Emilie Meyer
Cooking steak is an art, and there are many ways to do it. One of the most popular methods is pan-searing, which can give you a steak that rivals your favourite steakhouse. While many recipes call for oil in the pan, it is possible to cook a steak without it. In fact, some chefs argue that oil can cause smoke and splatter at high temperatures, so it may be better to leave it out. Here is everything you need to know about cooking steak in a pan without any oil.
Cooking Steak Without Oil
| Characteristics | Values |
|---|---|
| Pan type | Non-stick, cast iron, carbon steel |
| Steak type | Boneless, quick-cooking cuts, thicker cuts |
| Steak examples | NY Strip, rib eye, filet mignon, skirt steak, pork chops |
| Steak preparation | Pat steak dry, season with salt and pepper, brine with salt |
| Cooking technique | Pan-searing, reverse searing |
| Cooking temperature | High heat, Medium heat |
| Cooking time | 3-4 minutes per side for rare to medium-rare |
| Additional ingredients | Butter, thyme |
| Benefits | Less smoke, less splatter, even cooking |
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What You'll Learn
Use a non-stick pan
It is possible to cook steak in a non-stick pan without oil. The non-stick surface prevents the steak from sticking to the pan without the use of oil. This method is recommended for thicker cuts of meat, like ribeyes, as thinner cuts like skirt steak can quickly become overcooked.
To cook steak in a non-stick pan without oil, you will need a non-stick pan, a dry and seasoned steak, a spatula or tongs for turning, and a meat thermometer. It is important that your steak is dry before it goes into the pan. You can do this by patting it dry with a paper towel or by doing a dry brine—salting the steak ahead of time, letting it sit for at least 30 minutes, and then patting it dry.
Unlike with cast iron, stainless steel, or carbon steel pans, you should not preheat your non-stick pan. Instead, add your steak to a cold pan. Then, turn the heat up to high. The temperature of the steak will keep the pan from overheating, allowing the heat to build gradually.
Cook the steak for a couple of minutes on each side on high heat, then lower the heat to medium and cook, flipping every couple of minutes. This allows you to build up a crust gradually without producing a grey band of overcooked, tough meat on either side.
If you are cooking multiple steaks or smaller cuts, make sure to leave plenty of extra room in the pan. Non-stick pans don't have the same heat retention as cast iron or carbon steel, so overcrowding can lower the overall temperature of the pan, leading to uneven cooking and steaming instead of searing.
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Ensure the steak is dry
To ensure your steak is dry, you can pat it down with a paper towel. This will help to soak up any excess moisture. It is important to remove any moisture from the exterior of the steak as this will need to evaporate before the meat begins to brown.
One way to ensure your steak is dry is to salt it ahead of time and then pat it dry just before cooking. This process is called dry brining and involves salting your steak and letting it sit for at least 30 minutes. You can also salt your steak up to 24 hours in advance. This will not only help to dry out the steak but will also help to season it.
If you are cooking your steak in a non-stick pan, it is even more important to ensure that your steak is dry. Non-stick pans have lower heat retention than cast iron or carbon steel skillets, so overcrowding the pan with moist ingredients can lead to uneven cooking and steaming instead of searing.
When cooking steak in a non-stick pan, it is also recommended to start with the meat in a cold pan. This allows the interior of the steak to heat up gradually and evenly, reducing the risk of overcooking the exterior before the centre is cooked.
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Season generously
Seasoning your steak generously is an important step in the cooking process. It not only enhances the flavour of the meat but also helps to create a delicious crust. When seasoning your steak, be sure to use salt and pepper on both sides of the steak. You can also experiment with other seasonings, such as garlic powder, onion powder, or dried herbs, to add extra flavour. For a more intense flavour, consider salting your steak at least 30 minutes, or even up to 45 minutes to 24 hours, before cooking. This process, known as dry brining, involves sprinkling a generous amount of salt on both sides of the steak, refrigerating it, and then patting it dry with a paper towel before cooking. This technique not only seasons the meat but also helps to draw out moisture, resulting in a deeper flavour and a better sear.
