Emilie Meyer
Cooking the perfect steak can be a daunting task, but the right techniques and ingredients can make it easier. One of the most important steps in cooking a steak is searing it, which can be done in a pan. While oil is typically used for pan-searing, butter is also an option and can add a rich, creamy taste to your steak. In fact, some recipes call for a combination of butter and oil, or butter with herbs and aromatics, to create a flavourful steak that is seared and caramelized on the outside, yet tender and juicy on the inside.
Can you use butter to pan-sear a steak?
| Characteristics | Values |
|---|---|
| Whether butter can be used to pan-sear a steak | Yes |
| Whether to add butter at the beginning of cooking | No, it should be added a few minutes before the steak is done |
| Why butter shouldn't be added at the beginning | It has a low smoke point and will burn |
| Whether to use a mixture of butter and oil | No, it doesn't raise the smoke point |
| Why a mixture of butter and oil doesn't work | Only the milk proteins in butter burn, not the butter as a whole |
| Whether to flip the steak only once | No, flipping frequently helps the steak cook more evenly and develop a better crust |
| Whether to use a fork to flip the steak | Yes, puncturing the steak won't affect its moisture content |
| Whether to baste the steak | Yes, it's the key to a perfect pan-seared steak |
| Whether to use a cast-iron pan | Yes, it holds on to heat for a long time |
| Whether to preheat the pan | Yes, it gives the steak a great sear |
| How long to rest the steak for | 5–10 minutes |
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What You'll Learn
Using butter with other oils
When cooking steak, it's important to preheat the pan and ensure it's hot before adding the steak. A cast-iron skillet is recommended for the best sear. Oils with a high smoke point, like canola, avocado, or vegetable oil, are good choices for searing steak.
Butter is often added to a steak towards the end of cooking to enhance its flavor and texture. It gives the steak a rich, creamy taste and a deep brown color. However, butter has a low smoke point and will burn if added too early. To avoid this, some people mix butter with oil, believing it raises the smoke point. Unfortunately, this is not true, as the burning of butter is due to the milk proteins, which have an even lower smoke point than butter itself.
A good alternative is to use oil initially for searing, then add butter towards the end of cooking. This way, you get the benefits of both: the high smoke point of oil and the flavor and browning capabilities of butter.
Here's a step-by-step guide to cooking a steak with butter and oil:
- Preheat a cast-iron skillet over medium-high heat.
- Pat the steak dry with paper towels.
- Season the steak generously with salt and pepper on both sides.
- Add oil to the pan—just enough to coat the surface.
- Once the oil is hot, add the steak. Sear each side for 3-4 minutes until a brown crust forms.
- Use tongs to turn the steak on its sides and sear the edges for about 1 minute per edge.
- Reduce the heat to medium-low and add butter, garlic, and herbs like thyme or rosemary.
- Tilt the pan so the butter pools, then spoon it over the steak.
- Continue cooking until the steak reaches your desired doneness.
- Remove the steak from the pan and let it rest for 5-10 minutes before slicing.
Using both butter and oil when cooking steak combines their strengths. The oil provides a high smoke point for effective searing, while butter adds flavor and helps develop a beautiful brown crust.
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When to add butter to the pan
When preparing a steak, it is important to know when to add butter to the pan. The timing of adding butter depends on the desired level of doneness and the cooking method. Here are some detailed instructions on when to add butter to the pan when pan-searing a steak:
Firstly, preheat your pan on medium to high heat. A cast-iron pan is recommended for its heat retention and even cooking. While the pan is heating up, pat your steak dry with paper towels to remove any excess moisture, which can affect the crispness of the exterior. Season the steak generously with salt and pepper on both sides to enhance its flavour.
Once the pan is hot, add oil with a high smoke point, such as vegetable oil, canola oil, or extra light olive oil. Swirl the oil to coat the pan evenly. Place your steak in the pan and sear for 3-4 minutes on each side until a brown crust forms. Use tongs to turn the steak on its sides and sear the edges for about 1 minute per edge to render the white fat.
Now it's time to add the butter. Reduce the heat to medium-low, and then add the butter to the pan. For added flavour, you can use garlic butter or infuse the butter with aromatics like garlic cloves and rosemary sprigs. Using an oven mitt, grasp the pan handle and tilt it so that the butter pools to one side. Use a spoon to baste the steak with the melted butter, aiming for the paler parts of the meat to give them some colour. Continue to flip and baste the steak until it is cooked to your desired level of doneness.
Finally, remove the steak from the pan and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute and ensures a juicy, tender steak.
Remember, adding butter towards the end of the cooking process is crucial to prevent burning due to butter's low smoke point. By following these steps and timing the butter addition just right, you'll achieve a perfectly seared steak with a delicious buttery flavour and a deep brown crust.
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How to baste with butter
Yes, you can use butter to pan-sear a steak. In fact, basting with butter is a great way to add flavour and texture to your steak.
