Tiffany Haney
Cooking steak in a frying pan is a great way to achieve a restaurant-quality meal at home. Pan-searing is a popular method for cooking steak, which involves heating a heavy pan, usually cast iron, until it is very hot, and then adding oil. The steak is then placed in the pan and cooked for several minutes on each side to achieve a brown crust. During the last minute of cooking, butter and herbs such as thyme, garlic, or rosemary can be added to the pan to enhance the flavour and texture of the steak. After cooking, the steak should be allowed to rest for several minutes before being sliced and served. While pan-searing is a great way to cook thinner steaks, thicker cuts may require additional cooking in the oven to ensure even cooking and the desired level of doneness.
| Characteristics | Values |
|---|---|
| Pan type | Heavy, stainless steel or cast-iron |
| Oil type | Vegetable oil, canola oil, extra light olive oil, or any high-heat cooking oil |
| Oil temperature | Smoking hot |
| Meat preparation | Pat steak dry with paper towels, season with salt and pepper |
| Meat temperature | 125° Fahrenheit for medium rare |
| Cooking time | 2 minutes on the first side, 2.5 minutes on the second side for medium-rare |
| Resting time | 5-10 minutes |
| Serving suggestion | Serve with garlic mashed potatoes and a salad |
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What You'll Learn
Use a cast-iron pan for best heat conduction
To cook steak in a frying pan, a cast-iron pan is recommended for the best heat conduction. Start by patting the steak dry with paper towels. Any moisture on the exterior of the steak must evaporate before the meat begins to brown. Season the steaks generously on both sides with salt and pepper. The seasoning will stick to the surface and help create a delicious crust. Turn on your exhaust fan and heat the cast-iron pan over medium-high heat until it is very hot. Add oil to the pan and wait until it shimmers and moves fluidly.
Carefully place the steak in the pan, releasing it away from you to prevent oil splatters. Press the steak down as it hits the pan to ensure it makes contact with the surface. Leave it undisturbed for a few minutes to develop a brown crust. Flip the steak when it releases easily and the bottom is deep brown. For a rare or medium-rare steak, continue cooking for another 3 to 4 minutes.
To render the white fat and sear the edges, use tongs to turn the steak on its sides for about 1 minute per edge. Reduce the heat to medium and add butter, garlic, and rosemary to the pan. Tilt the pan to spoon the garlic butter over the steak and cook until your desired doneness is achieved. Transfer the steak to a cutting board, loosely cover it, and let it rest for about 10 minutes before slicing.
Using a cast-iron pan ensures even heating and helps achieve a proper sear. It is essential to monitor the temperature to avoid overcooking the steak. You can finish cooking the steak in the oven or an air fryer if desired.
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Sear the steak on both sides
To sear the steak on both sides, start by heating a heavy cast-iron pan over medium-high heat until it is very hot. Use a pan that is large enough so that the pan does not cool down and your steak does not steam instead of sear. The best pans for pan-searing are stainless steel or cast iron since they can withstand high temperatures. You can also use an air fryer to get a good sear.
Once the pan is hot, add oil to it. You will know it is hot enough when the oil begins to shimmer and move fluidly around the pan. Carefully place the steak in the pan, releasing it away from you so the oil does not splatter. Press the steak down just as it hits the pan to ensure the steak makes contact with the surface of the pan.
For a 1-inch-thick steak, sear the first side for about 4 minutes until a brown crust has formed, then flip and cook the other side for another 3 to 4 minutes. For a 7oz steak, cook each side for about 20 minutes, then finish by searing each side for 2 minutes. If you are cooking thinner steaks, you will need to reduce the cooking time.
During the last minute of cooking, add butter and aromatics like thyme sprigs, garlic, and rosemary to the pan with the steaks. Tilt the pan to spoon the garlic butter over the steaks and cook to your desired doneness.
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Add aromatics like garlic and rosemary
Cooking steak in a frying pan is a great way to prepare this dish. To master the technique, you should begin by patting the steak dry with paper towels. This is important as any moisture on the exterior must evaporate before the meat can begin to brown.
Next, you'll want to season the steak generously on both sides with salt and pepper. This seasoning will not only enhance the flavour but also help create a delicious crust. Turn on your exhaust fan and heat a heavy pan, preferably stainless steel or cast iron, over medium-high heat until it's very hot. Add your choice of oil to the pan—something with a high smoke point like vegetable or canola oil is ideal. Avoid using olive oil or butter as they can burn and turn bitter.
Now you're ready to sear the steak. Carefully place it in the pan, ensuring you release it away from you to prevent oil splatter. Let the steak sear undisturbed for a few minutes to develop a brown crust. Then, flip the steak when it releases easily and the bottom is deep brown.
During the final minute of cooking, it's time to add aromatics and finish the steak. Add butter, garlic, and rosemary to the pan. You can also include other herbs like thyme. Tilt the pan to one side so the butter pools, and then baste the top of the steak with the aromatic butter. If the steak is cooling too much, return it to medium heat and continue basting. Be careful not to overdo it, as the herbs and garlic can burn if left for too long.
