Tiffany Haney
Cooking steak in a non-stick pan is a great option if you're looking for an easy clean-up or if you don't have access to a grill or cast-iron skillet. While some worry that non-stick pans may not deliver the same sear or crust as other options, high-quality non-stick cookware can provide excellent heat retention, resulting in a perfectly browned and juicy steak. It's important to note that overcrowding the pan should be avoided, as it can lead to uneven cooking. Additionally, the size of the pan matters—choosing one that allows the steak to lay flat with some room around the edges will ensure even cooking and the desired crust.
| Characteristics | Values |
|---|---|
| Cookware | Non-stick pan |
| Steak type | Strip steak, ribeye steak, boneless ribeye steak, New York strip steak |
| Steak preparation | Thaw steak in the refrigerator for 24 hours, remove for 30-40 minutes to bring to room temperature, pat dry, season with salt and pepper |
| Oil | Use a neutral oil like vegetable or canola oil |
| Preheating | Do not preheat the skillet, start with high heat and then lower to medium |
| Cooking technique | Flip the steak every 2 minutes, cook to desired level of doneness using a meat thermometer |
| Resting | Let the steak rest for 5 minutes before serving |
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What You'll Learn
Cooking times and temperatures
Cooking steak in a non-stick pan is possible, but it requires a bit of work to get a good crust. To ensure your steak is cooked evenly, avoid overcrowding the pan, especially if you are cooking smaller cuts of steak or multiple whole steaks.
Before cooking, pat your steak dry with a paper towel and sprinkle both sides with pepper. Leave the steak to sit for at least 30 minutes, then pat it dry again just before adding it to the pan. This process, called dry brining, helps to remove excess moisture and season the meat thoroughly.
Place the steak in a cold non-stick pan and put the pan on high heat. Cook the steak for 2 minutes on each side. Then, reduce the heat to medium and continue cooking, flipping the steak every 2 minutes.
The cooking time will depend on the thickness of the steak and your desired level of doneness. A steak is medium-rare when it reaches an internal temperature of 120-125°F. Remove the steak from the heat when it is 5°F below your desired temperature, as the steak will continue to cook as it rests.
Let the steak rest for 5-10 minutes before serving. This allows the juices to redistribute, keeping the steak moist and flavorful.
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Preparing the steak
Firstly, choose a non-stick pan that is large enough for the steak to lie flat. You don't want the pan to be too small, as this will result in the steak not cooking evenly. If you are cooking multiple steaks, make sure you leave plenty of extra room in the pan to avoid overcrowding, which can lead to uneven cooking.
Before cooking, it is recommended to thaw your steak and bring it to room temperature. This can be done by removing the steak from the refrigerator 30-40 minutes before cooking. You can then season the steak with salt and pepper on both sides, and on the edges if desired.
When you are ready to cook, heat your non-stick pan on medium-to-high heat. If using a Teflon pan, you can add a drizzle of vegetable or canola oil to the pan, swirling the steak once it is added to ensure the oil covers the bottom of the steak. However, some sources recommend against adding oil, as it can smoke and splatter at high temperatures. Instead, the natural fats from the steak will be released during cooking.
Once the pan is hot, add the steak and cook on high heat for a couple of minutes on each side. Then, lower the heat to medium and continue cooking, flipping the steak every couple of minutes to build up a crust and prevent overcooking. Use a meat thermometer to check the steak's internal temperature and cook to your desired level of doneness.
Finally, transfer the steak to a plate or carving board and let it rest for a few minutes before slicing and serving.
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Preparing the pan
Firstly, choose the right size of pan. Ensure the steak can lay flat with a little extra room around the edges. This is important because it ensures that the steak cooks evenly. A non-stick pan with a durable, professional-grade coating is ideal for achieving a perfect sear and easy cleanup. Make sure your pan is safe for high-heat cooking, as you'll need to cook the steak on high heat initially.
Before placing the steak in the pan, heat the pan on medium-to-high heat for about a minute. You can add a drizzle of vegetable or canola oil to the pan, which will help create a better crust. However, if you're using a fattier cut of steak, like a ribeye, you may not need to add oil as the steak will release enough fat during cooking.
If you're using a non-stick pan, it's important to not overcrowd it. Leave plenty of extra room in the pan, especially if you're cooking multiple steaks or smaller cuts. Overcrowding can lower the overall temperature of the pan, leading to uneven cooking and steaming instead of searing.
Before adding the steak to the pan, pat it dry with a paper towel. You can then season the steak with salt and pepper on both sides, and even on the edges if you like.
Now you're ready to place the steak in the pan. Ensure the pan is hot before adding the steak, and don't forget to follow the specific cooking instructions based on your desired level of doneness.
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Cooking the steak
First, you'll want to choose the right pan. While you can use a non-stick pan to cook a steak, not all non-stick pans are created equal. Some cheaper pans may not be safe for high-heat cooking. If you're going to be cranking up the heat, make sure your pan can handle it. You'll also want to ensure your pan is the right size for your steak—it should be able to lay flat with a little room around the edges.
Before cooking, you'll want to bring your steak to room temperature. Take it out of the refrigerator 30–40 minutes before cooking. You can also season your steak ahead of time, doing a dry brine by salting it and letting it sit for at least 30 minutes before patting it dry. Alternatively, you can season with salt and pepper right before cooking.
When you're ready to cook, heat your pan on medium-to-high heat. You can add a drizzle of vegetable or canola oil, but don't preheat the skillet—start with a cold pan so the interior heats up gradually and evenly. If you're using a thinner cut like a New York Strip or Rib Eye, you may not need to add oil as these cuts are well-marbled and will release their own fat while cooking.
Once your pan is hot, place your steak inside and cook for 2 minutes. Then, flip and cook for another 2 minutes. At this point, neither side will be browned. Flip again, reduce the heat to medium, and continue cooking, flipping every 2 minutes. This gradual process will allow you to build up a crust without overcooking the meat.
Use a meat thermometer to cook your steak to your desired level of doneness. For a medium-rare steak, you're looking at an internal temperature of 120–125°F. Once your steak is done, transfer it to a carving board or plate and let it rest for 5 minutes before slicing and serving.
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Resting the steak
The steak should be rested for 5-10 minutes before serving, and it can be covered lightly with foil to prevent it from cooling down too much. During this time, the temperature of the meat will continue to rise by as much as 5°F, a process known as "carryover cooking". The final temperature should match the desired level of doneness.
It is a common misconception that steak should be brought to room temperature before cooking. While it is true that slowly bringing the steak to its final serving temperature promotes even cooking, letting it rest at room temperature does not significantly impact its internal temperature.
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Frequently asked questions
Yes, you can cook steak in a non-stick pan. It is a common and effective way to cook steak.
Non-stick pans prevent steak from sticking without the use of oil. They also allow for even cooking and browning, and are easier to clean than cast iron or carbon steel skillets.
First, ensure your steak is at room temperature and pat it dry with a paper towel. Place the steak in a cold non-stick pan, then put the pan on high heat. Cook for 2 minutes, then flip and cook for another 2 minutes. Reduce the heat to medium and continue cooking, flipping every 2 minutes until the steak is browned.
