Cody Casey
Cooking steak is an art, and pan-searing is the best and easiest way to cook a steak that rivals your favourite steakhouse. The key is to master the simple technique of pan-searing. Pan-searing works best for boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, rib eye or filet mignon. The best pans for pan-searing are stainless steel or cast iron since they can withstand high temperatures. The best cooking medium for a steak is plain oil, and adding butter to the pan a minute or two before finishing is a great way to add flavour.
| Characteristics | Values |
|---|---|
| Best cuts | Boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, rib eye or filet mignon |
| Pan type | Stainless steel or cast-iron |
| Oil type | Grapeseed oil, canola oil, ghee, duck or pork fat |
| Oil temperature | Should be shimmering and just about to smoke |
| Steak temperature | Should be patted dry with a paper towel before cooking |
| Seasoning | Salt and pepper |
| Cooking time | 3-5 minutes on each side, depending on thickness |
| Resting time | 5-10 minutes |
| Internal temperature | 125°F for medium-rare |
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What You'll Learn
Pan-searing is the best technique
To begin, pat the steak dry with paper towels. This is a crucial step as any moisture on the exterior of the steak must evaporate before the meat begins to brown. Season the steaks generously on both sides with salt and pepper. The seasoning will stick to the surface and help create a delicious crust.
Turn on your exhaust fan and heat a heavy pan over medium-high heat until it is very hot. You'll know the pan is hot enough when the oil begins to shimmer and move fluidly around the pan. Carefully place the steak in the pan, releasing it away from you so the oil doesn't splatter. It should sizzle. Leave the steak undisturbed for a few minutes to develop a brown crust. Then, flip the steak and cook for another few minutes.
During the last minute of cooking, add butter and aromatics like garlic and thyme to the pan for extra flavour. Finally, transfer the steak to a cutting board and let it rest for 5 to 10 minutes before slicing. This allows the juices to redistribute and ensures a juicy, evenly cooked steak.
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Use stainless steel or cast-iron pans
Stainless steel pans are known for their even heat distribution, making them perfect for achieving a golden crust while locking in the juices of your steak. They are durable, have excellent heat retention, and conduct heat well.
However, stainless steel is not naturally non-stick, so you need to preheat it to the right temperature to make it non-stick and give your steak a great crust. The ideal temperature is around 400–500°F, depending on your cookware. You can use the water drop test or the mercury ball test to check if your pan is at the right temperature.
When cooking with a stainless steel pan, it is important to use a dry towel or oven mitt when handling the pan as the handles can get very hot. You should also be mindful of the type of oil you use. Avocado oil, for example, has a high smoke point, but not all avocado oils have the same smoke point, so it is important to check.
Cast iron pans are also great for cooking steak. They are heavy-duty and hold heat very well. When using a cast-iron pan, it is important to let it preheat to the right temperature before adding your steak—you'll know it's ready when your steak sizzles as soon as it touches the pan. Cast iron pans can be used on induction stoves, unlike stainless steel pans.
Both stainless steel and cast iron pans can deliver mouth-watering steaks with impressive crusts, but stainless steel pans tend to be trickier due to the need for more precise preheating.
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Prepare the steak before cooking
To prepare a steak before cooking, start by choosing a good-quality cut of meat. Look for a well-marbled steak, which will give you the juiciest results. Ribeye is a popular choice, but other options include New York Strip, filet mignon, and top sirloin.
Next, season the steak. If you're looking for a simple option, sprinkle both sides of the steak liberally with salt and pepper. You can also try a technique from Jamie Oliver, who suggests coating the steak with a liberal amount of coarse kosher salt and wrapping it in plastic wrap before refrigerating it for 4 to 24 hours. This allows the salt to melt into the meat, giving it flavour and making it tender.
Another trick from Cook's Illustrated magazine involves putting the salted steak in the freezer unwrapped on a rack over a paper-towel-lined baking sheet for 45 minutes before cooking. This dries out the surface of the steak, which can help create a perfect sear.
