Ella Walter
Cooking steak in a pan is a quick and easy way to achieve a restaurant-quality dish. The best candidates for pan-searing are boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as New York Strip, ribeye, or filet mignon. The key to a perfect steak is a combination of seasoning, heat control, and resting.
| Characteristics | Values |
|---|---|
| Pan type | Heavy stainless steel, cast iron, or iron skillet |
| Pan size | Large enough that the steak doesn't cause it to cool down |
| Oil type | Neutral oil with high heat tolerance, e.g. canola, vegetable, or avocado oil |
| Oil quantity | 1/2 tablespoon reduces splatter |
| Oil temperature | Shimmering and just about to smoke |
| Steak type | Boneless, quick-cooking cuts between one and one-and-a-half inches thick, e.g. NY Strip, rib eye, or filet mignon |
| Steak preparation | Pat dry with paper towels, season with salt and pepper, and press seasoning into the meat |
| Steak placement | Release the steak away from you so the oil doesn't splatter |
| Cooking time | 3-5 minutes on the first side, 3-4 minutes on the second side for rare to medium-rare |
| Crust | Brown or golden |
| Internal temperature | 125°F for medium-rare, 135°F for medium, 145°F for medium well, 155°F for well done |
| Resting time | 5-10 minutes |
| Slicing | Thinly against the grain |
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What You'll Learn
- Use a neutral oil with a high heat tolerance, like canola, vegetable, or avocado oil
- Choose a thick, well-marbled steak for a juicier result
- Pat the steak dry with paper towels to evaporate exterior moisture and achieve a good sear
- Season generously with salt and pepper before cooking, and press the seasoning into the meat
- Sear the steak in a hot pan, then finish cooking in the oven or an air fryer
Use a neutral oil with a high heat tolerance, like canola, vegetable, or avocado oil
When cooking steak in a pan, the type of oil you use is important. A neutral oil with a high heat tolerance, like canola, vegetable, or avocado oil, is the best choice. These oils have a high smoke point, which means they can withstand the high heat needed to achieve a perfect, deep brown crust without smoking up your kitchen.
Before adding the steak to the pan, heat your oil of choice in a heavy pan, preferably cast iron or stainless steel, over medium-high heat until it shimmers and moves fluidly. You want the pan and oil to be very hot before adding the steak to ensure a good sear. A hot pan and oil will also help evaporate any moisture on the steak's surface, which is essential for a well-browned crust.
Once your pan and oil are hot, carefully place your steak in the pan, releasing it away from you to avoid oil splatter. The steak should sizzle as it hits the pan. Press it down gently to ensure it makes full contact with the pan's surface. Then, leave it undisturbed for a few minutes to develop a nice crust.
After a few minutes, when the steak releases easily from the pan and has a deep brown colour on the bottom, it's time to flip. For a standard-cut steak (around 1" thick), cook for about 2 to 3 minutes before flipping. For a thicker steak (around 1 1/2" thick), cook for about 5 minutes before flipping.
After flipping, add a tablespoon of butter and some aromatics like thyme, garlic, or rosemary to the pan for extra flavour. Baste the steak by tilting the pan and spooning the melted butter over it. Continue cooking for another few minutes for a rare or medium-rare steak.
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Choose a thick, well-marbled steak for a juicier result
When it comes to choosing a steak, thickness and marbling are key factors in ensuring a juicy, flavourful, and tender result.
Firstly, a thicker steak will take longer to cook through, so opt for a thickness of at least one inch to allow for a good sear on the outside and a juicy, less-cooked inside.
Secondly, marbling refers to the distribution of fat within the steak, which impacts the flavour, texture, and overall mouthfeel of the meat. The fat veins melt into the steak as it cooks, adding flavour and juiciness. Therefore, a well-marbled steak with an even distribution of thin, light flecks of fat throughout will result in a juicy, tender steak. Look for cuts with a lighter colour and thinner veins of fat, as thicker veins will result in a chewier steak and may not melt properly, especially if the steak is cooked rare.
Ribeye is a great choice for a well-marbled steak, with fat distributed throughout the cut, resulting in a juicy and flavourful steak. New York Strip is another option, with its fat concentrated along the edges and tail, giving it a distinct flavour profile.
Finally, the cooking method is important to preserve the juiciness and flavour of a well-marbled steak. Pan-searing is the best and easiest way to cook a steak, creating a delicious crust and a tender inside. Sear each side for 3-4 minutes, then use tongs to turn the steak on its sides and sear the edges for 1 minute each. Avoid overcooking a well-marbled steak, as this will reduce its flavour, tenderness, and juiciness.
