Tiffany Haney
Cooking steak in a pan is a quick and easy way to achieve a delicious, restaurant-quality meal. Pan-searing is the best method for cooking steak, as it creates a flavoursome crust and juicy texture. This technique can be applied to a variety of steak cuts, including boneless, ribeye, and filet mignon. The key to success is drying the steak with paper towels, seasoning generously with salt and pepper, and using a heavy cast-iron or stainless steel pan over medium-high heat. Adding oil and butter enhances the flavour and helps achieve the perfect sear. For rare to medium-rare steak, cook each side for 3-4 minutes, basting with butter and aromatics like garlic and thyme. Let the steak rest before slicing against the grain, and enjoy your perfect pan-cooked steak!
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What You'll Learn
How to choose the right steak for pan-cooking
When choosing a steak to cook in a pan, there are several factors to consider, such as the cut of steak, the thickness, and the marbling.
Firstly, the best cuts of steak for pan-cooking are typically boneless, quick-cooking cuts, such as New York Strip, ribeye, filet mignon, or top sirloin. These cuts are generally between one and one-and-a-half inches thick, which is ideal for pan-searing. Thicker steaks will take longer to cook through, while thinner steaks will cook faster.
Secondly, the marbling of the steak, or the amount of fat running through the meat, will impact the juiciness of the cooked steak. Well-marbled steaks will give you the juiciest results, so look for steaks with a good amount of fat running through the muscle.
Additionally, when choosing a steak for pan-cooking, consider the size of your pan. Steaks should be cooked in a roomy pan to ensure proper searing and browning. If your pan is not big enough, cook the steaks one at a time or opt for a thicker steak that you can carve and divide into servings.
Lastly, when choosing a steak for pan-cooking, consider the desired doneness. For rare to medium-rare steaks, cook for about 3 to 4 minutes on each side. For medium to well-done steaks, adjust the cooking time accordingly, removing the steak from the pan a few degrees before reaching your desired doneness, as the internal temperature will continue to rise as it rests.
By considering these factors, you can choose the right steak for pan-cooking and achieve your desired results.
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How to prepare the steak before cooking
The first step in preparing your steak is to select the right cut of meat. Boneless steaks such as NY strip, ribeye, or filet mignon are the best candidates for pan-searing. Choose a thick cut, ideally between 1 and 1.5 inches.
Next, bring your steak to room temperature before cooking. This will ensure that your steak cooks evenly. Take your steak out of the refrigerator at least 40 minutes before cooking.
Before seasoning, pat your 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.
Now, it's time to season your steak. Season generously with salt and pepper. Some recipes recommend seasoning with salt up to 2 hours before cooking and adding pepper just before placing the steak in the pan. This allows the salt to be absorbed evenly throughout the steak. However, other recipes suggest seasoning the steak with salt and pepper immediately before cooking. You can also try a classic steak au poivre by sprinkling cracked black pepper and sea salt on a plate and pressing the steak into the seasoning before cooking.
Finally, heat a heavy-based frying pan until very hot. Cast iron skillets are a great option for cooking steak as they get very hot and retain their heat. Add oil to the pan and heat until it shimmers and moves fluidly. You can also oil the steak itself, using a flavourless oil with a high smoke point, such as sunflower oil.
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How to prepare the pan for cooking
To prepare your pan for cooking steak, you'll want to use a heavy pan, preferably made of cast iron or stainless steel. Avoid non-stick, aluminium, or other pans that are poor at retaining heat, as this will lead to your steak sticking to the pan.
Turn on your exhaust fan, and heat the pan over medium-high heat until it is very hot. The pan should be hot enough that when you add oil, it shimmers and moves fluidly around the pan. Use a neutral oil with a high heat tolerance, such as canola, vegetable, or avocado oil. Avoid using butter at this stage, as it will burn and turn black.
If you are cooking a thicker steak, you may want to pre-salt the meat and let it rest in the refrigerator for around 40 minutes to an hour before cooking. This will help to draw out moisture, guaranteeing better browning. However, some sources suggest that salting immediately before cooking is best.
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How to cook the steak in the pan
Cooking steak in a pan is an easy way to prepare a delicious meal. Here is a step-by-step guide on how to cook a steak in a pan:
Preparation:
Firstly, pat the steak dry with paper towels. This step is important as it helps to reduce oil splatter and ensures a perfect sear. Then, season the steak generously with salt and pepper on both sides. You can also press the seasoning into the meat. Some recipes suggest refrigerating the seasoned steak for around 45 minutes before cooking to draw out more moisture, but this is optional.
Cooking:
Use a heavy pan, preferably cast iron or stainless steel, and heat it 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. You should hear a sizzle.
Leave the steak undisturbed for a few minutes to develop a crust. For a standard-cut steak (around 1 inch thick), cook for 2 to 3 minutes before flipping. For a thicker steak (around 1.5 inches), cook for about 5 minutes before flipping. The steak will release easily from the pan when it is ready to be flipped, and the bottom should be a deep brown color.
After flipping, cook the steak for another 3 to 4 minutes for a rare or medium-rare finish. During the last minute of cooking, add butter and aromatics like garlic, thyme, or rosemary to the pan for extra flavor.
Resting and Serving:
If serving the steak unsliced, transfer it to a plate and serve hot. If slicing the steak, let it rest on a cutting board for 5 to 10 minutes, covered loosely with foil, before slicing thinly against the grain. This resting period helps the steak retain its juices and ensures a tender finish.
Enjoy your perfectly cooked pan-seared steak!
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How to rest and serve the steak
Resting your steak is an essential part of the cooking process to serve quality meat. The internal temperature of the steak continues to rise as it rests, so remove the steak from the pan about 5 to 10 degrees Fahrenheit before reaching your desired level of doneness. For example, if you want a medium-rare steak, remove it from the pan at 125 degrees Fahrenheit, and it should rise to 130 degrees Fahrenheit as it rests.
As the steak rests, the muscle fibers relax, and the juices are redistributed towards the edges of the meat, resulting in an evenly moist and flavorful steak. Rest thick meat for the entire time it took to cook. Thinner cuts of meat should rest for a minimum of 5 to 7 minutes, while thicker cuts should rest for 10 to 20 minutes.
To rest your steak, transfer it to a cutting board, warm plate, or serving platter. Tent the steak with aluminum foil to trap the heat and let it rest for 5 to 10 minutes. After resting, slice the steak thinly against the grain. If you are not slicing the steak, transfer it to plates and serve hot.
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