Tiffany Haney
Cooking meat on a pan is a quick and easy way to prepare delicious chicken, beef, and pork. There are several things to keep in mind when cooking meat on a pan to ensure the best results. Firstly, it is important to use the right type of pan, such as a stainless steel or cast-iron skillet, and to avoid non-stick pans. The pan should be heated to medium-high heat, and a thin coating of vegetable oil or another high smoke point oil should be added to prevent sticking and ensure even cooking. It is also crucial to pat the meat dry before placing it in the pan, as excess moisture can interfere with the browning process. Once the meat is in the pan, it is important to let it cook without moving it around, as this can affect the sear. Depending on the thickness of the meat, it may need to be cooked for several minutes on each side to reach the desired level of doneness.
How to cook meat on a pan
| Characteristics | Values |
|---|---|
| Pan type | Stainless steel or cast iron skillet |
| Pan size | Large enough to hold the meat |
| Meat type | Steak, chicken, beef, pork |
| Meat preparation | Pat dry with paper towels, season with salt and pepper |
| Oil type | Vegetable, grapeseed, tallow |
| Oil quantity | Enough to thinly coat the bottom of the pan |
| Oil temperature | Shimmering, almost smoking |
| Meat temperature | Room temperature |
| Cooking time | 2-5 minutes on each side, depending on thickness |
| Internal temperature | 125°F for medium-rare |
| Resting time | 5-10 minutes |
| Serving suggestion | Slice and serve with a pan sauce |
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What You'll Learn
Use a stainless steel or cast iron skillet
To cook meat on a pan, you will need a stainless steel or cast iron skillet. Non-stick pans are not suitable for this purpose as they do not allow for proper browning.
First, pat the meat dry with paper towels. The drier the meat, the better, as excess moisture will interfere with the browning process. Next, heat the skillet to medium-high. Once the pan is hot, add a few teaspoons of vegetable oil or another neutral high-heat oil with a high smoke point, such as grapeseed oil. Spread the oil around the pan with a brush to form a thin coating. When the oil starts to shimmer and smoke slightly, you can add the meat.
When cooking smaller pieces of meat, leave a few inches of space between them to ensure even cooking and prevent steaming. Once the meat is in the pan, do not move it for a few minutes to allow it to sear properly. You will know when it is ready to be flipped when it releases from the pan. After searing all sides, you can transfer the meat to the oven or continue with your chosen cooking method.
If you are cooking a steak, season it with salt and pepper just before cooking, as salt will draw out moisture from the meat. For a thick-cut steak, cook for another 5 minutes or until the internal temperature reaches 125°F for medium-rare. For a standard-cut steak, it should take around 2 to 3 minutes. Let the steak rest for at least 5 minutes before slicing, and slice against the grain.
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Heat the pan to medium-high
To cook meat on a pan, you need to heat the pan to medium-high. This is important because it helps to get a good sear on your meat, which is crucial to creating a crust and building flavor.
When heating the pan, it is recommended to use a stainless steel or cast-iron skillet. Avoid using non-stick pans as they can make it difficult to achieve the desired exterior crust. Also, make sure the pan is nice and hot before adding the meat. This is crucial because putting the meat in the pan before it's hot enough can lead to overcooking and uneven browning.
To know when the pan is ready, look for signs such as the oil shimmering and just about to smoke. At this point, you can add the meat, and it should sizzle on contact. If you're cooking smaller pieces of meat, leave some space between them to ensure even cooking and prevent steaming instead of searing.
It's also important to pat the meat dry before placing it in the pan. This helps prevent steaming and ensures that the heat is used for browning rather than evaporating moisture.
Once the meat is in the pan, let it cook without moving it around. This allows for uninterrupted contact with the pan, which is necessary for a proper sear. After a few minutes, you can shake the pan, and if the meat releases easily, it's ready to be flipped.
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Pat the meat dry
When cooking meat, it is important to pat it dry. This is a crucial step that can affect the final outcome of your dish.
The reason for patting meat dry is to remove any surface moisture. This is because water evaporates at 212°F, whereas browning requires a temperature of at least 280°F. By removing the surface moisture, you can achieve a better sear and browning on the surface of your meat. This is not only important for the colour but also for the flavour. The Maillard reaction, which is responsible for the browning, also produces a variety of flavour compounds, creating that sublime, savoury taste we crave.
To pat your meat dry, you can use paper towels or a clean cloth kitchen towel. Place the meat between two layers of towels and gently press. You can also place the meat on a towel-lined surface and pat the exposed surface dry. If your meat is particularly wet, you may need to pat it down a few times, salting in between, or leave it uncovered in the fridge overnight to air-dry.
Once your meat is patted dry, you can proceed with the next steps of your recipe. Remember, when searing meat, use a stainless steel or cast-iron skillet and heat it to medium-high. Add a few teaspoons of vegetable oil, which has a higher smoke point, and swirl to coat the bottom of the pan. When the oil shimmers and smokes slightly, add your meat. Be sure to let the meat sear without moving it for the first minute or two.
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Season the meat
Seasoning is an important step in the process of cooking meat in a pan. While salt and pepper are the most commonly used seasonings, you can also use other spices of your choice.
Firstly, pat the meat dry with a paper towel. This is an important step as it helps the seasoning stick to the meat. It also helps to create a dry exterior, which is necessary for crust formation.
Next, sprinkle salt on all sides of the meat. Hold your hand at least 12 inches away from the meat while sprinkling the salt, to ensure an even layer. The amount of salt you use will depend on the type of meat you are cooking and your personal preference. As a general rule, use about 1 teaspoon of kosher salt per pound of meat. If you are cooking poultry with the skin on, use your hands to season between the skin and the bird.
If you are using black pepper, it is best to grind it fresh. The pepper can be added before or after cooking the meat, depending on your preference. If you like the sharp taste of pepper, add it right before serving the meat. If you prefer a milder flavour, season the meat with pepper before cooking it.
You can also tenderize the meat to enhance its texture. This process weakens collagen or connective tissues, making the meat more tender. One way to tenderize meat is to use brute force with a mallet or hammer. An easier way is to marinate the meat in a solution with a limited amount of acid, such as lime juice or vinegar. However, do not marinate the meat for too long, as the acid only affects the exterior.
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Sear the meat
Searing meat is a simple cooking technique that involves cooking meat at a high heat to form a caramelized crust. This method adds flavour and visual appeal to your dish.
To sear meat, you will need a stainless steel or cast iron skillet. Non-stick pans are not suitable for this purpose.
First, trim the fat around the meat until almost none is left. Cut the meat according to how it will be prepared. For example, if you are making a stew, cut the meat into small chunks. Dry the meat thoroughly with paper towels. This step is important as wet meat will not brown and will steam instead. Season the meat with salt and pepper.
Next, heat the skillet to medium-high or high heat. Coat the pan with vegetable oil. When the oil shimmers and starts to smoke slightly, add the meat. The meat should sizzle on contact and become "glued" to the bottom of the pan. If you are cooking smaller pieces of meat, leave a few inches of space between them to ensure even cooking.
Let the meat sear without moving it for the first minute or two. Do not try to pry it off the pan. After a few minutes, shake the pan. If the meat releases from the pan, it is ready to be flipped to the other side. Once you have seared all sides of the meat, you can transfer it to the oven to roast or continue with your preferred cooking method.
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