Emilie Meyer
Cooking a good steak can be quite challenging, even for experienced cooks. There are many variables to consider, including the cut of meat, the seasoning, and the cooking method. One of the best ways to cook a steak is by pan-searing it. This involves heating a pan to a high temperature, adding oil or butter, and cooking the steak on both sides until it's golden brown and cooked to the desired temperature. The key to a perfectly seared steak is to get a good sear on the outside while keeping the inside juicy and tender. Pan-searing is considered the best and easiest way to cook a steak, and it can give you a steakhouse-quality meal.
| Characteristics | Values |
|---|---|
| Cooking method | Pan-searing |
| Pan type | Heavy, stainless steel or cast iron skillet |
| Pan temperature | Very hot, preheat for 5 minutes |
| Steak type | Boneless, 1-1.5 inches thick, well-marbled, NY Strip, rib eye, filet mignon |
| Steak preparation | Pat dry with paper towels, season with salt and pepper, allow to rest at room temperature for 40 minutes to 2 hours |
| Oil type | High heat oil, avocado oil, vegetable oil, canola oil, extra light olive oil |
| Oil quantity | 1/2 tablespoon |
| Cooking time | 3-4 minutes on each side for rare or medium-rare, 1 minute per edge |
| Additional ingredients | Butter, garlic, thyme, rosemary |
| Resting time | 5-10 minutes |
| Slicing technique | Cut thinly against the grain |
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What You'll Learn
Pan-searing is the best method
To begin, pat the steak dry with paper towels. This is an important step as any moisture on the exterior of the steak must first evaporate before the meat begins to brown. Next, season the steaks generously on both sides with salt and pepper. The seasoning will stick to the surface and help create a delicious crust. You can also add aromatics like garlic and rosemary sprigs.
Turn on your exhaust fan and heat a heavy pan over medium-high heat until it’s very hot. You can use a cast iron or stainless steel pan. Add the oil to the pan and heat until it begins to shimmer and move fluidly around the pan. Carefully set the steak in the pan, releasing it away from you so the oil doesn’t splatter in your direction. It should sizzle. Leave it alone for a few minutes to develop a brown crust. Flip the steaks when they release easily and the bottom is a deep brown colour (usually about 3 minutes). Continue to cook the steaks for another 3 to 4 minutes on the bottom side for rare or medium-rare.
Finally, during the last minute of cooking, add butter to the pan with the steaks. You can also add aromatics like garlic and rosemary sprigs. If you are serving the steaks unsliced, transfer them to plates and serve hot. If you plan to slice the steaks, transfer them to a cutting board and let rest, covered with aluminium foil, for 5 to 10 minutes. Then, slice thinly against the grain. Resting allows the juices to redistribute from the outside of the steaks; if you slice them too soon, the juices will pour out.
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Use a heavy pan
Cooking steak in a pan is a great way to achieve a crispy exterior and a juicy, tender interior. To do this effectively, you need to use a heavy pan.
Firstly, you should pat your steak dry with paper towels. This is an important step as it helps to reduce oil splatter and ensures a perfect sear. Next, season your steak generously with salt and pepper. You can also add other seasonings, such as garlic or rosemary, at this stage.
Now, turn on your exhaust fan and heat your heavy pan over medium-high heat. Cast iron or stainless steel pans are ideal for this. You want the pan to get very hot. Add your chosen oil to the pan and heat it until it shimmers and moves fluidly. Avocado oil is a good choice as it has a high smoke point.
Once your pan is hot, carefully place your steak in it, releasing it away from you to avoid oil splatter. It should sizzle as it hits the pan. Press the steak down to ensure it makes full contact with the surface. Now, leave it undisturbed for a few minutes to develop a brown crust. This initial searing is crucial for a good steak.
After about 3 minutes, when the steak releases easily from the pan, flip it and cook for another 3-4 minutes for a rare or medium-rare steak. For thicker cuts, you may need to cook it a little longer. During the final minute, add butter to the pan for extra flavour and a rich, golden crust.
Finally, remove the steak from the pan and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute and ensures a juicy steak. If you are slicing the steak, cut against the grain for a more tender piece of meat.
Using a heavy pan is essential for achieving the high temperatures needed for a good sear. It also ensures even heat distribution, preventing your steak from overcooking or drying out.
