Tillie Doyle
Pan-frying is a quick and easy way to cook steak. It involves cooking the steak in a very hot pan to create a crisp, golden-brown, and flavorful crust. The best steaks for pan-frying are boneless steaks that are between one and one-and-a-half inches thick, such as ribeye or New York strip. To achieve the perfect pan-fried steak, it is important to dry the steak thoroughly before cooking and to heat the pan thoroughly before adding the steak. Some cooks recommend adding oil to the pan to prevent sticking, while others suggest cooking the steak without oil to start and finishing with butter.
| Characteristics | Values |
|---|---|
| Pan type | Stainless steel, cast iron, heavy, thick-bottomed, non-stick |
| Pan temperature | Medium-high heat, very hot, almost smoking |
| Steak type | Boneless, ribeye, strip loin, sirloin, filet, flank, flat-iron |
| Steak thickness | 1-1.5 inches |
| Steak temperature | Room temperature |
| Oil type | Vegetable, cooking |
| Oil quantity | 1 tablespoon |
| Butter | Unsalted |
| Herbs | Thyme, rosemary, garlic |
| Salt | Sea salt |
| Pepper | Black pepper |
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What You'll Learn
Pan-searing is the best way to cook a steak
To begin, pat the steaks dry with paper towels. This is an important step as surface moisture will prevent the formation of a crunchy crust. You can also season the steak with salt to draw out moisture and enhance the flavour. The steak should then be left uncovered in the fridge for around 45 minutes.
Next, heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it is very hot. Add a little oil to the pan and heat until it begins to shimmer and move fluidly. Now you are ready to add the steak to the pan. It is important to let the steak cook 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, 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.
Finally, let the steak rest for at least 5 minutes before slicing. This allows the juices to redistribute and prevents them from pouring out when the steak is cut. Pan-searing is a simple and effective method for cooking steak that produces a crispy, golden-brown crust and juicy, tender meat.
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Use a heavy cast-iron skillet
To batter and fry steak in a pan, it is recommended to use a heavy cast-iron skillet. Cast iron skillets are ideal for cooking steak as they retain heat well, helping to create an even crust on the meat. Here is a step-by-step guide to achieving the perfect pan-fried steak using a cast-iron skillet:
Prepare the Steak:
Firstly, ensure your steak is at room temperature before cooking. If your steak has been in the fridge, let it rest for at least 20 to 30 minutes. Cooking your steak at room temperature will ensure it cooks more evenly. Before placing the steak in the pan, pat it dry with paper towels. This step is crucial in achieving a good crust sear. Surface moisture will prevent the desired crunch, so ensure the steak is as dry as possible. You can also season the steak with salt at this stage, as salt will draw out moisture.
Heat the Skillet:
Place your cast-iron skillet on the stovetop and heat it over medium-high heat for about 10 minutes. You want the skillet to be very hot. Avoid using a non-stick pan, as these don't retain heat well and can make it difficult to achieve a crust. Cast iron is ideal as it retains heat and delivers a crispy texture.
Add Oil:
Once the skillet is hot, add a small amount of oil. You can use vegetable oil, or if you want a buttery flavour, go for unsalted butter. Swirl the oil or melt the butter to evenly coat the bottom of the pan. You can also add aromatics like chopped garlic, thyme, or rosemary for extra flavour.
Cook the Steak:
Now it's time to add the steak to the pan. Carefully place the steak in the pan, releasing it away from you to avoid oil splatter. You should hear a sizzle. If your steak is thick, cook for about 5 minutes before flipping. For thinner cuts, 2-3 minutes is enough. If you've added butter, tilt the pan and spoon the melted butter over the steak as it cooks to baste it.
Flip and Cook the Other Side:
After the initial cooking time, use tongs or a spatula to flip the steak. For a thick steak, cook the second side for another 5 minutes for medium-rare. For thinner cuts, 1-2 minutes per side is usually enough. You can check the temperature with a meat thermometer - for medium-rare, the internal temperature should be 125°F.
Rest and Serve:
Transfer the steak to a cutting board or warm plate and let it rest for at least 5 minutes. The steak will continue to cook during this time. Resting allows the juices to redistribute, ensuring a juicy and tender steak. If you're slicing the steak, thinly slice it against the grain. Finally, season with sea salt and freshly ground black pepper to taste, and serve.
