Tillie Doyle
Cooking steak in a pan is a quick and easy way to achieve a restaurant-quality meal at home. Pan-searing is the best method for cooking steak, and it can be done in a few simple steps. The key to success is mastering the technique, which involves drying the steak, seasoning it, and then cooking it in a hot pan to achieve a crisp, golden-brown, and flavorful crust. This guide will take you through the process step-by-step, covering everything from choosing the right steak to resting and slicing it properly. By following these instructions, you'll be able to cook a perfect steak in no time!
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What You'll Learn
Choose the right steak
Choosing the right steak is crucial to achieving the perfect braai steak. The best steaks for braaiing are boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, ribeye, or filet mignon. These cuts are ideal for achieving a juicy and flavourful steak with a tender texture.
When selecting your steak, look for one with plentiful marbling. Marbling refers to the white fat that runs throughout the meat. A well-marbled steak will retain its juiciness during cooking and deliver the desired meaty flavour and texture. Don't be afraid to ask your butcher for assistance in choosing or even cutting a thicker steak if needed.
The cut of steak you choose ultimately depends on your personal preference and budget. If you prefer a butter-soft steak, go for a fillet steak. For a flavour-packed option, sirloin is a great choice. If you're looking for a more affordable option, consider cuts like bavette, rump, or onglet.
Bone-in steaks are more challenging to cook properly in a pan and can result in uneven cooking. They are better suited for grilling or oven cooking. If you're new to cooking steak in a pan, it's best to stick with boneless cuts.
Lastly, consider the size of your pan when choosing your steak. Ensure you have a roomy pan that can accommodate the steak without crowding. If needed, cook thicker steaks and divide the slices to serve, or cook the steaks in batches to ensure even cooking.
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Prepare the steak
Preparing the steak is a crucial step in achieving the perfect braai steak. Here are the detailed steps to guide you through the process:
Firstly, select the right steak for pan-searing. Boneless steaks, such as NY strip or rib-eye, are ideal for this cooking method. Look for steaks that are between one and one-and-a-half inches thick, with plentiful marbling—the white fat that runs throughout the meat. This fat helps keep the steak juicy and flavourful during the cooking process.
Next, remove the steak from its packaging and let it rest on the counter for about 30 minutes. This step is important as it brings the steak to room temperature, reducing the cooking time and helping to keep the steak tender.
Before seasoning, use a paper towel to pat the steak dry. Ensure you remove as much moisture as possible, as a dry surface is key to achieving a good crust. You can also season the steak with salt at this stage. Generously coat both sides of the steak with salt, and if you have the time, let it rest uncovered in the refrigerator for about 45 minutes. This step is optional but helps draw out moisture, and the salt will be absorbed back into the meat, improving the flavour and browning of the steak.
Finally, just before cooking, season the steak with pepper on both sides. Some chefs also recommend adding whole garlic cloves, herbs like thyme and rosemary, or a marinade of balsamic vinegar, honey, and mustard to enhance the flavour of the steak.
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Prepare the pan
Preparing the pan is a crucial step in achieving the perfect braai steak. Here's a detailed guide to help you through the process:
Firstly, select the right type of pan. A heavy-duty, thick-based frying pan is ideal for cooking steak. Cast iron pans are highly recommended as they retain heat effectively, producing a desirable charred, smoky finish on the steak. Ensure your pan is large enough to accommodate the steak comfortably. A cramped pan will cause the steak to steam instead of sear.
Next, heat the pan on medium-high heat. It is essential to get the pan very hot before adding any oil or butter. You'll know the pan is ready when it starts to smoke slightly. This step is crucial for creating a nice crust on your steak.
Now, add a flavourless oil with a high smoke point, such as sunflower, vegetable, or groundnut oil. You want enough oil to coat the entire cooking surface of the pan. The oil is ready when it begins to shimmer and move fluidly around the pan.
