Tillie Doyle
Whether or not you cover your food while frying in a pan depends on the result you want. Covering the pan can make the meat more tender as it traps the moisture inside. This is ideal for tougher cuts of meat that require moist heat over a longer period of time. Covering the pan can also help bring something to a boil faster and save energy. However, if you're looking to achieve a crispy, fried texture, it's best not to cover the pan as this can cause the meat to steam. This is especially important when searing or browning meat, as a very hot pan with no moisture is needed to create a yummy crust.
| Characteristics | Values |
|---|---|
| Whether to cover steak when frying in a pan | Covering the pan with a lid after searing the steak helps to cook the inside of the steak without burning the outside. |
| Pan type | It is recommended to use a heavy pan, preferably cast iron or stainless steel. |
| Oil | Add oil to the pan and heat until it shimmers and moves fluidly. |
| Steak type | Boneless cuts of beef are best as they cook more evenly. |
| Sear | Sear the steak on both sides by flipping it frequently to get an even cook. |
| Internal temperature | Cook until the desired internal temperature is reached. |
| Butter | Add butter to the pan in the last minute of cooking. |
| Resting | Let the steak rest for 5 minutes before serving. |
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What You'll Learn
Covering the pan helps cook steak evenly
Cooking steak is a tricky business, and pan-frying can be especially challenging. One of the key issues is achieving an even cook throughout the meat. While pan-frying is a great method for cooking a steak to medium-rare, it can be difficult to get the internal temperature higher without burning the outside. This is where covering the pan can help.
After searing your steak, you can cover the pan to allow the inside to reach your desired temperature without burning the exterior. Covering the pan will create steam, which will cook the steak more evenly. This method is best for those who prefer their steak more well-done but still want a nice sear on the outside.
To use this technique, turn the burner to low heat and cover the pan after searing your steak. Allow the steak to cook for another 2-6 minutes, or until it reaches your desired internal temperature. You can use a meat thermometer to check this. Then, remove the steak from the pan and let it rest for 5-10 minutes before serving. This resting phase is vital, as it allows the steak to reabsorb its juices, resulting in a juicier and more tender steak.
While covering the pan can help cook the steak evenly, it is important to note that it will change the outcome of your dish. The steam created will cook the steak differently from a traditional pan-fried steak. So, if you are looking for a classic pan-fried steak, it is best not to use a cover. However, if you are looking for an even cook and don't mind a slightly different outcome, covering the pan can be a useful technique.
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Use a lid to achieve a medium-rare steak
Cooking a steak in a frying pan is a great way to achieve a medium-rare cook. However, it can be challenging to get an even cook throughout the meat. One way to overcome this is to use a lid.
First, heat oil in a heavy pan over medium-high heat until it is almost smoking. Then, season your steak with salt and pepper, or try a dredge with flour, paprika, garlic powder, salt and pepper. You can also salt your meat for at least 40 minutes and up to overnight before cooking.
Next, carefully place your steak in the pan, releasing it away from you to avoid oil splatters. Leave the steak undisturbed for a few minutes to develop a golden crust. Flip the steak when it releases easily and the bottom is deep brown, about 3 minutes.
Now, turn the heat to low-medium and cover the pan with a lid. Cook for 4-6 minutes, or until the inside reaches your desired temperature, checking with a meat thermometer. For a medium-rare steak, the final temperature should be 130°F (54°C).
Finally, remove the steak from the pan and let it rest for 5-10 minutes before serving. Resting the steak allows the juices to redistribute and the steak to continue cooking outside of the pan.
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Boneless steak cooks more evenly
Cooking steak is a tricky business, and pan-frying is particularly challenging when it comes to achieving an even cook throughout the meat. One way to improve the evenness of cooking is to use a boneless cut of steak. Boneless steaks are quicker to cook and tend to cook more evenly. A bone changes the way heat is distributed as it insulates the meat surrounding it, so boneless steaks are less likely to dry out or be overcooked. Boneless ribeye, for example, is a popular choice for pan-frying due to its flavour and texture.
