Emilie Meyer
Pan-frying steak is a quick and easy way to cook a steak that rivals a high-end steakhouse. The duration of pan-frying a steak depends on various factors, such as the desired level of doneness, the thickness of the steak, the type of pan used, and individual preferences. The cooking time can range from a few minutes to around 6 minutes for a medium-rare steak, with adjustments made based on the specific variables at play. The key to achieving the perfect steak is mastering the technique of pan-searing, which involves heating a heavy-duty pan to a high temperature, carefully adding the steak, and allowing it to develop a brown crust before flipping and cooking to the desired doneness.
| Characteristics | Values |
|---|---|
| Pan type | Heavy-duty, thick-based frying pan, preferably cast iron or stainless steel |
| Pan size | Roomy, large enough for the steak to fit without squeezing |
| Oil type | Vegetable oil or any high-heat cooking oil like canola or extra light olive oil |
| Oil temperature | Shimmering, fluid, and just about to smoke |
| Steak seasoning | Salt, black pepper (optional) |
| Steak preparation | Pat dry with paper towels, season, and refrigerate for 45 minutes (optional) |
| Cooking time | 3 minutes on the first side, 3-4 minutes on the other side for rare or medium-rare |
| Internal temperature | 125°F for medium-rare |
| Resting time | 5-10 minutes |
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What You'll Learn
Pan-searing is the best technique
To begin, pat the steaks dry with paper towels. Season the steaks all over with salt and pepper. You can also add some freshly ground black pepper for a little extra heat. Heat a heavy pan, preferably cast iron or stainless steel, over medium-high heat until it is very hot. You can add oil to the pan, heating it until it shimmers and moves fluidly.
Place the steak carefully into the pan, ensuring it is released away from you so the oil doesn't splatter. Leave the steak to cook undisturbed for a few minutes to develop a brown crust. You will know it is ready to flip when it releases easily from the pan and has a deep brown colour on the bottom. This should take around 3 minutes. Flip the steak and continue cooking for another 3-4 minutes for a rare or medium-rare steak.
During the last minute of cooking, you can add butter and thyme sprigs to the pan. This will add flavour and help create a delicious crust. After cooking, let the steak rest for at least 5 minutes before slicing. This ensures an evenly cooked interior and allows the juices to redistribute.
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Use a heavy-duty, thick-based frying pan
To cook the perfect steak, a heavy-duty, thick-based frying pan is recommended. Pans like the Ninja Foodi ZEROSTICK frying pan, which has a brilliant non-stick surface, is a good choice. A heavy griddle pan or cast-iron skillet is another great option. Cast iron skillets are ideal for getting that charred, smoky finish on the surface of your steak.
The reason a heavy-duty, thick-based pan is recommended is that these pans get very hot and retain their heat. This is important because the pan and the fat need to be hot enough to sear the steak and create a brown crust. The pan should be hot enough that the oil shimmers and moves fluidly around the pan.
To achieve the best sear, it's important to leave the steak undisturbed for a few minutes. This will allow a brown crust to develop. The steak will release easily from the pan when it is ready to be flipped. It is recommended to cook the steak for the total time stated in the recipe, but turn the steak every minute to build up an even crust on both sides.
There are many variables that will impact the cooking time of a steak, including the thickness of the steak, moisture content, fat content, and hot spots in the pan. A cheap instant-read thermometer can be used to determine the doneness of the steak. The thickness of the steak will also impact the cooking time, with a rule of thumb being 1 minute per centimeter of thickness or 2.5 minutes per inch of thickness.
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How to get a brown crust
To get a brown crust on your steak, you need to sear it. The conventional way to do this is to sear one side, then cook it for the same amount of time on the other side. However, this means the second side won't be as nicely browned as the first. To get an even crust on both sides, cook the steak for the total time stated in the recipe, but turn the steak every minute.
To get a good sear, the pan and the fat need to be hot enough. You should heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it's very hot. Add the oil to the pan and heat until it begins to shimmer and move fluidly around the pan. You'll know it's hot enough when it's just about to smoke.
Place the steak in the pan, releasing it away from you so the oil doesn't splatter. It should sizzle. Leave it for a few minutes to develop a brown crust. Flip the steak when it releases easily and the bottom is a deep brown colour (usually about 3 minutes).
During the last minute of cooking, add butter and thyme sprigs to the pan. Basting the steak with butter will help to form a delicious, deeply brown crust.
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Resting the steak before cooking
Some sources suggest that salting the steak and letting it rest uncovered in the fridge for up to a couple of days will allow the surface moisture to evaporate and the salt to be absorbed into the meat, resulting in more efficient browning. However, others argue that searing does not create an impenetrable barrier that prevents moisture loss, and that the benefits of salting in advance are minimal.
If you are short on time, you can simply let the steak come to room temperature before cooking. This will help the steak cook more evenly and brown better. However, if you have dry brined the steak, there is no need to let it sit at room temperature first.
In summary, resting the steak before cooking involves patting it dry, seasoning, and then either letting it rest uncovered in the fridge or simply bringing it to room temperature. This process helps to improve the browning, cooking, and flavour of the steak.
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Resting the steak after cooking
To rest the steak, transfer it to a cutting board and cover it loosely with aluminum foil. After resting, slice the steak thinly against the grain. It is important to note that the steak will continue to cook slightly during the resting period, so it is best to remove it from the heat source when it is slightly undercooked.
The ideal resting time for a steak can vary depending on several factors. The thickness of the steak, moisture content, fat content, and other variables can all impact the resting time. A thicker steak, for example, will require a longer resting time compared to a thinner one. Additionally, the starting temperature of the steak can impact the resting time. If the steak is cooked straight out of the fridge, it may need a slightly longer resting period.
When cooking multiple steaks, it is recommended to cook them one or two at a time and let them rest while cooking the remaining steaks. This ensures that each steak is given adequate time to rest and allows for better heat control in the pan.
While the steak is resting, it is also a good opportunity to prepare any side dishes or sauces that will accompany the meal. This ensures that the steak is not left resting for too long, and the side dishes are served fresh and hot.
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Frequently asked questions
For a medium-rare steak, pan-fry each side for 3 minutes.
A heavy-duty, thick-based frying pan will achieve the best results. A heavy cast-iron skillet is another great option as it gets really hot and retains heat, making it ideal for getting a charred, smoky finish.
The steak will release easily from the pan when it is ready to be flipped. It should have a deep brown colour on the bottom.
Let the steak rest for at least 5 minutes before slicing. This ensures an evenly cooked interior and stops the juices from pouring out of the steak.
