Emilie Meyer
Cooking beef in a frying pan is a quick and easy way to prepare a tasty meal. Pan-searing is a popular method for cooking beef, especially steaks, and can be used to cook a range of cuts, from tender fillets to tougher sirloins. The key to a good pan-fried steak is achieving a brown crust, which requires a hot pan and oil, and resisting the temptation to fiddle with the steak while it cooks. Ground beef can also be cooked in a frying pan, and the key to achieving a good brown colour is to avoid stirring the meat too much, allowing moisture to evaporate.
| Characteristics | Values |
|---|---|
| Pan type | Heavy, stainless steel or cast-iron |
| Pan size | Large enough so that the food will sear and not steam |
| Pan temperature | Very hot |
| Oil | 1 teaspoon vegetable oil or bacon fat |
| Oil temperature | Oil should be hot enough to shimmer and move fluidly around the pan |
| Meat type | Steak, ground beef, roast beef, sirloin steak |
| Meat preparation | Pat dry with paper towels, season with salt and pepper, marinate in olive oil, red wine vinegar, lemon juice, garlic, soy sauce |
| Meat temperature | Room temperature or refrigerated |
| Meat placement | Place meat in the pan away from you so that the oil doesn't splatter |
| Meat cooking time | 4–5 minutes without moving, then 2 minutes per side, then 2–2.5 minutes flat-side down for medium rare |
| Resting time | 5–10 minutes |
| Meat slicing | Slice thinly against the grain |
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What You'll Learn
Pan-searing a steak
Pan-searing is a simple cooking method that delivers a great crust and a juicy middle. It 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.
Step 1: Choose the right steak
Choose steaks that are 1 ½” thick or less. Steak cuts like New York strip or ribeye are great choices for this method of cooking. For thicker steaks, sear-roasting is recommended.
Step 2: Prepare the steak
Thaw steaks completely using one of two techniques: cold-water quick thaw or refrigerator thawing. Pat steaks dry on both sides with paper towels to get a perfect sear and reduce oil splatter. Season generously with sea salt and black pepper. You can also add other seasonings like garlic powder or rosemary.
Step 3: Heat the pan
Use a cast-iron skillet or stainless steel pan for pan-searing. Heat the pan over medium-high heat until it is very hot. Add a high-heat oil like avocado oil, grapeseed oil, or canola oil. The oil should be shimmering before adding the steak.
Step 4: Sear the steak
Place the steak in the hot pan and sear each side for 3-4 minutes until a brown crust has formed. It is okay to flip more than once. Use tongs to turn the steak on its sides and sear the edges for 1 minute per edge.
Step 5: Add butter and aromatics
Reduce the heat to medium and add butter, garlic, and rosemary to the pan. Tilt the pan to spoon the butter sauce over the steak and cook until it is 5-10 degrees from your desired doneness. The temperature will continue to rise while the steak rests.
Step 6: Rest and serve
Transfer the steak to a cutting board and loosely cover it. Let the steak rest for 5-10 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a juicy and tender steak.
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Resting the meat
If the meat is not allowed to rest, the meat fibres will stay tight, and the steak will be dry and less juicy and flavorful. The juices will spill out onto the plate or cutting board when the steak is cut. The amount of heat rise during resting depends on the size of the meat, with larger masses of meat experiencing a larger temperature rise during the resting period. For example, a small steak will rise at least 3-4°F during resting, while a larger roast can rise up to 10-15°F.
The ideal resting time for a steak is around ten minutes. During this time, the edges of the steak cool down, allowing them to suck up liquid from the centre of the steak. The centre of the steak also cools down and widens slightly, allowing the juices to be evenly distributed throughout the steak. This prevents the juices from spilling out onto the plate when the steak is cut.
To prevent the steak from cooling down too much, you can use a very loose foil tent over the meat while it rests. The foil tent will conserve some heat while still allowing some air circulation to avoid steaming the meat surface.
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Browning ground beef
Firstly, choose the freshest meat available with the furthest sell-by date. Ground beef should be cooked within a couple of days of purchasing. For longer storage, it can be frozen for up to three months.
When you're ready to cook, take the ground beef out of the fridge and let it sit at room temperature for about 15 minutes. This will prevent the meat from releasing its juices immediately when it hits the hot pan.
Use a large skillet, preferably stainless steel or cast iron, for browning the beef. These materials are the best choices for achieving a beautiful brown sear. A non-stick pan can also be used, but it won't brown the meat as effectively. Heat the pan over medium-high heat, and add a tablespoon or two of vegetable oil, bacon fat, or your preferred cooking oil. Oil is optional but recommended for better browning and to prevent the meat from sticking.
