Emilie Meyer
Cooking steak in a pan is a great way to achieve a high-quality steakhouse meal from the comfort of your own home. Pan-searing is a simple technique that can be mastered to produce a steak that is seared on the outside and juicy on the inside. The best pans for pan-searing are stainless steel or cast iron, as they can withstand high temperatures. The best cuts of steak for pan-searing are boneless and between one and one-and-a-half inches thick, such as New York Strip, ribeye, or filet mignon.
| Characteristics | Values |
|---|---|
| Pan type | Heavy, stainless steel or cast iron |
| Steak type | Boneless, 1-1.5 inches thick, well-marbled |
| Steak preparation | Pat dry, season with salt and pepper, optional: refrigerate for 45 minutes, pat dry again |
| Pan preparation | Heat oil until shimmering/smoking, add butter |
| Cooking | Sear each side for 2-5 minutes, flip, baste with butter, cook until desired doneness |
| Resting | Leave steak to rest for 5-10 minutes before slicing |
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What You'll Learn
Use a cast-iron skillet and get the pan very hot
Cooking steak in a pan, or pan-searing, is a great way to cook steak that rivals a high-end steakhouse. The best pans for this are stainless steel or cast-iron skillets since they can withstand high temperatures.
If you are using a cast-iron skillet, get the pan very hot. You will know it is hot enough when the oil begins to shimmer and move fluidly around the pan. You can also check by adding a little butter to the pan—if it melts immediately, the pan is hot enough.
When the pan is hot, carefully place the steak in it, releasing it away from you so that the oil does not splatter. It should sizzle. Leave the steak to cook for a few minutes to develop a brown crust. You can then flip the steak and cook the other side for the same amount of time.
If you are cooking a thick-cut steak, you can then add butter and reduce the heat to medium. Baste the steak with butter by tilting the pan and spooning the butter over it. You can also add aromatics like garlic and herbs. Continue to cook the steak to your desired doneness.
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Pat the steak dry with paper towels and season generously
Cooking steak in a pan begins with preparing the meat. The first step is to pat the steak dry with paper towels. This is important because any moisture on the exterior of the steak must evaporate before the meat begins to brown. Using paper towels to pat the steak dry will also help to reduce oil splatter when the steak is added to the pan.
The next step is to season the steak generously. Salt is the most important seasoning for steak, as it guarantees better browning and adds flavour to the meat. Some recipes suggest seasoning the steak with salt up to 24 hours before cooking, which creates a dry surface for searing and a more concentrated flavour. However, this requires plenty of fridge space, as the salted steak must be left to air-dry on a rack over a tray. Other recipes suggest salting the steak 30 minutes before cooking, while others recommend salting immediately before cooking. One source suggests that salting and resting the steak for at least 40 minutes will result in a clean, hard sear and better browning.
In addition to salt, some recipes suggest seasoning the steak with black pepper before cooking, which will bring a pinch of heat. However, one source recommends steering clear of ground pepper, as the extremely hot pan will burn the pepper before it can flavour the steak.
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Sear each side for 2-4 minutes until a brown crust forms
To achieve a brown crust on your steak, you'll need to sear each side for 2-4 minutes. The exact timing will depend on the thickness of your steak and how well done you want it. For a 1-inch steak, searing for 1-2 minutes on each side is enough for a medium-rare finish. If you're cooking a 1.5-inch steak, you'll need to sear for about 4-5 minutes on each side for a medium-rare finish.
Before searing, pat your steak dry with paper towels. This will help you achieve a good sear and reduce oil splatter. Season the steak generously with salt and pepper on both sides. Turn on your exhaust fan and heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it's very hot. Add oil to the pan and wait until it shimmers and moves fluidly.
When the oil is hot, carefully place the steak in the pan, releasing it away from you to avoid oil splatter. It should sizzle. Leave the steak undisturbed for a few minutes to develop a brown crust. You'll know it's ready to flip when it releases easily from the pan and has a deep brown colour on the bottom.
After flipping the steak, continue cooking for another 2-4 minutes for a rare or medium-rare finish. If you prefer your steak well done, you may need to cook it for a bit longer. Don't be tempted to flip the steak repeatedly or peek underneath it. Doing so will interfere with the searing process.
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Add butter, herbs, and aromatics to the pan
Once you've got a nice crust on your steak, it's time to add butter, herbs, and aromatics to the pan. This is a great way to add flavor to your steak and ensure it's cooked evenly.
First, melt butter in the pan. You can use plain butter, or you can add herbs and aromatics to the butter before adding it to the pan. If you're adding the herbs and aromatics to the butter in the pan, try using garlic, thyme, rosemary, or oregano. You can also add some black pepper for extra flavor.
Next, tilt the pan slightly so that the melted butter collects near the handle. Use a spoon to pour the butter over the top of the steak, basting it continuously for about a minute. This will help to deepen the crust on the outside of the steak and ensure that it cooks more quickly and evenly.
Finally, keep the steak in the pan until it reaches your desired level of doneness. Remember that the steak will continue to cook a little bit even after you take it out of the pan, so it's better to slightly undercook than overcook it.
Adding butter, herbs, and aromatics to the pan is a simple way to take your steak to the next level. Give it a try the next time you cook steak, and don't be afraid to experiment with different herbs and aromatics to find your perfect combination.
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Let the steak rest for 5-10 minutes before slicing
After cooking your steak, it is important to let it rest for 5 to 10 minutes before slicing. This is a crucial step that ensures your steak is evenly cooked on the inside. It also prevents the steak from losing its juices when sliced.
Resting the steak allows the juices to redistribute evenly throughout the meat. If you slice the steak immediately after cooking, the juices will pour out, leaving your steak dry and less juicy.
During the resting period, the steak continues to cook slightly, as the heat from the outer parts of the steak is transferred to the centre, ensuring a more consistent doneness.
Additionally, resting gives you time to prepare any side dishes or sauces to accompany your steak.
For optimal results, transfer the cooked steak to a cutting board and cover it loosely with aluminium foil to keep it warm. After resting, slice the steak thinly against the grain for the best texture and mouthfeel.
Remember, the resting time can vary depending on the thickness of your steak and your desired doneness. Thicker steaks and those cooked to a higher temperature may benefit from a longer resting time, while thinner steaks cooked rare might require less time to rest.
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