Tiffany Haney
Cooking steak in a pan with butter is a quick and convenient method that can give you a juicy and tender steak with a brown crust. Pan-searing is a classic technique that involves cooking the surface of the steak undisturbed in a hot pan until a golden-brown crust forms, preventing sticking and giving your meal a restaurant-quality appearance. Using butter in the pan can add a buttery flavor and texture to the steak, and it can also help the steak cook more quickly and evenly.
| Characteristics | Values |
|---|---|
| Best cooking medium | Oil, then butter |
| Type of oil | Vegetable oil, canola oil, extra light olive oil |
| Type of pan | Cast iron, heavy stainless steel |
| Steak type | Boneless, quick-cooking cuts, NY Strip, rib eye, filet mignon, New York Strip, ribeye, top sirloin |
| Steak thickness | 1-1.5 inches |
| Steak weight | 1 pound |
| Steak temperature | Room temperature |
| Steak seasoning | Salt, pepper, garlic, rosemary, thyme |
| Steak searing | 3-4 minutes on each side for rare to medium-rare |
| Steak basting | Baste with butter to deepen the crust and help the steak cook quickly |
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What You'll Learn
The benefits of pan-searing steak
Pan-searing is an excellent way to cook a steak, offering several benefits that make it a popular choice for many, from home cooks to professional chefs.
Firstly, it is a quick and convenient cooking method, requiring minimal ingredients and just one pan. This simplicity makes it an accessible and affordable option for those who want a delicious steak without the fuss of a complicated recipe or expensive equipment.
Secondly, pan-searing produces a steak with a perfect contrast between a crisp, golden-brown, flavorful crust and a juicy, tender interior. The high heat of the pan ensures a rapid sear, locking in the steak's natural juices and creating a delicious texture. The crust not only adds flavor but also gives the steak an appealing, restaurant-quality appearance.
Additionally, pan-searing is versatile. It works well with boneless, quick-cooking cuts such as NY Strip, rib eye, or filet mignon, and can also be used as the initial step for larger cuts that require further cooking in the oven. This flexibility means that pan-searing can be adapted to suit a range of steak types and cooking preferences.
Furthermore, the technique of pan-searing allows for even cooking and the development of a great crust. Contrary to the traditional method of a single flip, pan-searing encourages frequent flipping and basting, preventing the steak from burning and ensuring gentle cooking from both sides simultaneously.
Lastly, the use of butter in the pan-searing process enhances the flavor and texture of the steak. Butter has a higher percentage of saturated fat, giving it a creamier taste than oil. Adding butter towards the end of the cooking process allows it to coat the meat, deepening the color and contributing to the desirable crust.
In conclusion, the benefits of pan-searing steak include convenience, flavor, texture, versatility, and the ability to create a high-quality, restaurant-style dish with minimal effort and equipment.
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How to achieve a good sear
Cooking steak in a pan with butter is a quick and convenient method for achieving a good sear. Here's a step-by-step guide:
Choose the Right Steak
Select a boneless, quick-cooking steak cut between one and one-and-a-half inches thick, such as NY Strip, ribeye, or filet mignon. Thicker steaks will take longer to cook, while thinner steaks will cook faster. Well-marbled steaks will give you the juiciest results.
Prepare the Steak
Before cooking, pat the steak dry with paper towels. Removing excess moisture is crucial for achieving a good sear and reducing oil splatter. Then, season the steak generously on both sides with salt and pepper. The seasoning will enhance the flavour and help create a delicious crust.
Heat the Pan
Use a cast iron pan or a heavy stainless steel pan for the best heat conduction. Heat the pan over medium-high heat until it becomes very hot. Add a quarter cup of cooking oil, such as vegetable oil, canola oil, or extra light olive oil, to the pan and swirl to coat.
Sear the Steak
Carefully place the steak in the pan, ensuring that you release it away from you to avoid oil splatter. The oil should sizzle. Leave the steak undisturbed for about 3 minutes to develop a deep brown crust. Then, flip the steak and cook the other side for another 3 to 4 minutes for rare to medium-rare. For medium, cook for 4 to 5 minutes, and for well-done, cook for 5 to 6 minutes.
Baste with Butter
During the last minute of cooking, add butter to the pan. You can also add aromatics like garlic and herbs such as thyme or rosemary for extra flavour. Baste the steak by spooning the melted butter over the paler parts of the meat to give them some colour. Continue to flip and baste until the steak is cooked to your desired doneness.
Rest and Serve
Remove the steak from the pan and let it rest for 5 to 10 minutes before slicing. This allows the juices to redistribute, ensuring a juicy and tender steak. Finally, slice the steak against the grain and serve it hot. Enjoy your perfectly seared steak!
