Tiffany Haney
Cooking the perfect steak is an art, and achieving a charred exterior with a juicy, tender centre is the ultimate goal. Pan-searing is the best and easiest way to cook a steak, and with just a few simple steps, you can create a restaurant-quality dish. The key to success is mastering the technique, from choosing the right cut of meat to using the correct cooking equipment and temperature. With a handful of ingredients and a single pan, you can achieve a steak that rivals any high-end steakhouse.
How to Char a Steak in a Pan
| Characteristics | Values |
|---|---|
| Pan | Cast iron skillet, stainless steel, or black steel pan |
| Pan temperature | 375°F (191°C) or higher |
| Steak | Boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, ribeye, or filet mignon |
| Steak preparation | Pat dry with paper towels, season with salt and pepper, and chill in the fridge or freezer |
| Oil | Vegetable oil, grapeseed oil, avocado oil, or ghee |
| Cooking time | 3 minutes on each side for rare to medium-rare; 4-5 minutes on the second side for medium; 5-6 minutes on the second side for well-done |
| Aromatics | Butter, garlic, rosemary, thyme |
| Resting | 5-10 minutes before slicing |
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What You'll Learn
Use a cast-iron skillet for an even crust
Using a cast-iron skillet is a great way to achieve an even crust on your steak. Cast iron skillets have excellent heat retention properties, ensuring consistently high temperatures, which are crucial for a flavorful, crispy crust. They also allow you to easily control the heat and quickly sear the steak on all sides.
To use a cast-iron skillet for an even crust, start by patting your steak dry with paper towels. Removing any moisture from the surface of the steak is crucial for a good crust. You can also season the steak with salt at this stage, as this will help draw out moisture and enhance the flavor. Let the steak come to room temperature for the best results.
Next, heat your cast-iron skillet. It is important to heat the skillet slowly to avoid hot spots. Heat the pan over medium-high heat for 5-6 minutes, or even longer if you are using a cast-iron skillet, as they take longer to heat up. You want the pan to be very hot, at least 375°F (191°C).
Once the pan is hot, add a small amount of oil. High-smoke-point oils like grapeseed oil, avocado oil, or ghee are good options. Use more oil than you think you need to ensure that the steak makes full contact with the pan. Place the steak in the pan and press it down firmly.
Let the steak cook undisturbed for a few minutes until a brown crust forms. Then, flip the steak and cook for another few minutes on the other side. For a rare or medium-rare steak, cook for a total of 6-7 minutes, flipping every few minutes to ensure even cooking.
Finally, add a tablespoon of butter and some thyme sprigs or garlic to the pan during the last minute of cooking for extra flavor. Then, remove the steak from the pan and let it rest for 5-10 minutes before slicing.
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Pat steak dry with a paper towel
To char a steak in a pan, you must first pat it dry with a paper towel. This step is crucial for drawing out excess moisture and intensifying the flavour of the steak. By removing the moisture from the surface of the steak, you ensure that the meat will begin to brown during cooking, which is essential for achieving a desirable crust.
After patting the steak dry, it is important to season the meat generously with salt and pepper. This step not only enhances the flavour of the steak but also helps to create a delicious crust. The salt will draw out any remaining moisture from the meat, and the seasoning will stick to the surface, creating a flavourful exterior.
It is worth noting that the timing of salting the steak is a matter of personal preference. Some chefs recommend salting the steak immediately before cooking, while others suggest salting and resting the meat for a few days in advance. Experimenting with different salting techniques will help you determine the method that best suits your taste preferences.
Once the steak has been patted dry and seasoned, it is ready to be placed in the pan. It is crucial to use a pan that is large enough to accommodate the steak comfortably, as a pan that is too small will cause the steak to steam instead of sear. Additionally, ensure that your pan is preheated to a high temperature to achieve the desired browning and crust formation.
