Marianne Martinez
Cooking steak in a frying pan is a quick and easy way to get a juicy, tender steak with a crispy sear. Pan-searing is the best way to cook a steak, and it works for a variety of steak cuts, including ribeye, porterhouse, and filet mignon. The key to a perfect steak is a hot pan, which achieves a succulent brown layer of caramelization on the outside while keeping the inside juicy and tender. The cooking time will depend on the thickness of the steak and the desired doneness, but typically, a steak cooked in a frying pan will be ready in under 15 minutes.
Cooking steak in a frying pan
| Characteristics | Values |
|---|---|
| Pan type | Heavy-bottomed, stainless steel or cast-iron skillet |
| Steak type | Boneless, quick-cooking cuts between 1 and 1.5 inches thick |
| Steak temperature | Room temperature |
| Pan temperature | Very hot |
| Oil type | Vegetable, canola, extra light olive, peanut, grapeseed, clarified butter |
| Oil temperature | Shimmering and fluid |
| Steak seasoning | Salt, pepper, thyme, rosemary, garlic |
| Steak cooking time | 3-6 minutes per side |
| Steak doneness | Rare, medium-rare, medium, medium-well, well-done |
| Steak resting time | 5-10 minutes |
| Steak slicing | Thinly, against the grain |
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What You'll Learn
Pan-searing vs. pan-frying
Pan-searing and pan-frying are two different methods of cooking steak in a frying pan. While pan-searing is a type of pan-fry, the two methods differ in the amount of oil used, the cooking time, and the final result.
Pan-frying
To pan-fry a steak, you need to heat a light layer of vegetable oil or butter in a frying pan or cast-iron skillet on high heat for 1-2 minutes until it starts to smoke. Then, carefully add the steak to the pan and cook it for 3-6 minutes on each side, depending on your desired level of doneness. Thicker cuts of steak will take longer to cook. It is recommended to use a meat thermometer to check the doneness of the steak, with a temperature of 130°F (54.4°C) for a medium-rare steak. If you don't have a meat thermometer, you can press the steak to feel if it is firm for well-done or soft for rare.
Pan-searing
Pan-searing is a technique that creates a caramelized, crispy exterior with a juicy center. To achieve this, you need to heat oil in a heavy pan, such as a cast-iron skillet, until it is very hot and begins to shimmer. Then, carefully add the seasoned steak to the pan, releasing it away from you to avoid oil splatter. It is important to leave the steak undisturbed for a few minutes to develop a brown crust. Flip the steak when it releases easily and the bottom is deep brown, usually after about 3 minutes. Continue cooking the steak for another 3-4 minutes on the other side for rare or medium-rare. During the last minute of cooking, add butter and thyme sprigs to the pan for extra flavor.
Comparison
Both methods can be used to cook a delicious steak, but pan-searing is known to produce a richer, more caramelized exterior. Pan-frying is a quicker method and allows for more control over the cooking process, as you can adjust the heat and cooking time to achieve your desired level of doneness. On the other hand, pan-searing relies on a hot pan and quick cooking time to create the desired crust and can be more challenging to master. Ultimately, the choice between pan-searing and pan-frying depends on your personal preference, the equipment available, and the desired outcome for your steak.
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Choosing the right cut of steak
When it comes to choosing the right cut of steak, there are several factors to consider. Firstly, it is important to select a steak that is suitable for pan-frying. While almost any cut of steak can be cooked in a frying pan, certain cuts are better suited for this cooking method than others.
Boneless steaks are generally recommended for pan-frying, as they cook more evenly and have a lower risk of overcooking. Thicker cuts, such as New York strip steak, ribeye, or sirloin, are ideal as they tend to be more juicy and flavourful. These cuts typically range from 2 to 2.5 cm in thickness and have a good amount of fat marbling, which adds flavour and moisture to the steak.
If you prefer a leaner option, consider a filet or fillet steak. These steaks are very lean and round, usually cut to about 4 cm in thickness. While they are more expensive, they are highly prized for their tenderness. For a more economical option, go for a top rump or feather steak. These are thin slices of steak that cook very quickly and are best suited for pan-frying.
When selecting a steak, it is also important to consider the desired level of doneness. For a rare steak, thicker cuts like ribeye or New York strip can withstand higher temperatures and shorter cooking times. For medium to medium-rare, sirloin or filet steaks are excellent choices as they have a good balance of flavour and tenderness.
Lastly, it is worth noting that the size of the steak may also be a factor. If you are cooking for a larger group, consider a larger cut like a porterhouse or a chateaubriand, which can serve two or more people.
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Selecting the right oil
When cooking steak in a frying pan, the oil you choose is important. The right oil will help create a beautiful golden-brown sear, while the wrong one can lead to smoking, burning, or even ruining the flavor.
