Tiffany Haney
Grilling a steak on a grill pan is a simple and effective way to achieve a juicy, delicious steak with a perfect crust. It's a straightforward process that doesn't require any fancy tools or ingredients. You can use a variety of steaks, but it's recommended to choose a cut that is at least 3/4 inch thick. The key steps are to pat the steak dry, season generously, heat the pan, cook the steak for a few minutes on each side, and then let it rest. This guide will walk you through the entire process, ensuring you end up with a perfectly grilled steak.
How to Grill a Steak on a Grill Pan
| Characteristics | Values |
|---|---|
| Steak type | Ribeye, Beef filet, New York steak, porterhouse, or T-bone |
| Steak thickness | At least 3/4-inch |
| Steak preparation | Pat dry, coat with salt and/or pepper, let it rest for 30 minutes to an hour |
| Grill pan type | Cast iron |
| Grill pan preparation | Heat over medium-high heat, melt butter |
| Steak cooking time | 2 minutes, rotate 90 degrees, cook for another 2 minutes, flip, cook for 2 minutes, rotate 90 degrees, cook another 2 minutes |
| Steak resting time | 5-10 minutes |
| Steak doneness | Internal temperature of 120-130 degrees |
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What You'll Learn
Choosing the right steak
There are many different cuts of steak to choose from, and it can be overwhelming to decide which one to use. For grilling on a grill pan, it is recommended to choose a cut that does not need a marinade. Tougher cuts like flank, skirt, hanger, and rump usually require a marinade to tenderize the meat, so they may not be the best choice for grill pans. Instead, opt for cuts like ribeye, beef filet, New York steak, or porterhouse. These cuts are well-marbled, which means they have a good amount of fat running through the meat, adding flavour and juiciness.
If you want a steak that will produce those iconic grill marks, choose a steak that is relatively flat and even in thickness. This will ensure that the steak makes full contact with the grill pan, creating those beautiful char marks.
Lastly, consider the size of your grill pan. If you're cooking for a large group, you may need to choose a larger steak, or multiple steaks, to fit the pan. Conversely, if you have a smaller grill pan, a large steak may not fit properly and could end up crowding the pan, affecting the cooking process.
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Preparing the steak
Firstly, select your steak. While the type of steak is a matter of personal preference, it is recommended to choose a steak that is at least 3/4 inch thick. Thicker steaks, such as those that are an inch or more, are ideal for grilling as they allow for a better sear and can retain moisture better.
Once you have selected your steak, remove it from its packaging and pat it dry with a paper towel. This step is important as any moisture on the steak will create steam instead of a flavorful crust. You can trim any excess fat from the steak, but leaving some fat will add flavor and juiciness.
Next, season your steak generously. A simple and classic option is to use salt and pepper. Sprinkle an even layer of fine sea salt or kosher salt on each side of the steak. If you have coarse or flaky salt, you will need about a teaspoon. You can also use specialised seasoning mixes, such as seasoning salt and seasoning pepper, which can add more flavor than just salt and pepper. Rub the seasoning into the steak and let it rest at room temperature for at least an hour. This step allows the salt to tenderize and flavor the meat.
If you have time, you can also try dry brining your steak. This method takes about 30 minutes and can enhance the flavor. If you choose to dry brine, you don't need to add any extra salt before placing the steak on the grill.
You can also add oil to your steak to prevent it from sticking to the grill pan. Avocado oil is a good option due to its high smoke point. However, if you are cooking indoors, ghee is a better choice as it has a lower smoke point.
Now that your steak is prepared, it's time to heat up your grill pan. Cast iron grill pans are a popular choice as they distribute and retain heat well. Heat the pan over medium-high to high heat, ensuring it gets very hot. You can add a tablespoon of butter, and once it starts to brown, it's time to add your steak.
Remember, the key to a great grilled steak is to create a flavorful crust by searing the steak, so a properly heated pan is essential.
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Heating the grill pan
Firstly, it is recommended to use a cast iron grill pan, which is the classic choice for grilling steak. Cast iron distributes and retains heat very well, and it is sturdy and durable. The size of the pan is also a factor to consider, as larger pans can be heavier and more cumbersome.
