Ella Walter
Cooking steak in a frying pan is a quick and easy way to prepare a delicious meal. The best steaks for frying are boneless, between one and one-and-a-half inches thick, and well-marbled, with plenty of fat running through the meat. To achieve the best results, use a heavy-duty, thick-based frying pan, such as a cast iron skillet, which can get very hot and retain heat. Before cooking, pat the steak dry and season with salt and pepper. Heat the pan on medium-high heat for about 10 minutes, then add oil and carefully place the steak in the pan. For a thick-cut steak, cook for 5 minutes on each side, and for a standard cut, cook for 2-3 minutes on each side. Let the steak rest for at least 5 minutes before slicing and serving.
| Characteristics | Values |
|---|---|
| Steak type | Boneless steaks, preferably ribeye or New York strip steak |
| Steak thickness | 1-1.5 inches |
| Steak preparation | Pat steak dry with paper towels, season with salt and pepper, and let it rest for 30 minutes to 24 hours |
| Pan type | Heavy-duty, thick-based, stainless steel, or cast-iron skillet |
| Pan preparation | Heat pan on medium-high for 10 minutes, add oil or butter |
| Cooking time | 2-5 minutes per side, depending on thickness, cook until internal temperature reaches 125°F for medium-rare |
| Resting time | 5-10 minutes |
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What You'll Learn
Pan-searing is the best method for cooking a steak
Pan-searing is the best and easiest way to cook a steak. It is a simple technique that can be mastered to whip up a steak that rivals your favourite steakhouse. With just a handful of ingredients and a single pan, you can prepare a steak that rivals anything you’d enjoy at a high-end steakhouse. The secret is mastering the art of pan-searing.
Choosing the right steak
The best steaks for cooking on the stovetop are boneless steaks that are between one and one-and-a-half inches thick. Thicker cuts like a New York strip steak or a boneless ribeye work best for this method. Bone-in steaks are more difficult to properly pan-cook and can lead to uneven cooking. They’re better suited for cooking in the oven or on the grill.
Preparing the steak
Before cooking, pat the steak dry with paper towels. Season the steak all over with salt and pepper. You can also season the steak with salt 30 minutes to 24 hours before cooking to draw out moisture and add flavour.
Heating the pan
Use a heavy-duty, thick-based frying pan, preferably cast iron or stainless steel, for the best results. Place the pan on the stovetop and heat it for about 10 minutes until it is very hot and just about to smoke. You can add a tablespoon of vegetable oil or olive oil to the pan to prevent the meat from sticking.
Cooking the steak
Carefully place the steak in the pan, releasing it away from you so the oil doesn’t splatter. Leave the steak undisturbed for a few minutes to develop a brown crust. Flip the steak when it releases easily from the pan and cook for another few minutes on the other side. For a thick-cut steak, cook for a total of 8-10 minutes for medium-rare. For a standard-cut steak, cook for a total of 5-6 minutes for medium-rare.
Resting the steak
Transfer the steak to a cutting board and let it rest for at least 5 minutes before slicing. Slice the steak thinly against the grain. Resting allows the juices to redistribute and prevents them from pouring out when the steak is cut.
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Use a heavy-based, thick-bottomed stainless steel or cast-iron skillet
To cook a no-name steak in a frying pan, it is recommended to use a heavy-based, thick-bottomed stainless steel or cast-iron skillet. These types of pans are ideal for achieving a good sear on your steak and producing a desirable charred, smoky finish.
Before placing your steak in the pan, ensure that the skillet is heated thoroughly. This can take around 10 minutes on medium-high heat. You will know the pan is hot enough when the oil is shimmering and just about to smoke.
It is also important to ensure your steak is at room temperature before cooking. Let it sit for 15-20 minutes. You can then pat the steak dry with paper towels and season with salt and pepper. Some recipes suggest seasoning the steak with salt up to 24 hours in advance to create a dry surface for searing and to allow the salt to be absorbed, resulting in a more evenly seasoned steak.
When the pan is hot enough, carefully place the steak in the pan, releasing it away from you to avoid oil splatter. For thicker cuts, such as ribeye or New York strip, cook for around 5 minutes on each side for a medium-rare finish. For thinner cuts, 2 to 3 minutes per side is sufficient. To achieve an even crust, flip the steak every minute.
During the last minute of cooking, add butter and thyme sprigs to the pan for extra flavor. After removing the steak from the heat, let it rest for at least 5 minutes before slicing. This allows the juices to redistribute and prevents them from pouring out when cut.
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Pat the steak dry and season with salt and pepper
Cooking a steak in a frying pan is a quick and easy way to prepare a delicious meal. Before you start cooking, you'll want to pat the steak dry and season it with salt and pepper. This important step will ensure your steak develops a nice crust when it hits the hot pan.
To begin, use paper towels to pat the steak dry. This is a crucial step in the cooking process, as any surface moisture will prevent the steak from developing a good sear. By patting the steak dry, you ensure that the surface is dry, which will help the steak achieve that coveted golden-brown crust.
Next, season the steak with salt and pepper. Salt will not only enhance the flavour of your steak but will also help draw out moisture from the surface, further aiding in the formation of a crispy crust. While some sources suggest seasoning the steak with salt up to 24 hours in advance, you can also add salt just before cooking for a quick and effective seasoning. Sprinkle salt over the steak, ensuring it is evenly coated. Then, add a few grinds of black pepper to bring a pinch of heat to your dish.
