Tiffany Haney
A sauté pan is a hybrid between a saucepan and a frying pan, with vertical sides and a larger usable surface area than a frying pan. This makes it ideal for cooking steaks, as it provides more space to work with and helps to prevent overcooking by allowing the steak to sear properly. When cooking steak in a sauté pan, it is important to use a neutral oil with a high heat tolerance, such as canola, vegetable, or avocado oil, and to ensure the pan is very hot before adding the steak. The steak should be seasoned with salt and pepper and allowed to rest for around 30-45 minutes before cooking, as this helps to draw out moisture and create a dry surface for searing. During the last minute of cooking, butter and thyme can be added to the pan for extra flavor.
| Characteristics | Values |
|---|---|
| Pan type | Sauté pans have vertical sides, while frying pans taper out. |
| Usability | Sauté pans have a greater usable surface area than frying pans of the same diameter. |
| Suitability | Sauté pans are better for searing large steaks or browning chicken thighs. |
| Ease of use | Sauté pans are less likely to cause spills when cooking with sauce. |
| Steak type | Boneless steaks that are at least 1-inch thick are best for stovetop cooking. |
| Steak cuts | NY Strip, ribeye, or filet mignon are good choices for pan-searing. |
| Steak preparation | Pre-salting the meat and patting it dry help create a better crust. |
| Cooking technique | Use medium-high heat and add oil to the pan before placing the steak. |
| Cooking time | Thick-cut steaks (1.5") cook for 5 minutes on each side, while standard-cut steaks (1") cook for 2-3 minutes on each side. |
| Finishing touches | Add butter and thyme sprigs during the last minute of cooking for extra flavor. |
| Resting | Let the steak rest for at least 5 minutes before slicing to retain juices. |
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What You'll Learn
Use a sauté pan for more space
A sauté pan is a hybrid between a saucepan and a frying pan. It is a versatile addition to your kitchen, and you will likely use it a lot more than you think. Sauté pans have vertical sides, while frying pans tend to taper out. This gives the sauté pan a greater usable surface area than a frying pan of the same diameter. This makes it ideal for searing large steaks or browning chicken thighs. The straight sides also make it less likely that you will slosh sauce over your hob.
When cooking steak in a sauté pan, it is important to remember that boneless steaks that are at least 1-inch thick are the best for stovetop cooking. Bone-in steaks are more difficult to cook properly and can lead to uneven cooking. They are better suited for cooking in the oven or on the grill. Look for a steak with plentiful marbling, which is the white fat that runs throughout the meat. This will help keep the steak juicy during the cooking process.
Before cooking, pat the steak dry with paper towels. This will help to create a good crust sear. Season the steak with salt and pepper on both sides. If you have time, let the salt sit on the steak for 30 minutes to 45 minutes in the refrigerator, then remove the excess moisture with a paper towel. The salt will draw out moisture, creating a dry surface for searing.
Heat a heavy pan over medium-high heat until it is very hot. Add oil to the pan and heat until it begins to shimmer and move fluidly around the pan. Carefully place the steak in the pan, releasing it away from you so that the oil does not splatter. Leave the steak undisturbed for a few minutes to develop a brown crust. Then, flip the steak and cook for another few minutes on the other side. During the last minute of cooking, add butter and thyme sprigs to the pan.
If you are serving the steak unsliced, transfer it to a plate and serve hot. If you plan to slice the steak, transfer it to a cutting board and let it rest, covered with aluminium foil, for 5 to 10 minutes. Then, slice the steak thinly against the grain. Resting allows the juices to redistribute, so that they do not pour out when sliced.
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Choose the right steak cut
While there is no single best cut of steak, as it depends on your preferences and preparation methods, there are some cuts that are considered top-tier. When choosing a steak cut to cook in a saute pan, there are several factors to consider, such as taste, budget, and desired level of doneness.
First, it is important to note that pan-searing works best with boneless steak cuts between 1 to 1.5 inches thick. Thicker cuts, such as New York strip steak or boneless ribeye, are ideal as they stay juicy during cooking. These cuts have more fat content, which contributes to their juiciness and flavour. Additionally, thicker cuts allow for a better sear and crust development, enhancing the overall taste experience.
If you prefer a tender steak, a filet or tenderloin is a good choice, but they are the most expensive cuts. Sirloin is another prime option, offering more flavour than filets and is best served medium to medium-rare. For a larger crowd, a porterhouse steak is a delicious choice and can be accompanied by a balsamic steak sauce.
When cooking steak in a saute pan, it is essential to use a heavy pan, preferably cast iron or stainless steel, heated to a very high temperature. This ensures a proper sear and even cooking. Additionally, consider patting the steak dry before placing it in the pan to promote even browning.
Finally, seasoning plays a crucial role in enhancing the flavour of your steak. Salting the steak at least 40 minutes before cooking is recommended to allow the salt to dissolve and form a concentrated brine, resulting in a more tender and moist steak. You can also add butter and thyme during the last minute of cooking for an extra flavour boost.
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Prepare the steak
Firstly, pat the steak dry with paper towels. It is important to remove any moisture on the exterior of the steak as this will enable the meat to brown.
