Cody Casey
While cast iron pans are popular for cooking steak, it is not the only way to cook a good steak. You can use a stainless steel pan or any other heavy pan that can withstand high temperatures. The key is to get the pan very hot, add oil, and only flip the steak when a brown crust has formed. You can also use a flat-bottomed wok, as some prefer a flat surface to get maximum crust.
| Characteristics | Values |
|---|---|
| Pan type | Any pan will work, but stainless steel or cast iron are preferred as they can withstand high temperatures. Non-stick pans should not be overheated as this may cause the coating to strip and release fumes. |
| Steak preparation | Pat steaks dry with paper towels. Season generously with salt and pepper. Allow to rest at room temperature for at least 40 minutes and up to 2 hours, or overnight in the refrigerator uncovered. |
| Pan preparation | Heat oil in the pan over medium-high to high heat until it begins to shimmer and move fluidly. |
| Cooking | Carefully place the steak in the pan, ensuring the oil does not splatter. Leave undisturbed for a few minutes to develop a crust, then flip and cook for an additional few minutes. For thicker steaks, use the reverse sear method. |
| Resting | Remove the steak from the pan and let it rest for at least 5-10 minutes before slicing and serving. The steak will continue to rise in temperature while resting, so it should be removed from the pan a few degrees before reaching the desired doneness. |
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What You'll Learn
Stainless steel pans are a good alternative to cast iron
To cook a steak in a stainless steel pan, the pan should be heated to a medium-high heat with some oil. The steak should be seasoned generously with salt and pepper, and then placed in the pan, ensuring that the oil sizzles. It should be left undisturbed for a few minutes to develop a brown crust, before being flipped and cooked to the desired level of doneness.
Another advantage of stainless steel pans is their versatility. They can be used with almost any ingredient, including acidic foods, which should not be cooked in cast iron pans as they will react with the iron surface and impart a metallic taste. Stainless steel is also non-reactive, durable, and resistant to corrosion and rust. It is important to note that food may stick to the surface of a stainless steel pan, but this can be mitigated by using oil, tempering the food, and preheating the pan.
While cast iron pans are excellent for cooking steak, stainless steel pans are a good alternative due to their ability to withstand high temperatures, lightweight and versatile nature, faster heating time, and resistance to corrosion and rust. With the proper techniques, a stainless steel pan can be used to cook a delicious steak with a golden-brown crust.
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Pat steaks dry with paper towels before cooking
It is important to pat steaks dry with paper towels before cooking. This is true for any cooking method, not just pan-searing. Paper towels are preferred for hygienic reasons and convenience. They are also more absorbent than cloth towels. When patting the steak dry, do not press the meat as this will squeeze out moisture. Instead, lightly touch or brush the surface so that excess moisture wicks away.
Removing surface moisture helps to prevent the steak from cooking unevenly and keeps the natural flavours inside the meat. This is because water on the meat will create a barrier between the oil and the meat, preventing the Maillard reaction from occurring. The Maillard reaction is responsible for the tasty brown crust that appears on a well-seared steak.
To pat steaks dry with paper towels, you can use a thick wad of paper towels to prevent tearing. Place the steak on a sheet pan and then set a paper towel on top of it. Alternatively, hold the steak with tongs and touch it to the paper towel.
It is also important to ensure that the steak is at room temperature before cooking. Remove the steak from the refrigerator at least 30 minutes before cooking.
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Season steaks generously with salt and pepper
When seasoning your steak, the most important rule is to always use enough salt. Kosher salt is the best option for seasoning steaks because its crystal size allows for prime absorption into the outer layer of the steak. It also won't melt into the steak instantly, so you can see how much you're using. You'll want to sprinkle the salt from about 12 inches above the steak so that it falls in an even layer. Season generously until you see a layer of salt on the steak. If your steak is very thick (over an inch), use enough salt to form a crust.
You'll also want to add some freshly ground black pepper. If you're salting right before cooking, sprinkle both sides (and the edges) generously with pepper and press the granules into the meat. If your steak is thick, season the sides as well. However, there is some debate over when to add pepper. Some people believe that applying it before cooking can cause the pepper to burn, imparting a bitter flavor. If you're concerned about this, you can grind pepper onto the steaks after searing them or right before serving.
