The Perfect Pan Temperature For Succulent Strip Steaks

Cooking the perfect steak can be challenging, even for experienced cooks. There are many factors to consider, such as the type of steak, its thickness, the desired level of doneness, and the equipment used. However, pan-searing is widely regarded as the best and easiest way to cook a steak.

To cook a strip steak in a pan, it is recommended to use a cast-iron skillet or a heavy non-stick pan. The pan should be heated to a high temperature—around medium-high heat—with a drizzle of oil. The ideal temperature will depend on various factors, including the type of stove and pan used.

Before searing, the steak should be prepared by seasoning with salt and pepper and brought to room temperature for about 30–45 minutes. For a 1-inch-thick steak, sear each side for 2–3 minutes, followed by 5–10 minutes of cooking on low heat, depending on the desired level of doneness. A meat thermometer can be used to check the doneness, with the recommended internal temperature ranging from 130°F to 165°F for medium-rare to well-done.

It is important to avoid the temptation to flip the steak repeatedly. Instead, allow each side to develop a brown crust before flipping. Additionally, using butter while cooking can enhance the flavour and keep the steak tender.

Pan-searing is the best way to cook a strip steak

Pan-searing is the best and easiest way to cook a strip steak. It is a simple technique that can be used to cook a steak that rivals your favourite steakhouse. It involves cooking the surface of the steak undisturbed in a hot pan until a crisp, golden-brown, and flavourful crust forms.

How to pan-sear a strip steak

To pan-sear a strip steak, follow these steps:

• Prepare the steak: About 30-45 minutes before cooking, salt the steak on both sides and leave it at room temperature.
• Preheat the pan: Drizzle some oil in a pan and preheat the pan over medium-high heat. Just before searing, sprinkle the steak on both sides with pepper and your desired seasonings.
• Sear the steak: Sear the steak for 2-3 minutes on each side. For a thicker steak, sear for closer to 3 minutes per side.
• Cook the steak: Depending on your desired level of doneness, lower the heat and cook for another 5-10 minutes. For a 1-inch thick steak, cook for about 3-4 minutes on the bottom side for rare or medium-rare.
• Add butter and aromatics (optional): In the last minute of cooking, add butter, garlic, and rosemary to the pan. Spoon the butter over the steak as it cooks.
• Check the doneness: Use a thermometer to check the doneness of the steak. For a medium-rare steak, the internal temperature should be 130°F-135°F.
• Rest the steak: Transfer the steak to a clean plate tented with foil and let it rest for 5-10 minutes before serving.

Tips for pan-searing a strip steak

• Don't flip too often: It's better to let the steak sear completely on one side before flipping it. Flipping too often may result in uneven cooking.
• Use butter: Adding a little butter to the pan while cooking can help keep the steak moist and add flavour.
• Choose the right cut: Look for steaks that are 1-1 ½ inches thick. Choose steaks with moderate marbling, which are the white strips of fat that run through the meat. Wet-aged or dry-aged steaks tend to have better flavour and texture.
• Use a cast-iron skillet: A cast-iron skillet is one of the best pans for searing steaks as it can withstand high temperatures.

By following these steps and tips, you can pan-sear a strip steak that is tender, juicy, and full of flavour.

Use a stainless steel or cast-iron pan

Preparation

Before you start cooking, pat your steaks dry with paper towels. This will ensure a perfect sear and reduce oil splatter. If you are using a cast-iron pan, make sure it is well-seasoned.

Oil

Choose an oil with a high smoke point, such as avocado oil, as oil breaks down at high temperatures. Lightly coat both sides of the steak with oil, but not the edges. You can also oil the steak instead of the pan to minimise smoke.

Pan temperature

When using a stainless steel pan, heat it on medium heat. Stainless steel doesn't like high heat and you risk burning the oil. You can test if the pan is hot enough by placing a single drop of water on it. If the water dances for a second before disappearing, the pan is hot enough.

For a cast-iron pan, you want it to be smoking hot. Place the pan on a burner set to high heat and let it heat up.

Cooking

Place the steak in the centre of the pan. If you are using a stainless steel pan, you can cook the steak at medium to medium-low heat. This will take longer but it is easier to control the doneness. With a cast-iron pan, you want to cook the steak on high heat to get a nice sear. For both types of pans, make sure most of the steak is in contact with the metal.