When placing the steak in the pan, release it away from you to avoid oil splattering. Allow the steak to cook undisturbed for a few minutes to develop a crust. This step is crucial in achieving the desired charring effect. After a few minutes, flip the steak and continue cooking to your desired doneness.
By following these steps and paying close attention to the drying and seasoning process, you will be well on your way to creating a delicious, charred steak in a pan.
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Add oil to the pan
To char a steak in a pan, you'll need to add oil to the pan. The type and amount of oil you use are important considerations.
Firstly, choose an oil with a high smoke point, such as grapeseed oil, avocado oil, or ghee. These oils can handle the high heat required to achieve a good crust without burning. You can also use beef tallow, a high-smoke-point fat that will add incredible flavor and a great crust to your steak.
The amount of oil you use is also important. You want enough oil to ensure that the steak makes contact with the pan, as anything not directly touching the oil won't get a good crust. However, using too much oil can prevent the steak from getting good contact with the pan, so be careful not to overdo it. A thin layer of oil should be sufficient.
Heat the oil in the pan until it begins to shimmer and move fluidly. This indicates that the oil is hot enough to add the steak. Carefully place the steak in the pan, releasing it away from you to avoid oil splatters. The oil should sizzle when the steak is added.
Now that you've added oil to the pan and heated it to the right temperature, you're ready to move on to the next steps of charring your steak.
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Sear both sides for 3 minutes
To char a steak in a pan, sear both sides for three minutes. This process involves cooking the surface of the steak undisturbed in a hot pan until a crisp, golden-brown, and flavorful crust forms.
Before searing, pat the steak dry with a paper towel. This step ensures that any moisture on the exterior of the steak evaporates before the meat begins to brown. Season the steak generously on both sides with salt and pepper. The seasoning will stick to the surface and help create a delicious crust.
When it comes to choosing a pan, a cast-iron skillet is ideal for achieving a flavorful, crispy crust. It has excellent heat retention properties, ensuring consistently high temperatures, which are crucial for a flavorful, crispy crust.
Add oil to the pan and heat it until it shimmers and moves fluidly. Carefully place the steak in the pan, ensuring the oil doesn't splatter. The oil should sizzle when the steak is added.
Leave the steak undisturbed for about three minutes to develop a deep-brown crust on the first side. Then, flip the steak and cook the other side for another three minutes.
By searing both sides for three minutes each, you will achieve a well-browned and flavorful crust on your steak.
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Rest steak for 5-10 minutes before slicing
Resting your steak for 5-10 minutes before slicing is a crucial step in the cooking process. During this time, the steak's internal temperature will continue to rise and the juices will redistribute, ensuring the meat is juicy and flavourful.
If you are cooking your steak in a cast-iron pan, be sure to transfer it to a plate or cutting board to rest. Tent the steak loosely with foil to keep it warm. Some chefs recommend patting the juices off the steak's surface after resting and returning it to a very hot pan to re-awaken the sear.
Resting the steak also allows the temperatures within the meat to equalize. This means that the steak will cook more evenly when sliced and served. A good steak is all about texture and flavour, and resting the meat helps to achieve that perfect balance.
Finally, resting the steak gives you time to prepare any side dishes or sauces to accompany your meal. This ensures that your steak is served at its best and that all elements of the dish are ready simultaneously.
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Frequently asked questions
Pan-searing is the best way to cook a steak. To do this, pat the steak dry with paper towels, season with salt and pepper, and heat a heavy cast-iron or stainless steel pan over medium-high heat. Add oil to the pan and place the steak in it, leaving it undisturbed for a few minutes to develop a brown crust.
The best candidates for pan-searing are boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, ribeye, or filet mignon.
The pan should be preheated to the highest heat possible, ideally at least 375°F (191°C) to get a good sear.
For a rare or medium-rare steak, cook each side for 3-4 minutes. For a medium-rare steak, aim for an internal temperature of 130°F (54°C).
Use oil to prevent flare-ups and create an even char. You can also add butter to the pan a minute or two before finishing to add flavor and texture.