The best oils for searing steak have three important qualities: a high smoke point, a neutral flavor, and good heat stability. A high smoke point is important because searing steak requires very high heat. A neutral flavor helps keep the focus on the steak, as some oils have strong flavors that might change the way your steak tastes. Finally, heat stability ensures the oil stays good even at high temperatures. Some oils break down quickly, which can create bad flavors and ruin the sear.
Some of the top choices for searing steak include:
- Algae cooking oil: This oil has the highest smoke point of all oils, reaching an impressive 535°F. It also has a neutral flavor with a slight buttery taste, making it a great choice for enhancing the taste of your steak without overpowering it.
- Refined avocado oil: Avocado oil is another great option with a high smoke point and neutral flavor. However, it can be a little costly.
- Canola oil: Canola oil is stable and has a high smoke point, but it is a seed oil, which some people avoid for health reasons. It also has a subtle vegetable oil-type flavor that may be detectable in the finished steak.
- Vegetable oil: A light layer of vegetable oil in a hot pan will help you achieve a good sear on your steak.
- Olive oil: Olive oil can be used, but it has a strong flavor that may not be to everyone's taste.
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Using a meat thermometer
Firstly, it is important to ensure that you are using a meat thermometer and not one designed for other foods, such as candy. There are a few different types of meat thermometers, but the easiest to use is the instant-read thermometer. These cannot go into the oven but will give you a quick reading when inserted into the food after removal from the oven. Most digital instant-read thermometers can accurately read the temperature when inserted at least half an inch into the food.
When using a meat thermometer, it is important to insert it into the side of the steak, into the thickest part, away from any bone, fat, or gristle. For the most accurate reading, the sensing area of the thermometer, which is usually about half an inch to two inches long, must be completely inserted into the centre of the steak. One trick is to not worry about hitting the exact centre, but rather to push the thermometer all the way through until it emerges on the other side, and then slowly retract it through the meat. As the tip enters the meat, you will see the temperature reading rise and then start to drop as you get closer to the centre. Keep retracting the thermometer slowly, and eventually, you will hit a low point—the point at which the numbers will start to rise again. This minimum point is the temperature reading you should go by.
For a rare steak, the temperature should be between 115–120 °F (46–49 °C). For a medium-rare steak, the temperature should be about 130 °F (54.4 °C). For a medium steak, the temperature should be 140°F (60°C). Every additional 10°F (5.6 °C) is one more level of doneness. For a well-done steak, the temperature should be 160 °F (71 °C). It is important to remember that steak will continue cooking for about 10 minutes after it is removed from the heat, so it is best to remove it about 10 degrees before it reaches your desired temperature.
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Resting and slicing
Resting your steak is an important step in the cooking process. It allows the meat to retain its juices, enhancing the flavor and texture of the steak. The ideal resting time depends on the size and thickness of the steak. For thin-sliced steaks, a resting time of 5 to 7 minutes is recommended, while thicker cuts may require up to 10 to 15 minutes. To retain heat without creating steam, which can soften the crust, use aluminum foil to loosely tent the steak.
Resting allows the muscle fibers of the meat to relax and reabsorb moisture, resulting in a juicier and more tender steak. Skipping the resting step can lead to a loss of up to 15% of the steak's juices, impacting its flavor and texture.
When it comes to slicing, it is essential to cut the steak against the grain. The grain refers to the direction of the muscle fibers in the meat. By slicing against the grain, you shorten the muscle fibers, making the steak more tender and easier to chew.
For thin-sliced beef steaks, quick cooking methods like pan-searing or grilling over high heat are ideal. This locks in the juices and creates a flavorful crust without overcooking the inside. Thin slices of beef are versatile and can be used in various recipes, such as stir-fries, sandwiches, and cheesesteaks.
Mastering the art of resting and slicing steak is a valuable skill that will ensure your steaks are juicy, tender, and flavorful.
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Frequently asked questions
Pan-searing is the best way to cook a steak. Heat a heavy-bottomed cast-iron skillet on high heat for 5 minutes. Add oil and heat until it shimmers. Place the steak in the pan and leave it undisturbed for 3 minutes. Flip the steak and cook for another 3-6 minutes.
The cooking time depends on the level of doneness you prefer. For a rare steak, cook for 3 minutes on each side. For a medium-rare steak, cook for 3 minutes on one side and 4 minutes on the other. For a well-done steak, cook for 6 minutes on each side.
The ideal temperature for a medium-rare steak is 130°F (54.4°C). Every additional 10°F (5.6°C) is one more level of doneness. For a well-done steak, aim for 160°F (71°C).
To make a steak crispy, ensure the pan is hot enough before adding the steak. The oil should shimmer and move fluidly around the pan. Also, avoid the temptation to flip the steak repeatedly. Allow it to cook undisturbed for a few minutes to develop a brown crust.
To make a juicy steak, allow the steak to rest for 5 to 10 minutes before slicing. Resting allows the juices to redistribute, making the steak juicier and more flavorful.
