Tillie Doyle
Cooking steak is a delicate process, and there are many methods and opinions on how to achieve the perfect steak. One of the most popular methods is pan-frying, which can be done with or without butter. While some people prefer to cook their steaks without butter to avoid burning, many chefs and home cooks agree that adding butter to the pan can enhance the flavour and texture of the steak. In this article, we will explore the different techniques for pan-frying steak with butter, including the ideal timing for adding butter, the benefits of basting, and the importance of using the right type of pan. By the end of this article, you should have all the knowledge you need to confidently answer the question: can you pan-fry steak in butter?
| Characteristics | Values |
|---|---|
| Pan | Cast iron or stainless steel |
| Steak type | Thick-cut, at least 1.5 inches thick and 24-32 ounces |
| Steak temperature | Bring to room temperature for 20-30 minutes |
| Steak seasoning | Salt and pepper |
| Butter type | Brown butter |
| Butter ingredients | Butter, salt, pepper, herbs |
| Other ingredients | Garlic, rosemary |
| Cooking time | 3-4 minutes on each side |
| Basting time | Last 15-30 seconds of cooking |
| Resting time | 5-10 minutes |
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What You'll Learn
Basting with butter for a deep brown colour
Basting your steak with butter is a great way to achieve a deep brown colour and a perfect crust. It also helps the steak cook more quickly.
To make brown butter, add butter, salt, pepper, and herbs to a saucepan over medium heat. Stir the butter continuously until it melts and starts to sizzle. Keep stirring for another 3 to 5 minutes, or until the butter turns golden brown. Then, add a couple of tablespoons of the browned butter to a skillet over medium-high heat. Once the butter is hot, add the steaks and let them sear for 3-4 minutes.
When basting, tilt the pan to let the butter pool to one side. Use a spoon to scoop up the butter and baste it over the steaks, aiming for the paler parts. Continue basting and flipping the steak until it is approaching your desired level of doneness.
It is important to add the butter a few minutes before the steak is done cooking. This allows the steak to take on colour without burning the butter. Basting with butter will give your steak a gorgeous deep brown colour and a delicious buttery flavour.
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Using a cast iron pan for best heat conduction
Cast iron is a great option for cooking steak because it can withstand high temperatures (up to 650˚ F). It is also one of the only types of cookware that can be used on a variety of heat sources, from the kitchen to the campfire. Cast iron is compatible with electric, induction, and gas cooktops, as well as gas grills, charcoal grills, and campfires.
When using a cast-iron pan for cooking steak, it is important to preheat the pan properly. Preheating your cast-iron cookware for 3-5 minutes on medium-low heat can prevent thermal shock, which can damage the pan. To test if your pan is at the right temperature, splash a few drops of water on it. If the water dances, you're good to go. If the pan is too hot, the water droplets will evaporate quickly or the oil will start to smoke.
Cast iron has better heat retention and thermal conductivity than some other materials, such as stainless steel. This means that it can store more heat energy and distribute heat more evenly, reducing the likelihood of hot spots that cause food to cook unevenly and stick to the pan. However, it's important to note that cast iron may show some unevenness on induction burners due to the small size of the burner element.
When cooking steak in a cast-iron pan, it is recommended to use a lower temperature than you would with other types of cookware. This is especially important with induction cooktops, which are incredibly efficient at heating cast iron. With cast iron, you can achieve a good sear on your steak even if you lift the pan off its heat source, thanks to its heat retention capabilities.
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Adding aromatics like garlic and rosemary
Aromatics like garlic and rosemary can take your steak from good to great. To start, finely dice or mince some garlic cloves and rosemary sprigs. On a cutting board, mix the garlic and rosemary with two teaspoons of coarse sea salt, then roughly chop them all together. Rub this mixture all over your steak and let it sit at room temperature for 20 minutes.
Next, heat up your skillet to medium-high. Once heated, add butter and olive oil for the best results. You can also add some vegetable oil to the pan before adding the butter, as this will help the butter from burning. When the butter is melted, tilt the pan to spoon the garlic butter over the steaks and cook to your desired doneness.
