Emilie Meyer
Cooking the perfect steak can be challenging, even for experienced cooks. The cut of meat, seasoning, and cooking method all play a role in determining the quality of the final product. One of the most popular ways to cook a steak is by pan-searing it, which involves heating a pan to a high temperature, adding oil or butter, and cooking the steak on both sides until it reaches the desired level of doneness. While salt is a common seasoning for steak, sugar has emerged as a secret ingredient that can enhance the flavor and create a beautiful charred exterior. By coating the steak in a mixture of sugar and salt, letting it sit, and then grilling or pan-searing it, you can achieve a delicious steak with a crispy exterior and a juicy, tender interior.
| Characteristics | Values |
|---|---|
| Sugar type | White, brown, or a mixture of both |
| Sugar quantity | A small pinch or a light sprinkle |
| Salt | Used alongside sugar in a 4:3 ratio with the sugar |
| Rest time | 30 minutes to 24 hours |
| Cooking time | 3-4 minutes on each side |
| Cooking temperature | Medium-high heat |
| Oil | Neutral oils like canola or grapeseed |
| Butter | Added towards the end of cooking |
| Pan type | Large cast-iron or heavy stainless steel |
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What You'll Learn
How to cook the perfect pan-seared steak
Cooking the perfect steak can be challenging, even for experienced cooks. The cut of meat, seasoning, and cooking method are all important factors to consider. Here is a step-by-step guide to help you achieve the perfect pan-seared steak:
Choose the Right Steak:
Select a well-marbled steak for the juiciest results. Good options include boneless ribeye, scotch fillet, porterhouse, New York strip, or T-bone.
Prepare the Steak:
Bring the steak to room temperature before cooking. This helps ensure even cooking. Pat the steak dry with paper towels to reduce oil splatter and promote a better sear.
Season the Steak:
Generously season both sides of the steak with salt and pepper. You can also try a sugar rub. Mix four parts sugar with three parts salt, sprinkle it on the steak, and let it sit for an hour or up to 24 hours in the fridge. The sugar will help create a beautiful brown crust and enhance the flavour.
Preheat the Pan:
Use a large cast-iron pan or a heavy stainless steel pan for the best heat conduction. Preheat the pan over medium heat and brush it with oil. Avocado oil is a good option due to its high smoke point.
Sear the Steak:
Place the steak in the hot pan and sear each side for 3-4 minutes until a brown crust forms. For a thicker steak, you may need to cook it longer or finish it in the oven. Use tongs to turn the steak on its sides and sear the edges for about 1 minute per edge.
Add Butter and Aromatics:
Add butter, garlic, and rosemary to the pan. Tilt the pan to spoon the melted garlic butter over the steak as it continues to cook. The butter adds flavour and helps create a juicy interior.
Check Doneness:
Use an instant-read thermometer to check the internal temperature of the steak. The ideal temperature depends on your desired doneness (rare, medium-rare, medium, etc.). Remove the steak from the pan a few degrees before reaching your desired temperature, as the steak will continue to cook while resting.
Rest and Slice:
Remove the steak from the heat and let it rest for at least 5 minutes. This allows the juices to redistribute and ensures that all the flavours cook properly. Finally, transfer the steak to a cutting board, slice it, and pour the remaining butter from the pan over the steak. Serve and enjoy!
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The benefits of adding sugar to steak
Adding sugar to steak can enhance its flavour and texture. A little sugar sprinkled over steak before cooking can add a hint of sweetness to the meat, creating a delicious contrast between the crispy exterior and juicy, tender interior. The sugar also helps to develop a brown crust, creating a gorgeous lacquered char on the steak. This technique is known as dry brining and is commonly used for Thanksgiving turkey.
Sugar works to enhance the natural flavour of the meat, and a little goes a long way. It can be used with any type of steak, from sirloin to rib-eye, and can be paired with other seasonings like salt, pepper, and red pepper flakes. The sugar rub can be applied to the steak and left to sit for up to 24 hours before grilling or pan-cooking, allowing the sugar to penetrate the meat and keep it tender.
When cooking, the sugar caramelizes in the heat, creating a beautiful brown crust and preventing the steak from overcooking. This results in a perfectly seared steak with a golden brown exterior and a juicy, tender interior. The sugar rub can also help to reduce oil splatter when cooking, as it creates a non-stick surface on the steak.
Additionally, sugar can be used in combination with other ingredients to create a glaze or sauce for the steak. For example, a mixture of sugar, bourbon, and red pepper flakes can be used to marinate the steak before grilling. This adds a unique flavour to the dish and can be a great way to impress your guests or family.
Overall, adding sugar to steak is a simple way to elevate the flavour and texture of this classic dish, resulting in a restaurant-quality meal that can be enjoyed at home.
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How to create a brown crust on steak
A perfectly cooked steak has a crispy exterior, a tender, juicy interior, and a rich, meaty flavour. One of the best ways to cook a steak is by pan-searing it. To create a brown crust on a steak, follow these steps:
Firstly, pat the steak dry using paper towels. This is a crucial step to get a perfect sear and reduce oil splatter. Next, season the steak generously. You can use salt, pepper, or a mixture of sugar and salt. For the sugar and salt mixture, mix four parts sugar to three parts salt. Sprinkle each side of the steak with 1-1/2 teaspoons of the mixture. You can also add other seasonings like red pepper flakes or black pepper. Cover the steak and let it sit for at least 30 minutes to a few hours. The longer you let it sit, the more tender the meat will be.
