Marianne Martinez
Cooking steak is an art, and there are many ways to do it. However, pan-searing is considered the best and easiest way to cook a steak. The key to a perfect steak is mastering this simple technique. The cooking time depends on the thickness of the steak and the desired level of doneness. A thick-cut steak will take longer to cook than a standard-cut steak, and a rare steak will have a shorter cook time than a well-done steak. The pan and fat also need to be hot enough to create a caramelized brown crust.
| Characteristics | Values |
|---|---|
| Pan type | Stainless steel or cast-iron |
| Pan size | Roomy |
| Steak type | Boneless NY strip, rib-eye, flank, flat-iron, hanger steak, rump steak, sirloin, fillet steak |
| Steak cut | Thick-cut (1 1/2"), standard-cut (1"), thinner cuts |
| Steak weight | 1 pound |
| Steak thickness | 1 1/4" |
| Steak preparation | Pat dry, season with salt, pepper, and/or herbs, refrigerate for 30-45 minutes |
| Pan preparation | Preheat pan for 5 minutes, add oil, heat until shimmering/smoking |
| Cooking time | 2-5 minutes on the first side, 3-6 minutes on the second side, 1 minute per edge to sear fat edges |
| Internal temperature | 125°F for medium-rare |
| Resting time | 5-15 minutes |
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What You'll Learn
Pan-searing is the best technique for cooking a steak
Cooking steak is an art, and there are many ways to do it. However, pan-searing is the best technique for cooking a steak. Here's why:
Pan-searing is a simple technique that delivers restaurant-quality results. It is the best way to cook a steak that rivals a high-end steakhouse. The key is to master this straightforward method, which involves cooking the steak on a hot pan to achieve a perfect sear. This technique ensures a crispy crust and a juicy centre, with a tender buttery flavour.
To begin, pat the steaks dry with paper towels. This step is crucial as it helps to reduce oil splatter and ensures a perfect sear. Season the steaks generously with salt and pepper, or just salt for a minimalist approach. You can also add other seasonings like pepper, garlic, herbs, and aromatics, but be cautious with pepper as it can carbonize and give a bitter flavour at very high temperatures.
Use a heavy cast-iron or stainless steel pan for the best results. These pans can withstand high temperatures and retain heat effectively. Preheat the pan on medium-high heat, swirling a small amount of oil to coat the surface. When the oil is hot and shimmering, carefully place the steaks in the pan, ensuring you release them away from you to avoid oil splatter.
Leave the steaks undisturbed for a few minutes to develop a golden or brown crust. This is the signature of a well-seared steak. For a thick-cut steak, cook for about 5 minutes, and for a standard cut, cook for 2 to 3 minutes. Then, flip the steaks and add butter, reducing the heat to medium.
Frequently baste the steaks with butter by tilting the pan and spooning the melted butter over the meat. Continue cooking for another few minutes, depending on your desired doneness. For a rare or medium-rare steak, cook for an additional 3 to 4 minutes. If you prefer your steak medium, cook for 4 to 5 minutes, and for a well-done steak, extend the cooking time to 5 to 6 minutes.
Finally, transfer the steaks to a cutting board and let them rest, covered, for about 5 to 10 minutes. This resting period allows the juices to redistribute, ensuring a juicy and tender steak. Then, slice the steaks thinly against the grain and serve.
With this pan-searing technique, you can achieve a steakhouse-quality meal in your own kitchen. It is a straightforward method that, with practice, will deliver a perfectly cooked steak every time.
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Use a stainless steel or cast-iron pan for the best results
When cooking steak, the pan you use is just as important as the cooking technique. Stainless steel and cast-iron pans are the best options for cooking steak, as they can withstand high temperatures and help you achieve a perfect exterior crust.
Stainless steel pans are versatile and low-maintenance. They heat up quickly, distribute heat evenly, and can be used to cook almost any ingredient. Stainless steel is a non-reactive metal, so it won't alter the flavour of highly acidic foods. It is also easy to clean and maintain. However, stainless steel is not a non-stick material, so cooks must be mindful of the ingredients and temperature they are cooking with. Using oil and preheating the pan can help mitigate this issue.
Cast-iron pans, on the other hand, are excellent for low, medium, and high-heat cooking. They have incredible heat retention, making them ideal for deep frying and searing steak. A well-seasoned cast-iron pan will develop a glossy patina over time, creating a semi-nonstick surface. However, cast iron requires regular maintenance and care. It is prone to rusting if left in water and can react with acidic foods, imparting a metallic taste to your dishes.
Both stainless steel and cast iron are essential cookware for any kitchen. They complement each other and are suitable for different types of cooking. When it comes to cooking steak, the choice between the two comes down to personal preference and the specific characteristics of each pan.
To cook a perfect steak, start by patting the steak dry with paper towels. Season the steak with salt and pepper on both sides. You can also try seasoning with kosher salt and leaving it to refrigerate for 30-45 minutes for added flavour.
Heat your stainless steel or cast-iron pan over medium-high heat until it is very hot. Add oil to the pan, and once it begins to shimmer, carefully place the steak in the pan, ensuring it is away from you to avoid oil splatter.
