Cody Casey
There are differing opinions on whether to use a hot or cold pan when cooking steak. Some sources claim that a hot pan is necessary to achieve a good sear on the steak, while others argue that starting with a cold pan allows for more even cooking and prevents the steak from becoming overcooked or dry. Some chefs recommend taking the steak out of the fridge 20 minutes to an hour before cooking to let it come to room temperature, which can help prevent overcooking or undercooking. Ultimately, the decision of whether to use a hot or cold pan may depend on personal preference, the desired level of doneness, and the specific cut of steak being cooked.
Characteristics of putting steak in a hot or cold pan
| Characteristics | Hot Pan | Cold Pan |
|---|---|---|
| Browning | A hot pan will brown the steak | A cold pan will not brown the steak |
| Flavour | A hot pan will create a sharp, bitter, and robust flavour | A cold pan will create a subtle, soft, and sweet flavour |
| Cooking evenness | A hot pan may lead to an overcooked exterior and undercooked interior | A cold pan cooks food more evenly |
| Cooking control | A hot pan may be harder to control | A cold pan gives you more control over the cooking process |
| Sear | A hot pan will sear the steak | A cold pan will not sear the steak |
| Meat texture | A hot pan may cause the meat to stick to the pan | A cold pan will prevent the meat from sticking to the pan |
| Meat temperature | The steak should be at room temperature before cooking | The steak should be at room temperature before cooking |
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What You'll Learn
Using a hot pan to cook steak
First, let your steak come to room temperature. Take it out of the fridge about 20 minutes to an hour before cooking. This helps prevent your steak from becoming dry and ensures even cooking. Season the steak generously with salt and pepper before cooking.
Next, choose the right pan for the job. A cast-iron skillet is ideal, but you can also use a stainless steel, non-stick, or ceramic pan. Heat your chosen pan over high heat until it is very hot. If using butter, heat the dry pan first, then add the butter, and immediately place the steak in the pan. If using oil, add it to the cold pan and heat it until the oil is shimmering and just below its smoke point before adding the steak.
Once the pan is hot enough, it's time to sear the steak. Place the steak in the pan and let it cook for about 2-3 minutes on each side until a crust forms. You'll know your pan is hot enough if you hear that satisfying sizzle when the steak hits the surface. If you're using a non-stick pan, be careful not to overheat it as they cannot be heated to extremely high temperatures.
After searing both sides of the steak, you can finish cooking it to your desired doneness. For a medium-rare steak, aim for an internal temperature that feels similar to the soft meat of your thumb when touching your thumb to your middle finger. You can use a thermapen to verify the temperature. Remember that the steak will continue to cook slightly even after removing it from the pan.
Using a hot pan for cooking steak is essential for achieving a good sear and developing robust flavours. Just remember to pat your steak dry with a paper towel before placing it in the pan, and always be careful not to overheat your cooking oil or butter to avoid smoking.
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Using a cold pan to cook steak
While many sources recommend using a hot pan to cook steak, some chefs advocate for using a cold pan. Here are some detailed instructions for using a cold pan to cook steak:
Firstly, take your steak out of the fridge about 20 minutes to an hour before cooking to let it come to room temperature. This is an essential step as it ensures your steak cooks evenly and prevents it from becoming dry. During this time, you can season the steak generously with salt and pepper.
Next, choose your pan. A non-stick skillet works best for this method. Place the steak in the pan before turning on the heat. If you are using a well-marbled cut of beef, you may not need to add any oil as the fat from the meat will be released during the cooking process. However, if you are using a leaner cut, you can add a thin layer of oil to the pan to prevent sticking.
Now, turn the stove burner to high heat. The steak will begin to cook slowly as the pan heats up. This gradual heating can help prevent the steak from overcooking on the outside before the inside is done to your liking. You can also finish the steak in the oven for a few minutes if you prefer.
Using a cold pan gives you more control over the cooking process and can help prevent burning. However, it is important to note that you may not achieve the same level of browning as you would with a hot pan, which is desirable when cooking steak.
Finally, it's essential to let the steak rest for a few minutes after cooking to retain its juices before slicing and serving.
While using a cold pan to cook steak may go against conventional wisdom, it can be a useful technique to achieve a perfectly cooked steak, especially for well-marbled cuts of beef.
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Preparing the steak before cooking
Firstly, it is recommended to take the steak out of the fridge about 20 minutes to 1 hour before cooking, to let it come to room temperature. This is an important step as it ensures your steak cooks evenly and helps prevent overcooking or undercooking.
