Cody Casey
Cooking a steak can be challenging, even for experienced cooks, due to the many variables involved, such as the cut of meat, seasoning, and cooking method. However, pan-searing is widely regarded as the best and easiest way to cook a steak, and it can be done in just a few simple steps. The key to success is using the right type of pan, preparing the steak properly before cooking, and mastering the technique of pan-searing to achieve a crispy exterior and juicy, tender interior. With these techniques, you can create a steakhouse-quality meal in the comfort of your own home.
| Characteristics | Values |
|---|---|
| Pan | Heavy cast iron, stainless steel, or non-stick |
| Temperature | Very hot, preheat for 5-10 minutes |
| Steak type | Boneless, quick-cooking cuts between one and one-and-a-half inches thick, e.g. NY Strip, rib eye, filet mignon, or top sirloin |
| Steak weight | 1-2 pounds |
| Steak thickness | 1 1/4" thick |
| Seasoning | Salt, pepper, fresh rosemary, thyme, garlic |
| Other ingredients | Butter, oil |
| Cooking time | 3-4 minutes on each side for rare or medium-rare |
| Resting time | 5-10 minutes |
| Slicing | Slice thinly against the grain |
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What You'll Learn
Choose the right cut of steak
Choosing the right cut of steak is a matter of personal preference, preparation method, and availability. Here are some factors to consider when selecting your steak:
Tender or Beefy?
The tenderness of a steak depends on the muscle group from which it is cut. The most tender cuts of steak come from the rib and loin areas, including the tenderloin, short loin, and top sirloin. These muscles are not exercised as much and do not contain a lot of connective tissues, making them softer and more delicate. Tenderloin, also known as filet mignon, is known for its exceptional tenderness and mild beef flavour. If you prefer a tender steak, go for cuts from these areas.
On the other hand, if you enjoy a robust, beefy flavour with more bite, opt for cuts from more exercised muscle groups, such as the flat iron steak. Cut from the top blade of the chuck, flat iron steak has a bold beefy flavour and a tender texture, making it a popular choice among steak enthusiasts.
Bone-in or Boneless?
Steaks can be sold with or without bones. Boneless steaks are generally considered more expensive and are often cut from the short loin and sirloin, under the ribs. Tenderloin, Châteaubriand, and filet mignon are examples of boneless steaks. Bone-in steaks, such as the T-bone, offer a combination of tenderness and flavour, making them perfect for a crowd.
Size and Thickness:
Consider the size and thickness of the steak you require. Some steaks, like the T-bone and porterhouse, are larger cuts, while others, like the filet mignon, are smaller and more compact. Additionally, the thickness of the steak will impact cooking time and doneness. Thicker steaks, like those from the tenderloin, may require searing in a pan and finishing in the oven.
Marbling and Fat Content:
Marbling refers to the amount and distribution of fat within the meat. Steaks with higher marbling, such as the New York strip or ribeye, tend to have more flavour and juiciness. If you prefer a leaner steak, opt for cuts with lower marbling, like the filet mignon.
Cooking Method:
The way you plan to cook the steak can also influence your choice of cut. For pan-searing, a popular and easy cooking method, choose boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, ribeye, or filet mignon. These cuts develop a delicious crust and can be cooked to your desired doneness.
Remember, while certain cuts may be considered top-tier, the "best" steak is the one that suits your taste preferences, cooking method, and budget. Don't be afraid to experiment with different cuts and find the one that suits you best!
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Prepare your ingredients
To prepare your ingredients, you'll first want to ensure your steak is at room temperature. This is important for achieving that perfect crust and sear. If the steak is cold, it will turn grey.
Next, pat the steak dry with paper towels. This step is important as any moisture on the exterior of the steak must evaporate before the meat begins to brown.
Now, season the steak. Be generous with the salt, coating all sides of the steak. You can also add black pepper. Some recipes suggest pre-salting the steak 30 minutes before cooking to allow the juices drawn out by the salt to be reabsorbed, resulting in better browning.
