Ella Walter
Teflon pans are a popular choice for cooking steak due to their non-stick properties, which can make cleanup easier. While some people prefer using cast iron or carbon steel pans for a better sear, Teflon pans can still deliver a crusty sear on your steak if used correctly. To cook a steak in a Teflon pan, it is recommended to heat oil in the pan on medium-to-high heat before adding the steak, which should be cooked for a few minutes on each side. However, it's important to note that Teflon and other plastic-based non-stick coatings can break down at temperatures above 500°F (260°C), so it's best to use a lower temperature when cooking with a Teflon pan.
| Characteristics | Values |
|---|---|
| Pan type | Teflon, non-stick |
| Pan size | Large, heavy-based |
| Pan temperature | Medium-to-high heat |
| Steak temperature | Room temperature |
| Steak preparation | Pat dry with paper towel, season with salt and pepper |
| Oil type | Neutral oil (vegetable or canola), flavourless oil, oil with a high smoke point |
| Oil temperature | Hot |
| Steak cooking time | 5 minutes on each side, 2 1/2 minutes on the second side |
| Steak resting time | 5 minutes |
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What You'll Learn
How to choose the right pan
While Teflon pans are a great option for cooking steak, there are several other types of pans that can be used. Here are some tips on how to choose the right pan for cooking steak:
First, consider the size of the pan. Choose a pan that is large enough to accommodate the steak comfortably. The steak should be able to lay flat in the pan with a little room around the edges. This ensures even cooking and prevents the steak from becoming misshapen.
Next, select a pan that can withstand high temperatures and has good heat retention. This is important for achieving a proper sear on your steak. Look for materials such as cast iron, stainless steel, or multi-clad stainless, which are known for their durability and heat distribution.
Additionally, consider the maintenance required for the pan. Cast iron pans, for example, have a reputation for requiring special care, but this can be as simple as washing, drying, and storing the pan properly. Stainless steel pans may require more scrubbing to remove stuck-on food, but some varieties are dishwasher-safe.
The weight of the pan is also a factor to consider. A heavier pan, such as cast iron, can provide excellent heat retention and even cooking. However, a lighter pan made of materials like thermally conductive aluminum can heat up faster and change temperature more quickly.
Finally, if you plan to make a sauce with the steak, consider using a stainless steel or cast-iron pan. These pans allow for better fond development, which adds flavour to your sauce. Keep in mind that non-stick pans, like Teflon, may not provide the same level of flavour enhancement for sauces.
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Preparing the steak
Firstly, choose the right pan. Select a Teflon pan that is large enough for the steak to lay absolutely flat, with a little room around the edges. This ensures even cooking and helps prevent the steak from becoming misshapen. While a Teflon pan is ideal for a crusty sear, you can also use a stainless steel, cast iron, or carbon steel pan. However, non-stick pans have the advantage of easier cleanup.
Next, prepare the steak itself. Remove the steak from the refrigerator 30 minutes to an hour before cooking to bring it to room temperature, reducing cooking time. Pat the steak dry with a paper towel, as moisture can hinder the formation of a good crust. Then, season both sides of the steak with salt and pepper, or a steak seasoning mix. You can also try dry brining by salting the steak ahead of time, letting it sit for at least 30 minutes, and then patting it dry.
Now, heat your pan. Drizzle a neutral oil with a high smoke point, such as vegetable or canola oil, into the pan and heat it on medium-to-high heat. Make sure the pan is hot before adding the steak. You can also add garlic and sauté until lightly browned, then place the steak in the pan with tongs. For well-marbled cuts like ribeye, you may not need to add oil as the steak will provide enough rendered fat.
Finally, cook the steak to your desired level of doneness. For a good sear, cook the steak without touching it for 5 minutes, then turn it over and cook for another 2.5 minutes. For a medium-rare sirloin steak, cook for approximately 2 minutes on each side, or until the middle reaches 50°C. You can also use a meat thermometer to check the doneness of other steak cuts. Remember to let the steak rest for a few minutes before cutting into it, allowing the juices to settle.
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Heating the pan
Firstly, choose a large, heavy-based frying pan that is big enough for your steak to lie flat. You don't want the pan to be too small, as the steak will not cook evenly.
