Steam-Frying Steak: The Ultimate Guide To Perfection

There are many ways to cook a steak, including pan-frying, grilling, and steaming. Pan-searing is considered the best and easiest way to cook a steak. This technique involves cooking the surface of the steak in a hot pan until a crisp, golden-brown, and flavorful crust forms. The best cuts of steak for pan-searing are boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, rib-eye, or filet mignon. The key to successful pan-searing is to ensure that the pan is very hot before adding the steak and to avoid the temptation to flip the steak repeatedly.

Steaming is another method that can be used to cook a steak. However, it may result in a less tasty outcome due to the lower cooking temperature and the lack of the Maillard reaction, which gives the steak a nice crust. To steam a steak, it is recommended to use sous-vide bags to prevent the steak from drying out, and to finish the steak with a quick sear to achieve the desired crust.

Choose the right cut of steak: opt for thinner steaks that are between 1 and 1.5 inches thick

Choosing the right cut of steak is essential for achieving the perfect steak. When steam-frying, opt for thinner steaks that are between 1 and 1.5 inches thick. This thickness is the sweet spot for a reason. Firstly, it reduces the chances of overcooking your steak. With thinner steaks, the heat from the pan's surface has a shorter distance to travel to the steak's centre, making it easier to reach your desired doneness.

Secondly, this thickness range allows for a nice rare to medium-rare centre, which is the ideal doneness level for many steak enthusiasts. A 1-inch thickness is the minimum recommended for premium cuts like ribeye and striploin, while 1.5 inches is perfect for achieving precise doneness, whether you prefer your steak rare or medium-rare.

If you're working with a thinner cut of steak, there are a few cooking tips to keep in mind. The best approach is to use extreme heat for short periods. Get your pan or grill as hot as possible and sear each side of the steak for about 60 seconds. This quick sear will help create a delicious crust without overcooking the meat.

On the other hand, if you're cooking a thicker steak, such as a 3-inch-thick cowboy-cut ribeye, consider using a two-temperature cooking method. Start by cooking the steak at a lower temperature to bring it to your desired doneness, and then finish it off with a high-temperature sear. This technique, known as the reverse sear, makes it easier to measure the steak's internal temperature and results in a juicier, more evenly cooked steak.

Remember, when it comes to steak thickness, it's always better to opt for something thicker rather than thinner. Thicker steaks provide a better sear and allow for more precise control over doneness, ensuring a delicious and satisfying steak-eating experience.

Dry off the steak: pat your steak dry with a paper towel to prevent steam formation and ensure a nice sear

To cook the perfect steak, you'll want to ensure you've dried off the meat before you start cooking. This is a crucial step, as any moisture on the exterior of the steak must evaporate before the meat begins to brown. This is because surface moisture is the enemy of crunch!

To dry off your steak, take it out of the fridge and use a paper towel to pat the steak dry. Be sure to pat the steak gently, as you don't want to press the meat and squeeze out its natural juices and flavour. You can also place the steak on a rack above a foil-lined tray, leaving it uncovered in the fridge for one to three days. This is known as the 'deep seasoning method' and helps the salt get deeper into the meat than with conventional seasoning.

If you're using a paper towel, be sure to use a thick wad to prevent tearing. You can also use a clean cloth kitchen towel, but be sure to wash it immediately after.

Once your steak is dry, you can move on to seasoning and cooking your steak.

Oil and season the steak: brush the steak with olive oil and season with kosher salt and black pepper

To oil and season a steak, you'll need a thick cut of steak, olive oil, kosher salt, and black pepper.

Start by patting 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, brush the steak with olive oil and season generously with kosher salt and black pepper. Make sure to cover all sides of the steak. The salt will help to draw out moisture in the steak, creating a brine that will get reabsorbed back into the meat as it cooks, resulting in a more tender steak.

If you have time, it is best to season the steak about 30-45 minutes before cooking. This will give the salt time to draw out the moisture and create a delicious crust. However, if you are pressed for time, you can season the steak immediately before cooking. Just be sure to get a good sear on the steak to help hold in the juices.

Now your steak is ready to be cooked!

Heat the pan: use a heavy-bottomed skillet, such as cast iron or stainless steel, over high heat

To cook a steak by steam frying, you'll need to heat your pan over high heat. A heavy-bottomed skillet, such as cast iron or stainless steel, is ideal. These pans can withstand high temperatures and are perfect for achieving an even crust on your steak.

Before placing your steak in the pan, ensure your pan is very hot. You want it to be hot enough that a few droplets of water evaporate within 1-2 seconds of contact. This usually takes around 10 minutes to achieve.

Once your pan is hot enough, carefully place your steak in the centre. If your steak has a fat cap, start with this side down, as you won't need any additional oil. Sear the first side for 4-5 minutes. You'll know it's ready to flip when the steak moves freely in the pan.

After flipping, cook the other side for 2-3 minutes. During the final minute, add a knob of butter, some garlic, and herbs like rosemary or thyme to the pan. Baste the steak with the infused butter and continue cooking until a thermometer inserted sideways reaches 120°F for medium-rare.

Finally, transfer your steak to a cutting board, cover loosely with foil, and let it rest for about 10 minutes. This allows the juices to redistribute, ensuring a juicy and tender steak.

Sear the steak: place the steak in the hot pan and sear until a deep brown crust forms

To sear your steak, you'll first want to ensure your pan is hot enough. Heat a large, heavy-bottomed skillet over high heat. Cast iron pans are ideal for this as they retain even heat distribution, which is perfect for promoting even cooking and crust formation.

Next, carefully place your steak in the pan. It should sizzle. If your steak has a fat cap, sear that side first; you won't need any additional oil in the pan. Place the steak flat in the skillet and leave it undisturbed for 4 to 5 minutes. You'll know it's time to flip when you can move it freely in the pan. If it sticks to the bottom, it needs longer.

Flip the steak and cook the other side for 2 to 3 minutes. During the last minute of cooking, add a knob of butter, some garlic, and herbs, such as fresh rosemary and crushed garlic cloves, to the skillet. Continue cooking the steak, tilting the skillet to spoon the infused butter over the steak, until a thermometer inserted sideways into the thickest part of the steak registers 120°F for medium-rare.

The whole process should take 7 to 8 minutes for a medium-rare steak, but this will depend on how well done you like your steak and how thick your cut of meat is.

Frequently asked questions