Ella Walter
Pan-searing is widely considered the best way to cook a steak, but should you cover the pan when cooking steaks? The answer is yes and no. Some sources recommend covering the pan after searing your steak to help the inside reach your desired temperature without burning the outside. Covering the pan with a lid and cooking for 4-6 minutes, or until the inside reaches the desired temperature, is recommended. However, other sources advise against covering the pan when cooking steaks, suggesting that a very hot pan delivers the best seared steak.
| Characteristics | Values |
|---|---|
| Pan cover | Avoid covering the pan when cooking steaks |
| Pan cover after searing | Cover the pan after searing the steak to cook the inside of the steak to the desired temperature |
| Pan cover duration | Cover the pan for 2-6 minutes or until the inside reaches the desired temperature |
| Pan type | Use a heavy non-stick skillet or cast iron skillet |
| Pan heat | Preheat the pan over medium-high heat until very hot |
| Steak type | Boneless cuts of beef are best for even cooking. Ribeye is a good choice for pan-frying |
| Steak preparation | Pat the steak dry with paper towels. Season generously with salt and pepper. For best results, salt the steak for at least 40 minutes or up to overnight before cooking |
| Steak cooking | Place steaks in the hot pan without overcrowding. Do not add oil or water |
| Steak resting | After cooking, let the steak rest for 5-10 minutes, covering lightly with foil |
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What You'll Learn
The benefits of pan-searing steak
Pan-searing is a popular way to cook steak, and for good reason. It is a simple technique that can produce a steak that rivals those served in high-end steakhouses. Here are some benefits of pan-searing steak:
Ease and Simplicity
Pan-searing is an easy and straightforward cooking method that does not require following complex recipes. With just a handful of ingredients and a single pan, you can create a delicious steak meal.
Flavor and Texture
The pan-searing technique is excellent for building flavor and enhancing texture. By cooking the steak undisturbed in a very hot pan, a crisp, golden-brown, and flavorful crust forms on the surface. This not only adds a delicious crustiness but also prevents sticking and gives your steak a restaurant-quality appearance.
Control and Customization
Pan-searing allows you to have greater control over the cooking process. You can adjust the heat and cooking time to achieve your desired level of doneness, whether you prefer your steak rare, medium-rare, or medium. Additionally, you can experiment with different seasonings and finishing touches to create a unique flavor profile that suits your taste preferences.
Versatility
Pan-searing is versatile and can be used for various steak cuts. Boneless cuts, such as NY Strip, rib eye, and filet mignon, are excellent options for pan-searing due to their quick-cooking nature. However, you can also pan-sear bone-in cuts if that is your preference.
Even Cooking
While pan-frying may struggle to achieve an even cook throughout the meat, pan-searing can be combined with other techniques to ensure even cooking. For example, flipping the steaks frequently during cooking can maximize browning and minimize overcooking, resulting in a more evenly cooked steak.
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The best cuts of steak for pan-frying
When it comes to choosing the best cuts of steak for pan-frying, there are several options to consider, depending on your preferences and budget. Here is a guide to help you select the perfect steak for your next pan-fried meal:
Ribeye Steak
Ribeye steaks are cut from the eye of the fore rib, typically about 2.5 cm thick. They have a higher fat content than other steaks, making them incredibly juicy and flavourful. Ribeye is a popular choice for pan-frying due to its marbling and ability to retain moisture during cooking.
Sirloin Steak
Sirloin steaks are lean, tender cuts of meat, usually about 2.5 cm thick, with a thin layer of fat along one edge. They are ideal for quick cooking methods like pan-frying and boast a great flavour. Sirloin steaks are versatile and can be cooked to your desired level of doneness without becoming too tough.
Chuck Eye Steak
If you're looking for a more economical option without compromising on flavour, chuck eye steaks are an excellent choice. Chuck eye steaks have connective tissues that benefit from slower cooking methods, making them ideal for pan-frying. They are also connected to the ribeye, offering a similar flavour profile at a more affordable price.
Rump Steak
Rump steaks are larger cuts, usually about 2.5 cm thick, with a firmer texture than sirloin. They have a robust flavour that stands up well to pan-frying. Rump steaks are often a more affordable option without sacrificing taste, making them a popular choice for those who enjoy a hearty, flavourful steak.
Fillet Steak
Fillet steaks are very lean and usually cut thicker, around 4 cm. They are incredibly tender and best suited for slower cooking methods like pan-frying to medium-rare or medium doneness. Fillet steaks are often more expensive due to their tenderness, but they provide a melt-in-your-mouth experience.
Tips for Pan-Frying Steak
Now that you've chosen your ideal cut, here are some key tips for pan-frying your steak to perfection:
- Use a heavy cast iron skillet or a thick, heavy pan that can retain heat effectively.
- Preheat your pan over medium-high heat until it's smoking hot before adding your steaks.
- Do not overcrowd the pan, and avoid adding oil or water.