If you're making a garlic butter steak, you'll want to have your butter, garlic, and thyme ready to go. You'll also need tongs to handle the steak and a spoon for basting.
Finally, heat your pan. The best pans for pan-searing are stainless steel or cast iron as they can withstand high temperatures. You'll want to heat the pan over medium-high to high heat until it's very hot. You'll know it's hot enough when it begins to shimmer, and you see a bit of smoke.
Now you're ready to cook your steak!
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Heat the pan
Heating the pan is a crucial step in making a simple steak. The best pans for pan-searing are stainless steel or cast iron since they can withstand high temperatures. It is important to heat the pan over medium-high to high heat until it is very hot. Turn on your exhaust fan and heat the pan for about 5 to 10 minutes. The pan should smoke just a bit when it is properly heated. You'll know the pan is hot enough when the oil begins to shimmer and move fluidly around the pan.
Once the pan is hot, add a thin layer of oil to the pan. Use a high-heat cooking oil like canola or extra light olive oil. Swirl the oil to coat the pan. Be careful when adding the oil to the hot pan, as it may splatter. Place the steak in the pan, releasing it away from you so that the oil does not splatter in your direction. It should sizzle when it makes contact with the pan.
The key to a great steak is a good sear, which creates a crisp, golden-brown, and flavorful crust. To achieve this, leave the steak undisturbed for a few minutes. Avoid the temptation to peek, fiddle, or flip repeatedly. The steak will release easily from the pan when it is ready to be flipped. For a rare or medium-rare steak, cook for 3 to 4 minutes on the first side, and then flip and cook for another 3 to 4 minutes on the other side.
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Cook the steak
Firstly, ensure your steak is at room temperature. This is important for achieving the perfect crust/sear. If the steak is cold, it will turn grey. Pat the steak dry with paper towels to soak up any excess juices. Next, season the steak generously with salt and pepper. You can also add other seasonings such as garlic, thyme, or rosemary.
Now, heat a heavy cast-iron or stainless steel pan over medium-high heat until it is very hot. You can add a little oil to the pan, swirling to coat. Once the oil is hot, carefully place the steak in the pan, ensuring that you place it away from you to prevent oil splatters. It should sizzle when it makes contact with the pan.
Leave the steak undisturbed for a few minutes to develop a brown crust. You can flip the steak when it releases easily from the pan and the bottom is a deep brown colour. This should take around 3-4 minutes. If you want to create an even crust, turn or flip the steak every minute or so.
For a rare or medium-rare steak, cook the steak for another 3-4 minutes on the bottom side. During the last minute of cooking, you can add butter, herbs, and aromatics to the pan to create a hot baste. Use a spoon to continuously baste the steak with the butter.
Finally, transfer the steak to a plate and serve hot. If you plan to slice the steak, let it rest on a cutting board for 5-10 minutes before slicing against the grain.
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Rest and serve
Once you've cooked your steak, it's important to let it rest for a few minutes before serving. This allows the juices to redistribute and ensures that your steak is juicy and tender. Place the steak on a clean plate or cutting board and cover it loosely with foil. Let the steak rest for 5 to 10 minutes.
If you're serving the steak unsliced, simply transfer it to a plate and serve hot. If you're serving it sliced, use a sharp knife to cut the steak against the grain and at an angle. This will create shorter meat fibers, resulting in a more tender and easier-to-chew piece of steak. Be careful not to slice the steak too thin, as it may cool down too quickly.
While the steak is resting, you can prepare some side dishes to accompany your meal. Some simple options include steamed vegetables and baby potatoes doused in garlic butter, or a fresh garden salad or steamed greens with a vinaigrette or Italian dressing.
If you want to take your steak to the next level, consider making a pan sauce or sautéing some spinach in the same pan you used to cook the steak. The residual heat and flavors left in the pan will add extra depth to your sauce or vegetables.
Now you're ready to serve your perfectly cooked steak! Enjoy your juicy, tender, and flavorful creation. Don't forget to pair it with a glass of your favorite wine for the ultimate dining experience.
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