Let the steak cook undisturbed for about 3 minutes to develop a brown crust. Then, flip the steak when it releases easily, and the bottom is deep brown. For a rare or medium-rare steak, cook the second side for another 3-4 minutes. During the final minute, add butter and thyme sprigs to the pan for extra flavour.
Transfer the steak to a plate and serve hot, or let it rest on a cutting board for 5-10 minutes before slicing thinly against the grain. Enjoy your perfectly cooked steak!
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Pat steak dry with paper towels and season before cooking
Cooking steak is an art, and pan-searing is the best and easiest way to cook a steak that rivals a high-end steakhouse. The first step to achieving this is to pat the steak dry with paper towels before seasoning and cooking.
When cooking steak, it is essential to remove any excess moisture. Paper towels are ideal for this purpose as they are highly absorbent and help to prevent the steak from cooking unevenly. By removing the excess moisture, the natural flavours of the meat are retained, and the steak will develop a crisp, golden crust during cooking. To pat the steak dry, use a light touch and brush the surface gently, allowing the paper towel to absorb the excess moisture. Be careful not to press too hard, as this can squeeze out the natural juices that you want to keep locked in.
Before seasoning, some chefs recommend refrigerating the steak uncovered for 45 minutes to allow the surface to dry out further. This step is optional, but it can help enhance the flavour and texture of the steak.
Once the steak is patted dry, it's time to season. Seasoning the steak generously is crucial to enhancing its flavour. Use salt and pepper to season the steak all over, ensuring that both sides are evenly coated. You can also add other seasonings or herbs of your choice to create a unique flavour profile.
After seasoning, heat your pan to a very high temperature. Stainless steel or cast-iron pans are ideal for pan-searing steak, as they can withstand high temperatures and provide an excellent sear. Avoid using non-stick or aluminium pans, as they may not retain heat effectively and can interfere with the desired crust formation.
By following these steps and paying attention to the details, you'll be well on your way to cooking a steak that's juicy, flavourful, and perfectly seared.
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Cook for 3-4 minutes on each side for a rare or medium-rare steak
Cooking a steak in a pan is a great way to achieve a juicy, flavourful steak with a crisp crust. To cook a rare or medium-rare steak, you'll want to cook your steak for 3-4 minutes on each side.
First, you'll need to prepare your steak. Pat the steak dry with paper towels, then season with salt and pepper. You can also add other seasonings, like garlic or herbs, at this stage. Some recipes suggest refrigerating the steak for 45 minutes after seasoning, and then patting it dry again before cooking.
Next, heat a heavy pan over medium-high heat. Stainless steel or cast-iron pans are best as they can withstand high temperatures. Add oil to the pan and wait until it shimmers and moves fluidly before carefully placing your steak in the pan. It should sizzle when it hits the oil.
Now it's time to cook your steak. Leave the steak undisturbed for 3 minutes to develop a brown crust. Then, flip the steak and cook for another 3-4 minutes for a rare or medium-rare steak. You can check the progress of your steak by prodding it with your finger to see how soft it is. If you're happy with how it feels, you can finish the steak by rendering the fatty edge, holding the steak on its side for a couple of minutes.
Once your steak is cooked to your liking, transfer it to a cutting board and let it rest for at least 5 minutes before slicing. This will ensure the steak remains juicy. Slicing the steak against the grain will create shorter meat fibres, making it more tender and easier to chew.
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Rest the steak for 5-10 minutes before slicing
Resting your steak for 5-10 minutes before slicing is a crucial step in the cooking process. This allows the steak's juices to redistribute, ensuring that they remain in the steak rather than spilling out onto the plate when you cut into it. The outer layers of a steak heat up first, causing moisture to pool in the centre. If you cut into the steak immediately, this pooling will cause the juices to spill out onto the plate, resulting in a drier steak.
During the resting period, the internal temperature of the steak continues to rise slightly due to residual heat, while the outer portions of the steak begin to cool. This temperature equilibrium across the steak helps to reduce spillage of juices when you cut into it. Additionally, the proteins in the meat cool down and reabsorb juices, further contributing to the redistribution of juices and maintaining the steak's moisture and tenderness.
The resting period also allows the muscle fibres to relax, making the steak more tender when sliced. While some sources recommend resting the steak for 5-10 minutes, others suggest resting it for 5 minutes per inch of thickness or 10 minutes per pound of meat. Allowing the steak to rest for a longer period can be especially beneficial for larger cuts of meat, such as a whole roasted pork loin or prime rib.
While the steak is resting, you can prepare a sauce, make a salad, or set the table. Alternatively, you can simply relax and enjoy a refreshing beverage while waiting for your steak to rest. Once the resting period is over, transfer the steak to a cutting board and slice it thinly against the grain to ensure a more tender and easier-to-chew piece of meat.
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Frequently asked questions
For a rare steak, cook for 3 to 4 minutes on the first side, then flip and cook for another 3 to 4 minutes on the second side.
For a medium steak, cook for 4 to 5 minutes on the first side, then flip and cook for another 4 to 5 minutes on the second side.
It is recommended to rest your steak for 5 to 15 minutes after cooking.
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