Marianne Martinez
Cooking spray is a convenient alternative to oils and butter, and it is often used to prevent food from sticking to pans and kitchen utensils. While it is commonly used for baking, some people also use it for pan-frying meat. However, opinions vary on whether cooking spray should be used for cooking steak. Some chefs prefer to use oil or butter to create a better crust and flavour. Others argue that cooking spray is a suitable option for those counting calories, as it contains fewer calories and grams of fat compared to butter and olive oil. Ultimately, the choice between using cooking spray, oil, or butter for pan-frying steak depends on personal preferences, flavour goals, and health considerations.
Can I use cooking spray to pan fry a steak?
| Characteristics | Values |
|---|---|
| Prevent food from sticking to the pan | Yes |
| Suitable for non-stick pans | No |
| Suitable for cast-iron skillets | Yes |
| Suitable for aluminium pans | No |
| Even distribution of oil | Yes |
| Suitable for calorie-conscious consumers | Yes |
| Suitable for those seeking a thick crust | No |
| Suitable alternative to oil or butter | Yes |
| Suitable for use before seasoning | Yes |
| Suitable for use after seasoning | Yes |
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What You'll Learn
Cooking spray vs. oil/butter for steak
Cooking spray can be used for pan-frying steak, but it is generally not recommended. Here's a detailed look at the differences between using cooking spray, oil, or butter for steak:
Cooking Spray for Steak
Cooking spray is a convenient option for pan-frying steak, as it helps prevent the steak from sticking to the pan. It is designed to distribute a small amount of oil more evenly across the pan's surface. However, one of the main drawbacks is that it may not be suitable for achieving the desired flavour profile. Cooking sprays usually contain basic, mass-manufactured oils like canola or vegetable oil, and you may prefer to use a different fat, such as olive oil, coconut oil, or butter, for flavour or health reasons. Additionally, cooking spray may not be ideal if you want to fry the steak in a small pool of oil, as the oil will make contact with more of the steak's surface area and potentially improve the flavour.
Oil for Steak
Using oil for pan-frying steak is a traditional and popular choice. Oils with high heat tolerance, such as canola oil, vegetable oil, or avocado oil, are recommended for achieving a perfect, deep brown crust on the steak without smoking up your kitchen. Olive oil is also a good option and is often used by professionals for broiled steaks, as it helps develop a better crust and cooks the steak more evenly. Additionally, oil can be used to create a layer of flavour in your cooking, which cooking spray may not provide.
Butter for Steak
Butter is often considered the secret ingredient that separates a good steak from a fantastic one. Unsalted butter is typically used in restaurants. Basting the top and sides of the steak with butter after flipping it helps impart a buttery flavour and aids in forming a delicious, deeply brown crust. Additionally, butter can be used to baste the steak frequently by tilting the pan and spooning the melted butter over it. This technique ensures that the steak soaks in the greasy, tasty goodness.
While cooking spray can be used for pan-frying steak to prevent sticking, oil or butter are generally preferred for flavour development and creating a desirable crust. Oil offers a wider range of options, including neutral oils like canola or vegetable oil, and more flavourful options like olive oil. Butter is the go-to choice for restaurant-quality steaks, providing a rich flavour and enhancing the overall taste experience.
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Steak pan options
Steak is a tricky food to get right, but once perfected, it is surprisingly easy to prepare. There are a few options to consider when selecting the best pan for frying steak.
Firstly, it is important to note that non-stick pans are not ideal for frying steak. This is because they are typically coated, making it difficult to achieve the perfect exterior crust. Instead, opt for a medium stainless steel or cast-iron skillet for the best results.
Next, consider the type of oil or cooking spray to use. While cooking spray can be used to fry steak, it may not be the best option for achieving the perfect flavour. Cooking sprays usually contain basic oils like canola or vegetable oil, and you may prefer to use a different fat for flavour or health reasons, such as olive oil, coconut oil, butter, or lard. Additionally, cooking spray may not be suitable for all pans, as it can create a buildup over time, especially on non-stick pans.