Once done, transfer the steak to a plate or cutting board and let it rest. If you plan to serve the steak unsliced, you can plate it and pour any accumulated juices over it. If you're slicing the steak, let it rest for 5 to 10 minutes, then slice thinly against the grain.
For an even more intense infusion of garlic and rosemary flavours, you can try a few different techniques. One option is to rub garlic, rosemary, and salt onto the steak and let it sit at room temperature for about 20 minutes before cooking. Alternatively, create a marinade with olive oil, vinegar, rosemary, salt, pepper, and other desired spices. Marinate the steak overnight, and then cook it according to the above instructions.
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Rest the steak before slicing
Yes, you can cook steak in a frying pan, but you may need to finish it off in the oven to avoid overcooking the inside while trying to get a good sear. To cook a steak in a frying pan, first, pat it dry with paper towels. Season both sides generously with salt and pepper. Turn on your exhaust fan and heat a heavy pan—preferably stainless steel or cast iron—over medium-high heat until it's very hot. Add oil to the pan and wait until it shimmers and moves fluidly. Place the steak in the pan, releasing it away from you to avoid oil splatter. Leave the steak undisturbed for a few minutes to develop a brown crust. Flip the steak when it releases easily and the bottom is deep brown, usually after about three minutes. Continue cooking the steak for another three to four minutes on the bottom side for rare or medium-rare. During the last minute of cooking, add butter and thyme sprigs to the pan with the steak, if desired.
Now, for the crucial part—resting the steak before slicing. This step is often overlooked, but it is just as critical as letting the meat come to room temperature before cooking it. Resting the steak allows the muscle fibers to relax and widens slightly, creating a pressure differential that pulls the liquid from the centre towards the edges. As a result, there is less liquid in the centre, so when you slice into the steak, it won't expel as much juice. A simple way to gauge the resting time is to let the steak sit for half the time it took to cook. For example, if your steak cooked for 20 minutes, let it rest for 10 minutes before slicing. You can also monitor the temperature of the steak with a meat thermometer. For a medium-rare steak, take it off the pan or grill at around 115°F (46°C) to 125°F (51.6°C) and let it rest until it reaches 130°F (54.4°C) to 135°F (57.2°C). Cover the steak loosely with foil to prevent it from cooling down too much. Adding a pat of butter to the resting steak can also enhance its flavour.
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Serve with mashed potatoes and salad
Yes, you can cook steak in a frying pan! Pan-searing is a great technique to master if you want to cook steak that rivals a high-end steakhouse. To get a good sear, you'll need to ensure your pan is very hot before adding the steak. Use a stainless steel or cast-iron pan, as these can withstand high temperatures. Add oil to the pan and wait until it shimmers and moves fluidly. Then, carefully place your steak in the pan, ensuring that you don't splatter the oil.
Now, onto the sides: mashed potatoes and salad. For the mashed potatoes, you'll want to start by peeling and cubing your potatoes. Add them to a pot of boiling water with a pinch or two of salt. Cook until they're fork-tender, which should take around 25-30 minutes. Once they're tender, drain the water and add butter and milk in batches, mashing as you go. Finally, stir in some cheese and keep the mash warm until you're ready to serve.
For the salad, heat some olive oil in a saucepan and add chopped onion. After about 5 minutes, add chopped apple, vinegar, and the remaining olive oil. Toss in your choice of greens (string beans, beets, and romaine lettuce are great options) and let the vinaigrette cool before tossing with the salad. Drizzle with truffle oil for an extra indulgent touch.
To assemble the dish, slice your steak and place it on a plate alongside your mashed potatoes. Top with the pan sauce and garnish with fresh parsley. Don't forget to serve your salad on the side! Enjoy your delicious steak dinner!
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Frequently asked questions
Yes, you can cook steak in a frying pan. The best pans for cooking steak are stainless steel or cast iron since they can withstand high temperatures.
The best technique for cooking steak in a frying pan is pan-searing. First, pat the steak dry with paper towels, then season the steak generously on both sides with salt and pepper. Turn on your exhaust fan and heat the pan over medium-high heat until it's very hot. Add oil to the pan, and once it starts to shimmer, carefully place the steak in the pan. For a rare or medium-rare steak, cook for 3 minutes on each side. During the last minute of cooking, add butter and thyme sprigs to the pan.
The cooking time depends on your desired level of doneness. For a medium-rare steak, cook for about 2 minutes on the first side, then flip and turn the heat down to medium-low and cook for another 2.5 minutes. For a rare or medium-rare steak, cook for 3 minutes on each side.
The ideal temperature depends on your desired level of doneness. For a medium-rare steak, remove it from the pan at 135°F, and it will rise to 140°F as it rests. For a rare steak, remove it from the pan at 125°F, and it will rise to 130°F.