When it comes to seasoning, it is essential to remember that the amount of salt and pepper you use can be adjusted to your taste preferences. Some people prefer a lighter touch, while others enjoy a more heavily seasoned steak. It is always a good idea to start with a smaller amount and then add more if needed. You can also try using different types of salt, such as kosher salt or sea salt, to find the variety that best suits your palate.
In addition to salt and pepper, some cooks recommend using a dry rub on your steak. A dry rub is a mixture of spices and herbs that are combined and rubbed onto the surface of the meat before cooking. This technique is especially popular when grilling or barbecuing steaks, as it adds a robust flavour that can stand up to the intense heat and smoke of outdoor cooking. You can purchase pre-made dry rubs or create your own custom blend to suit your taste preferences.
Finally, don't forget that seasoning is not just about the spices and herbs you use but also about how you apply them. Be sure to evenly distribute the seasonings across the entire surface of the steak, using your fingers or a spoon to gently rub them into the meat. This ensures that every bite of your steak is flavourful and delicious.
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Sear the steak
To achieve a perfect sear on your steak, you must first ensure that your steak is dry. Pat the steak with paper towels until completely dry. You can also try dry brining your steak by salting it and letting it sit for at least 30 minutes before patting it dry.
Next, season your steak generously with salt and pepper on both sides. You can also try seasoning your steak with salt up to 24 hours before cooking it and refrigerating it.
Now it's time to prepare your pan. The best pans for pan-searing are stainless steel or cast iron since they can withstand high temperatures. Heat your pan on medium-high heat until it is very hot. If you are using a non-stick pan, you can add your steak to a cold pan, and then turn the heat up to high.
Once your pan is hot, carefully place your steak in the pan. It should sizzle. Leave the steak undisturbed for a few minutes to develop a golden-brown crust. If you are using a non-stick pan, you will need to flip your steak every couple of minutes to prevent overheating.
After about 3 minutes, your steak should be ready to flip. The bottom should be a deep brown colour. Flip the steak and continue cooking for another 3 to 4 minutes for a rare or medium-rare steak.
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Flip the steak
When cooking steak in a pan, it is important to know when to flip the steak. Firstly, ensure the steak is dry by patting it with paper towels. This is an important step as any moisture on the exterior of the steak must evaporate before the meat begins to brown.
Next, season the steak generously with salt and pepper. You can also try dry brining the steak by salting it ahead of time, letting it sit for at least 30 minutes, and then patting it dry before cooking.
Now, heat a heavy pan, preferably cast iron or stainless steel, over medium-high heat until it is very hot. If you are using a non-stick pan, note that it is recommended to add the steak to a cold pan along with your preferred cooking fat. For well-marbled cuts like ribeye or New York strip, you can skip adding oil as the steak will release plenty of its own fat during cooking.
Once the pan is hot, carefully place the steak in the pan, ensuring that the oil does not splatter. The steak should sizzle. Leave the steak undisturbed for a few minutes to develop a brown crust. The steak will release easily from the pan when it is ready to be flipped.
Finally, during the last minute of cooking, you can optionally add butter and fresh thyme to the pan for extra flavor. Then, transfer the steak to a plate and serve hot.
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Frequently asked questions
Yes, you can cook steak in a pan without oil. Using a non-stick pan is recommended to prevent the steak from sticking to the pan.
A non-stick pan is best for cooking steak without oil. Cast iron and carbon steel pans are also good options, but they require preheating the pan before adding the steak.
First, pat the steak dry with a paper towel and season with salt and pepper. Heat a non-stick pan over medium-high heat, add the steak to the pan, and cook for a few minutes on each side until a crust forms. Lower the heat to medium and flip the steak every couple of minutes until it reaches your desired level of doneness.
Cooking steak in a pan without oil can reduce smoke and splatter, and it is a good option if you do not have a lot of oil on hand.
