Tillie Doyle
Cooking steak in a pan is an easy way to achieve a delicious steakhouse-quality meal at home. The key to success is mastering the simple technique of pan-searing, which involves using high heat to create a crisp, golden-brown crust on the surface of your steak. The best cuts of beef for pan-searing are boneless, quick-cooking steaks between one and one-and-a-half inches thick, such as NY Strip, ribeye, or filet mignon. With the right tools, techniques, and timing, you'll be well on your way to cooking a perfect steak every time.
| Characteristics | Values |
|---|---|
| Pan type | Heavy, stainless steel or cast iron |
| Pan temperature | Very hot, just about to smoke |
| Steak type | Boneless, quick-cooking cuts between 1-1.5 inches thick |
| Steak preparation | Pat dry with paper towels, season generously with salt and pepper |
| Cooking time | 3-4 minutes on each side for rare or medium-rare |
| Additional ingredients | Butter, garlic, thyme, rosemary |
| Resting time | 5-10 minutes |
| Slicing | Slice thinly against the grain |
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What You'll Learn
Choose the right steak and pan
To cook steak in a pan, you'll want to use a boneless, quick-cooking cut between one and one-and-a-half inches thick, such as NY Strip, ribeye, filet mignon, or top sirloin. A thicker steak will take longer to cook through, and a thinner steak will cook faster. Well-marbled steaks will give you the juiciest results.
When selecting a pan, the best options for pan-searing are stainless steel or cast iron since they can withstand high temperatures. A heavy griddle pan or cast-iron skillet is another great option, as these pans get very hot and retain their heat, making them ideal for achieving a charred, smoky finish. You'll want to use a pan that is large enough to give the steak room, or it will steam instead of sear.
Before cooking, pat the steak dry with paper towels. Any moisture on the exterior of the steak must first evaporate before the meat begins to brown. Season the steaks generously on both sides with salt and pepper. The seasoning will create a delicious crust.
Turn on your exhaust fan and heat the pan over medium-high heat until it's very hot. The oil should be shimmering and just about to smoke before you add the steak.
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Prepare the steak
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, ribeye, filet mignon, or top sirloin. A thicker steak will take longer to cook, and a thinner steak will cook faster. Well-marbled steaks will give you the juiciest results.
If your steak has a fat cap, sear that side first; you won't need any additional oil in the pan. Otherwise, use a neutral oil with a high heat tolerance, like canola, vegetable, or avocado oil, to prevent smoking. You can also use a flavourless oil like sunflower or groundnut oil. Pat the steak dry with paper towels to get a perfect sear and reduce oil splatter.
Season the steak generously on both sides with salt and pepper. Salting the steak ahead of time gives the salt time to absorb into the meat and creates a more evenly seasoned steak. For a classic steak au poivre, sprinkle cracked black pepper and sea salt on a plate and press the meat into the seasoning before putting it in the pan. You can also enhance the flavour and tenderise the meat with a marinade, such as balsamic vinegar, honey and mustard, or garlic and herbs.
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Get the pan hot
To cook steak in a pan, you'll need to get the pan hot before adding the steak. The best pans for pan-searing are stainless steel or cast iron since they can withstand high temperatures. Put your heaviest pan over medium-high to high heat and let it get hot—you want it to be screaming hot so that the oil is shimmering and just about to smoke. This is important for creating a nice crust on your steak. If your pan is not hot enough, you will overcook the steak and end up with pathetic browning.
If you are using a cast-iron pan, you may not need any oil in the pan as it is non-stick and very hot. However, if you are using another type of pan, you will need to add oil to prevent sticking. Use a neutral oil with a high heat tolerance, such as canola, vegetable, or avocado oil, to avoid smoking up your kitchen.
If your steak has a fat cap, sear that side first by holding the steak with a pair of tongs and cooking it in the rendered beef fat. You can also add butter to the pan for flavour.
Preheat the pan for about 5 minutes before adding the steak to get a great sear with good colour and flavour. Press the steak down just as it hits the pan to ensure it makes contact with the surface of the pan.