After patting the steak dry and seasoning it with salt and pepper, you'll want to let the steak rest before placing it in the pan. This step allows the salt to penetrate the steak, resulting in a more evenly seasoned cut of meat. Depending on the recipe and your preference, you can let the steak rest uncovered in the refrigerator for around 45 minutes or at room temperature for 15-20 minutes.
Now that you've patted the steak dry, seasoned it with salt and pepper, and let it rest, you're ready to cook your steak in a frying pan. Remember to use a heavy-duty, thick-based frying pan, preferably cast iron or stainless steel, for the best results. Heat the pan over medium-high heat until it is very hot, and then add oil to prevent the steak from sticking. With the right preparation and cooking techniques, you'll be well on your way to enjoying a perfectly cooked steak with a delicious crust.
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For a thick-cut steak, cook for 5 minutes on each side
Yes, you can cook no-name steaks in a frying pan. In fact, pan-searing is the best and easiest way to cook a steak.
To cook a thick-cut steak in a frying pan, follow these steps:
Step 1: Prepare the steak
First, pat the steak dry with paper towels. This is an important step, as surface moisture will prevent the formation of a good crust. Season the steak generously on both sides with salt and pepper. If you have the time, you can season the steak 30 minutes to 45 minutes in advance, or even a few days in advance, to give the salt time to work its way into the meat. You can also salt the steak 18 to 24 hours before cooking to draw out moisture and add a more concentrated flavour to the interior tissue.
Step 2: Prepare the pan
Turn on your exhaust fan and heat a heavy pan, preferably cast iron or stainless steel, over medium-high heat until it is very hot. Avoid using a non-stick or aluminium pan, as these are not ideal for achieving a good crust. Add some oil to the pan and heat it until it begins to shimmer and move fluidly.
Step 3: Cook the steak
Carefully place the steak in the pan, releasing it away from you to prevent oil splatter. It should sizzle when it makes contact with the oil. Leave the steak undisturbed for a few minutes to develop a brown crust. If you are cooking a thick-cut steak (around 1 1/2 inches), cook for 5 minutes on one side, then flip and add butter before reducing the heat to medium. For a standard-cut steak (around 1 inch), cook for 2 to 3 minutes before flipping and adding butter.
Step 4: Flip and baste
After cooking for 5 minutes on one side, flip the thick-cut steak and cook for another 5 minutes on the other side, or until the internal temperature reaches 125°F for medium-rare. For a standard-cut steak, cook for 2 to 3 minutes on the other side. During the last minute of cooking, add butter and thyme sprigs to the pan. Frequently baste the steak with butter by tilting the pan and spooning the melted butter over the meat.
Step 5: Rest and serve
Transfer the steak to a cutting board and let it rest for at least 5 minutes before slicing. Slice thinly against the grain, then season with sea salt.
Tips:
- The best way to determine the doneness of a steak is to use a meat thermometer. For a medium-rare steak, aim for an internal temperature of 130°F.
- To build an even crust on both sides, cook the steak for the total time stated in the recipe, but turn the steak every minute.
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Finish with butter and thyme sprigs
To finish your no-name steaks with butter and thyme sprigs, start by heating butter on low in a pan and adding thyme to it to flavour the butter. Let it sit for a bit off the heat, then remove the thyme sprig and let the butter cool. You can now use this flavoured butter to finish your steaks.
Another way to finish your steaks is to add butter and thyme to the pan during the last minute of cooking. This will give your steaks a delicious, buttery flavour. You can also add aromatics such as garlic to the butter to enhance the flavour.
If you are slicing the steaks, transfer them to a cutting board and let them rest, covered with aluminium foil, for 5 to 10 minutes. Then, slice thinly against the grain.
To ensure your steaks are cooked to your desired level of doneness, use a meat thermometer. For a medium-rare steak, a temperature of 125°F is recommended, keeping in mind that the temperature will rise by about 5-10 degrees after the steak is removed from the heat.
Remember, the key to a great steak is mastering the art of pan-searing. This involves cooking the surface of your steak undisturbed in a hot pan until a crisp, golden-brown, and flavourful crust forms.
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Frequently asked questions
Yes, any steak can be cooked in a frying pan.
A heavy-duty, thick-based frying pan will achieve the best results. Cast iron skillets are a great option as they get very hot and retain heat well. Stainless steel pans are also recommended.
It is recommended to let your steak warm up to room temperature for 15-20 minutes before cooking. Pat the steak dry with a paper towel and season with salt and pepper.
Pan-searing is the best and easiest way to cook a steak. Heat your pan on medium-high heat for about 10 minutes, then add oil and carefully place your steak in the pan. For a thick-cut steak, cook for 5 minutes, then flip and add butter before reducing the heat to medium. For a standard-cut steak, cook for 2-3 minutes before flipping and adding butter.
The best way to determine the doneness of your steak is to use a meat thermometer. For a rare steak, the internal temperature should be 120-125°F, for medium-rare 130-135°F, for medium 140-145°F, and for medium-well 150-155°F.