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Prepare the steak
Firstly, ensure your steak is at room temperature. If it is cold, it will turn grey when cooked. Next, pat the steak dry with a paper towel to soak up any excess juices. This is an important step to achieve a perfect sear and reduce oil splatter.
Seasoning is crucial to a good steak. Sprinkle both sides of the steak liberally with salt and pepper. Some recipes suggest seasoning the steak 30 minutes before cooking, while others suggest salting the pan and placing the steak directly on top. You can also season the steak the day before cooking, but this will draw out surface moisture, which inhibits a great sear.
If you plan to slice the steak, transfer it to a cutting board and let it rest, covered with aluminium foil, for 5 to 10 minutes. This allows the juices to redistribute. If you slice it too soon, the juices will pour out.
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Cooking the steak
Firstly, ensure your steak is at room temperature. A cold steak will turn grey and won't develop a good sear. Pat the steak dry with paper towels to soak up any excess juices. This is an important step to get a good sear. Season the steak generously with salt and pepper on both sides. Some chefs recommend seasoning with salt up to a day in advance, but at least 30 minutes before cooking. This helps to draw out the juices and improves the flavour.
Next, 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. You can add a small amount of oil to the pan, heating it until it shimmers and moves fluidly. Carefully place the steak in the pan, releasing it away from you to avoid oil splatter. It should sizzle. Leave the steak to cook for a few minutes, undisturbed, to develop a brown crust. You can then flip the steak and continue to cook for another 3-4 minutes for rare or medium-rare. You can add butter, garlic, and herbs to the pan during the last minute of cooking for extra flavour.
Finally, transfer the steak to a plate and serve hot, or to a cutting board to rest for 5-10 minutes before slicing. Resting the steak allows the juices to redistribute and prevents them from pouring out when sliced. If you plan to slice the steak, cut against the grain for a more tender piece of meat.
Top tips:
- For the best results, use boneless steaks that are at least 1-inch thick, such as NY Strip, ribeye, or filet mignon.
- To check if your steak is done, use a digital thermometer to check the internal temperature.
- For thicker steaks, you may want to finish cooking in the oven.
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Resting and serving the steak
Resting the steak is a crucial step in the cooking process. It allows the juices to redistribute, ensuring a juicy and tender steak. The optimal resting time for a steak is between five and ten minutes. During this time, the steak should be loosely covered with aluminium foil or placed on a warm plate covered with foil. This will keep the steak warm without drying it out.
If you plan to slice the steak, it is important to let it rest before slicing. This will prevent the juices from pouring out of the steak, keeping it moist and flavourful. When slicing the steak, use a sharp knife and cut against the grain at an angle. This will create shorter meat fibres, resulting in a more tender and easier-to-chew piece of meat.
While the steak is resting, you can make a pan sauce using the juices and browned bits left in the pan. Simply deglaze the pan with a small amount of liquid, such as wine or stock, and scrape up the browned bits with a wooden spoon. Then, add any additional ingredients or seasonings of your choice to create a flavourful sauce to accompany your steak.
After resting and slicing, it is time to serve the steak. For a simple presentation, transfer the steak to a plate and pour any remaining butter or pan sauce over it. If you prefer a more rustic presentation, serve the steak directly from the cutting board, garnished with fresh herbs such as thyme or rosemary.
Finally, enjoy your perfectly cooked steak! Pair it with your favourite sides, such as roasted vegetables, mashed potatoes, or a fresh salad. Don't forget to make the most of those crispy, golden bits on the outside of the steak—they're packed with flavour and texture.
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Frequently asked questions
Yes, pan-searing is one of the best ways to cook a good steak.
Boneless steaks that are at least 1-inch thick are best for pan-searing. Cuts such as NY Strip, rib eye, filet mignon, flank steak, and flat-iron work well.
Pat the steak dry with paper towels. Season the steak generously with salt and pepper. Some recipes suggest salting the steak 30 minutes before cooking.
Heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it is very hot. Add oil to the pan and heat until it shimmers. Carefully place the steak in the pan and sear for 3-4 minutes on each side until a brown crust has formed. Add butter, garlic, and herbs to the pan during the last minute of cooking.
Use a digital thermometer to check the internal temperature of the steak. If you don't have a thermometer, you can judge the doneness of the steak by how much it springs back when you push on it.