Using a cast-iron skillet is a great way to achieve a perfectly cooked steak with a crispy crust. With this method, you can create a restaurant-quality steak right in your own kitchen.
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Heat oil until shimmering
To fry steak in a pan, you must first heat oil until it shimmers. This is done by heating a heavy pan, preferably made of cast iron or stainless steel, over medium-high heat until it is very hot. The pan should be heated for about 10 minutes to ensure it is hot enough.
Once the pan is hot, add oil with a high smoke point, such as peanut, canola, grapeseed, or avocado oil. You will know the oil is hot enough when it begins to shimmer and move fluidly around the pan. This is the key to getting a good sear on your steak and preventing it from sticking to the pan.
The amount of oil to add depends on the size of your pan. For a 12-inch skillet, it is recommended to use around 1/2 cup of oil. If you are using a smaller pan, you may need less oil, and for a larger pan, you may need more.
It is important to heat the oil until it is just about to smoke before adding the steak to the pan. This will ensure that your steak gets a nice brown crust and doesn't overcook. If your oil starts to smoke too early, it may be a sign that your heat is too high, or you may need to use an oil with a higher smoke point.
Once the oil is shimmering and about to smoke, you are ready to add your steak to the pan and begin frying.
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Cook for 3-5 minutes per side
To cook the perfect steak, you'll need to let the pan heat up first. Use a thick-bottomed stainless steel pan or cast-iron skillet since they hold heat the best. Put the skillet on your stovetop and let it heat up for about 10 minutes. You'll want to heat the pan to a medium-high heat setting. Avoid using a non-stick or aluminium pan—non-stick pans typically have a coating that makes it difficult to achieve the perfect exterior crust.
Next, you'll want to heat up some oil. Many cooks don't use cooking oil to pan-fry a steak, but it may prevent the meat from sticking to the surface. If you want to use it, swirl a tablespoon of vegetable oil on the bottom of the pan once it's hot. You only need a very little amount of oil—it should just barely cover the surface of the pan.
Now, you're ready to cook the steak. Place the steak in the pan, releasing it away from you so the oil doesn't splatter. It should sizzle. Leave it alone for 3-5 minutes—avoid the temptation to peek or fiddle or flip repeatedly. The steak needs a few minutes undisturbed to develop a brown crust. You'll know it's ready to flip when it releases easily from the pan and the bottom is a deep brown colour.
After 3-5 minutes, flip the steak. You can now add some butter and herbs to the pan for extra flavour. Baste the steak by tilting the pan so the butter flows to one side, then use a spoon to pour it over the steak. Continue to cook the steak for another 3-5 minutes on the other side.
When your steak is done, transfer it to a warmed plate and leave it to rest for 3-5 minutes. This will allow the juices to redistribute from the outside of the steak. If you cut into it too soon, the juices will pour out.
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Rest for 5-10 minutes before serving
Resting your steak is an essential part of the cooking process. Not only does it allow the juices to redistribute within the meat, but it also lets the steak reach the perfect internal temperature.
After removing your steak from the pan, transfer it to a cutting board, warm plate, or serving platter. Covering the steak with aluminium foil is optional, but doing so will help retain heat.
The amount of time you should let your steak rest depends on its size and thickness. As a general rule, rest thinner cuts of meat for a minimum of 5-7 minutes, and thicker cuts for 10-20 minutes. You can also follow the rule of resting the steak for 5 minutes per inch of thickness, 10 minutes per pound, or half of the total cooking time.
If you're in a rush, 5 minutes should be the minimum resting time. However, if you've cooked a whole steak roast, you should let it rest for at least 10 minutes, or even 20 minutes if you can wait.
After resting, you can slice the steak thinly against the grain and serve.
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Frequently asked questions
First, pat the steak dry with paper towels and season with salt and pepper. Then, heat oil in a heavy-bottomed stainless steel or cast-iron skillet over medium-high heat until shimmering. Place the steak in the pan and let it cook undisturbed until a brown crust forms.
For a thick-cut steak (around 1 1/2 inches), cook for 5 minutes on each side for a medium-rare steak. For a standard-cut steak (around 1 inch), cook for 2-3 minutes on each side. Let the steak rest for at least 5 minutes before slicing.
The best way to determine the doneness of a steak is to use a probe thermometer. For a rare steak, remove from heat at 125°F. For medium-rare, aim for 130°F. For medium, cook to 140°F, and for well-done, cook to 160°F.