Next, heat your chosen oil in the pan on a medium-to-high heat. It's important to choose an oil with a high smoke point, as your pan will likely exceed 200°C. Oils such as avocado, peanut, and vegetable oil are good choices.
Once the oil is hot, add your steak to the pan. Make sure the steak is dry and has been seasoned with salt and pepper before adding it to the pan. You can also add other seasonings, such as garlic or thyme, to the oil before adding the steak.
Let the steak cook for a few minutes on each side, depending on your desired level of doneness. For a medium-rare steak, cook for approximately two minutes on each side. Use tongs to turn the steak, ensuring it develops a golden-brown crust.
It's important not to overcrowd the pan, especially if you are cooking multiple steaks or smaller cuts of meat. This can lower the overall temperature of the pan and lead to uneven cooking.
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Cooking the steak
To cook a steak in a Teflon pan, first remove the steak from the fridge and let it sit at room temperature for about 30 minutes. This will help reduce cooking time. Pat the steak dry with a paper towel and season both sides with salt and pepper. You can also season the edges if you like.
Next, choose a large, heavy-based Teflon pan that is big enough for the steak to lay flat. Drizzle a little oil into the pan and heat it on medium-to-high heat. Make sure the pan is hot before adding the steak. Place the steak in the pan and swirl gently to ensure the oil covers the bottom of the steak. You can also press it with a fork to make sure it's laying flat.
Let the steak cook without touching it for about 5 minutes, then turn it over and cook for another 2 to 2.5 minutes for a medium-rare steak. For a well-done steak, you will need to cook it for longer. If you are using flavoured butter, add it to the pan now, along with any extra herbs such as thyme.
After cooking, transfer the steak to a plate and pour the butter, juices, and fat from the pan on top. Let the steak rest for about 5 minutes before cutting into it. This will allow the juices to redistribute, ensuring a juicy and tender steak.
It's important to note that Teflon and other plastic-based non-stick coatings can start to break down at temperatures above 500°F (260°C). Therefore, it's best to use medium-to-high heat when cooking steak in a Teflon pan. Additionally, make sure not to overcrowd the pan if you are cooking multiple steaks, as this can lead to uneven cooking.
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Resting the steak
When resting the steak, it is important to cover it lightly with foil to prevent the surface from drying out. It is also crucial not to cut into the steak during this time, as this will cause the juices to escape, resulting in a drier and less juicy steak.
Additionally, the steak should be allowed to come to room temperature before cooking. This ensures that the steak cooks evenly and helps to prevent overcooking. Taking the steak out of the refrigerator 30 minutes before cooking is usually sufficient.
Finally, the choice of pan and cooking temperature can impact the resting process. Teflon pans are popular for cooking steak due to their non-stick properties, but they have lower temperature thresholds than stainless steel or cast iron pans. To prolong the life of a Teflon pan, it is recommended to cook at medium to high heat rather than high heat.
By following these steps and allowing the steak to rest adequately, you will achieve a more tender and flavourful result.
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Frequently asked questions
To cook steak in a Teflon pan, first remove the steak from the fridge and let it sit for 30 minutes to reach room temperature. Pat the steak dry with a paper towel, then season both sides with salt and pepper. Drizzle a little neutral oil, like vegetable or canola oil, into the pan and heat on medium-to-high heat. Place the steak in the pan and swirl gently to ensure the oil covers the bottom of the steak. Cook for 5 minutes without touching it, then turn the steak and cook for another 2 and a half minutes. Transfer the steak to a plate and pour the juices from the pan on top. Let the steak rest for 5 minutes before cutting into it.
It is recommended to use flavourless oils or oils with a high smoke point when cooking steak in a Teflon pan, as the pan can exceed temperatures of 200°C. Oils that fit this description include avocado oil, peanut oil, and refined coconut oil. While coconut oil is suitable, it may leave a nutty taste and scent. Olive oil can also be used, but only if you have good temperature control as it has a low smoke point. Oils with strong tastes, like truffle oil and sunflower oil, are not recommended.
Teflon pans are non-stick and are therefore easier to clean than other pans. They are also more affordable than other pans like cast iron or carbon steel. Teflon pans can also deliver a crusty sear on your steak.
