Pan-Seared Steak: Flip Just Once

Pan-searing is a great way to cook a steak. The technique involves heating a pan to a high temperature, adding oil or butter, and cooking the steak on both sides until it's golden brown and cooked to the desired temperature. The key to a good steak is to get a sear on the outside while keeping the inside juicy and tender.

There are a few things to keep in mind when pan-searing a steak. Firstly, make sure the steak is at room temperature and pat it dry with a paper towel before cooking. This will help to create a perfect sear. Secondly, season the steak generously with salt and pepper. Salt draws out moisture from the meat, which then gets reabsorbed, guaranteeing better browning. Thirdly, use a heavy cast-iron pan as it can withstand high temperatures and retain heat efficiently. Fourthly, don't overcrowd the pan. Give the steaks at least an inch of space around them to ensure the pan doesn't cool down too much. Finally, don't be afraid to flip the steak multiple times. Flipping the steak frequently helps to maximise browning while minimising an overcooked layer under the surface.

How often to flip a pan-seared steak

The key to a perfect pan-seared steak is to get a good sear on the outside while keeping the inside juicy and tender. This can be achieved by ensuring the steak is dry, well-seasoned, and cooked in a hot pan with oil or butter.

How Often to Flip

It is recommended to flip the steak every 30 seconds to ensure even cooking and to develop a crust. Flipping the steak multiple times can also help it cook faster and more evenly. However, it is not necessary to flip the steak that frequently, and if you prefer, you can simply flip it once or a few times during the cooking process.

Step-by-Step Guide to Pan-Searing a Steak

Step 1: Prepare the Steak

Before cooking, ensure the steak is dry by patting it with paper towels. This will help to create a perfect sear. Season the steak generously with salt and pepper, or a steak seasoning blend. Some recipes also recommend adding other aromatics such as garlic and thyme.

Step 2: Prepare the Pan

Use a heavy cast-iron or stainless steel pan for pan-searing. Heat the pan on medium to high heat, adding oil or butter once hot. Avocado oil, vegetable oil, and olive oil are good options for high-heat cooking.

Step 3: Cook the Steak

Place the steak in the hot pan and sear for 3-4 minutes on each side without touching it. For a medium-rare steak, cook for 3-4 minutes on the first side, then flip and cook for an additional 3 minutes on the second side. For other levels of doneness, use a meat thermometer to check the internal temperature of the steak.

Step 4: Finish with Butter and Aromatics

During the last minute of cooking, add butter, garlic, and thyme to the pan. Baste the steak with the melted butter and aromatics to infuse flavor.

Step 5: Rest and Serve

Remove the steak from the heat and let it rest for at least 5 minutes before slicing and serving. This allows the juices to redistribute and ensures maximum juiciness.

By following these steps and flipping the steak frequently, you can achieve a perfectly pan-seared steak with a crispy exterior and a juicy, tender interior.

The best pan for a pan-seared steak

There are several factors to consider when choosing the best pan for pan-searing a steak. The material of the pan is crucial, as some materials conduct heat better than others, resulting in a more even sear. The size of the pan is also important, as a pan that is too small may cause the steak to steam instead of sear. Additionally, the weight and thickness of the pan can affect the cooking process. Here is a breakdown of the best pans for pan-searing steak:

Cast Iron Skillet

Cast iron is an excellent choice for pan-searing steak due to its heat retention properties. Its mass allows it to retain heat effectively, resulting in a crispy crust on the steak. Cast iron skillets are also durable and inexpensive, making them a popular option for many cooks. Lodge is a well-known brand that offers affordable and high-quality cast iron skillets.

Stainless Steel Pan

Stainless steel pans, particularly those with a thick layer of aluminum, can also be used for pan-searing steak. They provide even heating and are suitable for making pan sauces with acidic ingredients like wine or tomatoes. However, they may not retain heat as well as cast iron when cold food is added. The Demeyere Proline skillet is a recommended option for a heavy-duty stainless steel pan.

Carbon Steel Skillet

Carbon steel skillets are similar to cast iron but are lighter in weight, making them a good choice for those who prefer a more ergonomic option. They have good heat retention properties, especially if you choose a thicker gauge pan. The Matfer Bourgeat carbon steel skillet is a recommended option for pan-searing steak.

