Emilie Meyer
Pan-frying a steak is a simple and effective way to cook a juicy steak with a crispy exterior. It is a quick and easy method that can be used to cook marinated steaks, however, it can be messy and requires some care to avoid common pitfalls. One of the most common issues is the interaction between the oil in the pan and the marinade on the steak, which can cause the oil to crackle and spill. To avoid this, it is recommended to pat the steak dry before placing it in the pan, as the marinade would have already done its job of infusing the meat with flavour and tenderness. This guide will take you through the steps to successfully pan-fry a marinated steak, including important considerations such as the type of steak, the role of the pan, and the cooking process.
| Characteristics | Values |
|---|---|
| Pan-frying a marinated steak | Possible |
| Steak thickness | 1.5-2 inches |
| Pan type | Cast iron skillet |
| Marinade ingredients | Olive oil, salt, pepper |
| Preheat oven temperature | 300 degrees Fahrenheit |
| Pan-frying time | 3-4 minutes per side |
| Oven-cooking time | 7-10 minutes |
| Oven temperature | 270 degrees Fahrenheit |
| Resting time | 3-5 minutes |
| Steak type | Flank steak |
| Marinade technique | Poking knife cuts |
| Dry steak before pan-frying | Yes |
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What You'll Learn
How to prevent a mess when pan-frying marinated steak
Pan-frying a steak is easy but can be messy. Here are some tips to prevent a mess when pan-frying a marinated steak:
Firstly, choose the right pan. A cast-iron skillet is a good option as it has even heat distribution and can be used on the stovetop and in the oven. A deep skillet can also help to minimise oil splashes.
Next, prepare your steak. Ensure the steak is at room temperature and pat it dry with a paper towel. If your marinade does not contain oil, brush a little oil onto the steak. If your marinade contains oil, you may not need to add more to the pan. If you do need to oil the pan, use a thin film of oil with a high smoke point, such as peanut oil, canola oil, or vegetable oil.
Now, it's time to cook the steak. Start with a cold, non-stick pan on high heat. Do not preheat the pan as this can cause excess smoke and grease. Place the steak in the pan and sear all sides until golden brown. For thinner steaks, this will take around 30-45 seconds per side, while thicker cuts may take 1-2 minutes per side. Flip the steak every 2 minutes to ensure even cooking.
Finally, finish the steak in the oven. Place the pan in the oven (or transfer the steak to a baking sheet if your pan is not oven-safe) and cook to your desired level of doneness.
By following these steps and choosing the right tools, you can minimise the mess when pan-frying a marinated steak.
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Choosing the right oil for pan-frying steak
When pan-frying steak, choosing the right oil is crucial. It can directly impact how well the steak cooks, how it tastes, and how clean the overall cooking process is. The best oils for pan-frying steak are those with high smoke points and neutral or mild flavours. This is because they can withstand high temperatures without burning and allow the natural flavour of the steak to shine through.
Oils with low smoke points tend to burn at high temperatures, producing a burnt smell and taste that can ruin a good steak. Extra virgin olive oil, for example, has a very low smoke point and is not recommended for searing steak. Other oils with low smoke points include unrefined sesame oil and flaxseed oil.
Instead, oils with high smoke points are better suited for pan-frying steak. Avocado oil, for instance, has a high smoke point and is recommended for cooking steak. Peanut oil is another excellent option with a wonderful flavour and a high smoke point. Additionally, refined sunflower oil and canola oil are good choices for pan-frying steak as they have mild flavours and high smoke points.
It is also worth noting that some cooks prefer to use butter for flavour or finish the steak with butter after searing it in oil. However, butter has a low smoke point, so it is important to combine it with oil to prevent burning.
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The ideal steak thickness for pan-frying
Yes, you can pan-fry a marinated steak. In fact, marinating a steak before pan-frying it is a great way to add flavour. If you're using a wet marinade, it's important to pat the steak dry before adding it to the pan. This will ensure that the steak cooks evenly and achieves the desired crust.
Now, when it comes to the ideal steak thickness for pan-frying, there are a few things to consider. Firstly, thicker steaks will take longer to cook than thinner ones. Secondly, the thickness of the steak will impact the cooking method you use. For steaks that are less than 0.75 inches (2 cm) thick, simply placing them in a hot pan and cooking for 30-45 seconds per side should be sufficient. For thicker cuts, you'll want to sear each side in the pan for 1-2 minutes before finishing the steak in the oven.
As a general rule, a steak between 1 and 1.5 inches (2.5-3.8 cm) thick is ideal for pan-frying. This thickness allows enough time to develop a nice crust and cook the steak to your desired doneness without overcooking it. Thicker steaks, such as those around 1.5 inches thick, are more likely to stay juicy during cooking due to their higher fat content.
However, it's important to note that the ideal thickness may vary depending on personal preference and the specific cut of steak you're using. For example, some cuts like ribeye and New York strip are well-suited for pan-frying due to their thickness and marbling, while other cuts like flank steak are typically cut thin for tenderness. Ultimately, the key to a great pan-fried steak is achieving a balance between a crispy sear on the outside and your desired doneness on the inside.
