Tillie Doyle
Cooking steak in a non-stick pan is possible, and it can even be the preferred method for some. While cast iron or carbon steel pans are often recommended for their ability to get and stay extremely hot, non-stick pans can also be used to cook a great steak with a golden-brown crust. There are, however, some key differences between using a non-stick pan and other types of pans. For example, it is recommended to add the steak to a cold non-stick pan along with the cooking fat, rather than preheating the pan. Additionally, non-stick pans should not be used at extremely high temperatures, as this can damage the coating and potentially release toxins.
| Characteristics | Values |
|---|---|
| Pan type | Non-stick |
| Steak type | Thicker cuts of meat, like ribeyes or New York strip |
| Oil | Not required |
| Preheat | Not required |
| Steak preparation | Dry, tempered, and seasoned |
| Cooking time | 2 minutes on each side on high heat, then lower heat to medium and cook, flipping every couple of minutes |
| Steak temperature | Medium-rare between 120-125°F |
| Resting time | 5-10 minutes |
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What You'll Learn
Pre-prep the steak
To pre-prep the steak, start by removing the steak from the fridge about 30 to 40 minutes before cooking, or just under an hour if you want to be extra precise. This will bring the steak closer to room temperature, reducing the cooking time.
Next, pat the steak dry with a paper towel or kitchen roll. This is an important step as it helps to ensure that your steak achieves a good crust. You can also sprinkle salt on both sides of the steak and let it sit for at least 30 minutes before patting it dry, which will help to draw out any remaining moisture.
After drying, season the steak with pepper or your choice of steak seasoning. If you're using a well-marbled cut like ribeye or New York strip, you may not need to add any extra oil during cooking as there will be plenty of rendered fat. However, if you're using a leaner cut, you may want to add a small amount of cooking oil or fat to the pan. Avoid using oils with a low smoke point, such as olive oil, unless you have excellent temperature control.
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Use a cold pan
While cast iron or carbon steel pans are typically used to cook steak, you can use a non-stick pan to achieve a golden-brown crust. Here's a step-by-step guide to cooking steak in a non-stick pan, starting with a cold pan:
Firstly, ensure your steak is dry. One way to do this is by patting it with a paper towel. You can also do a dry brine by salting the steak and letting it sit for at least 30 minutes before patting it completely dry. This step is important because it helps prevent moisture accumulation, which can ruin your steak.
Next, place your steak in a cold non-stick pan. If you're cooking multiple steaks, make sure they are at least 1 inch apart to avoid overcrowding the pan. Overcrowding can lower the overall temperature of the pan, leading to uneven cooking.
Now, turn the heat up to high. The gradual increase in temperature will prevent the pan from overheating. Cook the steak for a couple of minutes on each side.
After cooking on both sides on high heat, reduce the heat to medium and continue cooking, flipping the steak every couple of minutes. This step helps build a crust gradually and prevents the steak from becoming overcooked.
Use a meat thermometer to check the steak's internal temperature and determine its level of doneness. For example, a steak is medium-rare between 120-125°F.
Finally, let the steak rest for a few minutes before serving. This allows the juices to redistribute, ensuring a juicy and flavorful steak.
By following these steps, you can cook a delicious steak in a non-stick pan, starting with a cold pan.
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Avoid overcrowding
When cooking steak in a non-stick pan, it is important to avoid overcrowding the pan. This is because non-stick pans do not have the same heat retention as cast iron or carbon steel skillets, and overcrowding can lower the overall temperature of the pan. This can lead to uneven cooking and steaming instead of searing.
To avoid overcrowding, it is recommended to leave plenty of extra room in the pan when searing smaller cuts or multiple whole steaks. A good rule of thumb is to ensure that there is at least a finger's width of space between each steak in the pan.
If you are cooking for a large group and need to cook multiple steaks, it is best to cook them in batches. This may take a little longer, but it will ensure that your steaks are properly seared and cooked to your desired level of doneness.
Another way to avoid overcrowding is to use a larger pan. If you have a large non-stick skillet or a griddle pan, you may be able to cook more steaks at once while still maintaining the necessary space between them.
By following these tips and avoiding overcrowding, you can ensure that your steaks are cooked evenly and have a nice sear, without lowering the temperature of your pan.
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Cooking times and temperatures
Cooking a steak in a non-stick pan is possible, but there are some things to keep in mind. Firstly, it is important not to overcrowd the pan when cooking multiple steaks simultaneously. Non-stick pans have lower heat retention than cast iron or carbon steel skillets, so overcrowding can lead to uneven cooking temperatures.
Secondly, ensure that your steak is dry before placing it in the pan. This is because moisture can affect the formation of a good crust. You can pat the steak dry with a paper towel before adding it to the pan.
Now, for the cooking times and temperatures. It is recommended to preheat a heavy non-stick skillet over medium-high heat for about five minutes. A hot pan is essential for a good sear. Once the pan is hot, place the steaks in the pan. Do not add oil or water, as this can affect the cooking process and the formation of a crust.
For a medium-rare steak, cook for two minutes on each side on high heat, then lower the heat to medium and cook for another two minutes on each side. The internal temperature of the steak should be between 120-125°F (49-51.7°C) for a medium-rare steak. It is important to note that the steak will continue to cook even after being removed from the pan, so it is recommended to let the steak rest for a few minutes before serving.
It is important to avoid overheating a non-stick pan, as temperatures above 500°F (260°C) can damage the coating and release toxins.
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Resting the steak
Resting your steak is a crucial step in the cooking process. After removing the steak from the heat, it is important to let it rest for a few minutes before slicing and serving. This allows the juices to redistribute within the meat, ensuring that they stay locked in and do not end up on your cutting board.
The ideal resting time for steak is typically around 5 to 10 minutes. During this time, the steak will continue to cook due to residual heat, and the internal temperature can rise by as much as 5°F. This phenomenon is known as "carryover cooking." The final temperature of the steak after resting should match your desired level of doneness.
For example, if you prefer your steak medium-rare, you would cook it to an internal temperature of 120-125°F, then let it rest until it reaches 125-130°F. This ensures that the steak is still juicy and tender, without being too rare.
While the steak is resting, you can cover it lightly with foil to retain heat and moisture. This helps to keep the steak warm and juicy until it is ready to be served.
Additionally, it is important to note that the resting time may vary depending on the thickness of the steak and the cooking method used. Thicker cuts of steak may require a longer resting time, while thinner cuts may need less time.
By allowing your steak to rest adequately, you ensure that it reaches the perfect level of doneness and maximizes its flavor and juiciness.
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Frequently asked questions
Yes, you can cook steak in a non-stick pan.
There are a few tips to keep in mind when cooking steak in a non-stick pan. Firstly, ensure your steak is dry and seasoned before placing it in the pan. You can pat the steak with a paper towel and sprinkle salt and pepper on both sides. Secondly, avoid overcrowding the pan, especially if you are cooking smaller cuts of steak. Finally, cook the steak on high heat for a couple of minutes on each side, then lower the heat to medium and continue cooking, flipping the steak every couple of minutes until it reaches your desired level of doneness.
Cooking steak in a non-stick pan can help prevent the steak from sticking to the pan, even without the use of oil. Non-stick pans are also easier to clean than other types of pans.
One potential drawback of cooking steak in a non-stick pan is that non-stick pans may not retain heat as well as cast iron or carbon steel pans. Additionally, it is important to avoid overheating a non-stick pan, as extremely high temperatures can damage the coating and potentially release toxins.
