Cody Casey
Grilling a fillet steak in a grill pan is a simple process that delivers juicy, tender, and flavourful results. While it may take a few tries to master, the key is to avoid overcooking the steak. The best way to do this is to use a meat thermometer to check the internal temperature of the steak, which should be 125-130 degrees Fahrenheit. In this article, we will outline the steps to grilling a fillet steak in a grill pan, including choosing the right cut of meat, seasoning, and cooking techniques. We will also provide tips on how to achieve the perfect level of doneness, from rare to medium-well.
| Characteristics | Values |
|---|---|
| Steak type | Fillet steak, New York steak, porterhouse, T-bone |
| Steak thickness | At least 3/4-inch thick |
| Steak preparation | Pat dry, season with salt and pepper, coat with olive oil |
| Steak cooking time | 2 minutes on each side, then rotate 90 degrees and cook for another 2 minutes on each side |
| Steak resting time | 5-10 minutes |
| Steak serving suggestion | With shallots and mushrooms sautéed in steak juices, spinach, and mashed potatoes |
| Pan type | Cast iron grill pan |
Explore related products
What You'll Learn
Choosing the right steak
When selecting your steak, look for a cut that is at least 3/4 inch thick. Thicker steaks, such as those that are 1 1/2–2 inches thick, are ideal for maintaining juiciness and are better suited for searing. If you prefer your steak well-done, thicker cuts will ensure it remains moist.
Before grilling, it is essential to properly thaw your steak. Thawing in the refrigerator for at least 24 hours is recommended. Then, remove the steak from the refrigerator 30–40 minutes before cooking to bring it to room temperature. This step ensures even cooking and allows the steak to come to room temperature, which is crucial for accurate cooking.
Finally, when it comes to seasoning, keep it simple. A good-quality steak is flavourful on its own, and a generous coating of salt and pepper can enhance its natural taste. If you want to add a little extra flavour, consider a dry brine or a simple marinade of olive oil and salt.
Cleaning Burnt Ceramic Pans: Easy and Effective Methods
You may want to see also
Explore related products
Preparing the steak
Firstly, choose your steak. For grilling, cuts such as beef fillet, New York steak, porterhouse, or T-bone are recommended. These cuts are well-marbled, meaning they have a good distribution of fat, resulting in a juicy and flavourful steak.
Before seasoning, it is important to pat the steak dry with a paper towel. This step removes any excess moisture, ensuring that your steak sears nicely and develops a flavorful crust.
Now, it's time to season the steak. You can use a simple mix of salt and pepper, or get creative with other seasonings like garlic powder, onion powder, or dried herbs. For a more intense flavour, consider dry brining your steak by coating it with a layer of salt and letting it rest at room temperature for at least an hour. This process helps to tenderize and flavour the meat.
If you want to take your steak to the next level, try marinating it. A simple marinade of olive oil and salt can do the trick, but feel free to experiment with different ingredients like soy sauce, garlic, or herbs. Marinate the steak for at least 30 minutes, then drain off the excess oil, leaving a light film on the steak.
Once your steak is seasoned or marinated, it's essential to bring it to room temperature. Take the steak out of the refrigerator 30 to 40 minutes before cooking. This step ensures even cooking and helps the steak cook more predictably.
Finally, before placing the steak on the grill pan, make sure the pan is properly preheated. A cast iron grill pan is an excellent choice for its heat distribution and retention properties. Preheat the pan over medium-high to high heat, ensuring it gets nice and hot. You can add a tablespoon of butter or ghee to the pan, which will enhance the flavour and prevent sticking.
Choosing the Right Cast Iron Pan for Perfect Browning
You may want to see also
Explore related products
Heating the grill pan
Heating a grill pan properly is essential to achieving a flavorful crust on your fillet steak. Here is a step-by-step guide:
Choose the Right Grill Pan
Cast iron grill pans are the classic choice for grilling steak. They distribute and retain heat well, are sturdy, and long-lasting. Keep in mind that cast iron pans can be quite heavy, especially if they are large.
Preheat the Grill Pan
Place your grill pan on the stovetop and turn the heat to high. Make sure the grill pan gets very hot. There is no need to apply any oil to the pan. A properly preheated grill pan will help create a delicious crust on your steak by giving the meat a punch of heat when it is placed in the pan.
Melt Butter
Once your grill pan is hot, add a tablespoon of butter. You can also use ghee, which is a good alternative if you are cooking indoors. Let the butter melt and start to brown slightly before adding your steak to the pan. This step will add flavor and ensure your steak doesn't stick to the pan.
Sear the Steak
After adding the steak to the pan, let it sear for about 2 minutes. Then, rotate the steak 90 degrees to create crisscrossing grill marks and cook for another 2 minutes. This step will give your steak those attractive grill marks and help build flavor.
Checking Your Oil Pan: Drain Plug Maintenance
You may want to see also
Explore related products
Cooking the steak
When you are ready to cook the steak, heat a grill pan or skillet over medium-high heat. Add a tablespoon of butter or ghee to the pan, and wait until it starts to brown. Then, place the steak in the pan and let it cook for 2 minutes. Rotate the steak 90 degrees and cook for another 2 minutes to create criss-crossing grill marks. Flip the steak and repeat the process, cooking for a total of 4 minutes on each side for a medium-rare steak. For a well-done steak, add 2 to 3 minutes of cooking time per side.
Once the steak is cooked to your liking, remove it from the grill pan and let it rest for 5-10 minutes. This will ensure that the juices are retained in the meat, keeping it moist and flavourful. If you are unsure whether the steak is cooked enough, insert a meat thermometer sideways into the centre of the steak. For a medium-rare steak, the internal temperature should be 125-130 degrees Fahrenheit.
Easy Steps to Connect Your Wyze Cam Pan
You may want to see also
Explore related products
Resting the steak
Resting your steak is a crucial step in the cooking process. It ensures your steak is moist and flavourful by allowing the juices to be reabsorbed into the meat. If you slice into your steak immediately after cooking, the juices will end up on your plate instead of in your steak.
Firstly, remove your steak from the grill pan and let it rest for at least 5 minutes. The steak will continue to cook during this time, so if you are nervous about undercooking, insert a meat thermometer sideways into the centre of the steak. You will want it to read 125-130°F, as the internal temperature of the steak will increase slightly as it rests.
Secondly, let the steak rest for 10 minutes before cutting into it. This will ensure that the juices stay in the meat when you slice into it. If you are cooking other dishes or sides, this is a good time to finish them off.
Finally, serve your steak. It should be nice and pink and juicy in the middle.
Fireproof Cookware: Pots and Pans
You may want to see also
Frequently asked questions
First, pat the steak dry with a paper towel to avoid creating steam when grilling. Then, coat the steak with a layer of seasoning salt and pepper, and rub the seasoning into the beef. If desired, you can also marinate the steak in olive oil for at least 30 minutes.
Heat a grill pan or skillet over medium-high heat. Melt 1 tablespoon of butter. Once the butter starts to brown, add the steak and let it cook for 2 minutes. Rotate the steak 90 degrees and cook for another 2 minutes to create criss-crossing grill marks. Flip the steak and repeat. Finally, remove the steak from the grill pan and let it rest for 5 minutes.
A good meat thermometer is useful to check the level of doneness without slicing into the steak. If you do not have a meat thermometer, the total cooking time for a medium-rare steak is about 5 minutes per side.
Let the steak rest for at least 5 minutes before serving. This will ensure the juices stay in the meat when you cut it.