Copper Pan

Copper pans have excellent thermal conductivity, heating up quickly and evenly. Thick copper pans can also retain heat well, making them suitable for pan-searing. However, they are expensive and may discolour due to high heat and oil splatter. Mauviel is a reputable brand for copper cookware.

Aluminum Pan

Aluminum pans are responsive to temperature changes and have mediocre heat retention. Thick aluminum pans (at least 3mm) can be used for pan-searing, but it is important to avoid non-stick coatings as they are not suitable for high-heat cooking.

In summary, the best pans for pan-searing steak are cast iron, stainless steel, carbon steel, copper, and thick aluminum pans. Each material has unique properties that affect the cooking process, so choosing the right pan depends on your specific needs and preferences.

How to get a good sear on a steak

Preparation

To get a good sear on your steak, there are a few steps to follow before you even turn on the stove. Firstly, ensure your steak is at room temperature. A cold steak will not sear properly and will turn grey. Next, pat the steak dry with a paper towel. This will remove any excess juices. Then, season the steak generously with salt and pepper. You can add other seasonings, but it's best to stick to just salt and pepper. If you want to use a meat thermometer, insert it into the steak now.

Cooking

Now you're ready to start cooking. Add a high-heat oil, such as avocado oil, to a pan on the stove over high heat. Wait until the oil glistens or shimmers before adding your steak to the pan. It's important that the oil is hot enough, or the steak won't sear properly. Once the oil is ready, add the steak and do not touch it for 3-4 minutes. This will allow a crust to form. When the time is up, flip the steak and cook for another 3 minutes for a medium-rare steak. If you prefer your steak cooked more, refer to a temperature chart or use a meat thermometer.

Finishing Touches

Once the steak is almost done, add butter, garlic, and thyme to the pan. Baste the steak with the butter for a minute or two, then remove the steak from the heat and let it rest for five minutes. This will allow the flavours to develop fully. Finally, transfer the steak to a cutting board and slice it, pouring any remaining butter over the steak before serving.

How to check if a steak is done

Checking if a steak is done can be tricky, and it's a skill that even experienced cooks struggle with. Here are some tips to help you determine when your steak is ready without having to cut into it and compromise on its juiciness.

Using a thermometer

The most accurate way to check if your steak is done is by using a meat thermometer. You can insert it into the steak and connect it to your phone to monitor the temperature. For example, an internal temperature of 110°F (43°C) indicates rare, while 130°F (54°C) indicates medium.

The finger test

If you don't have a thermometer, you can use your finger to determine the doneness of the steak. Touch the soft part of your palm, just below your thumb. This is how a raw steak feels like. Now, touch your thumb to your index finger. You'll notice that the skin is firmer, and this is what a rare steak feels like. Touching your thumb to the middle finger indicates medium-rare, the ring finger indicates medium, and touching your pinky indicates well-done.

Other methods

• Poke the steak: You can also poke the steak as it cooks, and the more bounce or squish it has, the less it is done.
• Rule of thumb: Some chefs suggest that when the centre of the steak changes shape, it is an indication that the steak is done. This happens when the muscle fibres contract due to cooking.
• Cut and peek: While not recommended, you can make a small slit with a knife to peek inside and check if it's done to your liking.

Remember, it's important to let the steak rest for a few minutes after cooking to allow the juices to redistribute, and the steak will continue to cook slightly during this time, so take that into account when determining doneness.

How to rest a steak after cooking

Resting a steak is an essential step in the cooking process, as it allows the meat to cool down and the juices to redistribute throughout the cut. This ensures that when you cut into the steak, the juices stay inside the meat instead of spilling out onto the plate.

To rest a steak, first remove it from the pan and place it on a wooden cutting board or a warm serving platter. Tent the steak loosely with aluminium foil, leaving a layer of air around it to retain some heat. Make sure not to cover the steak too tightly, as this will continue cooking it at full temperature, resulting in dry meat.

For a steak of around 1-1.5 inches thick, it is recommended to rest the steak for 5-7 minutes before serving. For thicker cuts of meat, 10-20 minutes is best. A good rule of thumb is to rest the steak for one minute per 100g of meat, or 10 minutes per pound.

While the steak is resting, you can use the time to prepare a sauce, make a salad, or get your sides ready.

Finally, after the steak has rested, remove the aluminium foil and slice the steak, serving it immediately.

Frequently asked questions