Before placing the steak on the grill pan, it is crucial to ensure that the pan is heated to the appropriate temperature. This usually involves heating the pan over medium-high to high heat on a stovetop. It is important to let the pan get really hot before adding the steak. The amount of time needed for preheating can vary, so it is essential to be patient and allow the pan to come to the desired temperature fully.
While preheating the grill pan, you can prepare the steak by patting it dry with a paper towel to remove any moisture. This step helps prevent steaming the steak, which can affect the desired sear. You can then season the steak with salt and pepper or other desired spices, rubbing the seasoning into the meat.
Once the grill pan is properly preheated, you can add a tablespoon of butter or ghee to the pan. Allow the butter or ghee to melt and start browning before placing the steak on the grill pan. This step adds flavour and helps with the searing process.
By following these steps and paying attention to the details, you'll be well on your way to successfully heating your grill pan and achieving delicious results when grilling your steak.
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Cooking the steak
Firstly, remove the steak from its packaging and pat it dry with a paper towel. This is an important step because if there is moisture on the steak, it will create steam, and you want to sear the steak to create a flavorful crust on the outside. You can trim any excess fat from the steak, but leaving it on will add flavour and juiciness.
Next, season the steak. You can use salt and pepper, or a specialised spice mix. You can also use a dry brine if you have the time. Rub the seasoning into the steak and leave it to rest at room temperature for at least one hour. This will give the salt time to work its way into the meat, tenderising and flavouring it.
Now, heat a grill pan or skillet over medium-high heat. You can use a cast-iron pan, which distributes and retains heat well. Melt one tablespoon of butter. Once the butter starts to brown, add the steak.
Let the steak cook for two minutes, then rotate it 90 degrees and let it cook for another two minutes. This will create crisscrossing grill marks. Then, flip the steak, cook for another two minutes, rotate 90 degrees, and cook for a final two minutes.
Remove the steak from the grill pan and let it rest for at least five minutes. If you are nervous that your steak is undercooked, insert a meat thermometer sideways into the centre of the steak. You will want it to read 120-130 degrees Fahrenheit, as the internal temperature will increase slightly as the steak rests.
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Serving the steak
Once your steak is cooked to your liking, remove it from the grill pan and let it rest. This is an important step as it ensures the steak stays juicy. Ideally, you should let the steak rest for at least 5 minutes, but some sources recommend letting it rest for up to 10 minutes.
While the steak is resting, you can prepare any sides. Sautéed mushrooms and shallots are a great option, as are wilted greens like spinach. You can also add a splash of colour to your plate with some green vegetables.
Before serving, check that your steak is cooked to your desired level of doneness. If you're unsure, insert a meat thermometer into the centre of the steak. For a rare steak, you're looking for a temperature of 120-130°F. The internal temperature of the steak will increase slightly as it rests, so bear that in mind.
Now it's time to plate your steak. If you've cooked your steak with a side of mushrooms and shallots, place those on the plate first, then top with the steak. Drizzle over any juices that have collected on the cutting board, and serve immediately. Enjoy!
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Frequently asked questions
First, remove the steak from its packaging and pat it dry with a paper towel. This is important because moisture on the steak will create steam, and you want to sear the steak, creating a flavorful crust on the outside. Next, coat it with a layer of seasoning salt and pepper, and rub the seasoning into the beef. If you have time, dry brine your steak for 30 minutes before grilling.
A cast-iron grill pan is the classic choice. It distributes and retains heat very well, and it's sturdy and long-lasting.
Heat the grill pan over medium-high heat. Melt one tablespoon of butter, and once it starts to brown, add the steak. Let the steak cook for 2 minutes, then rotate it 90 degrees and let it cook for another 2 minutes. Flip the steak, cook for another 2 minutes, rotate it 90 degrees, and cook for a final 2 minutes. Remove the steak from the grill pan and let it rest for 5 minutes.
If you're nervous that your steak won't be cooked enough, insert a meat thermometer sideways into the centre of the steak. You want it to read 120-130 degrees Fahrenheit, as the internal temperature will increase slightly as the steak rests.