After seasoning, let the steak sit for at least as long as it takes to prepare your grill or heat up your pan. This will allow the salt on the surface of the meat to pull out moisture, which will then be reabsorbed by the meat, softening the proteins and seasoning it throughout. If you want to season your steak even further in advance, you can leave the seasoned steak uncovered in the refrigerator for up to a day.
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Sear the steak on a high heat to get a brown crust
To achieve a brown crust on your steak, you will need to sear it on high heat. Here is a step-by-step guide:
First, pat your steak dry with paper towels. This is an important step, as it helps to remove any excess moisture from the surface of the meat, promoting better browning. You can also season the steak at this stage. Pre-salting the meat not only seasons it but also draws out some juices, which are then re-absorbed, guaranteeing better browning. Some people prefer to salt the pan and place the steak directly on top. You can experiment with different methods and find what works best for you.
Next, heat your pan. The best pans for pan-searing are made of stainless steel or cast iron, as they can withstand high temperatures. Heat the pan on medium-high to high heat until it is very hot. Add your choice of cooking oil—options include vegetable oil, canola oil, or extra light olive oil—and heat until the oil is very hot and begins to shimmer and move fluidly around the pan.
Now, carefully place your steak in the pan. It is important to release it away from you to avoid oil splattering. You should hear a sizzle. Do not touch or move the steak for a few minutes—this undisturbed time is crucial for developing a brown crust. For a steak that is 1-1.5 inches thick, sear for about 4 minutes on the first side. For thicker steaks, you may need to adjust the timing or use the reverse sear method.
Once a brown crust has formed, you can flip the steak and cook the other side. For a steak that is 1-1.5 inches thick, cook the second side for about 3-4 minutes for a rare to medium-rare steak. Adjust the timing according to your desired doneness. Continue cooking and flipping frequently until the steak is well-browned on all sides and has reached the desired internal temperature.
Finally, remove the steak from the pan and let it rest. This allows the juices to redistribute and ensures a juicy, flavorful steak. The resting time will depend on the thickness and desired doneness of your steak. For a medium-rare steak, aim for a final internal temperature of 130°F (54°C).
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Rest the steak for 5-10 minutes before serving
Resting your steak is an essential part of the cooking process. It is important to let your steak rest for a few minutes after cooking and before serving. This is because the internal juices of the steak are very hot and liquid, and resting allows the juices to reabsorb and redistribute. If you cut into the steak too soon, the juices will pool out, and the steak will become dry.
The resting time depends on the size and thickness of the steak. As a general rule, thicker steaks require longer resting times. For example, a thin steak should be rested for half the time it took to cook, whereas a thick steak should be rested for the same amount of time it took to cook. A good rule of thumb is to rest a steak for a minimum of 5 minutes and no less than 3 minutes. If you are in a rush, 5 to 7 minutes should be the minimum. If you know your steak is thick, give it at least 10 minutes. You can also rest the steak for 10 minutes per pound or 5 minutes for every inch of thickness.
While the steak is resting, you can keep it warm by transferring it to a cutting board, warm plate, or serving platter. You can also tent the steak with a loose piece of aluminium foil to retain warmth for a longer resting period without the risk of overcooking the meat.
Resting the steak is critical to keeping the moisture and heat inside, resulting in a juicy and flavourful steak.
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Frequently asked questions
The best technique for cooking steak without a cast-iron pan is to pan-sear it. This involves cooking the steak undisturbed in a piping hot stainless steel pan until a crisp, golden-brown, flavorful crust forms.
First, pat the steak dry and season it generously with salt and pepper. Then, heat oil in a stainless steel pan over medium-high heat until it begins to shimmer. Carefully place the steak in the pan and leave it undisturbed for a few minutes to develop a crust. Finally, flip the steak and cook for another 3-4 minutes for rare to medium-rare.
For the best results, choose steaks that are between 1-1.5 inches thick. Thicker steaks may require a different cooking technique such as reverse searing.
