Searing Steak: Electric Stove Heat Guide

Pan-searing is the best and easiest way to cook a steak. It involves cooking the surface of your food undisturbed in a hot pan until a crisp, golden-brown, and flavorful crust forms. It's the key to building flavor and texture while preventing sticking and giving your meal a restaurant-quality appearance.

To pan-sear a steak on an electric stove, you'll need a heavy-bottomed skillet, such as cast iron or stainless steel; tongs; an instant-read thermometer; olive oil or avocado oil; and your choice of steak.

- Remove the steak from the refrigerator 30 minutes before cooking.

- Pat the steak dry with a paper towel.

- Brush the steak with oil and season with salt and pepper or your choice of spices.

- Heat your skillet over medium-high heat.

- Sear the first side of the steak for 1-2 minutes without moving it.

- Flip the steak and sear the other side for another 1-2 minutes.

- Continue cooking the steak to your desired level of doneness.

- Rest the steak for 5-10 minutes before slicing and serving.

Choose the right cut of steak

Choosing the right cut of steak is essential for a perfect pan-seared steak. Here are some tips to help you select the best cut:

Thickness:

Aim for steaks that are about 1 to 1.5 inches thick. Thicker cuts give you more time to cook the steak without overcooking it. Thinner cuts can be challenging to master as they cook faster and can quickly turn into a hockey puck if left on the heat for too long.

Marbling:

Look for steaks with nice, thin lines of marbling, which is the fat that runs through the meat like thin veins. Marbling gives your steak tenderness and flavour. Avoid cuts with large chunks of fat.

Part of the Cow:

Cuts from the back of the cow, such as ribeye, strip, tenderloin, and T-bone, are generally more tender as these muscles don't get as much exercise. In contrast, cuts closer to the legs and shoulders, like brisket and beef shanks, are tougher due to the constant movement of these muscles.

Bone-in or Boneless:

Bone-in steaks take longer to cook than boneless steaks. If you're going for a bone-in cut, consider the T-bone, which offers two types of meat in one cut: a tenderloin on one side and a strip steak on the other.

Cooking Method:

The best cuts for pan-searing are boneless, quick-cooking cuts. Some examples are New York Strip, ribeye, and filet mignon. If you're cooking larger or slow-cooking cuts, like beef tenderloin, you'd usually start by pan-searing and then finish the cooking in the oven.

Personal Preference:

Remember, there's no single "best" cut of steak. It depends on your preferences and how you're preparing it. If you're looking for a balance of flavour and tenderness, consider a ribeye or strip steak. If tenderness is your top priority, go for a filet mignon or tenderloin. For a steak that offers two types of meat in one cut, choose a T-bone or porterhouse.

Select your cookware

A skillet with a heavy bottom is the best option for cooking steak on the stovetop. Heavy-bottomed skillets include cast iron and stainless steel. Cast iron is the preferred choice because it has the ability to retain a set temperature for a long period of time, but stainless steel is a great option if you are going to scrape fond to create a pan sauce.

Cast-iron pans are great for cooking steak because they can withstand high temperatures. They are also affordable, durable, and versatile. Cast iron can be used on any heat source and are naturally non-stick when seasoned properly.

Stainless steel pans are also a good option for cooking steak. They are durable, non-reactive, and easy to maintain. Stainless steel is a good heat conductor and is suitable for a range of cooking methods.

Carbon steel pans are another option for cooking steak. They have exceptional heat retention and are ideal for cooking that requires a consistent temperature over time. However, they take longer to heat up.

When selecting a pan for cooking steak, it is important to consider the thickness of the material. Thicker materials distribute heat more evenly, reducing the occurrence of hot spots and uneven cooking. It is also important to choose a pan with a flat bottom to ensure consistent contact with the stove's heating element and uniform heat distribution.

In addition, look for pans with heat-responsive, cool-to-touch, or heat-resistant handles for safe and comfortable handling. Tight-fitting lids are also important for maintaining heat and moisture during cooking. Finally, consider the ease of cleaning – options like non-stick surfaces or smooth stainless steel finishes make cleaning effortless and help maintain the cookware's appearance and longevity.

Remove steak from the refrigerator

Removing your steak from the refrigerator is an important step in the pan-searing process. This is because you want to ensure your steak is cooked evenly, and if the steak is too cold, you may overcook the outside and undercook the inside. Therefore, it is recommended that you take your steak out of the refrigerator about 30 minutes before you plan to cook it.

During this time, you can also pat the steak dry with a paper towel. This is an important step as any moisture on the exterior of the steak must evaporate before the meat begins to brown. Patting the steak dry will also help the seasoning stick to the surface and create a delicious crust.

You can also use this time to season the steak. Seasoning the steak generously on both sides with salt and pepper will help create a delicious crust. You can also add freshly ground spices of your choice.

If you are using a marinade, you will want to remove the steak from the marinade and leave it at room temperature for 45 minutes before cooking. Just before placing the steak in the oven, pat it dry and sprinkle with black pepper on both sides.

Dry the steak

Drying the steak is an important step in the pan-searing process. Before seasoning and cooking the steak, pat it dry with paper towels. This is because any moisture on the exterior of the steak must evaporate before the meat begins to brown. Patting the steak dry gives you a head start on achieving that golden-brown crust.

If you're using salt to season the steak, it's best to do so just before cooking, as salt will start drawing out moisture from the meat if it sits for too long. The same goes for any other seasonings or marinades.

If you're using a cast-iron skillet, make sure it's very hot before adding the steak. You'll know the pan is hot enough when the oil begins to shimmer and move fluidly around the pan.

When you add the steak to the pan, it should sizzle. Leave the steak undisturbed for a few minutes to allow a crust to develop. You'll know it's ready to flip when it releases easily from the pan and the bottom is a deep brown colour.

Oil and season the steak

Now that you've selected your steak and chosen your cookware, it's time to oil and season the steak.

Brush the steak with olive oil and season with salt, pepper, and your choice of freshly ground spices on all sides. Be generous with the seasoning, especially if your steak is thick. You want to ensure that every bite is packed with flavour.

If you're using a spice rub, brush the steak with a small amount of olive oil first. This will help the seasonings adhere to the steak's surface.

It's best to season your steak just before cooking or about 30-40 minutes ahead of time. If you season the steak and let it sit for too long, the salt will start to draw out moisture, making the meat tough.

If you're using just salt and pepper, you can add the pepper right before cooking. But remember, salt is a must! It'll help break down the meat fibres, making your steak more tender and enhancing its flavour.

Now that your steak is oiled and seasoned, it's time to heat your cookware.

Frequently asked questions