Steaming Skillet: The Perfect Way To Cook A Storm

Cooking steak in a skillet is a fast and straightforward process that can deliver a steakhouse-quality meal. The key to success is mastering the technique of pan-searing, which involves cooking the surface of the steak undisturbed in a hot pan until a crisp, golden-brown, and flavorful crust forms. Here's a step-by-step guide to help you cook a delicious steak in a skillet:

First, choose the right cut of steak. Thin cuts between 1 and 1.5 inches thick, such as flank, flat iron, NY strip, or ribeye, are ideal for skillet cooking. Look for boneless cuts with good marbling, which are streaks of white fat that add flavour and juiciness to the steak.

Next, prepare the steak. Remove it from the refrigerator 30 minutes before cooking to ensure even cooking. Pat the steak dry with paper towels to remove any excess moisture, which is crucial for achieving a nice sear. Then, season the steak generously with salt and pepper on both sides.

Now, it's time to heat the skillet. Use a heavy-bottomed skillet, preferably cast iron or stainless steel, and heat it over medium-high to high heat until it's very hot. You'll know it's ready when the oil starts to shimmer and move fluidly in the pan.

Once the skillet is hot, carefully place the steak in the pan, ensuring that you release it away from you to avoid oil splatter. It's essential to resist the temptation to flip the steak repeatedly. Let it cook undisturbed for a few minutes to develop a brown crust.

When the steak releases easily from the pan and has a deep brown colour on one side (usually about 3-4 minutes), it's time to flip it. Continue cooking the steak for another 3-4 minutes on the second side for rare to medium-rare. If you prefer your steak more well-done, adjust the cooking time accordingly.

During the last minute of cooking, add a delicious touch by including a tablespoon of butter and some aromatics like garlic and rosemary to the pan. Baste the steak with the melted butter using a spoon.

Finally, transfer the steak to a plate or cutting board and let it rest for a few minutes before serving. This allows the juices to redistribute, ensuring a juicy and flavourful steak. If you plan to slice the steak, cut it against the grain for a more tender bite.

By following these steps and choosing quality ingredients, you'll be well on your way to cooking a mouthwatering steak in a skillet.

Choose the right cut of steak: opt for thinner, boneless steaks with good marbling, such as ribeye or New York strip

When it comes to choosing the right cut of steak to cook in a skillet, it's best to opt for thinner, boneless steaks with good marbling. Here's why:

Thinner steaks are ideal for skillet cooking because they cook more evenly and efficiently. Since the heat of the skillet is distributed across a smaller surface area, you're less likely to end up with an overcooked exterior and undercooked interior. Boneless steaks are also preferable as they're easier to cook and serve. With no bones to work around, you can focus solely on cooking the steak to perfection.

Now, let's talk about marbling. Marbling refers to the fat content within the beef muscle, known as intramuscular fat. It appears as flecks of white fat within the lean muscle. Good marbling is essential because it adds flavour and juiciness to your steak. As the fat melts during cooking, it bastes the steak from the inside, resulting in a more tender and flavourful bite. The two recommended cuts of steak, ribeye and New York strip, are known for their excellent marbling.

Ribeye steaks are cut from the centre of the rib section and are among the juiciest, most well-marbled steaks available. All that intramuscular fat makes ribeye more flavourful and forgiving to cook. Even if you slightly overcook a ribeye, the generous marbling will keep it juicy. When shopping for ribeye, look for steaks with a nice fat cap on top and good marbling throughout.

New York strip, also known as strip steak or ambassador steak, is a cut from the short loin, located just in front of the sirloin. Strip steaks offer a happy medium between tender and tough. They have a good amount of marbling, providing flavour and moisture, but they're not as fatty as ribeyes. This makes them a great option if you're looking for a slightly leaner steak that still delivers on flavour.

When cooking ribeye or New York strip in a skillet, keep in mind that these cuts benefit from dry heat cooking methods. Simply season the steak with salt and pepper to enhance its natural beefy flavour, then cook it in your skillet over high heat to your desired doneness. Remember to let the steak rest before slicing and serving to retain those delicious juices.