Before cooking, remove the steak from the refrigerator 30 minutes beforehand. Pat the steak dry with paper towels to remove any excess moisture, which is essential for the steak to brown properly.
If you're using a cast-iron pan, preheat it over medium-high heat until it's very hot. Add oil to the pan, and once it begins to shimmer and move fluidly, you're ready to add the steak.
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Cooking time depends on steak thickness
Cooking steak in a pan is a great way to achieve a high-quality steak dinner at home. The cooking time depends on the thickness of the steak. For a standard-cut steak (around 1" thick), sear each side for 2 to 3 minutes. If you are cooking a thick-cut steak (around 1 1/2" thick), cook for 5 minutes on each side.
For a standard-cut steak, it will take around 2 to 3 minutes to reach an internal temperature of 125°F for medium-rare. For a thick-cut steak, it will take around 5 minutes to reach the same internal temperature.
If you are looking for a more well-done steak, you will need to cook it for longer. For a medium steak, remove it from the pan at 135°F, and it will reach a final temperature of 140°F as it rests. For a medium-well steak, remove it from the pan at 145°F for a final temperature of 150°F.
It's important to note that the steak will continue to cook even after it is removed from the pan, so it's recommended to remove it from the heat when it is 5–10 degrees below your desired doneness. This is because the internal temperature of the steak will continue to rise as it rests.
Additionally, the cooking time may vary depending on the type of pan and stove you are using. It is recommended to use a heavy pan made of cast iron or stainless steel, as these materials can withstand high temperatures and provide even heat conduction. An electric stove may also affect the cooking time differently from a gas stove.
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Rest the steak before serving
Resting your steak before serving is a crucial step in the cooking process. Not only does it allow your steak to reach its ideal doneness temperature, but it also ensures that the meat will be juicy and flavorful.
When a steak is cooking, its internal temperature continues to rise. Removing the steak from the heat a few degrees before it reaches your desired doneness is essential. For example, if you want a medium-rare steak, you should take it off the heat at around 125°F (51.7°C) and let it rest until it reaches 130°F (54.4°C). This will ensure that the steak is cooked to your desired level of doneness while also preventing overcooking.
During the resting period, the steak's muscle fibers relax, and the juices redistribute throughout the meat. This redistribution of juices ensures that when you cut into the steak, the juices will stay inside the steak instead of pooling onto your plate, resulting in a juicy and flavorful bite. If you skip the resting step and cut into the steak immediately after cooking, you will lose a significant amount of juice, resulting in a dry and less flavorful steak.
The ideal resting time for a steak depends on its thickness. Thinner cuts of steak should rest for a minimum of 5-7 minutes, while thicker cuts should rest for 10-20 minutes. Tenting the steak loosely with aluminum foil during the resting period will help keep the meat warm.
While resting the steak, it's important to note that cooked meat can only be left at room temperature for less than two hours before entering unsafe temperature zones. To ensure food safety, it is crucial to keep this in mind when planning your meal.
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Frequently asked questions
Pan-searing is the best way to cook a steak. To do this, heat oil in a heavy cast iron or stainless steel pan over medium-high heat. When the oil is shimmering and just about to smoke, add the steak and leave it to cook for a few minutes to develop a brown crust. Flip the steak and add butter and aromatics such as garlic and rosemary. Baste the steak with the melted butter.
The cooking time depends on the thickness of the steak and your desired level of doneness. For a standard-cut steak (around 1"), cook for 2-3 minutes on each side for a rare or medium-rare steak. For a thick-cut steak (around 1 1/2"), cook for 5 minutes on each side.
You can use an instant-read thermometer to check the internal temperature of your steak. For a medium-rare steak, the final cooked temperature should be 130˚F. For a medium steak, the final temperature should be 140˚F. The USDA recommends cooking steaks to at least 145˚F. Alternatively, you can check the doneness by feeling how firm the steak is.
