Pan-Seared Steak: Yes Or No?

A sizzling, juicy steak is a dish that many people enjoy, but it can be intimidating to cook for beginners. However, with the right tools and techniques, anyone can cook a perfect steak. One of the most important factors when cooking steak is the choice of pan. While a cast-iron skillet is a popular option, it requires more maintenance than some people are willing to commit to. Alternative options include stainless steel, carbon steel, and non-stick frying pans. These pans are easier to care for and can still produce a delicious steak.

When it comes to cooking the steak, there are a few key steps to follow. First, it is important to pat the steak dry and bring it to room temperature before cooking. This helps to remove excess moisture and ensures a better sear. Next, season the steak generously with salt and pepper, as this will create a delicious crust. Then, heat the pan on medium-high heat until it is very hot. Add oil, and once it begins to shimmer, carefully place the steak in the pan. It is important to avoid the temptation to flip the steak repeatedly, as it needs a few minutes to develop a brown crust. Finally, flip the steak and cook to your desired doneness.

Cast iron pans are low-maintenance

Cast iron pans are a great option for cooking steak. They are also low-maintenance and easy to care for. Here are some reasons why:

Firstly, cast iron pans are tough and durable. They can last for decades with proper care, and it's challenging to completely ruin them. Cast iron is a strong material that can withstand high temperatures, making it ideal for searing steaks.

Secondly, cast iron pans are versatile and can be used on various heat sources, such as stovetops, ovens, grills, and even open flames. This makes them suitable for different cooking methods, whether you're searing, frying, or grilling your steak.

Thirdly, cast iron pans are relatively easy to clean and maintain. While there are some specific care instructions to follow, the process is straightforward. You can wash cast iron pans with a small amount of soap and warm water, using a sponge or nylon scrubbing brush. It's important to dry the pan thoroughly after washing to prevent rust, and then apply a light layer of cooking oil to the surface.

Additionally, cast iron pans develop a natural non-stick coating over time. This coating, known as "seasoning," is created by rubbing the pan with oil and heating it. The oil transforms into a thin, plastic-like coating that protects the pan from rust and makes it easier to cook with. The more you use your cast iron pan, the better the seasoning becomes.

Finally, cast iron pans are affordable and accessible. They are often pre-seasoned, so you can start cooking with them right away. Cast iron pans offer excellent value for money, as they are long-lasting and provide consistent results.

In summary, cast iron pans are low-maintenance and an excellent choice for cooking steak. They are durable, versatile, easy to care for, and develop a natural non-stick coating over time. With proper use and maintenance, a cast iron pan can be a valuable addition to your kitchen.

Pan-searing is the best way to cook steak

Pan-searing is the best way to cook a steak, and it's also the easiest!

Pan-searing is a classic technique that involves cooking the surface of your steak undisturbed in a very hot pan until a crisp, golden-brown, and flavorful crust forms. It is the key to building flavor and texture while also preventing sticking and giving your meal a restaurant-quality appearance.

When it comes to beef, the best candidates for pan-searing are boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, rib eye, or filet mignon. For larger or slower-cooking cuts, like beef tenderloin or beef stew, pan-searing is usually the first step, and then you finish the cooking in the oven.

To cook the perfect steak, you'll want to pat the steak dry with paper towels to evaporate any moisture on the exterior. Then, season the steaks generously on both sides with salt and pepper; the seasoning will stick to the surface and help create a delicious crust.

Turn on your exhaust fan and heat a heavy pan—stainless steel or cast iron is best—over medium-high heat until it's very hot. You'll know the pan is hot enough when you add oil, and it begins to shimmer and move fluidly around the pan.

Carefully place the steak in the pan, releasing it away from you so the oil doesn't splatter. It should sizzle. Leave the steak alone for a few minutes to develop a brown crust—the steak will release easily when it's ready to flip.

Flip the steak when the bottom is a deep brown color, usually after about three minutes. Continue to cook for another 3-4 minutes on the bottom side for rare or medium-rare. During the last minute of cooking, you can add butter and thyme for extra flavor.

If you plan to serve the steaks unsliced, transfer them to plates and serve hot. If you plan to slice the steaks, transfer them to a cutting board and let them rest, covered with aluminum foil, for 5-10 minutes. Then, slice thinly against the grain. Resting allows the juices to redistribute, ensuring your steak is moist and tender.

With just a handful of ingredients and a single pan, you can prepare a steak that rivals one you'd enjoy at a high-end steakhouse.

Stainless steel pans are dishwasher-safe

Stainless steel pans are an excellent choice for cooking steak. They can withstand high temperatures, which is essential for achieving a perfect sear on your steak. But what about cleaning them? Can stainless steel pans go in the dishwasher?

The short answer is yes, stainless steel pans are dishwasher-safe. However, there are a few things to keep in mind. First, check the bottom of your pan for a stamp or label that indicates it is dishwasher-safe. If you're unsure, refer to the original packaging or the manufacturer's website.