At this point, you can add the steak to the pan. Carefully place the steak in the pan, releasing it away from you to avoid oil splatter. You should hear a sizzle when the steak hits the oil.
The final step in preparing the pan is to baste the steak with butter. After searing the steak for a few minutes, add a couple of tablespoons of butter to the pan. You can also add herbs like thyme or rosemary for additional flavour. Tilt the pan and spoon the melted butter over the steak to keep it moist and enhance its flavour.
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Cooking techniques
The best way to cook a steak in a pan is to pan-sear it. This involves cooking the surface of the steak undisturbed in a hot pan until a crisp, golden-brown, and flavorful crust forms.
To begin, pat the steak dry with a paper towel. This is an important step as surface moisture inhibits the formation of a good crust. Season the steak generously on both sides with salt and pepper. The salt should be added a couple of hours in advance to give the steak time to absorb the salt and become more evenly seasoned throughout. The pepper can be added just before cooking, as high heat will burn it before it can flavour the steak.
Turn on your exhaust fan and heat a heavy pan, preferably cast iron or stainless steel, over medium-high heat until it's very hot. Add oil to the pan and heat until it begins to shimmer and move fluidly. Carefully place the steak in the pan, releasing it away from you so the oil doesn't splatter.
Leave the steak undisturbed for a few minutes to develop a brown crust. Then, flip the steak and add butter to the pan. Baste the steak with butter by tilting the pan and spooning the melted butter over it. Continue cooking until the steak is done to your desired level of doneness.
Finally, transfer the steak to a cutting board and let it rest for at least 5 minutes before slicing. This allows the juices to redistribute, ensuring the steak remains juicy and tender. Slice against the grain and season with sea salt.
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Resting and serving
Resting:
After removing the steak from the pan, transfer it to a cutting board. Let the steak rest for at least 5 minutes, and up to 10 minutes if you can, before slicing. During this time, the steak will continue to cook and the juices will redistribute, ensuring a juicy and flavorful steak. This step is crucial and often overlooked, but it makes a significant difference in the final texture and taste of the meat.
Serving:
If you plan to serve the steak unsliced, simply transfer it to plates and serve hot. For sliced steak, use a sharp knife to cut the steak against the grain. This ensures a tender and juicy bite. After slicing, season the steak with sea salt and, if desired, freshly cracked black pepper. You can also top the steak with a slice of compound butter for an extra indulgent touch.
Tips for the Perfect Braai Steak:
- Use a heavy-duty, thick-based frying pan or a cast iron skillet for the best results. These pans retain heat well and create a charred, smoky finish.
- Choose a roomy pan to prevent overcrowding, which can lead to uneven cooking. Cook steaks one at a time if necessary.
- Pat the steak dry with paper towels before cooking to remove excess moisture and achieve a better crust.
- Season the steak generously with salt and pepper before cooking to enhance flavor and create a delicious crust.
- For a thick-cut steak, cook until the internal temperature reaches 125°F for medium-rare. Thinner cuts will take less time to cook.
- Baste the steak with butter while cooking to keep it moist and add flavor.
- Let the steak rest at room temperature for about 30 minutes before cooking to bring it up to temperature and reduce cooking time.
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Frequently asked questions
Start by patting the steak dry with a paper towel. Season the steak with salt and pepper on both sides. If you want to enhance the flavour and tenderise the meat, you can also add a marinade.
Use a heavy-based, thick-based, roomy pan, preferably made of cast iron or stainless steel. Avoid using non-stick or aluminium pans.
Heat the pan on medium-high heat. Add oil to the pan and wait until it shimmers and moves fluidly. You can also wait until the oil is about to smoke, but be careful not to let it burn.
For a thick-cut steak (around 1.5 inches), cook for about 5 minutes on each side. For a standard-cut steak (around 1 inch), cook for 2-3 minutes on each side. Cook until you reach the desired level of doneness and internal temperature.
