Cody Casey
Cooking steak in a non-stick pan is possible, and it can yield excellent results with a rich golden-brown colour and enhanced flavour. However, there are a few key differences between searing steak in a non-stick pan versus cast iron or carbon steel. One of the main arguments against using non-stick cookware for steak is the recommendation to avoid using it on high heat, which is typically required for a good sear. Nevertheless, with the right techniques, a non-stick pan can be used to cook a delicious steak with a desirable crust.
| Characteristics | Values |
|---|---|
| Cook steak in a non-stick pan | Possible |
| Preheat pan | No, add steak to a cold pan |
| Add oil | No |
| Cook on high heat | Yes |
| Cook thicker cuts of meat | Yes |
| Cook thinner cuts of meat | Not recommended |
| Overcrowd the pan | No |
| Dry meat | Yes |
| Meat thermometer | Yes |
| Rest the steak | Yes |
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What You'll Learn
Tips for searing steak in a non-stick pan
Firstly, it is important to note that while cast iron or carbon steel pans are typically recommended for searing steak, you can still achieve excellent results with a non-stick pan. The key difference is that non-stick pans should not be preheated on high heat, so you'll want to add your steak to a cold pan along with your cooking fat of choice. Well-marbled cuts like ribeye may not need any additional fat, as they will render plenty of fat during cooking.
Before cooking, ensure your steak is thoroughly dry. You can do this by patting it with a paper towel, or by doing a dry brine – salting the steak, letting it sit for at least 30 minutes, then patting it dry. Place your steak in the pan, leaving at least an inch of space around each piece to prevent overcrowding, which can lead to uneven cooking.
Turn the heat up to high and cook for a couple of minutes on each side. Then, lower the heat to medium and continue cooking, flipping every couple of minutes, until you've achieved a golden-brown crust. Use a meat thermometer to check that the steak is cooked to your desired level of doneness. For a medium-rare steak, aim for an internal temperature of 120-125°F.
Finally, it's important to let your steak rest for a few minutes after cooking, as this will allow the juices to redistribute and prevent them from ending up on your plate instead of in your steak.
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Advantages of cooking steak in a non-stick pan
There are several advantages to cooking steak in a non-stick pan. Firstly, it is a convenient option as it prevents the steak from sticking to the pan, eliminating the need for adding oil. This results in a healthier cooking method, especially when compared to using other types of pans that may require additional oil or fat for cooking.
Secondly, non-stick pans are versatile and suitable for various cooking methods. They can be used on the stovetop, in the oven, or even on the grill, making them a good choice for searing, frying, or grilling steaks. This versatility allows for a range of cooking techniques and recipes to be explored.
Non-stick pans are also easy to clean due to their non-stick surface. Food residue doesn't adhere as strongly to the pan, making it simpler to wash and maintain. This is particularly advantageous when compared to cast iron or stainless steel pans, which often require more effort and time to clean.
Additionally, non-stick pans are generally lightweight and affordable. They are convenient to handle and store, and their affordability makes them accessible to a wide range of home cooks.
Finally, non-stick pans can be used to cook a variety of foods, including steak. They are particularly useful for delicate foods that are prone to sticking, such as fish fillets, omelets, and quick-cooking proteins. This makes non-stick pans a versatile and practical option for everyday cooking, including the occasional steak dinner.
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How to prevent overcrowding in a non-stick pan
Yes, you can cook steak in a non-stick pan. However, it is important to not overcrowd your pan when cooking several cuts or pieces simultaneously. Overcrowding the pan can lead to a drop in temperature, resulting in uneven cooking and steaming instead of searing. To prevent overcrowding, follow these steps:
Firstly, separate your ingredients into smaller batches or portions that can sear and brown appropriately. A good rule of thumb is to ensure that your cuts of meat are well spaced out with roughly a 1-inch separation between them. This will allow enough space for moisture to evaporate and prevent the meat from boiling in its juices, which leads to bland and colorless food.
Secondly, pay attention to the pan temperature. Different types of meat require different heat settings. For example, thin pieces like cutlets are best cooked over medium-high heat, while thicker cuts are more suitable for medium heat. Adjust the heat accordingly to ensure even cooking and prevent overcrowding.
Thirdly, resist the temptation to crowd the pan to save time. Cooking in smaller batches may take longer, but it will result in better-quality food. By giving your ingredients enough space and time to cook properly, you'll achieve that coveted golden brown crust and enhance the flavor of your steak.