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The best type of pan to use
When it comes to cooking steak in a pan with butter, the type of pan you use is important. A good, thick, heavy cast-iron pan is ideal for cooking steak as it holds on to heat for a long time. Once properly pre-heated to a smoking hot temperature, a cast-iron pan will sear a steak quickly, helping to build a thick brown crust without overcooking the interior. A cast-iron skillet is also preferable to a non-stick pan.
A large, heavy stainless steel pan is another option that will work well for cooking steak. A heavy pan is important as it needs to be able to retain heat effectively. A large pan is also preferable as it will give the steak room to develop a crust without steaming.
If you are using a cast-iron pan, it is important to heat the pan first, before adding oil. This is because cast iron takes longer to heat up than oil, so if you add oil to a cold pan, it will be quickly absorbed.
Cast iron is a good option for cooking steak as it provides even heat distribution and retention, creating a consistent sear. Cast iron is also versatile and durable, and can add small amounts of dietary iron to your food.
A cast-iron skillet or heavy pan is the best option for cooking steak with butter, providing the heat retention and distribution needed to create a flavoursome crust without overcooking the meat.
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The importance of basting
Cooking steak in a pan with butter is a quick and convenient method that can give you a juicy and flavourful steakhouse-quality meal. Basting is an important technique to master to ensure your steak is cooked to perfection.
Basting is the process of spooning hot fat over your meat as it cooks. When cooking steak in a pan, basting helps to cook the steak more gently and evenly, developing a great crust without overcooking the interior. This is especially important when cooking with a very hot skillet, as the outside of the steak can burn before the centre has cooked. By basting and flipping your steak regularly, you can avoid overcooking the exterior and ensure that both sides cook simultaneously.
Basting with butter, in particular, can enhance the flavour and texture of your steak. Butter has a higher percentage of saturated fat than oil, giving it a creamier taste. Adding butter to the pan a few minutes before your steak is done will allow the buttery flavour and texture to coat the meat without burning. Butter also adds proteins, which help to give your steak a deep brown colour. This is especially useful if your steak is looking a little pale after the initial sear.
To baste your steak effectively, lift the skillet and pour butter over the steak, aiming for the paler parts. Continue to flip and baste until the steak is cooked to your desired level of doneness. For a rare steak, cook to an internal temperature of 125°F (49°C); for medium, remove the steak from the pan at 135°F (57°C) and let it rest until it reaches 140°F (60°C).
In summary, basting is an important technique when cooking steak in a pan with butter as it ensures even cooking, enhances flavour and texture, and helps develop a desirable crust. By regularly flipping and basting your steak with butter, you can achieve a perfectly cooked, juicy, and flavourful steak.
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Adding aromatics and herbs
Aromatics and herbs are key to adding flavour to your steak. You can add them to the butter you baste your steak with, or you can melt them in the butter in the pan before adding the steak.
A popular aromatic to add to steak is garlic. You can use fresh garlic, or garlic powder. If you're using fresh garlic, you can add it to the pan before you cook your steak, or you can rub it over the steak before cooking. You can also add garlic to the butter as it melts in the pan, and then baste your steak with the garlic butter. This will give your steak a strong garlic flavour.
Other aromatics you can use include shallots, rosemary, and thyme. You can add these to the butter as it melts in the pan, or you can add them to the butter before you baste your steak.
When choosing herbs to add to your steak, you can use fresh or dried herbs. Fresh herbs will give your steak a brighter, more vibrant flavour, while dried herbs can add a more intense flavour. Some popular herbs to use include rosemary, thyme, and parsley. You can also use herb blends, such as herbes de Provence or Italian seasoning.
When adding aromatics and herbs to your steak, it's important to remember that a little goes a long way. Too much of any one ingredient can overwhelm the flavour of the steak. It's also important to remember that aromatics and herbs are just one component of a good steak seasoning blend. Don't forget to also add salt, pepper, and other spices to your steak to round out the flavour profile.
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Frequently asked questions
Yes, you can cook steak in a pan with butter. In fact, pan-searing is the best and easiest way to cook a steak.
First, pat the steak dry with paper towels. Then, season both sides of the steak with salt and pepper. Next, heat a heavy cast-iron pan over medium-high heat until it is very hot. Add oil to the pan and place the steak in it. Sear the steak on one side for 3-4 minutes until a brown crust has formed, then flip and cook the other side for another 3-4 minutes. During the last minute of cooking, add butter and thyme sprigs to the pan.
Unsalted butter is best for cooking steak in a pan.
Some tips for cooking steak in a pan with butter include using a thick steak, flipping the steak frequently to ensure even cooking, and basting the steak with butter to deepen the crust and speed up the cooking process.