- For even cooking, flip your steaks regularly and baste them with hot fat to create a delicious crust while keeping the interior moist.
- After cooking, let your steaks rest for 5-10 minutes, covering them lightly with foil to retain heat.
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How to achieve an even cook
While pan-frying is a great way to cook a steak, it can be challenging to achieve an even cook throughout the meat. Here are some tips to help you achieve an even cook:
Choose the Right Cut of Meat: Opt for boneless cuts of beef, as they tend to cook more evenly due to their consistent thickness. Flat iron steak, for example, is a thinner cut that cooks quickly and conveniently, making it ideal when you're short on time. On the other hand, thicker cuts like ribeye and filet mignon may require a bit more attention during cooking to ensure even doneness.
Prepare the Steak: Before cooking, pat the steak dry with paper towels to remove any excess moisture. This step is important because the steak needs a dry surface to properly brown. Season the steak generously with salt and pepper on both sides. Salting at least 40 minutes in advance or even overnight is ideal, as it gives the salt time to season the meat fully and enhances browning. If you're short on time, it's better to season immediately before cooking.
Heat the Pan: Use a heavy pan, preferably cast iron or stainless steel. Preheat the pan over medium-high heat until it's very hot. A hot pan is crucial for achieving a good sear, which is essential for flavor development and texture.
Sear the Steak: Place the steak in the hot pan without overcrowding it. Do not add any oil or water at this stage. Sear the steak until a crisp, golden-brown crust forms. Flip the steak frequently during cooking to ensure even browning and reduce the overcooked layer that can form with traditional one-side-then-the-other cooking methods.
Cover and Finish Cooking: After searing, cover the pan to help the inside of the steak reach your desired temperature without burning the exterior. You can turn down the heat to low and cook for another 2-3 minutes or until a meat thermometer reaches your desired internal temperature. For a final touch of flavor, add butter and thyme sprigs to the pan during the last minute of cooking.
Rest the Steak: Transfer the steak to a cutting board and let it rest, covered with aluminum foil, for 5 to 10 minutes. Resting allows the juices to redistribute, ensuring a juicy and tender steak. Slice the steak thinly against the grain and serve.
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The importance of salting your steak
While cooking steak, it is important to not cover the pan as it can trap moisture and prevent the steak from browning. Cooking steak in a very hot pan is recommended to get a good sear.
Salt is an essential element for any dish, including steak. It enhances the flavours of other foods, balances out sweetness, minimises bitterness, and heightens the overall balance of the meal. Salting your steak can also help draw out the juices and create a crisp seared crust.
When salting a steak, it is important to use a generous amount. A good piece of steak is often quite thick, so when you're salting it, you're only seasoning the surface, leaving a significant portion of the meat unseasoned. Therefore, don't be afraid to coat the surface of your steak with salt, ensuring there's an even layer on both sides. If it's a thinner cut, reduce the amount of salt slightly.
The timing of when to salt your steak depends on your preferences and how much time you have. If you're short on time, a pinch of salt relative to the size of the steak will have to do. However, if you have the time, it is recommended to salt a thick steak a day in advance to allow the salt to diffuse through the meat and reach the centre. Salting your steak in advance is sometimes known as the dry-brining method, which can create a more concentrated flavour as the salt has time to season the middle part of the steak.
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When to cover the pan
If you prefer your steak rare, you should avoid covering the pan. To cook a rare steak, you should aim for an internal temperature of 120 to 130 degrees Fahrenheit. A pan-seared steak is a good way to achieve this, as searing the steak will create a flavorful crust without overcooking the inside.
If you prefer your steak medium-rare, you may want to cover the pan after searing the steak. This will allow the inside of the steak to cook further without burning the outside. You should aim for an internal temperature of 130 to 140 degrees Fahrenheit.
If you are cooking a thicker cut of steak, such as a ribeye or filet mignon, you may also want to cover the pan to ensure the inside is cooked through. Thinner cuts of steak, such as flat iron steak, will cook faster and are more likely to dry out if covered during cooking.
Remember to always let your steak rest for 5 to 10 minutes after cooking, covering it lightly with foil to retain heat.
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Frequently asked questions
Yes, you can cover the pan when cooking steaks. Covering the pan will help the inside of the steak reach your desired temperature without burning the outside. It is recommended to cover the pan after searing the steak and turn the burner to low heat.
It is recommended to cook a steak with the pan covered for 2-6 minutes or until the inside reaches your desired temperature. You can use a meat thermometer to check.
Pan-searing is considered the best and easiest way to cook a steak. This technique involves cooking the surface of the steak undisturbed in a very hot pan until a crisp, golden-brown, and flavorful crust forms.
Boneless cuts of steak are best for pan-frying because they cook more evenly and quicker. Ribeye is a popular choice for its texture and flavor, and it gets nice and crisp on the outside while remaining juicy and tender on the inside.