When your steak is about 5–10 degrees away from your desired internal temperature, transfer it to a cutting board and let it rest for 5–10 minutes. This will give you a steak that is perfectly cooked on the inside and has a nice sear on the outside. Finally, slice the steak into 1/2" strips and spoon extra butter sauce over the sliced steak before serving.
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Letting steak rest for 5-10 minutes before serving
Allowing your steak to rest for 5-10 minutes before serving is a crucial step in the cooking process. This allows the steak to retain its juices, ensuring the meat is juicy and tender. The general rule of thumb is to rest steak for 5 minutes for every inch of thickness, with thicker cuts requiring 10-20 minutes of resting time. This guideline aligns with the common practice of resting steak for 5 to 7 minutes before slicing and serving it.
During the resting period, the steak's internal temperature continues to rise, so it's important to remove it from the heat source a few degrees before reaching the desired doneness. For example, a steak cooked to a medium-rare doneness should be removed from the heat at around 115°F to 130°F and allowed to rest until it reaches the ideal internal temperature of 135°F.
While resting, the steak's internal juices, which were forced towards the centre during cooking, have time to redistribute throughout the meat. This ensures that when you cut into the steak, the juices remain in the meat instead of spilling out onto the plate.
To prevent the steak from cooling down excessively during the resting period, it is recommended to loosely tent foil over the meat. Additionally, you can add a pat of butter to the resting steak, allowing it to melt and infuse additional flavour into the meat.
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Using leftover steak for meal prep
Yes, you can pan-fry steak in butter. In fact, butter is a better option than oil for achieving a deep brown colour on your steak. Adding butter to the pan a few minutes before your steak is done cooking will give it a buttery flavour and texture without burning.
Now, if you have leftover steak, you can use it for meal prep in several ways. Here are some ideas:
Salads and Wraps
- Dice or thinly slice cooked steak and add it to a salad or wrap with other vegetables and a dressing of your choice.
- You can also make steak summer rolls with fresh herbs, carrots, cucumbers, and thinly sliced steak, all rolled in a paper-thin rice wrapper.
Sandwiches
- Make a simple yet tasty Italian steak sandwich with leftover steak, pickled vegetables, sautéed onions, and garlic, nestled within a ciabatta roll.
- Another option is a loaded steak sandwich with roasted tomatoes, caramelized onions, and a creamy blue cheese spread.
- You can also roll up the steak in a tortilla with cilantro pesto and charred salsa.
Fried Rice
- One of the most popular ways to use leftover steak is to make fried rice. This dish is hearty, filling, and perfect for meal prep. You can make a large batch and store it in the refrigerator for up to 5 days.
- Simply cook your veggies and garlic in sesame oil, push them to the side of the pan, and add your steak. Then, stir in soy sauce and mix with cooked rice.
Noodle Bowls and Pasta
- Leftover steak can be added to a spicy steak noodle bowl with Napa cabbage, roasted peanuts, and a tangy sesame-soy dressing.
- You can also make a pasta salad with steak, crispy bacon, green pepper, beans, and a creamy lemon and cheese dressing.
Omelette
Slice up the leftover steak and add it to a skillet with sautéing onions, bell peppers, and mushrooms. Then, fold it into an omelette for a hearty breakfast or breakfast-for-dinner option.
Remember, cooked beef can be refrigerated for 3-4 days or frozen for 2-3 months, so plan your meal prep accordingly!
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Frequently asked questions
Yes, you can. Basting the steak with butter as it cooks adds flavour and gives the steak a gorgeous crust.
Add butter, salt, pepper, and herbs to a saucepan over medium heat. Stir the butter continuously until it melts and starts to sizzle. Keep stirring for another 3 to 5 minutes, or until the butter turns golden brown.
Tilt the pan to let the butter pool to one side. Use a spoon to scoop up the butter and spoon it over the steak.
Add the butter in the last 15-30 seconds of cooking the steak. It will melt and brown quickly, so baste the steak for 15 seconds or so.
A larger, thicker steak (at least one and a half inches thick and weighing between 24 and 32 ounces) makes it easier to achieve a good contrast between the crust on the outside and the tender meat within.
