Ella Walter
Cooking steak is an art, and there are many ways to do it. One of the most popular methods is pan-searing, which can be done with either thin or thick steaks. When cooking two steaks in one pan, it is important to ensure that the pan is large enough so that the steaks are not crowded, which can prevent them from searing properly. A cast-iron skillet is a good option as it holds a lot of heat, allowing you to maintain the high temperature needed for a good sear. Before adding the steaks to the pan, it is important to preheat the pan and test its heat by dropping a little water into it. If the water sizzles and evaporates immediately, the pan is hot enough. You can then add oil or butter and place the steaks in the pan, making sure to leave enough space between them. The cooking time will depend on the thickness of the steaks and your desired level of doneness. For a thick steak, you may need to finish it in the oven after searing to ensure it cooks through.
| Characteristics | Values |
|---|---|
| Number of steaks to cook | 1 or 2 steaks |
| Steak thickness | 1 to 2 inches |
| Pan type | Cast iron skillet |
| Pan temperature | Hot |
| Oil type | Any |
| Oil quantity | Plenty |
| Cooking method | Sear and bake |
| Seasoning | Salt, pepper, garlic powder, butter, herbs |
| Resting time | A few minutes |
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What You'll Learn
Use a large cast iron skillet to fit both steaks
If you're cooking two steaks in a cast iron skillet, it's important to ensure that your pan is large enough to fit both steaks without overcrowding. The steaks should be placed with at least a couple of inches between them. If your skillet is on the smaller side, you may need to cook the steaks one at a time or use two pans.
To achieve the perfect steak, start by drying your steaks with paper towels. Moisture will prevent the formation of a glistening brown crust. Next, season both sides of the steaks with salt and pepper. For thinner steaks, you can also add chopped herbs like oregano, thyme, or rosemary, as well as minced garlic. For thicker steaks, it's best to leave the aromatics for later.
Once your steaks are prepared, heat up your large cast iron skillet on the stovetop over medium heat. Add a generous amount of oil or butter to the pan. To test if your skillet is hot enough, sprinkle a little water on it. If the water sizzles and evaporates immediately, your pan is ready.
Now, carefully place your steaks in the pan. For a steak that is 1 to 1 1/2 inches thick, sear each side for about three to four minutes for a medium-rare finish. If you prefer your steak thicker, cook until the meat is deeply browned, and then use an instant-read thermometer to check the internal temperature. For a thicker steak, you may also need to finish it off in the oven.
When your steaks are cooked to your desired level of doneness, remove them from the pan and let them rest for a few minutes. This allows the juices to redistribute, ensuring your steak is moist and juicy. For an extra touch of flavor, consider adding garlic and a dollop of butter to the pan during the last couple of minutes of cooking.
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Sear the steaks one at a time
If you want to cook two steaks in one pan, it is recommended to sear them one at a time. This is because the steaks need to be placed with a couple of inches of space between them, and too many steaks in the pan will prevent them from searing properly. If your pan is on the small side, it is best to cook the steaks one at a time.
Firstly, pat the steaks dry with paper towels, then season both sides with salt and pepper. You can also add chopped herbs like oregano, thyme, or rosemary, as well as minced garlic.
Next, add a little oil to your cast-iron skillet over medium heat. Once the pan is preheated, test the heat by dropping a little water into the pan. If it sizzles and evaporates immediately, the pan is hot enough.
Now you can place the first steak in the pan. For a steak that is 1 to 1 1/2 inches thick, sear for three minutes without moving it, then flip and cook for another three minutes. For thicker steaks, cook until the meat is deeply browned, and use an instant-read thermometer to check the internal temperature.
Once the first steak is done, remove it from the pan and wrap it in aluminum foil to rest while you cook the second steak using the same method.
Finally, you can finish both steaks in the oven together to ensure they are cooked through.
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Finish them in the oven together
Yes, you can cook two steaks in one pan, but there are a few things to consider. Firstly, make sure your pan is large enough to accommodate both steaks with a couple of inches between them. If your pan is too small, you will need to cook the steaks one at a time or use two pans.
Before cooking, pat your steaks dry with paper towels. Next, season both sides of the steaks with salt and pepper. You can also add chopped herbs like oregano, thyme, or rosemary and/or minced garlic. If you are cooking thicker steaks, leave the aromatics for later.
Now, heat up your pan with a little oil or butter. To test if your pan is hot enough, sprinkle a little water on it. If it sizzles and evaporates immediately, the pan is ready.
Place your steaks in the pan and sear them for about 3–4 minutes on each side. For thinner steaks, cook for about 3 minutes per side for medium-rare. For thicker steaks, cook until the meat is deeply browned, and the thickest part registers 120°F for medium-rare or 130°F for medium. Adjust the heat to medium if the steak is browning too quickly, and flip halfway through cooking.
After searing, place both steaks in the oven together to finish cooking. Set the oven to a moderate temperature of 400 degrees Fahrenheit and cook for another 5 minutes per side or until cooked through. For thicker steaks, you can also sear them in the pan and then bake them in the oven for a couple of minutes.