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Cook the steak
First, pat the steak dry with paper towels. This will help to reduce oil splatter and ensure a perfect sear. If you want to add a marinade, now is the time to do it. A simple mixture of balsamic vinegar, honey, and mustard will reduce down to a sweet glaze. You can also add whole garlic cloves and herbs like thyme and rosemary to the hot fat while the steak is cooking for extra flavour.
Next, season the steak generously on both sides with salt and pepper. You can also try a classic steak au poivre by sprinkling cracked black pepper and sea salt on a plate and pressing the meat into the seasoning before putting it in the pan. If you have the time, salt the steak in advance – about 2 hours for every 1 cm of thickness. This will give the salt time to absorb into the meat and create an evenly seasoned steak.
Now it's time to get cooking! Place a heavy pan, preferably cast iron, over medium-high to high heat. You want the pan to get very hot—it should be smoking slightly before you add the steak. If you're using oil, make sure it's hot enough for the oil to shimmer. This will ensure a good sear and prevent overcooking.
Carefully place the steak in the pan, releasing it away from you to avoid oil splatter. It should sizzle. Leave the steak alone for a few minutes to develop a brown crust. You'll know it's ready to flip when it releases easily from the pan and has a deep brown colour on the bottom—usually about 3 minutes.
Flip the steak and cook the other side for the desired level of doneness. For a rare steak, cook the second side for about 3 minutes; for medium-rare, cook for 3 to 4 minutes; for medium, cook for 4 to 5 minutes; and for well-done, cook for 5 to 6 minutes. If your steak has a fat cap, sear that side first—you won't need any additional oil in the pan.
During the last minute of cooking, add a dollop of butter to the pan along with aromatics and herbs, such as fresh rosemary and garlic cloves. Tilt the pan so the butter pools, and spoon it over the steak. Continue cooking, flipping the steak once more and basting again with butter.
Finally, remove the steak from the pan and let it rest. The steak will continue to cook as it rests, so it's important to remove it from the heat before it reaches your desired level of doneness. For a rare steak, remove at 120-125°F; for medium-rare, remove at 130-135°F; for medium, remove at 140-145°F; and for well-done, remove at 155°F. Let the steak rest for at least 5 minutes, or up to 10 minutes for the best results. This will ensure an evenly cooked interior and help retain the juices.
Now, all that's left to do is slice and serve! Slice the steak against the grain and serve with the pan juices or a pan sauce. Enjoy your perfectly cooked steak!
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Rest the steak
Resting your steak is an important step in the cooking process. It ensures that your steak is evenly cooked on the inside and helps retain its juices when you slice into it. The steak's internal temperature continues to rise as it rests, so it's important to remove it from the pan about 5 to 10 degrees Fahrenheit before it reaches your desired level of doneness. For example, if you want a medium-rare steak, you should remove it from the pan at 130°F, and it will rise to 135°F as it rests.
After removing the steak from the heat, transfer it to a cutting board and let it rest for at least 5 minutes, or up to 10 minutes if you can wait. Loosely cover the steak with aluminum foil to keep it warm. While the steak is resting, you can prepare a pan sauce if desired.
The resting time also allows you to finish cooking any remaining steaks. It is best to cook steaks one at a time, letting them rest while you cook the others, rather than crowding the pan and steaming the meat instead of searing it.
Finally, after the resting period, carve the steak by thinly slicing it across the grain. Sprinkle with sea salt and serve immediately, drizzled with the juices from the cutting board or with a pan sauce.
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Frequently asked questions
Boneless, quick-cooking cuts between one and one-and-a-half inches thick are best for pan-searing. Good options include NY Strip, ribeye, or filet mignon.
Pat the steak dry with paper towels to evaporate any moisture. Season generously with salt and pepper on both sides.
Use a heavy pan, preferably cast iron, over medium-high to high heat. The pan should be very hot, but not smoking.
For a rare steak, cook each side for 2-3 minutes. For medium-rare, cook each side for 3-4 minutes. For medium, cook each side for 4-5 minutes. Let the steak rest for 5-10 minutes before slicing.
