Marianne Martinez
Cooking steak in a non-stick pan is a viable option, although some people advise against it due to health concerns and the potential for the pan to wear out more quickly at high temperatures. However, if you're not making a sauce, there may be no benefit to using a stainless pan over a non-stick one. To cook steak in a non-stick pan, it is recommended to add the steak to a cold pan with your preferred cooking fat and then turn the heat up to high. This will allow the heat to build gradually without overcooking the steak. It is important not to overcrowd the pan when cooking multiple steaks, as non-stick pans have lower heat retention than cast iron or carbon steel skillets.
| Characteristics | Values |
|---|---|
| Is it possible to cook steak in a nonstick pan? | Yes |
| What are the benefits of using a nonstick pan? | Less cleanup, easier to achieve a golden brown crust |
| What are the drawbacks of using a nonstick pan? | Nonstick pans wear out, may not get as hot as cast iron or carbon steel, may not be suitable for high heat |
| Tips for cooking steak in a nonstick pan | Use thicker cuts of meat, dry brine the steak beforehand, cook at high heat for a couple of minutes on each side, then lower the heat to medium |
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What You'll Learn
The benefits of using a non-stick pan
While cast iron or carbon steel pans are often recommended for cooking steak, non-stick pans can also be used effectively. Here are some benefits of using a non-stick pan:
Easy Cleanup: Non-stick pans are known for their easy cleanup. The non-stick coating prevents food from adhering to the surface, making it easier to wash the pan after cooking. This is especially advantageous when cooking steak, as it can leave behind stubborn residue that may be difficult to clean.
Reduced Oil Usage: Non-stick pans allow for reduced oil usage during cooking. The non-stick surface requires less oil or fat to prevent food from sticking. This is healthier and can also improve the taste of the steak by allowing its natural flavors to shine through without being masked by excess oil.
Even Browning: Non-stick pans provide more direct contact between the meat and the heat source, resulting in even browning. This even heat distribution helps create a consistent crust on the steak, enhancing its flavor and appearance.
Convenience: Non-stick pans are convenient for those who don't want to deal with the challenges of cast iron or carbon steel. They are low-maintenance and can be used for a variety of cooking tasks, from delicate fish fillets to searing steaks.
No Preheating Required: When cooking steak in a non-stick pan, you typically don't need to preheat the pan. You can add the steak to a cold pan along with your preferred cooking fat, gradually building up heat. This simplifies the cooking process and reduces the risk of overcooking the steak.
While non-stick pans offer these benefits, it's important to note that they should not be subjected to high heat regularly, as it can damage the coating. Additionally, for certain cooking techniques, like creating a pan sauce, a non-stick pan may not be the best choice.
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How to achieve a good sear
Yes, you can cook steak in a non-stick pan. However, there are a few things to keep in mind if you want to achieve a good sear.
Firstly, it is important to note that while searing steak in a non-stick pan is possible, cast iron or carbon steel pans are typically recommended for this task due to their superior heat retention and ability to achieve a ripping hot temperature. Non-stick pans have lower heat retention, which can lead to uneven cooking and steaming instead of searing. Additionally, non-stick pans should not be regularly subjected to high heat as it can damage the coating. Therefore, if you choose to use a non-stick pan for searing steak, it should only be done occasionally and with a pan designed to withstand high temperatures.
To achieve a good sear on your steak, follow these steps:
- Start with a dry steak: Before searing, blot your steak dry with paper towels. This step is crucial as moisture will reduce the temperature and produce steam, hindering the formation of a desirable crust.
- Pre-salt the steak: Season the steak liberally with salt ahead of time, allowing it to rest uncovered at room temperature for at least 40 minutes and up to 2 hours. Alternatively, you can place it in the refrigerator overnight, but remember to remove it at least 40 minutes before cooking. Pre-salting enhances seasoning and allows time for the juices drawn out by the salt to be reabsorbed, promoting better browning.
- Use a heavy pan: Choose a heavy-based pan, preferably made of cast iron, stainless steel, or carbon steel. Avoid non-stick pans for this step if you have an alternative, as they may not withstand the heat required.
- Heat the pan: Place the pan over high heat. If using a stainless steel or cast iron skillet, heat some oil until it begins to smoke heavily. If using a non-stick pan, add your steak to a cold pan along with your preferred cooking fat, such as oil or the steak's own rendered fat. Then, turn the heat up to high.
- Sear the steak: Place the steak in the hot pan and cook for a couple of minutes on each side. For thicker cuts, you may need to sear for longer, up to a minute per side. Flip the steak frequently to maximize browning and minimize overcooking. For an even crust, hold the steak sideways with tongs to sear the edges.
- Finish cooking: After searing both sides, lower the heat to medium and continue cooking, flipping the steak every couple of minutes. Use a meat thermometer to monitor the internal temperature and cook to your desired doneness. For a rare steak, aim for an internal temperature of 110°F (43°C), and for medium, target 130°F (54°C).
- Baste with butter (optional): For added flavour and texture, finish your steak with a final bath in melted butter. This step is optional but can enhance the taste and appearance of your steak.
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The reverse sear method
To begin, set your oven rack in the centre position and heat the oven to 275°F (135ºC). Line a rimmed baking sheet with foil or parchment paper and place a wire rack on top. Dry the steaks with a paper towel to remove excess surface moisture, then transfer them to the wire rack. Season both sides generously with salt and black pepper.
