Emilie Meyer
Cooking steak in a pot is a simple and effective way to achieve a juicy and flavoursome result. The best method for cooking steak in a pot is to pan-sear it. This involves using a heavy-based pan, preferably cast iron, and getting it very hot before adding oil and your steak. The best cuts of steak for pan-searing are boneless and between one and one-and-a-half inches thick, such as ribeye or New York strip. To prepare the steak, pat it dry with paper towels and season generously with salt and pepper. When the oil is shimmering, carefully add the steak, leaving it undisturbed for a few minutes to develop a brown crust before flipping. After flipping, cook for another three to four minutes for a rare or medium-rare steak.
How to cook steak in a pot:
| Characteristics | Values |
|---|---|
| Pan | Heavy, preferably cast iron or stainless steel |
| Steak type | Boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, rib eye or filet mignon |
| Seasoning | Salt, pepper, butter, garlic |
| Cooking time | 3-5 minutes on each side for a rare or medium-rare steak |
| Temperature | Medium-high heat until the oil begins to shimmer and move fluidly around the pan |
| Resting time | 5-10 minutes |
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What You'll Learn
Choose the right cut of steak
Choosing the right cut of steak is crucial for achieving the perfect pan-seared steak. The best candidates for pan-searing are boneless, quick-cooking cuts between one and one-and-a-half inches thick. Thicker cuts, such as the New York strip, ribeye, or filet mignon, are ideal for this cooking method. These cuts provide the desired meaty flavour and texture, with the white fat running throughout the meat keeping the steak juicy during the cooking process.
On the other hand, bone-in steaks are more challenging to pan-cook and can result in uneven cooking. They are better suited for oven roasting or grilling. If you opt for a thinner steak, such as a flank steak or flat-iron, the cooking process will be faster, and you should be prepared to adjust cooking times accordingly.
When purchasing your steak, remember that the quality of the meat matters. Investing in a good cut of steak will pay off in terms of flavour and texture. Look for a well-marbled steak, as the fat content will contribute to a juicy and flavourful final product. Don't hesitate to ask your butcher for advice or to cut a thicker steak if needed.
Additionally, consider the size of your pan. Choose a pan that is large enough to accommodate the steak comfortably. A cramped pan will cool down, causing your steak to steam instead of sear. A heavy pan, preferably cast iron or stainless steel, is ideal for achieving the high heat necessary for a successful sear.
Lastly, the timing of your cooking will depend on the thickness of your steak. A thicker cut will require a longer cooking time, while a thinner steak will cook faster. Adjust your cooking times accordingly to ensure your steak is cooked to your desired doneness.
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Prepare the steak
Buy a good-quality steak. Boneless steaks are best for cooking on the stovetop. The best cuts for this method are between one and one-and-a-half inches thick, such as New York Strip, ribeye, or filet mignon. Thicker cuts will take longer to cook, and thinner cuts will cook faster. Look for a steak with plentiful marbling, which is the white fat that runs throughout the meat. This will help keep the steak juicy during cooking.
Before cooking, pat the steak dry with paper towels. This will help the seasoning stick to the surface and create a delicious crust. If you have time, season the steak with salt up to 24 hours before cooking and leave it in the refrigerator. This will help draw out moisture and create a dry surface for searing, while also seasoning the meat. If you don't have time, simply pat the steak dry and season with salt just before cooking. You can also add a few grinds of black pepper for a bit of heat.
If you want to add extra flavor, you can try basting the steak with butter while it cooks. You can also add aromatics like garlic and rosemary to the butter for a more complex flavor profile.
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Use the right cooking equipment
When cooking steak in a pot, it's important to use the right cooking equipment to ensure the best results. Here are some tips to help you choose the right equipment and get that perfect steak:
Choose a heavy-bottomed pan: For cooking steak, it's best to use a heavy-based pan, preferably made of cast iron or stainless steel. These materials retain heat effectively, ensuring a consistent cooking temperature. Cast iron pans are ideal because they heat up evenly and can withstand high temperatures, making them perfect for achieving a nice crust on your steak.