To baste with butter, you'll want to start by heating your skillet/pan over super-high heat until it starts to smoke. Then, add your steak and begin cooking by flipping it every 30 seconds. Continue flipping until the steak is 20-30 degrees Fahrenheit from your preferred doneness.
At this point, you'll want to add butter, and possibly some aromatics like garlic, shallots, and herbs, to the pan. Gently tilt the pan to one side so that the butter pools, then use a spoon to baste the foaming butter over the steak. Be sure to continue flipping the steak as it cooks, to prevent it from overcooking on one side.
Once the steak reaches your desired internal temperature, remove it from the pan and let it rest for about 10 minutes before serving.
Basting with butter adds flavour and helps to develop a great crust on the steak. It also helps the steak cook more quickly and evenly. However, it's important to note that butter has a low smoke point, so it's best to add it towards the end of the cooking process to avoid burning.
- Use a good-quality butter with a higher fat percentage for more flavour.
- Choose a thick, well-marbled steak for the best results.
- Don't be afraid to flip your steak frequently—it will help it cook more evenly and develop a nice crust.
- Use a thermometer to check the internal temperature of your steak to ensure it's cooked to your desired doneness.
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The best type of pan to use
To cook the perfect steak, you need to have the right tools. While there are several options for the type of pan to use, the best choice depends on your preferences. Here are some of the most popular options:
Cast Iron Pan
Cast iron pans are thick, heavy, and designed to retain heat for a long time. They are excellent for achieving a good sear on your steak, even without a heat source underneath. This is because cast iron pans are known for their superior heat retention. However, this can also be a drawback, as it may be challenging to lower the temperature of the pan once it gets too hot. Cast iron pans are also high-maintenance, requiring careful cleaning and seasoning to prevent rusting.
Stainless Steel Pan
Stainless steel pans are another option for searing steaks. They offer a good balance between lightweight construction and effective heat retention. Stainless steel pans are also non-reactive, meaning you can add acidic ingredients without causing a reaction or imparting a metallic taste to your food. However, they may require more effort to clean compared to other options.
Carbon Steel Pan
Carbon steel pans are a favourite among many steak enthusiasts. They combine the lightweight characteristics of stainless steel with the impressive heat retention of cast iron. Carbon steel pans are easy to manoeuvre and offer excellent heat control, making it simple to adjust the temperature as needed. Additionally, the curvature where the cooking surface meets the pan wall is designed for basting your steaks, allowing a basting spoon to fit perfectly.
Nonstick Pan
If you're looking for a low-maintenance option, a nonstick pan might be your best bet. While nonstick pans have gotten some negative attention due to health concerns, they can produce excellent results when cooking steak. You can achieve a good sear and a beautiful crust without the steak sticking to the pan. However, it's important to note that nonstick pans may not have a high smoke point, so they might not be ideal for cooking techniques that require very high temperatures.
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Steak temperature and timing
To cook the perfect steak, it is important to get the timing and temperature right. Here is a step-by-step guide:
Preparation
Firstly, take your steak out of the fridge and let it sit at room temperature for about 30 minutes. This is an essential step, as cooking a steak straight from the fridge can lead to uneven cooking. Choose a steak that is at least 1.5 inches thick; a thicker steak will take longer to cook, but will give you a better contrast between the crust and the tender meat inside.
Seasoning
Before cooking, pat your steak dry on both sides with paper towels. This will help you get a perfect sear and reduce oil splatter. Then, season generously with salt and pepper, or your choice of spices.
Pan-Searing
Use a cast-iron skillet or a heavy pan for the best results. Preheat your pan on medium heat and brush with oil. You want the oil to be shimmering and near smoking. Then, place your steak in the pan and sear for 3-4 minutes on each side until a brown crust has formed. You can also use tongs to turn the steak on its sides and sear the edges for 1 minute per edge.
Adding Butter
Now it's time to add the butter. Tilt the pan to spoon the melted butter over the steak and cook to your desired doneness. Remember, a steak's internal temperature continues to rise as it rests, so remove it from the pan about 5-10 degrees before reaching your desired doneness. For example, if you want a medium steak, remove it from the pan at 135 degrees Fahrenheit, and it will rise to 140 degrees as it rests.
Resting
Finally, let your steak rest for at least 5 minutes before slicing. This allows the juices to redistribute and ensures a juicy, tender steak.
Timing and Temperature Chart
For a rare steak, cook to an internal temperature of 125 degrees Fahrenheit. For a medium steak, aim for 140 degrees, and for well-done, cook to 160 degrees Fahrenheit. Keep in mind that these temperatures are just guidelines, and the best way to ensure your steak is cooked to your liking is to use a meat thermometer and check the doneness frequently.
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Frequently asked questions
Yes, you can use butter to pan-sear a steak. In fact, it is recommended to add butter to the pan a few minutes before the steak is done cooking to allow the flavour and texture to coat the meat.
It is recommended to use unsalted butter.
Yes, you can add aromatics like garlic, rosemary, and thyme to the butter.
You should add the butter to the pan a few minutes before the steak is done cooking. This will give the steak a deep brown colour and a juicy, tender inside.
