Tillie Doyle
A cast-iron skillet is a popular choice for cooking steak because it absorbs and retains heat well, heats up quickly, and cooks evenly. However, it is possible to pan-sear steak without one. A heavy stainless steel pan can also produce good results, and one reader reported success using a non-stick pan. The key to a good sear is a hot pan, so it is important to heat the pan to a high temperature before adding the steak.
| Characteristics | Values |
|---|---|
| Pan material | Stainless steel or cast iron |
| Pan size | Large |
| Pan temperature | Very hot |
| Steak temperature | Room temperature |
| Steak preparation | Pat dry with paper towels, season generously with salt and pepper |
| Oil type | High heat oil (e.g. avocado oil, vegetable oil, canola oil, extra light olive oil) |
| Oil temperature | Shimmering and fluid |
| Sear time | 3-4 minutes on each side |
| Rest time | 5-10 minutes |
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What You'll Learn
Stainless steel pans are a good alternative
You can definitely pan-sear a steak without an iron skillet. While cast iron pans are great for heat conduction, large, heavy stainless steel pans work too. Stainless steel pans can withstand high temperatures, making them a good alternative for pan-searing steak.
To pan-sear steak in a stainless steel pan, start by patting the steaks dry with paper towels. This step is important as it helps to reduce oil splatter and ensure a perfect sear. Next, season the steaks generously with salt and pepper on both sides. You can also add other seasonings of your choice at this step.
Turn on your exhaust fan and heat the stainless steel pan over medium-high heat until it is very hot. Add oil to the pan and heat it until it begins to shimmer and move fluidly. Avocado oil is a good option for high-heat cooking.
Once the oil is hot, carefully place the steaks in the pan, releasing them away from you to avoid oil splatter. The steaks should sizzle as they make contact with the pan. Leave the steaks undisturbed for a few minutes to develop a brown crust. Then, use tongs to flip the steaks and cook the other side. For a rare steak, cook each side for about 3 minutes, and for medium-rare, cook for an additional minute.
After searing both sides, use tongs to hold the steaks on their sides and sear the edges for about 1 minute per edge. Finally, add butter, garlic, and aromatics like rosemary to the pan and continue cooking to your desired doneness. Remove the steaks from the pan and let them rest for at least 5 minutes before slicing and serving.
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Preheat the pan for a good sear
To get a good sear on your steak, preheating your pan is essential. Place your pan—cast iron, carbon steel, or stainless steel—on the stovetop and turn the heat up to medium-high. Cast iron is the preferred cookware for achieving the perfect sear because of its excellent heat retention, but carbon steel and stainless steel are good alternatives. Cast iron heats up quickly and evenly, and it retains heat well. However, carbon steel heats up and cools down faster than cast iron, so you won't need to preheat the pan for as long.
Before you start preheating, ensure that your steak is dry by patting it with paper towels. This will help you get a perfect sear and reduce oil splatter. Season your steak generously with salt and pepper, or a steak seasoning mix. You can also add aromatics like garlic and rosemary sprigs for extra flavour. Some recipes suggest salting the steak and letting it rest for up to a few days in advance, or even placing it in the refrigerator overnight.
Once your steak is prepared, go back to your pan. Brush the pan with oil—vegetable oil, canola oil, extra light olive oil, or another high-heat cooking oil. Heat the pan for about 5 minutes, swirling the oil to coat the surface. You'll know the oil is hot when it starts to smoke. If you have an instant-read thermometer, you can also check the temperature of the oil. For a good sear, you want the oil to be between 110°F (43°C) for rare and 130°F (54°C) for medium.
Now that your pan is preheated, it's time to add your steak. Place the steak in the centre of the pan and press down gently to ensure good contact with the surface. Sear the steak for 3 to 4 minutes on the first side, or until a brown crust has formed. Then, flip the steak and cook the other side for another 3 to 4 minutes. To render the white fat and sear the edges, use tongs to hold the steak on its sides for 1 minute per edge.
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Pat steaks dry before seasoning
While a cast-iron skillet is ideal for pan-searing steak due to its superior heat conduction and retention properties, a large heavy stainless steel pan or a non-stick pan can also be used.