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Pat the steak dry with paper towels to evaporate exterior moisture and achieve a good sear
Cooking steak is a fun and easy process, and patting the steak dry with paper towels is a crucial step in achieving a good sear. This step is important because it evaporates exterior moisture, which can prevent the steak from browning and developing a tasty crust. The Maillard reaction, which is responsible for the browning of meat, occurs when the surface of the meat reaches temperatures between 280° and 330° Fahrenheit. By removing excess moisture, you allow the Maillard reaction to occur more quickly and efficiently, resulting in a better sear.
When patting the steak dry, it is important to use a light touch and only remove excess moisture. You should not press the meat, as this can squeeze out natural fluids and juices, leading to dry and bland meat. Instead, lightly brush the surface of the steak with paper towels to absorb and wick away any excess moisture. This technique helps to preserve the natural flavours and juices of the meat. Additionally, using paper towels that are more absorbent can reduce the risk of the paper sticking to the meat.
It is also important to note that this step is crucial regardless of the cooking method. Whether you are searing, roasting, grilling, or using another cooking method, removing excess moisture will improve the browning and flavour of the meat. This step is especially important when searing or frying, as moisture can create a barrier between the oil and the meat, impacting the cooking process.
By patting the steak dry with paper towels, you are setting yourself up for success in achieving a perfect sear. This simple step ensures that your steak will brown properly and develop a delicious crust, enhancing the overall flavour and texture of your dish. So, don't skip this crucial step and remember to pat your steak dry before cooking it!
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Season generously with salt and pepper before cooking, and press the seasoning into the meat
Seasoning your steak with salt and pepper is an important step in the cooking process. It adds flavour and helps to create a delicious crust. When seasoning your steak, be generous with the salt and pepper, ensuring that both sides of the steak are well-coated. You can also add some freshly ground black pepper for an extra kick of heat.
Once you've applied the salt and pepper, use your hands to press the seasoning into the meat. This step helps the seasoning adhere to the steak and ensures that it is evenly distributed. It also helps to draw out moisture from the steak, which will improve the crust and overall texture of the dish.
There are different schools of thought on when to salt your meat. Some chefs recommend salting immediately before cooking, while others suggest salting the pan and placing the steak on top. Some chefs even advocate for salting the steak hours in advance or just seasoning the pan. However, according to one source, the best results come from steaks that are salted immediately before cooking or salted and rested for at least 40 minutes. This allows time for the salt to draw out moisture, which then gets reabsorbed, guaranteeing better browning.
Regardless of when you choose to salt your steak, don't forget to press the seasoning into the meat for maximum flavour and texture.
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Sear the steak in a hot pan, then finish cooking in the oven or an air fryer
To cook steak in a pan, it is recommended to sear the steak in a hot pan and then finish cooking it in the oven or an air fryer.
Firstly, pat the steak dry with paper towels. This is an important step as it helps to reduce oil splatter and ensures a good sear. Next, season the steak generously with salt and pepper on both sides. You can also try pre-salting the steak and letting it rest for 40 minutes to an hour before cooking to guarantee better browning.
Now, heat a heavy pan, preferably cast iron or stainless steel, over medium-high heat until it is very hot. Add oil to the pan and heat until it shimmers and moves fluidly. Carefully place the steak in the pan, releasing it away from you to avoid oil splatter.
Leave the steak undisturbed for a few minutes to develop a brown crust. For a standard-cut steak (around 1"), cook for 2-3 minutes, and for a thick-cut steak (around 1 1/2"), cook for about 5 minutes. Then, flip the steak and add butter and aromatics like garlic and thyme (optional) to the pan. Continue cooking for another 3-5 minutes, depending on your steak thickness and desired doneness.
Finally, transfer the steak to a cutting board and let it rest for at least 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a juicy and tender steak.
If you are finishing the steak in the oven or an air fryer, adjust the cooking time accordingly. The oven or air fryer will help cook the inside of the steak to your desired doneness without overcooking the outside.
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Frequently asked questions
Pan-searing is the best and easiest way to cook a steak. Use a heavy pan (preferably cast iron or stainless steel) and heat it over medium-high heat until it's very hot. Pat the steak dry with paper towels, season with salt and pepper, and add oil to the pan. Carefully place the steak in the pan and leave it undisturbed for a few minutes to develop a golden crust.
For a rare to medium-rare steak, cook each side for 3-4 minutes. For a thicker steak (around 1.5 inches), cook for 5 minutes, then flip and add butter before reducing the heat to medium. For a thinner steak (around 1 inch), cook for 2-3 minutes before flipping and adding butter.
A neutral oil with high heat tolerance is best for cooking steak in a pan. Canola oil, vegetable oil, or avocado oil are good choices as they have a high smoke point and will not smoke out your kitchen.
Use a meat thermometer to check the internal temperature of the steak. For a medium-rare steak, remove it from the pan at 130-135°F, and let it rest for the temperature to rise to 140°F. For a medium steak, remove it from the pan at 140-145°F and let it rest to reach 145°F.
