Emilie Meyer
Steak is a beloved dish worldwide, with numerous ways to cook and serve it. One popular method is pan-searing, which involves using a hot pan to create a delicious crust on the steak. Another way to cook steak is by making a steak pie, a traditional British dish that combines slow-cooked beef with a flaky pastry crust. This typically involves browning the meat, creating a sauce, and then transferring the mixture to a pie dish before baking. So, can you cook steak in a pie pan? The answer is yes, but it's important to note that the term pie pan can refer to various oven-safe dishes, and the specific type of dish may depend on the recipe being followed.
| Characteristics | Values |
|---|---|
| Best way to cook steak | Pan-searing |
| Pan-searing pan | Heavy pan (preferably cast iron or stainless steel) |
| Pan-searing oil | Oil that shimmers and moves fluidly in the pan |
| Pan-searing steak thickness | Boneless, quick-cooking cuts between one and one-and-a-half inches thick |
| Best cuts for pan-searing | NY Strip, rib eye, or filet mignon |
| Steak pie dish | Deep pie pan or 2-quart baking dish |
| Steak pie filling | Beef and onion, beef and potatoes, or beef, onion, and garlic |
| Steak pie pastry | Flaky puff pastry crust, shortcrust pastry |
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What You'll Learn
Steak pie recipes
Steak pie is a traditional British dish that has been served for centuries. The best beef for steak pie is beef chuck, an affordable cut of meat that becomes tender and flavoursome when slow-roasted.
To make the pie, heat the oven to 220C/200C fan/gas 7. Tip the filling into a 24-26cm rimmed pie dish and brush the rim with egg yolk. Drape over the pastry, trim and press against the dish. Make a decoration with the trimmings if you like. Brush the pie with egg yolk and make a few slits in the centre. Bake for 40 minutes until golden. Leave to stand for a few minutes before serving.
You can also try a steak and ale pie with parsnips and suet pastry, or a steak and kidney pie. For a potato pie, simply add potatoes to the filling.
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Pan-searing steak
Pan-searing is an excellent way to cook steak, and it's easy to master. It's a good idea to use a boneless, quick-cooking cut of steak for pan-searing, with a thickness of between one and one-and-a-half inches. Good options include NY Strip, rib eye, or filet mignon.
To begin, pat the steak dry with paper towels. This is an important step, as any moisture on the exterior of the steak must evaporate before the meat can begin to brown. Season the steak generously on both sides with salt and pepper. This seasoning will enhance the flavour and help create a delicious crust. Turn on your exhaust fan and heat a heavy pan, preferably cast iron or stainless steel, over medium-high heat until it is very hot.
Add oil to the pan and heat it until it shimmers and moves fluidly. Now, carefully place the steak in the pan, ensuring that you release it away from you to avoid any oil splatters. The steak should sizzle as it makes contact with the oil. It's important to use a pan that is large enough to avoid overcrowding, which can cause the food to steam instead of sear. Leave the steak undisturbed for a few minutes to develop a brown crust. It will release easily from the pan when it's ready to be flipped, which is usually after about three minutes.
Flip the steak and continue cooking for another 3 to 4 minutes on the other side for a rare or medium-rare finish. During the final minute of cooking, add butter and thyme sprigs to the pan for extra flavour. If you're serving the steak unsliced, transfer it directly to plates and serve hot. If you plan to slice the steak, transfer it to a cutting board and let it rest, covered, for 5 to 10 minutes. This resting period allows the juices to redistribute, ensuring a juicy and flavourful steak. Finally, slice the steak thinly against the grain and serve.
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Oven temperature
For thicker steaks (around 1-inch thick or more), higher oven temperatures are recommended. Preheating the oven to 400-450°F (220-230°C) is a common suggestion. At this temperature, thicker cuts of steak will cook for around 8 minutes after being seared on the stovetop. This temperature range promotes the formation of a crispy, golden crust while keeping the inside juicy and tender.
On the other hand, thinner steaks require a different approach. Instead of relying solely on the oven, you can use the broiler setting and position an oven rack closer to the heating element. Broiling allows for more direct and intense heat, cooking thinner steaks evenly on both sides. Aim for around 6 minutes per side, flipping halfway through.
Regardless of steak thickness, it's important to monitor the internal temperature to achieve your desired level of doneness. For a rare steak, aim for an internal temperature of 125°F, while medium-rare is typically around 135°F, and medium is 145°F. Well-done steaks reach an internal temperature of 160°F, with little to no pink remaining.
Cast iron skillets are a popular choice for oven-cooked steaks due to their heat retention properties, but other oven-safe skillets can also be used. Remember that the skillet's temperature is critical for achieving a good sear and crust formation. A very hot skillet, preheated in the oven, ensures a beautiful crust and prevents the steak from turning an unappetizing gray color.
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Browning the meat
To start, pat your steak dry with paper towels. This is an important step, as any moisture on the exterior of the steak must first 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 a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it is very hot. Add oil to the pan and heat until it begins to shimmer and move fluidly. Carefully place the steak in the pan, releasing it away from you to avoid oil splatters. It should sizzle when it touches the pan. 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 flip. Flip the steak when the bottom is a deep brown colour, usually after about three minutes.
Continue to cook the steak for another three to four minutes on the other side for rare or medium-rare. If you prefer your steak well done, leave it for a few minutes longer.
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Pie dish options
Steak pie is a traditional British dish that has been served for centuries. It is made by filling a pie dish with a rich beef and onion filling, topped with a flaky puff pastry crust.
When it comes to choosing a pie dish for your steak pie, there are a few options to consider. Firstly, you will need to decide on the size of the pie dish. A standard size for a round pie dish is 24-26 cm in diameter, while a rectangular pie dish should be about 26 cm in length.
In terms of material, a deep glass or ceramic pie dish is a good option as it will allow you to see the browning of the pastry and prevent over-baking. If you opt for a metal pie dish, be aware that the baking time may be shorter as metal conducts heat more efficiently.
Additionally, you can choose between a standard pie dish and a deep pie dish. A deep pie dish is better suited for a steak pie as it can accommodate the thick filling and pastry crust. If you only have a standard pie dish, you can still use it, but you may need to adjust the amount of filling and pastry to ensure it doesn't overflow during baking.
Finally, consider the shape of the pie dish. While round pie dishes are the most common, rectangular or oval dishes can also be used. Just make sure that the dish is oven-safe and large enough to hold the filling and pastry comfortably.
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Frequently asked questions
Yes, you can cook steak in a pie pan. However, this is usually done as part of a steak pie recipe, where the steak is cooked as a filling and then transferred to a pie pan lined with pastry.
The best way to cook steak in a pie pan is to first brown the meat in batches and then cook the onions, garlic, and other vegetables in butter. This mixture is then transferred to the pie pan and covered with pastry. The pie is then baked in the oven until the pastry is golden brown.
The best type of steak for cooking in a pie pan is beef chuck, also known as "stew beef". This cut of meat is affordable and becomes tender when slow-roasted, making it ideal for steak pie recipes.