Prepare the steak: pat it dry, season generously with salt and pepper, and bring it to room temperature

Preparing your steak is a crucial step in the cooking process. Firstly, pat the steak dry with a paper towel. This will help you achieve a better sear when cooking, as moisture on the surface of the steak can cause it to steam instead of developing a delicious crust.

Next, season generously with salt and pepper. Don't be shy with the seasoning, as this will add flavour to your steak. You can also add other seasonings or a rub if you want to enhance the flavour further. Be sure to coat all sides of the steak evenly.

Finally, allow the steak to come to room temperature. This step is important because it will ensure that your steak cooks more evenly. Cooking a steak straight from the fridge can result in an overcooked exterior and an undercooked interior. Letting it sit at room temperature for about 30 minutes to an hour will help it cook more evenly, resulting in a better texture and doneness throughout.

Heat the pan: use a heavy-bottomed skillet, such as cast iron, over high heat until very hot

Heating the pan is a crucial step in cooking a steak with a skillet. You will need a heavy-bottomed skillet, such as cast iron or stainless steel. Turn on your exhaust fan and heat the pan over medium-high heat until it is very hot. A cast-iron pan is the preferred choice due to its ability to retain even heat distribution, which is ideal for even cooking and crust formation. On the other hand, a stainless-steel pan is better for scraping up the fond (the cooked brown proteins that stick to the bottom of the pan) to make a pan sauce.

It is important to let the pan heat up properly before adding the steak. You will know the pan is ready when it starts to smoke a little. The high heat is essential to creating a nice crust on your steak. As you cook the steak, keep it moving by turning or flipping it every minute or so to create an even crust.

If you are using a stainless-steel pan, it is recommended to brush the pan with oil before adding the steak. Using just half a tablespoon of oil can help reduce splatter. However, if you are using a cast-iron pan, you do not need to add any oil to the pan. Instead, wait for the pan to get very hot, and then add your steak.

Sear the steak: place the steak in the hot pan and sear each side for 3-4 minutes until a brown crust forms

Now that you've prepared your steak by patting it dry, seasoning it generously with salt and pepper, and heating your heavy-based skillet over medium-high heat, it's time to sear the steak.

Place the steak in the hot pan, releasing it away from you so the oil doesn't splatter. You should hear a sizzle. It's important to use a pan that is large enough so that the pan doesn't cool down and your steak steams instead of sears.

Leave the steak undisturbed for 3-4 minutes. Avoid the temptation to peek, fiddle, or flip repeatedly. The steak needs a few minutes without being touched to develop a brown crust. Don't worry about the steak sticking to the pan; it will release easily when it's ready to be flipped.

After 3-4 minutes, flip the steak. You'll know it's ready to be flipped when the bottom is a deep brown colour and releases easily from the pan.

Continue to cook the steak for another 3-4 minutes on the other side for a rare or medium-rare steak. If you prefer your steak to be medium, cook for 4-5 minutes on the second side, or 5-6 minutes for a well-done steak.

During the last minute of cooking, you can add a tablespoon of butter and a few sprigs of fresh thyme to the pan for extra flavour (this step is optional but recommended).

Rest and serve: let the steak rest for 5-10 minutes before slicing and serving

Resting your steak is an essential step in the cooking process. It allows the juices to redistribute and ensures your steak stays juicy and tender.

After cooking your steak, transfer it to a warm area and let it rest for 5-10 minutes. You can cover it with aluminium foil to retain some heat, but this is not necessary. Resting the steak will give the meat time to relax and the juices to move back into the centre, so that when you slice into it, the juices stay locked in and don't spill out onto the plate.

If you cut into the steak too soon, you will lose a lot of flavour and moisture, and the steak will be tougher and less appealing. Resting the steak will also give it time to finish cooking, as the internal temperature will continue to rise. This means that you can take the steak off the heat a few minutes before it reaches your desired temperature, safe in the knowledge that it will continue to cook as it rests.

Once the steak has rested, you can slice it and serve.

Frequently asked questions