Emilie Meyer
Pan-frying is an easy and effective way to cook a 1-inch thick steak. The best steaks for this method are boneless, with a good amount of marbling, and are between 1 and 1.5 inches thick. The most suitable cuts include NY Strip, ribeye, and filet mignon. To begin, pat the steak dry with paper towels, season with salt and pepper, and heat a heavy cast-iron skillet over medium-high heat. Once the oil is hot, carefully place the steak in the pan and cook for 2-3 minutes before flipping and adding butter. For a medium-rare steak, cook until the internal temperature reaches 125°F. Let the steak rest for at least 5 minutes before slicing and serving.
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What You'll Learn
Pan-frying steak: the best cut of meat
Pan-frying is a great way to cook steak, and it's easy to do. The best cut of meat for pan-frying is a boneless steak that's between one and one-and-a-half inches thick. Thicker cuts, such as a New York strip steak or a boneless ribeye, are ideal for this cooking method. Bone-in steaks are harder to cook evenly on the stovetop, so they're better suited for the oven or grill.
When choosing a steak, look for one with plenty of marbling, the white fat that runs throughout the meat. This fat helps the steak stay juicy and gives it a great texture and flavour. Don't be afraid to ask your butcher for a thicker cut if needed.
If you're using a standard-cut steak (around 1"), cook for 2 to 3 minutes on each side for a rare or medium-rare steak. For thicker cuts, cook for an additional 5 minutes or until the internal temperature reaches 125°F for medium-rare.
Here's a step-by-step guide to pan-frying a 1-inch thick steak:
- Remove the steak from the refrigerator 30 minutes to 1 hour before cooking. This will help it come to room temperature.
- Lightly oil the pan with olive oil and heat it over medium-high heat until it's very hot. You can also oil the meat itself instead of the pan.
- Season the steak with salt and pepper, and any other desired spices. You can also try a marinade with Worcestershire sauce, Italian dressing, salt, and pepper.
- Place the steak in the pan and cook for 2 to 3 minutes on each side, flipping frequently to prevent searing.
- For a thicker steak, cook for an additional 5 minutes or until it reaches the desired doneness.
- Transfer the steak to a cutting board and let it rest for at least 5 minutes before slicing.
- Slice against the grain and season with sea salt to taste.
For an extra touch of flavour, you can add butter and herbs to the pan during the last minute of cooking. This will create a delicious crust on the steak. Enjoy your perfectly pan-fried steak!
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How to get the perfect crust
To get the perfect crust on your 1-inch thick steak, there are a few key steps to follow. Firstly, ensure your steak is at room temperature before cooking. Remove it from the refrigerator about 30 minutes to 1 hour ahead of time. You can also pat the steak dry with paper towels to help develop a better crust.
Next, season the steak. A generous coating of salt on the steak, including the sides, is essential. Some recipes suggest salting the steak 18 to 24 hours before cooking to create a dry surface for searing and enhance the flavour. You can also add other spices such as pepper and chili powder, but avoid ground pepper and other rubs as these may burn.
Now, heat a heavy pan, preferably cast iron or stainless steel, over medium-high to high heat. You want the pan to get very hot, so wait until it begins to smoke. Add oil to the pan, and when it starts to shimmer and move fluidly, carefully place your steak in the pan, ensuring it is released away from you to avoid oil splatter.
Let the steak cook undisturbed for a few minutes to develop a crust. The steak will release easily from the pan when it is ready to be flipped. For a 1-inch thick steak, cook for about 2 to 3 minutes before flipping.
Finally, to enhance the crust and add flavour, baste the steak with butter. You can tilt the pan to collect the butter and use a spoon to pour it over the steak, focusing on any lighter areas. You can also add herbs and shallots to the pan for additional flavour.
By following these steps, you should achieve a delicious, deeply browned crust on your 1-inch thick steak.
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The importance of basting
Yes, you can pan-fry a 1-inch thick steak. To do this, you'll need to use a pan that retains heat well, like a cast-iron skillet, and set it to medium-high heat. Lightly oil the pan with olive oil, and let the meat come to room temperature before placing it in the pan.
Now, onto the importance of basting. Basting is a technique where you spoon hot fat—typically butter, oil, or a combination of the two—over your meat as it cooks. When cooking a 1-inch thick steak, basting is important for several reasons:
Even Cooking and Faster Cooking Time
Basting helps to cook the steak more evenly and gently, and it drastically cuts down on cooking time. By spooning hot fat over the steak, you're essentially doing the work of convection, transferring heat to the top of the steak and allowing it to cook from both sides simultaneously. This results in a faster and more even cook.
Developing a Crust
Basting also helps to develop a delicious, deeply browned crust on the steak. The butter or oil aids in achieving a good contrast between the crust on the outside and the tender meat within. The Maillard Reaction, a chemical process that occurs during cooking, is responsible for the nice browning of the protein and enhances the flavor.