If you decide to use oil instead of cooking spray, it is recommended to use a neutral oil with a high heat tolerance. Oils such as canola, vegetable, or avocado oil are ideal for achieving a perfect, deep brown crust without smoking up your kitchen.
Finally, it is worth mentioning that the quality of the steak itself is essential. It is recommended to buy your steak from a reputable source that offers a good selection of quality meat. This may be more expensive, but it is worth it for a better-tasting steak.
In conclusion, when frying steak, it is best to use a medium stainless steel or cast-iron skillet, and avoid non-stick pans. While cooking spray can be used, oils such as canola, vegetable, or avocado oil will provide better flavour and are more suitable for achieving a perfect crust. Remember to buy a quality steak and follow the proper preparation and cooking steps for the best results.
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Steak seasoning
Cooking spray can be used to pan-fry a steak, but it may not be the best option. While cooking spray is convenient and helps prevent food from sticking to the pan, it may not impart as much flavour to the steak as other options. Additionally, cooking spray is not compatible with the coating on most non-stick pans and can ruin them over time.
When it comes to seasoning and cooking a steak, there are several methods and techniques to consider. Firstly, it is important to choose a good quality steak, such as a New York Steak or a Petite Sirloin. Before cooking, the steak should be removed from the refrigerator and allowed to come to room temperature. This ensures that the steak cooks more evenly. While the steak is resting, it can be seasoned generously with salt and pepper on all sides. Some recipes also suggest adding other seasonings, such as garlic powder or fresh garlic.
After seasoning, the steak should be placed in a hot pan with oil or butter. It is important to use a pan that retains heat well, such as a stainless steel or cast-iron skillet, to avoid the steak sticking to the pan. Once the oil is shimmering and just about to smoke, the steak can be added to the pan and seared on all sides to lock in the juices. For a thick-cut steak, this initial cooking time will be around 5 minutes, while a standard-cut steak will take 2 to 3 minutes.
After searing, the heat should be reduced to medium, and butter can be added to the pan. The steak should then be cooked to the desired level of doneness, frequently basting it with butter to add flavour and aid in forming a crust. For a thick-cut steak, it will take around another 5 minutes to reach medium-rare. A standard-cut steak will take around 2 to 3 additional minutes.
Once the steak is cooked to the desired level of doneness, it should be transferred to a cutting board and allowed to rest for at least 5 minutes before slicing. This resting period allows the juices to redistribute and results in a more flavourful and juicy steak. Some chefs also suggest refrigerating the steak for 45 minutes before cooking to draw out moisture and improve the flavour and texture.
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Steak preparation
Firstly, choose your steak. Popular cuts include a New York steak, ribeye, or petite sirloin. Next, you will want to season the steak. Take it out of the packaging and place it on a plate. Season generously with salt and pepper on all sides. You can also add other seasonings, such as garlic powder, at this stage. If you have time, place the steak uncovered in the refrigerator for 45 minutes to let the salt draw out the moisture and create a better crust. After this, pat the steak dry with paper towels to ensure a good sear.
Now, you will need to get your pan ready. Use a stainless steel or cast-iron skillet and place it on medium-high heat. Avoid non-stick or aluminium pans, as these are not great at retaining heat and will affect the crust. Add some oil to the pan; a neutral oil with a high smoke point is best, such as canola, vegetable, or avocado oil. You can also add a small knob of butter to the pan for extra flavour.
Once the oil is shimmering and about to smoke, it is time to add the steak. For a thick-cut steak, cook for 5 minutes, then flip and add a little more butter. For a standard-cut steak, cook for 2-3 minutes before flipping and adding butter. Baste the steak with the butter by tilting the pan and spooning the butter over. You can also add garlic to the pan at this stage for extra flavour.
For a thick-cut steak, cook for another 5 minutes for medium-rare. For a standard cut, cook for another 2-3 minutes. If you prefer your steak more well-done, simply cook for longer, checking the meat frequently to ensure it doesn't overcook. Once cooked to your liking, remove the steak from the pan and let it rest on a cutting board for at least 5 minutes before slicing. This will ensure the juices are locked inside the steak, giving it better flavour and texture.