However, some people prefer bone-in steaks, arguing that the bone imparts flavour to the meat as it cooks. The bone also provides insulation, giving a little more leeway with overcooking. If you are cooking a bone-in steak, it's best to finish it in the oven to ensure it cooks evenly.
To get an even cook with a boneless steak, it's important to get a thick cut—at least 1 inch. Thicker steaks are more forgiving and allow more time for flavours to develop. They are also less prone to drying out. You can also try the reverse searing method, where the steak is initially baked at a lower temperature and then seared in a hot skillet when it gets closer to the target internal temperature. This method is great for cooking larger quantities of steak evenly.
When pan-frying a boneless steak, you can sear the steak on all sides first to lock in the juices. Then, turn down the heat to medium and continue cooking each side for 1-minute intervals until you reach your desired level of doneness. To help the inside of the steak reach the desired temperature without burning the outside, you can turn the heat to low and cover the pan after searing. Allow the steak to cook for another 2-6 minutes, depending on your desired level of doneness.
Finally, remember to let the steak rest for about 5 minutes before serving. This allows the juices to lock inside the steak, giving it better flavour.
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Sear steak after salting
Salting a steak before frying it in a pan is a great way to enhance the flavour and texture of the meat. Salt is an essential element of any dish, as it intensifies aroma, balances out other flavours, and tenderises the meat.
When salting a steak, it is important to give the salt time to work its way into the meat. Immediately after salting, the salt will rest on the surface of the meat, undissolved. However, as the meat rests, the salt and brine will slowly work their way deeper into the muscle structure, providing built-in seasoning beyond just the surface of the meat. For this reason, it is recommended to salt your steak for at least 40 minutes before cooking, and up to overnight if you have the time. If you don't have 40 minutes, it is better to season immediately before cooking.
After you have salted your steak and allowed it to rest, it is time to sear it in a hot skillet. Searing the steak will give it a nice, crisp crust and enhance the flavour and texture. It is important to flip the steak frequently as it cooks to ensure even cooking and to maximise browning.
Once the steak has been seared on all sides, you can turn down the heat and continue cooking to your desired level of doneness. If you are aiming for medium-rare, you can cover the pan to help the inside of the steak reach the desired temperature without burning the outside. Finally, allow the steak to rest for a few minutes before serving to let the juices lock inside and enhance the flavour.
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Use oil to prevent steak from sticking to the pan
Cooking a steak can be a tricky business, and it's easy to end up with a tough, leathery disaster. One of the most common problems is meat sticking to the pan, which can tear away and burn, ruining your steak and your pan. To prevent this, you need to ensure your steak has formed a crust before you attempt to move it. This is achieved by heating your pan to a high enough temperature.
To test if your pan is hot enough, splash a drop of water on it. If the water dances across the surface, this is known as the Leidenfrost effect, and your pan is ready. Now, add some oil. You want to heat the oil until it shimmers, but be careful not to overheat it, as this will cause it to smoke and break down, releasing free radicals that are bad for your health and will taint the flavor of your steak.
Chef Gordon Ramsay heats his oil for 45 seconds, and suggests that you should be unable to hold your hand an inch above the pan. When your oil is hot enough, add your steak. It should now sizzle happily without sticking. Remember to allow the steak to caramelize and form a crust before you attempt to flip it.
If you are cooking your steak in a non-stick pan, you may find that it still sticks if the non-stick coating is scratched, exposing the metal underneath. Proteins in the meat can then form strong bonds with the metal molecules, causing the steak to tear when you try to move it.
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Frequently asked questions
Yes, you can. To help the inside of the steak reach your desired temperature, turn the burner's heat to low and cover the pan after searing your steak.
After searing the steak on each side for one-minute intervals, cover the pan with a lid and cook for 4-6 minutes, or until the inside reaches your desired temperature.
The pan is hot enough when the oil begins to shimmer and move fluidly around the pan.
Flip the steak every 15 to 30 seconds until the desired internal temperature is almost reached.
The best way to sear steak is to frequently flip the meat as it cooks to achieve an even cook.