Preheat your pan to a medium-high heat and brush it with oil. Using only a small amount of oil, about 1/2 tablespoon, will help reduce splatter. Place the steak in the pan and sear each side for 3-4 minutes until a brown crust has formed. Flip the steaks back and forth as they cook to maximise browning while minimising an overcooked layer under the surface. You can also shift the steak by 45 degrees halfway through cooking each side to create beautiful crosshatches and prevent burning.
Once a brown crust has formed, use tongs to turn the steaks on their sides and sear the edges for about 1 minute per edge. Then, add butter, garlic, and rosemary to the pan. Tilt the pan to spoon the garlic butter over the steaks and cook to your desired doneness. For a medium-rare steak, the internal temperature should be about 135°F, while a well-done steak should be 155°F.
Finally, remove the steak from the heat and let it rest for 5-10 minutes. Transfer the steak to a cutting board and slice it. Pour the remaining butter from the pan over the steak and serve immediately. Enjoy your perfectly pan-seared steak with a delicious brown crust!
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The best types of steak for pan-cooking
While there are many ways to cook steak, pan-cooking is one of the most popular methods. It is perfect for quickly preparing a delicious steak with a crispy exterior and a juicy, tender interior.
When it comes to choosing the best type of steak for pan-cooking, there are several options to consider. Here are some of the best cuts of steak for achieving a perfect pan-seared steak:
Ribeye
The ribeye is a prime choice for pan-searing due to its exceptional marbling. The fat renders beautifully, creating a flavorful crust and a tender interior. You can choose between a boneless ribeye, which cooks quickly and evenly, or a bone-in ribeye, which adds extra flavour and moisture.
Strip Steak
Also known as the strip loin or New York steak, this cut is perfect for pan-frying because of its thickness, marbling, and fat strap that adds incredible flavour while cooking. It has a firm texture and a robust flavour, making it a lean yet tender option.
Sirloin
Sirloin steaks are similar to filets but offer a more intense flavour. They are best served medium to medium-rare.
Filet
Filets are beloved for their tenderness and are best cooked medium to rare. However, they are the most expensive cut.
Flat Iron
The flat iron is a versatile, flavorful, and tender cut from the shoulder. It is a great value option, offering similar tenderness to the filet mignon at a more affordable price. It sears beautifully and remains tender when cooked to medium-rare or medium.
Chuck Eye
The chuck eye is a good choice for those seeking an inexpensive option. It cooks better with slower methods due to its connective tissues but can still be pan-fried.
When pan-cooking steak, it is important to note that bone-in steaks are not ideal as they can result in uneven cooking. It is also crucial to let the steak come to room temperature before cooking, pat it dry, and ensure the pan is not overcrowded to achieve a good sear. Additionally, consider using a cast-iron skillet for the best results.
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The best oils for cooking steak
While there are many variables to consider when cooking the perfect steak, such as the cut of meat, seasoning, and cooking method, pan-searing is one of the best ways to cook a steak. This involves heating a pan to a high temperature, adding a bit of oil or butter, and cooking the steak on both sides until it reaches your desired level of doneness.
The best oils for pan-searing steak have three important qualities: a high smoke point, a neutral flavour, and good heat stability. A high smoke point is important because searing steak requires very high heat, and if the oil burns too quickly, it can create bitter flavours and too much smoke. A neutral flavour is also important as it helps keep the focus on the steak, whereas a strong flavour might change the way your steak tastes. Finally, heat stability ensures the oil stays good even at high temperatures, as some oils break down quickly, creating bad flavours and ruining the sear.
Some of the top oils for pan-searing steak include:
- Algae cooking oil, which has an ultra-high smoke point of 535°F, a neutral flavour with a slight buttery taste, and excellent heat stability.
- Refined avocado oil, which has a high smoke point, a neutral flavour, and good heat stability.
- Canola oil, which has a high smoke point, a neutral flavour, and good heat stability.
- Virgin coconut oil, which has high oxidative stability.
- Extra virgin olive oil, which has high oxidative stability.
Other options for cooking steak include grilling with a sugar coating, which adds flavour and char to your steak, or pan-searing with butter.
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Frequently asked questions
Yes, you can cook steak with sugar in a pan. Sprinkle a small pinch of sugar over your steak before it hits the pan to fast-track the development of a brown crust.
For two steaks, 4 tablespoons of sugar and 3 tablespoons of salt is plenty. Sprinkle each side of the meat with 1 1/2 teaspoons of the sugar-salt mixture.
Sear each side of the steak for 3-4 minutes until a brown crust has formed. Then, use tongs to turn the steaks on their sides and sear the edges for 1 minute per edge.
Heat your pan to a high temperature. A good sear on the outside of the steak while keeping the inside juicy and tender is the key to cooking the perfect steak.