Regardless of the type of pan used, it is important to pat steaks dry before seasoning. This is because surface moisture on the steak can impact the searing process, reducing the heat transferred to the steak and potentially causing oil splatter. By patting the steak dry with a paper towel, you can remove excess surface moisture, helping to achieve a better sear and reduce oil splatter. It is important to note that you should not press too hard when patting the steak dry, as this can remove natural moisture from within the meat.
After patting the steak dry, it is typically recommended to season the steak generously with salt and pepper just before cooking. However, some sources suggest seasoning the steak up to a few days in advance, allowing the salt to penetrate deeper into the meat for enhanced seasoning. Additionally, allowing the steak to rest at room temperature for at least 40 minutes after seasoning can help the salt and brine work their way into the muscle structure, improving the texture and colour of the meat.
Once the steak is dry and seasoned, the pan can be preheated with oil or butter, and the steak can be added to sear. By following this process, you can achieve a well-seared steak with a brown crust and a tender interior, even without using a cast-iron skillet.
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Sear for 3-4 minutes each side
To achieve a perfect pan-seared steak, it is important to follow a few key steps. Firstly, ensure your steak is at room temperature. This is crucial for achieving that perfect crust or sear. Next, pat the steak dry with a paper towel to absorb any excess moisture. Then, season the steak generously with salt and pepper, or a steak seasoning of your choice. You can also add other seasonings at this stage, but it is recommended to stick to salt and pepper for a classic steak flavour.
Now, heat a high-heat oil, such as avocado oil, in a pan over high heat. It is recommended to use a cast-iron skillet for the best heat conduction, but a large, heavy stainless steel pan or a non-stick pan will also work. Heat the oil until it glistens or shimmers, indicating that it is hot enough.
Add the steak to the pan and sear for 3-4 minutes on each side without touching it. This will create a beautiful brown crust. After searing both sides, use tongs to hold the steak on its sides and sear the edges for about 1 minute per edge.
At this point, you can add aromatics like butter, garlic, and rosemary. Tilt the pan to spoon the garlic butter over the steak and cook it to your desired doneness. For a medium-rare steak, an instant-read thermometer should register 115°F (46°C), while 125°F (52°C) is ideal for a medium steak.
Finally, remove the steak from the pan and let it rest for about 10 minutes before slicing against the grain. This resting period ensures the steak retains its moisture and allows the internal temperature to rise slightly, so it's important to remove the steak from the pan a few degrees before reaching your desired doneness.
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Rest the steak before slicing
Resting your steak before slicing is a crucial step in the cooking process. It ensures your steak will be juicy and flavoursome. When a steak is cooked, the muscle fibres are under pressure and filled with liquid. As the steak rests, the fibres relax and the liquid is more evenly distributed throughout the steak. This means that when you cut into it, the steak won't ooze juices and will be moist and flavoursome.
How long you rest your steak depends on how you like your steak cooked and how long it was cooked for. A good rule of thumb is to rest your steak for half the time it took to cook. For example, if your steak took 20 minutes to cook, let it rest for 10 minutes. However, it's important to keep in mind that this is not an exact method as it's sometimes hard to tell exactly how long your steak was on the heat.
A more precise method is to use a meat thermometer to monitor the temperature of the steak. A steak that has been cooked rare will have an internal temperature of 110°F (43°C) and a steak cooked medium will be 130°F (54°C). When the steak has an internal temperature of 120°F (48.8°C), the muscle fibres will have relaxed enough that the steak won't lose its juices when sliced.
It's also important to note that a steak will continue to cook after being removed from the heat, so you should take your steak off the heat a few minutes before it reaches its ideal temperature. This will ensure that your steak doesn't overcook.
Finally, you can add a pat of butter to your resting steak, which will melt and add a richer flavour to the meat.
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Frequently asked questions
Yes, you can. While cast iron skillets are preferred for their heat conduction, large heavy stainless steel pans can also be used to pan-sear steak.
A large heavy stainless steel pan is the best alternative to an iron skillet for pan-searing steak.
To pan-sear steak in a stainless steel pan, heat the pan on medium heat and brush with oil. Sear the steaks for 3-4 minutes on each side until a brown crust forms, then use tongs to turn the steaks on their sides and sear the edges.
Aside from a pan, you will need paper towels, tongs, oil, butter, aromatics (optional), a meat thermometer (optional), and a cutting board.