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How to season a marinated steak
Seasoning and marinating a steak are two different things. While seasoning involves sprinkling salt, pepper, or other spices on the surface of the steak, marinating involves soaking the steak in a mixture of oil, herbs, spices, and other ingredients for a period of time before cooking. Marinating a steak helps to tenderize the meat and add flavour, while seasoning enhances the flavour just before cooking.
- Choose your marinade: A typical steak marinade includes oil, soy sauce, lemon juice, Worcestershire sauce, garlic, herbs, and spices. You can also add Italian seasoning, which is a blend of dried basil, parsley, garlic, and oregano. Alternatively, you can blend your own mix of dried herbs.
- Prepare the marinade: Combine the ingredients for your chosen marinade in a small bowl and whisk until well blended. You can also use a blender to ensure the ingredients are thoroughly combined.
- Marinate the steak: Place your steak in a resealable plastic bag or container. Pour the marinade over the steak, ensuring that it is well coated. Marinate the steak in the refrigerator for at least 2 hours or overnight for maximum flavour and tenderness. Do not marinate the steak for longer than 24 hours.
- Remove the steak from the marinade: Take the steak out of the marinade and pat it dry with paper towels. This step is important as it helps to create a sear on the steak when cooking.
- Season the steak: Just before cooking, sprinkle salt and pepper on both sides of the steak. You can also add other seasonings like garlic powder, red pepper flakes, or dried herbs if you want to enhance the flavour further.
- Cook the steak: Follow your preferred cooking method, such as pan-frying, grilling, or oven-roasting. For pan-frying, heat a cast-iron skillet or a regular pan with even heat distribution on high heat. Place the steak in the hot pan and cook for about 30-45 seconds on each side for thinner steaks, or 1-2 minutes for thicker cuts to achieve a good sear. Adjust the cooking time according to your desired doneness.
- Rest the steak: After cooking, let the steak rest for at least 3-5 minutes before cutting into it. This allows the juices to redistribute and ensures a juicy, tender steak.
Remember, the key to seasoning a marinated steak is to find the right balance between the flavours of the marinade and the additional seasonings. Experiment with different combinations of herbs, spices, and seasonings to find your perfect flavour profile.
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Oven temperatures for different levels of doneness
Yes, you can pan-fry a marinated steak. The first step is to bring the steak to room temperature and season it with salt and pepper. Then, heat a cast-iron skillet or a pan with a high smoke point on high heat for two minutes. If your steak is not marinated, brush both sides with canola oil or another oil with a high smoke point. Place the steak in the hot pan and let it cook for about three minutes on one side. Once it is golden brown, flip it over and cook the other side.
Now, for the different levels of doneness and their respective oven temperatures:
- Rare: To achieve a rare steak, cook your steak in the oven for 2-3 minutes or until it reaches an internal temperature of 125°F (51.6°C).
- Medium-rare: For a medium-rare steak, cook your steak for 3-4 minutes or until it reaches an internal temperature of 135°F (57.2°C). This is a popular level of doneness, resulting in a steak with a hot pink centre and a slightly firmer texture.
- Medium: A medium steak will have a mostly brown centre and a firmer texture. Cook your steak for 4-5 minutes or until it reaches an internal temperature of 145°F (62.7°C).
- Medium-well: A medium-well steak will have a mostly brown centre and a firm texture. It will be drier as water evaporates during the cooking process. Cook your steak for 5-6 minutes or until it reaches an internal temperature of 150°F (65.5°C).
- Well-done: A well-done steak will have no colour left, will be very firm, and much drier. The meat loses fat and moisture as it cooks, resulting in a dry and tough texture. Cook your steak for 7-8 minutes or until it reaches an internal temperature of 160°F (71.1°C).
It is important to note that the cooking time and final temperature may vary depending on the thickness of your steak. The best way to ensure your steak is cooked to your desired doneness is to use an instant-read thermometer to check its internal temperature. Additionally, always let your steak rest for 3-5 minutes after cooking to allow the juices to redistribute and ensure a juicy and flavourful steak.
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Frequently asked questions
Yes, you can. Pan-frying is one of the best ways to cook a marinated steak.
First, pat the steak dry and let it rest for 30 minutes to come to room temperature. Then, heat a cast-iron skillet or heavy-bottomed pan on high heat. Place the steak in the hot pan and let it cook for 2-3 minutes. Flip the steak and cook the other side for another 2-3 minutes.
Marinate the steak anywhere from 2 hours to overnight before pan-frying it.
Thinner steaks are easier to cook and cook faster. However, some popular cuts for pan-frying include flank steak, London Broil, and skirt steak.
A basic marinade consists of a balance of fat (like oil), acid (like vinegar), and seasonings (like spices, herbs, and condiments). You can also add ingredients like soy sauce, Worcestershire sauce, garlic, oregano, rosemary, salt, and pepper.