Some people do use cooking spray instead of oil when pan-frying a steak. Cooking spray is simply oil inside a can, designed to distribute a smaller amount of oil more evenly. However, some chefs believe this is unprofessional, and it may be better to use a different fat, such as olive oil, butter, or lard, for flavour and health reasons.
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Steak resting
Cooking spray can be used to pan-fry a steak. It is essentially oil inside a can, designed to distribute a smaller amount of oil more evenly across a surface. However, some people prefer using a pool of oil for frying steak as it comes in contact with more of the steak's surface area, frying it better. Also, the use of cooking spray may be limited to certain types of pans. For instance, a cast-iron pan may be unsuitable for cooking spray as it requires a lot of heat to sear the steak.
Now, when it comes to steak resting, it is an essential step in the cooking process. Resting allows the steak's juices to redistribute, making the meat more tender and juicier. As a steak cooks, its muscle fibres change shape, becoming narrower and forcing liquid out of the steak. By letting the steak rest, the muscle fibres relax, and the liquid can migrate back out to the edges, preventing it from spilling out on the plate when sliced.
The ideal resting time for a steak is about 10 minutes. During this time, the steak's temperature will drop, with the edges cooling down to around 125°F, and the centre to around 120°F. At this temperature, the muscle fibres have relaxed enough to prevent the loss of juices when the steak is cut. A good rule of thumb is to let the steak rest for the same amount of time it was cooked. For example, if each side of the steak was cooked for 2 minutes, a 4-minute rest is recommended.
For thicker steaks, a longer resting time is required. A general rule is to allow 5 minutes of resting time per inch of thickness or 10 minutes per pound. It is also important to note that the steak will continue to cook while resting, so it should be removed from the heat a few minutes before it reaches the ideal temperature. For instance, a medium-rare steak should be taken off the pan at around 115°F to ensure it doesn't overcook.
While resting, the steak should be kept in a warm area, such as the top of the stove. Smaller cuts of meat should not be covered with aluminium foil, as it traps heat and accelerates cooking. Instead, a very loose foil tent can be used to prevent the steak from cooling down too much.
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Frequently asked questions
Yes, you can use cooking spray to pan fry a steak. Cooking spray is oil inside of a can that is designed to distribute a smaller amount more evenly across a surface.
Cooking spray is a good alternative to oil if you are counting your calories. A one-second spray contains about 7 calories and 1 gram of fat, whereas a tablespoon of butter or olive oil contains over 100 calories and 12 to 14 grams of fat.
Cooking spray usually contains basic, mass-manufactured oils like canola or vegetable oil, and you may want to use a different fat instead for flavour or health reasons, such as olive oil, coconut oil, or butter. Additionally, cooking spray is not compatible with the coating on most non-stick pans, as it can create a buildup that is impossible to remove.
First, pat the steak dry with paper towels and season with salt and pepper. Let the steak rest (uncovered) in the fridge for around 45 minutes. Next, heat a stainless steel or cast-iron skillet to medium-high heat and spray with cooking spray. When the oil is shimmering and just about to smoke, add the steak. If your steak is thick-cut (around 1 1/2 inches), cook for 5 minutes, then flip and add butter before reducing the heat to medium. If your steak is standard-cut (around 1 inch), cook for 2 to 3 minutes before flipping and adding butter. Baste the steak with butter by tilting the pan and spooning the melted butter over it. For a thick-cut steak, cook for another 5 minutes or until the internal temperature reaches 125°F for medium-rare. For a standard-cut steak, cook for another 2 to 3 minutes. Transfer the steak to a cutting board and let it rest for at least 5 minutes before slicing.
Yes, cooking spray can be used instead of oil when cooking other foods. For example, you can spray an avocado with cooking spray to create an oxygen-proof barrier, which works better than rubbing on oil or using plastic wrap.