Finally, let your steaks rest for a few minutes before serving. This allows the juices to redistribute, keeping the meat moist and delicious. You can also pre-salt your meat and bathe it in butter for an even crust and deeply flavorful steak.
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Cook for 3 minutes without moving
Cooking two steaks in one pan is possible, but it depends on the size of your pan and the thickness of your steaks. If you're using a cast-iron skillet, you can cook two steaks simultaneously, but only if your pan is large enough to accommodate them with at least a couple of inches between them. If your pan is on the smaller side, it's best to cook one steak at a time to ensure proper searing.
Now, let's talk about the crucial step of "cook for 3 minutes without moving." This step is essential for achieving a good sear and developing a delicious crust on your steaks. Here's a detailed breakdown:
Heating the Pan
Before adding your steaks to the pan, it's crucial to ensure that your cooking surface is hot enough. You can test this by adding a few drops of water to the pan. If the water sizzles and evaporates immediately, your pan is ready. This step is important because a properly heated pan will help create the desired sear marks and prevent the steaks from sticking.
Placing the Steaks in the Pan
Once your pan is preheated, carefully place your seasoned steaks into the hot pan. It's important to note that you should not move the steaks for the first 3 minutes of cooking. This means no shifting, poking, or flipping during this initial searing process. Allowing the steaks to remain undisturbed ensures that they develop a beautiful, even crust.
The Science Behind the "No-Move" Technique
When you place a steak in a hot pan, a chemical reaction called the Maillard reaction occurs. This reaction is responsible for the formation of the golden-brown crust and the development of complex, savoury flavours. By not moving the steaks for the first 3 minutes, you're giving the Maillard reaction time to work its magic, resulting in a more flavourful steak.
Temperature Control
Maintaining the right temperature is critical during the "cook for 3 minutes without moving" step. You want your pan to stay at the hottest temperature possible to ensure a good sear. If your pan becomes too hot, adjust the heat source accordingly, but try to avoid significant temperature fluctuations during this initial cooking stage.
The Role of Oil
Using the right amount of oil is crucial when cooking steaks in a pan. A generous amount of oil will help maintain the temperature and prevent the steaks from sticking. Additionally, oil contributes to the overall flavour and moisture of the steaks. Choose an oil with a high smoke point, such as avocado oil or refined peanut oil, to avoid burning.
In summary, the "cook for 3 minutes without moving" step is essential for achieving the perfect sear on your steaks. By following this technique, you'll create a delicious crust and lock in the juices, resulting in a flavourful and tender steak. Remember to adjust the cooking time and temperature based on your desired doneness and the thickness of your steaks.
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Add garlic or butter for more flavour
If you're cooking two steaks in one pan, adding garlic or butter is a great way to enhance their flavour and texture.
Firstly, you'll want to prepare your garlic butter. Start with softened butter at room temperature, then finely mince 2-3 cloves of garlic and combine. You can also add any fresh or dried herbs you like, such as parsley, thyme, rosemary, or dill.
When it comes to cooking your steaks, heat a large cast-iron skillet or heavy-duty pan over medium-high heat for 2-3 minutes, or until the pan is near smoking. You can use olive oil, vegetable oil, or avocado oil for this. Place your steaks in the pan and sear for 3-4 minutes on each side. For a medium steak, cook for 4-5 minutes on both sides, and for a well-done steak, cook for 5-6 minutes on both sides.
Once your steaks are cooked to your desired level of doneness, remove them from the heat and let them rest for at least 5 minutes. This will allow the juices to redistribute, keeping your steaks moist and delicious.
Now it's time to add your garlic butter. Using an oven mitt, grasp the pan and tilt it so the butter pools to one side. Spoon the butter over your steaks, ensuring they're well-coated. You can also add some fresh herbs like thyme or rosemary to the pan for extra flavour.
Your garlic butter steaks are now ready to serve! This method adds a rich, savoury dimension to your steaks and is sure to impress.
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Frequently asked questions
Yes, you can cook two steaks in one pan. However, make sure there are at least a couple of inches between them to avoid overcrowding the pan. If your pan is too small, cook the steaks one at a time or use two pans.
Before adding the steaks to the pan, test the heat by dropping a little bit of water into the pan. If the water sizzles and evaporates immediately, the pan is hot enough.
First, pat the steaks dry with paper towels, then season both sides with salt and pepper. Next, add a little oil or butter to your pan over medium heat. Once the pan is preheated, place the steaks in the pan and cook for about 3 minutes without moving them. After 4 minutes, flip the steaks and cook for another 3 minutes. For thicker steaks, cook until the meat is deeply browned, and use an instant-read thermometer to check for doneness.
Before cooking, allow your steaks to reach room temperature. This will help the meat cook more evenly. When cooking, only flip the steaks once to avoid losing their delicious juices. For thicker steaks, place them on their sides for a minute or two to ensure even cooking.