Lastly, if you're cooking for a large group, consider using a larger skillet or cooking some of the food in the oven to avoid overcrowding your non-stick pan. Remember, the key to successful searing in a non-stick pan is to give your ingredients enough space to cook properly and develop that delicious crust and flavor.
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Preparing steak before placing it in a non-stick pan
Yes, you can cook steak in a non-stick pan. Here are some tips for preparing your steak before placing it in the pan:
Thaw your steak
Take your steak out of the freezer and let it thaw in the refrigerator for 24 hours before cooking. This will ensure that your steak is completely defrosted and ready for cooking.
Bring to room temperature
After thawing, remove your steak from the refrigerator and let it sit at room temperature for 30-40 minutes before cooking. This helps reduce the cooking time and ensures more even cooking.
Dry brine
To ensure a nice sear on your steak, it's important to remove any excess moisture. Do this by sprinkling salt on both sides of the steak, letting it sit for at least 30 minutes, and then patting it completely dry with a paper towel just before placing it in the pan.
Season
Sprinkle both sides of the steak with your desired seasonings. You can use salt and pepper, steak seasoning mix, or create your own blend. You can also add flavoured butter and herbs at this stage for extra flavour.
Preheat your pan
Place your non-stick pan on the stove and heat it over medium-high heat until hot. A very hot pan is key to getting a good sear on your steak. Make sure your pan is large enough and heavy-based to accommodate the steak without overcrowding.
Don't add oil
Unlike with other pans, you don't need to add any oil to your non-stick pan. The non-stick surface and the rendered fat from the steak should be enough to prevent sticking.
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Best non-stick pans for cooking steak
You can definitely cook steak in a non-stick pan. However, the best pans for cooking steak will reach high temperatures and stay there throughout the cooking process. Cast iron, carbon steel, and tri-ply (or even 5-ply) stainless steel pans are the best options for cooking steak.
Lodge Cast Iron Skillet
The Lodge cast iron skillet is the best choice for cooking steak. It can withstand exceedingly high temperatures, which is essential for searing and browning meat. The pan's thickness ensures it heats up quickly without negatively impacting heat retention. It is also excellent value for money, with a price point of $20 or less. However, it is heavier than other steak pans and requires additional seasoning cycles before use to ensure the optimal non-stick coating.
De Buyer Carbon Steel Pan
This carbon steel pan is a durable option with great heat retention. It is treated with beeswax to prevent oxidation and, after seasoning, it is naturally stick-resistant for easier cleanup. It has over 4,500 reviews and an overall rating of 4.4 stars. You can choose from six different sizes, with the 12.6-inch option being great for cooking two steaks at once.
Le Creuset Enamel Cast Iron Skillet
The Le Creuset skillet is the best in the enamel cast iron category. It has no stated temperature limit, while most other manufacturers have a limit of 500 degrees Fahrenheit. It also features a low-profile construction and offers a variety of color choices.
Matfer Bourgeat Carbon Steel Skillet
The Matfer Bourgeat 10-inch skillet is the best option if you're looking for a carbon steel pan. It is half the weight of cast iron, making it more manageable and easier to cook with.
Eco-Friendly Ceramic Coating Pan
This pan utilizes a safe, eco-friendly ceramic coating that is smooth and non-porous for easy cleanup. The thick aluminum base heats up quickly and stays hot, and the oven-safe design is suitable for temperatures up to 450 degrees Fahrenheit. It also comes with a one-year warranty.
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Frequently asked questions
Yes, you can cook steak in a non-stick pan.
Non-stick pans are affordable, lightweight, and easy to clean. They are also good for cooking other delicate, stick-prone foods like fish fillets and omelettes.
Non-stick pans do not retain heat as well as cast iron or carbon steel skillets, so you have to be careful not to overcrowd the pan. They are also not suitable for very high temperatures (above 570°F or 300°C).
First, pat the steak dry with a paper towel and season with salt and pepper. Place the steak in a cold non-stick pan along with your preferred cooking fat (some recommend coconut oil or olive oil, but not truffle or sunflower oil). Turn the heat up to high and cook for a couple of minutes on each side. Then, lower the heat to medium and continue cooking, flipping every couple of minutes until you reach your desired level of doneness.
Use a meat thermometer to check the temperature of your steak. For a medium-rare steak, the temperature should be between 120-125°F (49-52°C).