Timing

For a rare steak, cook for 4 minutes on each side. For a medium-rare steak, cook for 4 minutes on one side and 3-4 minutes on the other. For a well-done steak, cook for 4 minutes on each side and then turn the steak on its sides to render the white fat and sear the edges for 1 minute per edge.

Finishing touches

Add butter, garlic and rosemary to the pan and baste the steak. Continue cooking for a further 2 minutes.

Resting

Transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing.

Pat the steak dry before cooking

When preparing a strip steak, it is important to pat it dry before cooking. This is a crucial step that will help you achieve a better sear and develop a flavorful crust on the steak.

The reason for patting the steak dry is to remove any excess moisture from the surface. Even a few drops of liquid can sabotage your steak and prevent it from browning properly. When the steak is placed in a hot pan, the moisture can create a barrier, hindering the Maillard reaction—the process responsible for the formation of a tasty brown crust.

To pat the steak dry, use paper towels or a clean cloth kitchen towel. Lightly touch or brush the surface of the steak to absorb any excess moisture. Be careful not to press or squeeze the meat, as this can remove natural fluids (blood) and dry out the steak, resulting in a bland and tough cut of meat.

If you are using paper towels, choose a thick wad to prevent tearing. Some people prefer using cloth towels, as they are more absorbent and reduce waste. However, it is important to sanitise and wash cloth towels properly to prevent foodborne illnesses and cross-contamination.

By patting the steak dry, you ensure that the surface moisture does not interfere with the searing process, allowing the steak to develop a delicious crust and flavour.

Tips for Patting the Steak Dry:

• Use paper towels or a clean cloth kitchen towel.
• Lightly touch or brush the surface to absorb excess moisture without pressing or squeezing.
• If using paper towels, opt for a thick wad to prevent tearing.
• Sanitize and wash cloth towels properly to prevent food safety issues.

Season generously with salt and pepper

Seasoning your strip steak generously with salt and pepper is a crucial step in the cooking process. It not only enhances the flavour of the steak but also helps to tenderize the meat.

When seasoning your steak, it is best to use a high-quality salt such as kosher salt, sea salt, or Himalayan pink salt. These salts have larger crystals that can be pinched between your thumb and forefinger and won't melt instantly, allowing for better control over the amount of salt used. For a one-pound steak, you'll want to use about one tablespoon of salt. Sprinkle the salt on the steak, holding your hand about 12 inches above so that it falls in an even layer. If your steak is thick, use enough salt to form a crust.

Freshly ground black pepper is the perfect complement to the salt. Grind a generous amount over the steak and then gently pat it with your hand to help the seasoning adhere. Be sure to season both sides of the steak, and if your steak is thick, don't forget the sides!

In addition to salt and pepper, you can also add other spices and herbs to your steak, such as garlic powder, onion powder, thyme, or rosemary. However, remember that less is more when it comes to seasoning steak, as you don't want to overpower its natural flavours.

After seasoning, let the steak sit for at least 30-45 minutes to allow the salt to work its magic. During this time, the salt will draw out moisture from the steak, creating a brine that will then be reabsorbed, tenderizing the meat and enhancing its flavour.

Sear each side for 3-4 minutes

Sear each side of the strip steak for 3-4 minutes to get a brown crust. Use tongs to turn the steak on its sides to render the white fat and sear the edges for 1 minute per edge.

If you are cooking more than one steak, avoid the temptation to fiddle or flip repeatedly. The steaks need a few undisturbed minutes to develop a brown crust. Leave the steaks alone, and they will release easily when they are ready to flip.

After searing both sides, add butter, aromatics, and garlic to the pan. Continue cooking the steaks for another 3-4 minutes on the second side for rare or medium-rare. For medium, cook for 4-5 minutes on the second side; for well-done, cook for 5-6 minutes on the second side.

During the last minute of cooking, add a tablespoon of butter and a few sprigs of fresh thyme to the pan with the steaks. This is optional, but it will add flavor.

If you are serving the steaks whole, 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, so if you slice too soon, the juices will pour out of the steaks.

Frequently asked questions