Next, you'll want to season the steak generously with salt and freshly ground black pepper. Don't be shy with the seasoning, as this will enhance the flavour of your steak. You can also experiment with different cuts of meat, such as rib-eye, sirloin, T-bone, or filet mignon.
Before placing the steak in the pan, ensure that it is dry on the outside by patting it down with a paper towel. This will help you achieve a good sear.
Now, it's time to choose your cooking method. You can either use a hot pan or a cold pan method, each resulting in slightly different outcomes.
For a hot pan method, heat your pan over high heat until smoking hot. You can use a cast iron skillet, stainless steel, non-stick, or ceramic pan. If using butter, heat a dry pan until quite hot, add the butter, and then immediately place your steak in the pan. If using oil, add it to a cold pan and heat it until the oil is shimmering and just below its smoke point before adding the steak.
On the other hand, the cold pan method involves placing your steak in a non-stick skillet with no oil before turning the heat on high. This technique works well for well-marbled cuts of beef as the fat released during cooking eliminates the need for added oil.
Regardless of the method chosen, the goal is to achieve a good sear on the steak, forming a delicious crust.
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Choosing the right cut of meat
When it comes to choosing the right cut of meat for your steak, there are a few key factors to consider. Firstly, it's important to understand that the best cuts of meat are generally found along the back of the cow, away from the "hoof and horn". Cuts from this area, such as ribeye, strip, tenderloin, and T-bone, are less worked and therefore much more tender, making them ideal for steaks.
Another factor to consider is the amount of marbling in the meat. Marbling refers to the streaks of fat within the meat, which contribute to both tenderness and flavor. A well-marbled steak will have a beautiful melt-in-the-mouth texture and a rich, juicy taste. The rib cap, sometimes called "butcher's butter", is a great example of a cut with excellent marbling.
If you're looking for a premium steak with an unusually tender texture, beef tenderloin is an excellent choice. This cut comes from one of the least-used muscles in the cow's body, resulting in minimal connective tissue. While it is a premium-priced option, it is important to select a tenderloin with the right amount of marbling and a fresh, bright-red color.
For a more economical option, consider skirt steak. This cut has a strong beefy flavor and works exceptionally well in dishes like fajitas or stir-fries. The key to enhancing its tenderness is to cook it no more than medium-rare and to slice against the grain.
Lastly, don't be afraid to experiment with different cuts of meat. While some cuts may be tougher, they can still deliver bold, beefy flavors. For instance, the bistro steak, which comes from the chuck primal in the shoulder section, is a rare and versatile cut that offers both tenderness and a robust flavor profile.
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The benefits of using a hot pan
While there are differing opinions on the best way to cook steak, using a hot pan has several benefits. Firstly, a hot pan is essential for achieving a good sear on your steak. A sear creates browning, which equals flavor. If you use a cold pan, you risk steaming your steak, resulting in an unappetizing gray color. A hot pan ensures the outside of the steak browns before the inside overcooks, helping you achieve the desired doneness.
Additionally, a hot pan can reduce the chances of your meat sticking to the pan. A thin layer of oil in a hot pan can prevent sticking and help you achieve an even cook. However, be careful not to overheat your pan, as oil can burn and smoke.
Starting with a hot pan can also save time in the cooking process. By heating your pan before adding oil or steak, you create a sizzle, indicating that your pan is hot enough to cook in. This technique can help you achieve the right temperature for your steak, reducing the risk of overcooking or undercooking.
Furthermore, a hot pan can be advantageous for certain cuts of steak. For well-marbled beef with sufficient fat content, a hot pan can help render the fat, creating a juicy and flavorful steak.
Finally, a hot pan can be beneficial for cooking multiple steaks. By heating your pan first, you can sear each steak quickly, locking in the juices and creating a flavorful crust before finishing them in the oven. This ensures your steaks are cooked evenly and helps you avoid overcooking.
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Frequently asked questions
You should put steak in a hot pan. This is because a hot pan will help you achieve browning without overcooking. A cold pan will cause the steak to cook past well-done before it has a chance to brown on the outside.
The pan should be smoking hot. You can test this by flicking some water onto the pan—if the water evaporates in 1-2 seconds, the pan is hot enough.
If you are using butter, heat a dry pan until it is quite hot, add the butter, and then add the steak. If you are using oil, put the oil in a cold pan and heat it until the oil shimmers and is just below its smoke point before adding the steak.