Moisture Retention
While basting doesn't necessarily "lock in juices," as some believe, it does help prevent moisture loss. The layer of oil or butter on top of the steak slows down the escape of moisture from the top, keeping it from drying out too much.
Flavor Enhancement
Basting with butter or oil adds flavor to the steak. When butter is used, the dairy solids caramelize, creating a savory flavor that many enjoy. Additionally, aromatics like herbs and alliums can be added to the butter, infusing it with their aroma. When basting, you're transferring this flavor-rich butter to the steak with each spoonful.
Touch-Up Jobs
Basting also allows you to perform touch-ups on your crust. If there are any pale spots around the bones or on the seared side, basting with hot melted butter will quickly color them in, giving you a more uniform crust.
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How long to cook a 1-inch steak
Cooking a 1-inch steak in a pan is a quick and easy way to prepare a delicious meal. Here is a step-by-step guide on how to achieve the perfect pan-fried 1-inch steak:
Preparation:
Firstly, remove your steak from the refrigerator about 30 minutes to 1 hour before cooking. This allows the steak to reach room temperature, which ensures more even cooking. Place the steak on a paper towel-lined plate and pat it dry. This step is important as it helps to create a better crust when searing the steak. You can also lightly oil the steak with olive oil at this stage, as some suggest this minimizes smoke output.
Seasoning:
Generously season the steak with salt and pepper on both sides. Some recipes suggest salting the steak 18-24 hours before cooking to create a dry surface for searing and enhance flavor. However, this requires ample fridge space as the steak needs to air-dry on a rack. You can also add other spices or a marinade of your choice, such as Worcestershire sauce, Italian dressing, or chili powder.
Pan-frying:
Use a heavy-bottomed cast iron or stainless steel skillet that is large enough to avoid crowding the steak, which would cause it to steam instead of sear. Heat the pan over medium-high to high heat until it is very hot and just beginning to smoke. Add a tablespoon of oil to the pan, and once it is shimmering and fluid, carefully place the steak in the pan, releasing it away from you to avoid oil splatter.
Cooking:
For a 1-inch steak, cook for about 2 to 3 minutes on the first side without moving the steak too much. This will allow a crust to form and prevent the steak from sticking to the pan. Flip the steak when it releases easily, and the bottom has a deep brown color. For a medium-rare steak, cook for another 2 to 3 minutes on the second side. If you prefer your steak more well done, cook for an additional minute or until the internal temperature reaches your desired level of doneness.
Finishing Touches:
During the last minute of cooking, add a tablespoon of butter and some fresh thyme sprigs to the pan. Baste the steak by tilting the pan and spooning the melted butter over it. This will enhance the flavor and help develop a delicious crust.
Resting:
Transfer the steak to a cutting board or heatproof plate and let it rest for at least 5 minutes before slicing. Resting allows the juices to redistribute, ensuring a juicy and tender steak. Finally, slice the steak thinly against the grain and sprinkle with sea salt to taste.
There you have it! A perfectly cooked 1-inch steak, pan-fried to perfection. Enjoy your delicious meal!
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Finishing touches and serving suggestions
Once your steak is cooked to your liking, transfer it to a plate or cutting board. If you are serving the steak unsliced, place it on a hot plate and serve immediately. If you plan to slice the steak, let it rest, covered with aluminium foil, for 5 to 10 minutes. This will allow the juices to redistribute from the outside of the steak; if you slice it too soon, the juices will pour out. Slice against the grain, then sprinkle with sea salt.
If you want to add a sauce, deglaze the pan juices with some red wine, reduce, and add butter. You can also add herbs and shallots to the pan. Pour the pan juices over the sliced steak.
Some side dish suggestions include roasted asparagus, a grilled red onion salad, or steak frites.
For a 1-inch-thick steak, a medium-rare steak should have an internal temperature of 125°F (49 to 52°C), while a medium steak should be 130°F (54°C).
If you are salting your steak, it is best to do so 18 to 24 hours before cooking. This creates a dry surface for searing and adds flavour to the interior tissue.
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Frequently asked questions
Boneless steaks are the best option for pan-frying. The best cuts are between one and one-and-a-half inches thick, such as NY Strip, ribeye, or filet mignon.
Remove the steak from the refrigerator 30 minutes to an hour before cooking. Pat it dry with paper towels and season with salt and pepper. Some prefer to salt the steak 18 to 24 hours before cooking to create a dry surface for searing and enhance the flavor.
Use a heavy, 12-inch cast iron skillet or stainless steel pan. Avoid non-stick and aluminum pans as they are not suitable for achieving a good crust.
Heat the pan over medium-high to high heat until it is very hot and just starting to smoke.
For a 1-inch thick steak, cook for 2 to 3 minutes on each side for rare or medium-rare. For thicker cuts, cook for 5 minutes on each side. Let the steak rest for at least 5 minutes before slicing.