It's important to understand the composition of your stainless steel pans. Typically, 304-grade or 18/10 stainless steel is an alloy with 18% Chromium and 10% Nickel. These metals create a Chromium Oxide layer, making the pan resistant to corrosion, especially in wet environments. This type of stainless steel is non-reactive to dishwashing detergents, so it's safe to put in the dishwasher.

However, there are some exceptions. If your stainless steel pan has layers of aluminum sandwiched between the stainless steel, it's best to avoid the dishwasher. The detergents can cause the aluminum to degrade over time, leading to an unsafe and impractical pan.

To clean your stainless steel pans properly, simply rinse them with hot water after use and wash them with mild dish soap and a soft sponge. For tougher messes, you can use a scrub brush, pad, or even steel wool with light pressure. To keep your pans looking polished, use a powdered stainless steel cleaner or a paste of baking soda and distilled vinegar for burnt-on food.

So, while stainless steel pans are dishwasher-safe, hand-washing them with care will ensure they stay in top condition for years to come.

The best pans for cooking steak

There are many ways to cook a steak, but pan-searing is considered the best and easiest way to cook a steak. To achieve a perfectly seared steak, you need a pan that can get and stay very hot. Here are some of the best pans for cooking steak:

Carbon Steel Frying Pan

Carbon steel is an excellent material for steak night as it is lightweight and has stellar heat retention. Carbon steel pans can withstand temperatures up to 1200°F and can be used on the stovetop, in the oven, on the grill, and over an open flame. They are also great for getting a perfect sear, as they have excellent heat control, allowing you to easily adjust the temperature to avoid burning.

Stainless Clad Frying Pan

A stainless-clad frying pan can also get a beautiful sear on your steak. It is lightweight and heavy-duty, with five cladded layers of metal that provide quick heating, instant response, and consistently stellar performance. Additionally, stainless-clad pans are non-reactive, so you can add acidic ingredients without causing a reaction between the ingredients and the surface of the pan.

Cast Iron Skillet

A heavy cast iron skillet is another great option for cooking steak. These pans get very hot and retain their heat, making them ideal for getting a charred, smoky finish on your steak. Look for a cast iron skillet with a comfortable handle and a non-stick surface.

Non-Stick Frying Pan

If you're looking for a more affordable option, a non-stick frying pan can also work well for cooking steak. Choose a pan with a thick base that will achieve the best results.

Tips for Cooking Steak:

• Always pat your steak dry with paper towels before cooking to remove any moisture.
• Season your steak generously with salt and pepper before cooking.
• Use a heavy-duty, thick-based frying pan and heat it until very hot but not smoking.
• Add oil to the pan and wait until it shimmers and moves fluidly before adding your steak.
• Avoid the temptation to flip your steak repeatedly. Let it cook undisturbed for a few minutes to develop a brown crust.
• For a perfect medium-rare steak, cook for 3-4 minutes on each side.
• Let your steak rest for 5-10 minutes before slicing to allow the juices to redistribute.

How to cook steak in a pan

Preparation

Before you begin cooking, you will need to pat the steak dry with paper towels. This is an important step as any moisture on the exterior of the steak must evaporate before the meat begins to brown. You should also season the steaks generously on both sides with salt and pepper. The seasoning will stick to the surface and help create a delicious crust.

Cooking

Turn on your exhaust fan and heat a heavy pan over medium-high heat until it is very hot. The best pans for pan-searing are stainless steel or cast iron since they can withstand high temperatures.

Add oil to the pan. You will know it's hot enough when it begins to shimmer and move fluidly around the pan.

Carefully place the steak in the pan, releasing it away from you so that the oil doesn't splatter. It should sizzle. Use a pan that is large enough that it's not a tight fit, or the pan will cool down and your food will steam instead of sear.

Leave the steak undisturbed for a few minutes to develop a brown crust. Avoid the temptation to peek or flip repeatedly. Don't worry about the steak sticking to the pan; it will release easily when it is ready to flip.

Flip the steak when it releases easily and the bottom is a deep brown colour (usually about 3 minutes).

Continue to cook the steak for another 3 to 4 minutes on the bottom side for rare or medium-rare. For a medium steak, cook for 4 to 5 minutes on the second side; for well-done, cook for 5 to 6 minutes.

During the last minute of cooking, you can add butter and thyme sprigs to the pan for extra flavour.

Serving

If you are serving the steaks unsliced, transfer them to plates and serve hot. If you plan to slice the steaks, transfer them to a cutting board and let them rest, covered with aluminium foil, for 5 to 10 minutes. Then, slice the steaks thinly against the grain. Resting allows the juices to redistribute from the outside of the steaks; if you slice them too soon, the juices will pour out.

Frequently asked questions