Transfer the steaks to the oven and cook until the internal temperature on a meat thermometer reaches your desired level of doneness. For a rare steak, cook to an internal temperature of 85 to 90ºF (29 to 32ºC). For medium-rare, cook to 90 to 95ºF (32 to 35ºC). For medium, cook to 100 to 105ºF (38 to 41ºC). For medium-well, cook to 110 to 115ºF (43 to 46ºC). And for a well-done steak, cook to an internal temperature of 120 to 125ºF (49 to 52ºC). This will take about 15 to 25 minutes, depending on thickness and desired doneness.
Once the steak has reached the desired internal temperature, remove it from the oven and set it aside. Heat a pan on high heat until it is raging hot. Place the steak in the pan and sear for about one minute on each side, just long enough to develop a golden-brown crust.
After searing, reduce the heat to medium-low and add butter to the pan. Once melted, use a spoon to baste the top of the steak for one minute. Transfer the steak to a clean plate or cutting board and let it rest at room temperature for 5 to 10 minutes before serving.
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Dry brining and other preparation techniques
While it is possible to cook steak in a non-stick pan, there are a few things to keep in mind. Firstly, non-stick pans are not designed to withstand extremely high temperatures, so it is important to use a lower heat setting when cooking steak in a non-stick pan. Oils with a high smoke point, such as canola oil, avocado oil, or clarified butter (ghee), are recommended to prevent excessive smoke and sticking.
To ensure a good sear on your steak, it is important to start with a dry surface. One way to achieve this is by dry brining, which involves salting the steak ahead of time, letting it sit for at least 30 minutes, and then patting it completely dry before placing it in the pan. This technique helps to draw out moisture and season the meat more thoroughly.
Another important preparation step is to bring your steak to room temperature before cooking. This helps the steak cook more evenly. You can also pat the steak dry with a paper towel to remove any excess moisture.
When cooking multiple steaks or smaller cuts, such as steak tips, it is crucial not to overcrowd the pan. Non-stick pans have lower heat retention compared to cast iron or carbon steel, so overcrowding can lead to uneven cooking and steaming instead of searing.
For thicker cuts of meat, like ribeyes or New York strips, you may not need to add any oil as the rendered fat from the steak will be sufficient. However, for thinner cuts like skirt steak, it is important to be mindful of the cooking time to prevent overcooking.
Cooking techniques
When cooking steak in a non-stick pan, it is recommended to add the steak to a cold pan along with your preferred cooking fat. 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 the steak every couple of minutes to build up a crust gradually.
A meat thermometer can be used to cook the steak to your desired level of doneness. For a medium-rare steak, aim for an internal temperature of around 120-125°F (57°C). It is generally best to flip the steak only once during the cooking process to ensure a good sear on each side.
Steak doneness levels
The level of doneness for a steak can vary according to preference, but here are some common levels:
- Rare: Dark red with red juice, spongy and soft.
- Medium-rare: Pink in colour with a little bit of juice, slightly soft and springy.
- Medium: Lighter pink in the middle with little to no juice, feels firmer.
- Well done: A tiny trace of pink but not entirely dry, with a spongy feel.
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Health and safety considerations
There are a few health and safety considerations to keep in mind when cooking steak in a nonstick pan. Firstly, it is important to note that nonstick pans are typically not designed for high-heat cooking. While it is possible to cook steak in a nonstick pan, it is recommended that the heat be kept at a medium to high temperature to avoid damaging the coating. Overheating a nonstick pan can not only damage the pan but may also release toxic chemicals into the air and your food.
Polytetrafluoroethylene (PTFE), the fluoropolymer used to create Teflon coatings, and some of the chemicals used in its manufacturing have been linked to certain types of cancer, infertility, and other negative health outcomes. These chemicals can persist in the environment and may pose a risk to those who work closely with their production and those who live near manufacturing facilities. Therefore, it is important to use nonstick pans sparingly and at the appropriate temperature to minimize any potential health risks.
Another safety consideration is ensuring that your nonstick pan is in good condition. Over time, nonstick pans can start to scratch and flake, which can compromise the nonstick surface and potentially allow the release of chemicals. It is important to inspect your nonstick pans regularly and replace them if they show signs of wear and tear.
In terms of food safety, it is important to ensure that your steak is thoroughly cooked to prevent foodborne illnesses. Use a meat thermometer to ensure that your steak reaches the desired level of doneness. For example, a steak is considered medium-rare when it reaches an internal temperature of 120-125°F.
Additionally, when cooking steak in a nonstick pan, it is important to avoid overcrowding the pan. Cooking multiple steaks or smaller cuts simultaneously can lower the overall temperature of the pan, leading to uneven cooking. This can result in undercooked meat, which may pose a food safety risk. Therefore, it is best to cook one steak at a time or leave enough space in the pan to maintain the proper temperature for even cooking.
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Frequently asked questions
Yes, it is possible to cook steak in a non-stick pan.
It is recommended that you add your steak to a cold non-stick pan along with your preferred cooking fat. For well-marbled cuts, you won't need to add any oil as the steak will produce enough rendered fat as it cooks. Turn the heat up high and cook for a couple of minutes on each side. Then, lower the heat to medium and cook, flipping every couple of minutes.
Cooking steak in a non-stick pan can make cleaning up easier. Non-stick pans are also good for cooking delicate, stick-prone foods such as fish fillets and omelettes.
Some people prefer to sear steak in cast iron or carbon steel pans as they can reach and maintain higher temperatures. Non-stick pans can also be damaged by high heat, so if you are cooking with high heat regularly, a non-stick pan may wear out more quickly.
