instead, wait for the resting period to end before slicing against the grain. Slicing against the grain, or the direction of the muscle fibres, ensures that the steak remains tender and easy to chew.
If you plan to serve the steak whole, you can skip the slicing step. Simply let the steak rest for a few minutes before transferring it to a plate and serving it with your choice of sides. Remember, the steak will continue to cook slightly as it rests, so account for this when deciding on your desired level of doneness.
In summary, resting the steak is a crucial step that allows the meat to relax, reabsorb juices, and reach the perfect internal temperature. By following these tips, you'll ensure your steak is juicy, tender, and cooked to your desired doneness.
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Slicing the steak
When slicing the steak, it is important to cut against the grain. This means cutting in the opposite direction to the muscle fibres, which will make the meat more tender and easier to chew. It is also important not to slice the steak too thinly, as this can cause it to cool down too quickly. The steak should be sliced at an angle for the best presentation.
A meat thermometer can be used to check the internal temperature of the steak to determine if it is cooked to your desired level of doneness. For a medium-rare steak, the internal temperature should be 125-130˚F. The USDA recommends cooking steaks to at least 145˚F.
When slicing the steak, it is also important to consider the size of the portions. If the steak is to be served as part of a larger meal, thinner slices may be appropriate. However, if the steak is the main course, thicker slices may be preferred. Ultimately, the thickness of the slices is a matter of personal preference.
Finally, the presentation of the sliced steak is important to consider. The slices can be fanned out or stacked on the plate, and any leftover pan sauce can be drizzled over the top. The steak can also be served on a bed of mashed potatoes or salad for a more impressive presentation.
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Using a meat thermometer
There are a few different types of meat thermometers, but the easiest to use is the instant-read thermometer. Oven-proof thermometers go into the food at the beginning of the cooking time, whereas instant-read thermometers give you a quick reading when inserted into the food after removal from the heat source. Most digital instant-read thermometers can accurately read when inserted into food only 0.5 inches.
To get an accurate temperature reading, insert the thermometer through the side of the steak into the centre of the thickest part of the meat, away from the bone, fat, and gristle. You can measure the centre point of the steak with the length of the probe and mark it with your fingers, then insert the probe through the centre of the steak. You can also push the thermometer all the way through the steak until it emerges on the other side, and then slowly retract it to find the lowest temperature reading. This is the temperature reading you should go by.
For a medium-rare steak, you want a final temperature of 125°F (52°C) to 135°F (57°C). It is important to remember that steak will continue to cook for about 10 minutes after it is removed from the heat, so it is recommended to remove it about 10 degrees before it reaches your desired temperature.
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Frequently asked questions
Yes, you can cook steak in a frying pan.
First, pat the steak dry with a paper towel. Season the steak generously on both sides with salt and pepper. Turn on your exhaust fan and heat a heavy pan—stainless steel or cast iron is best—over medium-high heat until it is very hot. Add oil to the pan. Once the oil begins to shimmer and move fluidly, carefully place the steak in the pan. For a rare or medium-rare steak, cook for about 3 minutes, then flip and cook for another 3 to 4 minutes. During the last minute of cooking, add butter and thyme sprigs to the pan. If you are serving the steak unsliced, transfer it to a plate and serve hot. If you plan to slice the steak, let it rest on a cutting board for 5 to 10 minutes, then slice thinly against the grain.
The best way to determine the doneness of your steak is to use a meat thermometer. For a medium-rare steak, remove it from the pan when it reaches an internal temperature of 125°F to 130°F. For a medium steak, remove it from the pan at 135°F, and it will rise to 140°F as it rests. The USDA recommends cooking steaks to at least 145°F.