Select the right pan size: Ensure your pan is large enough to accommodate the steak comfortably. If the pan is too small, it may cool down quickly, causing your steak to steam instead of sear properly. A good rule of thumb is to leave at least an inch of space around the steak in the pan.
Use a non-stick pan with caution: While non-stick pans are convenient for many dishes, they may not be the best choice for steak. The non-stick coating can make it challenging to achieve a crispy, golden crust on your steak. If possible, opt for a stainless steel or cast-iron pan instead.
Consider the thickness of your steak: The cooking time and technique can vary depending on whether you have a thick-cut or standard-cut steak. Thicker steaks, around 1 1/2 inches, will take longer to cook, while standard-cut steaks, around 1 inch, cook faster. Adjust your cooking time accordingly to avoid overcooking or undercooking your steak.
Opt for a well-marbled steak: When selecting your steak, look for one with plentiful marbling, which is the white fat that runs throughout the meat. Marbling helps keep the steak juicy during the cooking process, ensuring a tender and flavourful result. Don't be shy about asking your butcher for advice on choosing the best cut of steak for stovetop cooking.
By following these equipment guidelines, you'll be well on your way to cooking a delicious steak in a pot, with that coveted crispy crust and juicy centre.
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Cooking the steak
First, pat the steak dry with paper towels. This is an important step as any moisture on the exterior of the steak must evaporate before the meat begins to brown.
Next, season the steak generously on both sides with salt and pepper. The seasoning will stick to the surface and help create a delicious crust. Some recipes suggest salting the steak 30 minutes to 45 minutes before cooking and then patting it dry again with paper towels. One source suggests salting the steak 18 to 24 hours before cooking to create a dry surface for searing and to add a more concentrated flavour to the interior tissue.
Turn on your exhaust fan and heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it is very hot. Add the oil to the pan and heat until it begins to shimmer and move fluidly around the pan.
Now it's time to add the steak. Carefully set the steak in the pan, releasing it away from you so the oil doesn’t splatter in your direction. It should sizzle. Leave the steak alone for a few minutes to develop a brown crust. Then, flip the steak when it releases easily and the bottom is a deep brown colour (usually about 3 minutes).
Continue to cook the steak for another 3 to 4 minutes on the bottom side for rare or medium-rare. During the last minute of cooking, add 1 tablespoon of butter and a few sprigs of fresh thyme to the pan with the steak (this is optional but delicious).
Finally, transfer the steak to a cutting board and let it rest for at least 5 minutes before slicing.
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Resting and serving the steak
During the resting period, the juices inside the steak will redistribute, ensuring that your steak is juicy and flavourful. The steak will continue to cook during the resting process, so it is important to take it off the heat a few degrees before it reaches your desired doneness. For example, for a medium-rare steak, you should remove it from the heat at 125°F, and the final cooked temperature will be 130°F.
After resting, slice the steak against the grain and sprinkle with sea salt. You can also spoon extra butter sauce over the sliced steak before serving.
Some chefs argue that resting the steak might not be as important as once thought. However, resting the steak will help ensure that the juices are retained within the steak, rather than ending up on your plate.
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Frequently asked questions
The best way to cook steak in a pot is to pan-sear it.
First, pat the steak dry with paper towels. Next, season the steak generously with salt and pepper. Then, heat a heavy pan over medium-high heat until it is very hot. Add oil to the pan and heat until it shimmers. Carefully place the steak in the pan and let it cook undisturbed for a few minutes to develop a crust. Flip the steak when it releases easily and the bottom is deep brown. Continue cooking for another 3-5 minutes, depending on the thickness of the steak. During the last minute of cooking, add butter and thyme (optional).
Boneless steaks that are between one and one-and-a-half inches thick are best for cooking in a pot. Examples include NY Strip, ribeye, and filet mignon.
The cooking time depends on the thickness of the steak and the desired level of doneness. For a standard-cut steak (around 1"), cook for 2-3 minutes on each side for rare to medium-rare. For a thick-cut steak (around 1 1/2"), cook for 5 minutes on each side. Use a digital thermometer to check the internal temperature and ensure the desired level of doneness.