Add the ground beef to the centre of the hot pan. Use a spatula to break the meat into a few large pieces and form an even, flat layer, almost like making a big hamburger. Let the meat cook untouched for about 4 to 5 minutes. This helps create a brown crust and gives the meat more contact with the pan.
After the meat has browned on the bottom and you see the colour creeping up the sides, start to gently move the ground beef. Break the beef into smaller and smaller pieces as it cooks. Stir occasionally, letting it cook for a minute between each stir, to allow the moisture to evaporate and the meat to brown properly.
Once the ground beef is completely browned, tilt the pan to one side to separate the fat from the meat. Use a slotted spoon to remove the ground beef and place it on a paper towel-lined plate. Allow the remaining fat to cool completely before discarding it in the trash. Do not pour it down the drain as it will cause clogging.
Your browned ground beef is now ready to be used immediately or stored. It can be refrigerated for up to a week or frozen for up to three months.
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Choosing the right cut
Tenderloin (Filet Mignon)
The tenderloin, also known as filet mignon, is one of the most tender cuts of beef. It is ideal for quick, high-heat cooking methods like pan-frying. Tenderloin steaks are lean and have a delicate texture. They are best cooked to medium-rare or rare to retain their tenderness and juiciness. When cooked properly, tenderloin steaks are buttery soft and full of flavour.
Ribeye
Ribeye steaks are another excellent choice for pan-frying. They have a higher fat content than tenderloins, which adds flavour and moisture to the meat. The fat marbling in ribeye steaks makes them particularly juicy and flavourful. Ribeye steaks are best cooked to medium-rare or medium to ensure a tender and juicy result.
Top Sirloin
Top sirloin steaks are a leaner option that are still suitable for pan-frying. While not as tender as tenderloin or ribeye, top sirloin has a robust flavour and is quite affordable. It is best to cook top sirloin steaks to medium-rare or medium to avoid toughness. They benefit from a good sear to develop a tasty crust.
Strip Steak
Strip steaks, also known as New York strips, are well-marbled cuts with a robust beefy flavour. They are a great choice for pan-frying due to their good balance of tenderness and flavour. Strip steaks are best cooked to medium-rare or medium and benefit from a generous seasoning before cooking.
Ground Beef
Ground beef is perfect for pan-frying, as it can be easily broken up into smaller pieces during cooking. It is a versatile option that can be used in a variety of dishes, such as burgers, meatballs, or tacos. When cooking ground beef in a frying pan, it is important to give it time to brown properly without stirring too much, as this can cause the meat to steam and turn grey.
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Marinating steak
Marinating a steak before cooking serves two purposes: it helps tenderise the meat and adds flavour. While some top-quality steaks can go without a marinade, cheaper steaks benefit significantly from marination.
A good marinade for steak typically includes oil, sauces, and an acidic ingredient such as lemon juice. For example, a highly-rated marinade recipe includes olive oil, Worcestershire sauce, soy sauce, and lemon juice. Hot sauce is also an option for those who prefer spicy food.
The duration of marination depends on the type of steak. Thinner cuts, such as skirt or flank steaks, should be marinated for 2-4 hours, while tougher cuts, like top sirloin or sirloin tip, benefit from marinating overnight (about 8 hours).
To marinate a steak, pour the marinade into a resealable plastic bag, add the steak, and coat it with the marinade. Squeeze out the excess air, seal the bag, and refrigerate for up to 8 hours. After marinating, remove the steak from the bag, shake off the excess marinade, and discard the remaining marinade. It is important to note that used marinade should not be reused straight from the bag as it may contain bacteria from the raw meat. However, it can be made safe for consumption by boiling the liquid for several minutes.
After marinating, the steak can be cooked in a frying pan. It is recommended to bring the steak to room temperature and season it with salt and pepper before cooking. Heat a cast-iron skillet on high heat for about two minutes, then place the steak in the hot pan. Allow the steak to cook for a few minutes on each side, depending on the desired level of doneness. For a medium-rare flank steak, a temperature of 130°F is recommended.
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Frequently asked questions
First, heat oil in a large skillet over medium-high heat. Then, add the beef to the pan and leave it to brown. Avoid the temptation to peek or fiddle with the beef. Once browned, break the beef into smaller pieces and sprinkle with salt and any other spices you like.
For a steak, it is recommended to rest the beef for 5 to 10 minutes before slicing. For ground beef, you can refrigerate it for up to a week after cooking and consume it within this time.
Tenderloins (filets mignon), strips, ribeyes, top sirloin, and tenderloin are some of the most tender cuts of steak. Sirloin steaks are also a good option as they are affordable, readily available, and tender enough for high-heat cooking.
