Tillie Doyle
Pan-frying is a great way to cook a juicy, decadent steak without a grill. Marination is a technique used to tenderize the meat and add flavor. It is recommended to pat the steak dry before adding it to the pan to ensure a good crust. The steak should be cooked on medium-high heat for four minutes on each side for a medium-rare steak. The steak should then be removed from the heat, covered, and allowed to rest for up to ten minutes before slicing.
| Characteristics | Values |
|---|---|
| Marinating a steak | Helps tenderize the meat and adds flavor |
| Types of steak | Flank steak, skirt steak, top sirloin, sirloin tip, ribeye, New York strip, filet mignon |
| Marinade ingredients | Olive oil, Worcestershire sauce, soy sauce, lemon juice, hot sauce, thyme, rosemary, garlic, balsamic vinegar |
| Marinating time | 2-24 hours, depending on the cut of steak |
| Pan-frying a marinated steak | Pat the steak dry before adding to the pan, cook for 3-5 minutes on each side for a medium-rare steak |
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What You'll Learn
How long to marinate steak before pan-frying?
Yes, you can pan-fry a marinated steak. In fact, marinating your steak can infuse the meat with tons of flavor and produce a juicy, tender steak. The length of time you should marinate your steak depends on the size and variety of the cut you're using. Thinner cuts, such as skirt or flank steaks, should be marinated for 2-4 hours. However, you can marinate your steak for up to 24 hours in advance if you prefer. Some recipes recommend marinating your steak overnight for a more intense flavor.
Before pan-frying your marinated steak, it is important to pat it dry. This will help you achieve a good sear on the steak as there will be less surface moisture to evaporate in the pan. You should also bring your steak to room temperature before cooking it.
To cook your marinated steak, heat a skillet on medium-high heat. Place the steak in the hot pan and cook for about four minutes on one side. Then, flip the steak and cook for four minutes on the other side for a medium-rare steak. If you prefer your steak to be cooked more, leave it in the pan for a little longer.
Once your steak is cooked to your liking, remove it from the heat and cover it. Allow the steak to rest at room temperature for up to 10 minutes. This will give the juices a chance to settle and allow the steak to continue cooking a little longer. Finally, slice the steak thinly across the grain and serve.
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How to pat steak dry before pan-frying?
Yes, you can pan-fry a marinated steak. In fact, cooking steak in a pan is an easy way to achieve a juicy, decadent steak without a grill. If you choose to marinate your steak, do so up to 24 hours in advance and pat it dry before placing it in the pan.
Use a paper towel to pat your steak dry before pan-frying. This is an important step because it ensures that the heat isn't wasted on evaporating moisture when the steak hits the pan. The Maillard reaction, which gives your steak a nice crust, is catalysed by the energy transferred when the steak makes contact with the pan. This reaction is hindered by the presence of moisture.
It is impossible to completely dry your steak, but you should aim to remove as much moisture as possible. If you are using a cast-iron pan, it is especially important to dry your steak because there is nowhere for the juices to go.
If you have the time, you can try the following method recommended by Kenji Lopez-Alt: take your steak, wipe it as dry as you can, cover both sides generously with salt, and place it on a plate in the fridge for 6-48 hours. The salt will penetrate the meat, and draw out moisture, while also seasoning it.
If you are using a marinade with sugar, it is even more important to dry your steak because the sugars can burn quickly.
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What oil to use when pan-frying marinated steak?
When pan-frying a marinated steak, it is important to use an oil with a high smoke point. This is because the best crust on a steak is achieved by cooking it at a high temperature. If the oil has a low smoke point, it will burn before the steak is cooked. Oils with a high smoke point include avocado oil, canola oil, and vegetable oil. Avocado oil is recommended by several sources due to its high smoke point and ability to create a good crust on the steak.
Some chefs recommend using butter to fry a steak, which has a lower smoke point than the oils mentioned above. To use butter, one must use the reverse sear technique, which involves cooking the steak in an oven at a low temperature before frying it in a pan. This technique dries out the steak's surface, making it more amenable to the Maillard reaction, which creates the desirable crust on the steak.
Olive oil is a common ingredient in steak marinades, but it is not recommended for frying steaks due to its low smoke point.
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What herbs and spices to use when pan-frying marinated steak?
Yes, you can pan-fry a marinated steak! In fact, cooking steak in a pan is an easy way to achieve a juicy, decadent steak without a grill.
Herbs and spices to use when pan-frying marinated steak
When it comes to marinating steak, there are a variety of herbs and spices you can use to enhance the flavor of the meat. Here are some suggestions:
- Salt and pepper: These are the most basic seasonings you can use on a steak. If you're using salt, it's recommended to pat the steak dry and then cover both sides generously with salt before placing it in the fridge for 6-48 hours. This will result in a juicy steak with a delicious Maillard crust.
- Garlic: Fresh garlic or garlic powder can be added to your marinade to give your steak a savoury kick.
- Italian seasoning: This blend of dry herbs usually includes dried basil, parsley, garlic, and oregano. It's a great way to add a variety of herb flavours to your steak without having to buy multiple ingredients.
- Lemon juice: Lemon juice adds a bright, acidic flavour to your marinade, helping to tenderize the meat. You can also use lime or orange juice, balsamic vinegar, apple cider vinegar, or mustard if you prefer.
- Soy sauce: Soy sauce adds a savoury, umami flavour to your steak. If you're watching your salt intake, you can use low-sodium soy sauce or coconut aminos instead.
- Worcestershire sauce: This sauce adds a unique, tangy flavour to your steak marinade.
- Hot sauce: If you like your steak with a bit of heat, add some hot sauce to your marinade!
- Other herbs: Fresh or dried herbs like rosemary, thyme, or parsley can be added to your marinade or used as a garnish after cooking.
Remember, it's important to pat your steak dry before adding it to the pan, especially if your marinade contains sugar, as this can burn quickly. Enjoy experimenting with different herbs and spices to find your perfect combination!
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What to serve with pan-fried marinated steak?
A juicy, decadent steak is best accompanied by sides that complement its rich flavour. Here are some ideas for what to serve with your pan-fried marinated steak:
Roasted vegetables
A simple side of roasted vegetables is a great way to add some colour and nutrition to your plate. Try carrots, parsnips, or asparagus for a tasty and healthy option.
Salad
A fresh salad can help to balance out the richness of the steak. Opt for a Greek salad with feta, spinach, and red onion, or an Italian salad with a tangy dressing.
Fried egg
For a hearty breakfast or brunch option, serve your steak with a fried egg on top. This adds protein and flavour to your dish.
Rice
Rice, particularly in a Japanese or Korean-inspired dish, is a great base for your steak. Try a bowl of rice with sliced beef ribeye, similar to the popular Korean dish bulgogi.
Scallions
Scallions, or spring onions, can add a fresh and crunchy texture to your dish. Try frying them for a more subtle flavour, or sprinkle them on top of your steak for a burst of colour and taste.
Sauces
A good sauce can enhance the flavour of your steak. Try a red wine reduction, a demiglace, or a wedge salad dressing.
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Frequently asked questions
Yes, you can.
Thinner cuts, such as skirt or flank steaks, should be marinated for 2-4 hours. Tougher cuts, such as top sirloin or sirloin tip, benefit from marinating overnight (about 8 hours).
Pat the steak dry before adding it to the pan to ensure a good crust.
For a medium-rare steak, cook for 4 minutes on each side. For a well-done steak, cook for longer until it reaches your desired temperature.
Remove the steak from the heat, cover it, and let it rest at room temperature for 5-10 minutes. Then, slice the steak thinly across the grain.