Next, season the steak with salt. Some recipes suggest salting the steak 40-45 minutes before cooking and then removing excess moisture with a paper towel. This allows the salt to draw out moisture and guarantees better browning. It also allows the salt to season the meat fully and for any juices to be reabsorbed. Other recipes suggest salting the steak immediately before cooking, or even not at all.
You can also season the steak with pepper and, if you like, a little butter. Some recipes suggest adding the pepper and butter after the steak has been cooked on one side and is ready to be flipped.
Finally, heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it is very hot. Add the oil to the pan and heat until it begins to shimmer and move fluidly around the pan.
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Cook the steak
Cooking steak in a sauté pan is a great option as it has vertical sides, providing a larger usable surface area than a frying pan of the same diameter. This makes it ideal for searing a large steak.
Prepare the Steak:
Before you start cooking, 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 begins to brown.
Salt the steak generously on both sides. This will help to create a delicious crust. While some sources suggest salting the steak 30 minutes before cooking, others recommend salting it immediately before putting it in the pan. You can also salt the pan and place the meat directly on top.
Some recipes suggest adding freshly ground black pepper to the steak before cooking to add a little heat.
Use a heavy-based pan, preferably cast iron or stainless steel, and place it on the stovetop. Turn on your exhaust fan and heat the pan over medium-high heat until it is very hot.
Add a neutral oil with a high heat tolerance, such as canola oil, vegetable oil, or avocado oil, to the pan. Heat the oil until it begins to shimmer and move fluidly around the pan.
Now it's time to add the steak to the pan. Carefully place the steak in the pan, releasing it away from you to avoid oil splatters. The steak should sizzle when it hits the pan.
Leave the steak undisturbed for a few minutes to develop a brown crust. Do not be tempted to flip it repeatedly. The steak will release easily from the pan when it is ready to be flipped, which is usually after about 3 minutes.
For a thick-cut steak (around 1.5 inches), cook for 5 minutes on the first side, then flip and add butter before reducing the heat to medium. For a standard-cut steak (around 1 inch), cook for 2-3 minutes before flipping and adding butter.
During the last minute of cooking, add a tablespoon of butter and a few sprigs of fresh thyme to the pan (this step is optional but adds great flavor).
Rest the Steak:
If you plan to serve the steak unsliced, transfer it to a plate and serve hot.
If you are going to slice the steak, transfer it to a cutting board and let it rest, covered with aluminum foil, for 5 to 10 minutes. Resting allows the juices to redistribute, ensuring a juicy steak. Then, slice the steak thinly against the grain.
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Rest the steak
Resting the steak is an important step in the cooking process. It allows the steak to suck its juices back in and lets the fibres relax, making the meat more tender and juicy. The internal temperature of the steak continues to rise as it rests, so it is important to remove the steak from the pan a few degrees before it reaches your desired doneness. For example, if you want a medium-rare steak, you should remove it from the pan at 125°F, and it will rise to 130°F as it rests.
When resting the steak, transfer it to a cutting board and cover it loosely with aluminum foil. Let it rest for 5 to 10 minutes. If you are serving the steak whole, you can rest it on a warm plate or board instead of a cutting board. After resting, the steak is ready to be sliced and served. It is recommended to slice the steak thinly against the grain to ensure a more tender and easier-to-chew piece of meat.
While the steak is resting, you can make a pan sauce or sauté some vegetables in the still-hot pan. This will add extra flavor to your dish and ensure that your steak is the star of the show. You can also use this time to prepare any sides or garnishes, such as a creamy mushroom sauce or garlic sautéed spinach.
Although resting the steak is a common practice, some people prefer to enjoy their steak hot and straight out of the pan. A side-by-side taste test of a rested and unrested steak showed barely any difference in tenderness and juiciness, with the unrested steak providing a more pleasurable eating experience. Ultimately, the decision to rest the steak or not comes down to personal preference and the desired eating experience.
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Frequently asked questions
Yes, you can cook steak in a saute pan. A saute pan is a hybrid between a saucepan and a frying pan, and its straight sides give it a greater usable surface area than a frying pan of equal diameter. This makes it ideal for cooking steak.
First, pat the steak dry with paper towels. Then, season the steak with salt and pepper. Heat a heavy pan over medium-high heat until it is very hot, and add oil to the pan. Carefully place the steak in the pan and leave it undisturbed for a few minutes to develop a brown crust. Flip the steak when the bottom is deep brown, and cook for another 3-5 minutes, depending on your desired level of doneness. During the last minute of cooking, add butter and thyme sprigs to the pan.
Boneless steaks that are between one and one-and-a-half inches thick are best for stovetop cooking. Thicker cuts like New York strip steak or boneless ribeye are ideal. Bone-in steaks are more difficult to cook evenly on the stovetop and are better suited for the oven or grill.
Opinions vary on this. Some sources recommend letting the steak rest uncovered in the fridge for around 45 minutes before cooking, as this helps draw out moisture from the surface of the raw steak. Other sources suggest salting the steak for 30 minutes before cooking, while others claim that salting immediately before cooking produces the best results.
