Mastering The Perfect Pan-Grilled Steak

Grilling steak on a pan is a quick and easy way to achieve a juicy and tender steak with a crisp, golden-brown crust. The key to success is mastering the art of pan-searing, which involves cooking the steak undisturbed in a hot pan to create a flavoursome crust. This technique can be applied to a variety of steak cuts, including boneless New York strip, rib-eye, and filet mignon. The process begins with patting the steak dry, before seasoning it generously with salt and pepper. Next, heat a heavy-based pan, preferably cast iron, on medium-high heat until very hot. Add oil, which should shimmer and move fluidly, before carefully placing the steak in the pan, ensuring it sizzles. Leave the steak undisturbed for a few minutes to develop a crust, then flip and cook for a further few minutes. For a rare or medium-rare steak, the total cooking time will be around 6 minutes, while medium and well-done steaks will take a little longer. During the final minute, add butter and thyme for extra flavour, if desired. Finally, transfer the steak to a plate or cutting board and let it rest for 5-10 minutes before serving or slicing.

Choose the right steak

Choosing the right steak is crucial for achieving the perfect grilled steak on a pan. Here are some factors to consider:

Type of Steak

Boneless, quick-cooking cuts such as New York Strip, ribeye, or filet mignon are ideal for pan-grilling. These cuts are typically between one and one-and-a-half inches thick. Thicker cuts like the New York Strip or boneless rib-eye are better suited for this method as they remain juicy during the cooking process.

Marbling

Look for a steak with plentiful marbling, the white fat that runs throughout the meat. Marbling contributes to the steak's juiciness and flavour. Cuts like beef filet, New York steak, porterhouse, or T-bone are recommended for their superior marbling.

Quality

Buy the best-quality steak you can afford. A good-quality steak will have a more intense meaty flavour and texture. Grass-fed beef, for example, is known for its focus on taste, tenderness, and juiciness.

Thickness

The thickness of the steak determines the cooking time. Steaks that are too thin may overcook easily, while those that are too thick may require additional time to cook through. Aim for steaks that are around 1 to 1.5 inches thick for the best results.

Freshness

Whenever possible, opt for fresh, high-quality steaks from a reputable butcher. Fresh steaks are more likely to retain moisture and produce a juicy, tender result.

Preparation

Before grilling, remove the steak from its packaging and pat it dry with a paper towel. This step is crucial, as any moisture on the steak's surface will create steam instead of the desired flavorful crust.

In summary, when choosing a steak to grill on a pan, select a fresh, high-quality, boneless cut with good marbling and a thickness of around 1 to 1.5 inches. Ensure it is patted dry before grilling to achieve the best results.

Marinate the steak

Marinating your steak is a great way to add flavour and make the meat more tender. A good marinade is made up of fat, acid, and flavour.

For the fat component, you can use olive oil. Acidic ingredients like lemon juice will help to break down the tough fibres of the meat, making it more tender. For flavour, you can use a combination of soy sauce, Worcestershire sauce, garlic, and honey.

Place your steaks in a large resealable bag and set aside. In a small bowl, combine the olive oil, soy sauce, lemon juice, Worcestershire sauce, steak spice, and garlic. Pour the marinade into the bag with the steaks, ensuring that all the meat is covered. Place the steaks in the fridge and marinate for at least one hour or up to eight hours. If you're short on time, you can also gently pound the steak with a meat mallet to help the marinade permeate the meat more quickly.

When you're ready to cook, remove the steaks from the fridge and let them sit at room temperature for about an hour before grilling. This will help ensure even cooking.

Season the steak

Seasoning your steak is a crucial step in the cooking process. It is important to pat the steak dry with paper towels to remove any excess moisture. This will ensure a perfect sear and reduce oil splatter.

The next step is to season the steak generously with salt and pepper. It is recommended to use kosher salt or coarse kosher or sea salt. The salt will help draw out the moisture from the steak, ensuring a perfect sear. Be sure to coat both sides of the steak liberally with the salt and pepper.

If you are looking for additional flavour, you can also marinate your steak. It is recommended to marinate for at least 30 minutes or even overnight. However, avoid marinating for longer than 24 hours, as this may result in over-seasoning.

It is also important to note that you should avoid putting pepper or any other seasonings on your steak before cooking, as these flavours may burn off before they have a chance to infuse into the meat.

Heat the pan

Heating the pan is a crucial step in grilling the perfect steak. You'll want to use a heavy-bottomed stainless steel or cast-iron skillet as these hold heat the best. Heat the pan on medium-high to high heat for about 10 minutes. You'll know the pan is hot enough when it starts to smoke a little.

If you want to use cooking oil, add a thin layer of vegetable, canola, or extra-light olive oil to the pan once it's hot. Olive oil has a lower burning point than the other two, so be careful not to let it smoke.

Cook the steak

Now that your steak is prepared and your pan is hot, it's time to cook!

Firstly, carefully place the steak in the pan. You should hear a sizzle. It's important to avoid the temptation to fiddle with the steak or flip it repeatedly. Allow the steak to cook undisturbed for a few minutes to develop a brown crust. This should take around 3 minutes.

Once the bottom of the steak has turned a deep brown colour, it's time to flip. Use a pair of heat-proof tongs to lift and turn the steak. Avoid using a fork, as this can pierce the meat and cause the juices to run out.

In the last minute of cooking, add a tablespoon of butter and a few sprigs of fresh thyme to the pan. Baste the steak with the butter for extra flavour and moisture.

If you are serving the steak whole, transfer it to a plate and serve hot. If you plan to slice the steak, transfer it to a cutting board and let it rest, covered with aluminium foil, for 5 to 10 minutes. Slice the steak thinly against the grain. Resting the steak allows the juices to redistribute, ensuring a juicy and tender result.

Frequently asked questions