Tiffany Haney
Cooking the perfect steak is an art, and one of the best ways to do it is by pan-searing. This technique involves cooking the steak in a hot pan until a crisp, golden-brown, and flavorful crust forms. The key to achieving this crust is ensuring that the steak is at room temperature and patting it dry with a paper towel before adding it to a hot pan. The pan should be very hot, preferably smoking, and made of cast iron or stainless steel. Adding a high-heat oil, such as avocado or canola oil, is also crucial to achieving the perfect sear. Once the oil is shimmering, the steak can be placed in the pan and left undisturbed for a few minutes to develop a crust. After flipping and cooking the other side, the steak can be transferred to a plate or cutting board and left to rest for at least 5 minutes before serving.
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What You'll Learn
How to prepare the steak before cooking
Preparing your steak before cooking is a crucial step in achieving the perfect dish. Here is a step-by-step guide to help you prepare your steak like a pro:
Step 1: Pat the Steak Dry
Use paper towels to pat the steak dry on all sides. This step is important as it helps to remove any surface moisture, which can interfere with the searing process and prevent a nice crust from forming. A dry surface is key to achieving that coveted golden-brown crust that characterizes a well-prepared steak.
Step 2: Seasoning
Seasoning your steak is a crucial step in enhancing its flavor. Start by seasoning the steak liberally with salt. Salt draws out moisture from the meat, so it's best to season at least 30 minutes before cooking, and preferably 40 minutes to an hour. This timing allows the salt to dissolve and begin drawing out the moisture, resulting in a better sear. You can also add a few grinds of black pepper to bring some heat to the dish. However, avoid using ground pepper, steak seasoning, or rubs, as these can burn in the extremely hot pan before they have a chance to flavor the steak.
Step 3: Resting
Once seasoned, let the steak rest at room temperature for at least 40 minutes and up to 2 hours. Alternatively, you can place it in the refrigerator uncovered for this step. This process ensures that the steak reaches the optimal temperature for cooking and allows the salt to draw out more moisture, resulting in a better sear.
Step 4: Final Preparation
Remove the steak from the refrigerator about 30 minutes before cooking to let it come to room temperature. During this time, prepare the rest of your ingredients and gather your equipment, including a probe thermometer and a clean plate for resting the steak.
Now that your steak is prepared, you're ready to move on to the cooking process and create a delicious, perfectly cooked steak!
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Choosing the right pan and oil
Pan Material
A heavy-based pan is recommended for pan-frying steak, with cast iron or stainless steel being the best options. These materials ensure even heat distribution and help achieve a good sear on the steak. A large pan is also preferable, as it prevents the pan from cooling down too much when the steak is added, which can cause the steak to steam instead of sear.
Oil Type
When it comes to oil, a high-heat cooking oil with a high smoke point is essential. Vegetable oil, canola oil, or extra light olive oil are all suitable choices. These oils can withstand the high temperatures needed for pan-frying steak without burning or smoking excessively. It is important to heat the oil until it is shimmering and fluid before adding the steak to ensure a proper sear.
Pan Size
As mentioned earlier, a large pan is ideal for pan-frying steak. It is important to choose a pan that is large enough to accommodate the steak comfortably. If the pan is too small, it may cool down too much when the steak is added, affecting the cooking process and the final result. A larger pan provides a better sear and helps develop a delicious brown crust on the steak.
Additional Tips
When selecting a pan, consider its durability and heat retention properties. A well-made, heavy-based pan will distribute heat evenly and retain it effectively, resulting in consistent cooking. Additionally, ensure that your pan has a comfortable handle and is oven-safe if you plan to finish your steak in the oven.
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The ideal cooking temperature
The best way to ensure your pan is hot enough is to wait until the oil glistens or shimmers. You can also test the temperature by adding a small piece of steak to the pan and seeing if it sizzles. If the steak does not sizzle, the pan is not hot enough.
It is also important to ensure that your steak is at room temperature before cooking. This will help to ensure that the steak cooks evenly and forms a nice crust.
When cooking the steak, you should aim for a temperature of 120°-155°F, depending on how well done you like your steak. A rare steak should be removed from the pan at 120°, while a medium-well steak should be removed at 145°F. The steak will continue to cook and rise in temperature by about 5-10 degrees after being removed from the pan.
Finally, it is important to let the steak rest for at least 5 minutes, and up to 10 minutes, after cooking. This will ensure that the steak is evenly cooked and juicy.
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How long to cook the steak
The cooking time for steak depends on several factors, including the thickness of the steak, the moisture content, the fat content, and the heat level. It is important to monitor the steak as it cooks and adjust the timing accordingly. A good way to test the doneness of the steak is to use a digital meat thermometer.
As a rule of thumb, a steak should be cooked for 1 minute per centimeter of thickness or 2.5 minutes per inch of thickness. For example, a 1-inch-thick steak should be cooked for 2 to 3 minutes on each side for a rare or medium-rare finish. A steak cooked for 3 minutes on each side will likely result in a medium-rare finish.
To achieve a rare or medium-rare steak, cook the steak for 3 to 4 minutes on the first side, until a brown crust develops, then flip and cook for another 3 to 4 minutes on the second side. During the final minute of cooking, add butter and thyme sprigs to the pan for extra flavor.
For a well-done steak, cook for a further 2 minutes, flipping the steak frequently.
If you plan to slice the steak, let it rest on a cutting board, covered in aluminum foil, for 5 to 10 minutes before slicing thinly against the grain. This allows the juices to redistribute and prevents them from pouring out of the steak.
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Resting and slicing the steak
Resting the steak is a crucial step in the cooking process. It ensures the steak is juicy and flavorful. As the steak rests, the juices that have been forced towards the center of the steak during cooking are allowed to be reabsorbed into the meat. If you cut into a steak that hasn't rested, the juices will spill out, and the steak will be dry and less flavorful.
The steak should rest for at least 5 minutes before serving. Some sources suggest resting for 10 minutes, as this allows the edges of the steak to cool and suck up more liquid from the center, ensuring the juices are evenly distributed and less likely to spill out when sliced. If you are serving the steak unsliced, transfer it to a plate and cover it with aluminum foil to prevent it from cooling down too much.
If you plan to slice the steak, transfer it to a cutting board and let it rest, covered, for 5 to 10 minutes. Then, slice the steak thinly against the grain. Slicing the steak across the grain creates shorter meat fibers, making it more tender and easier to chew.
It is important to note that the steak will continue to cook and rise in temperature even after being removed from the pan. Therefore, it is recommended to take the steak off the heat at around 115°F to ensure it doesn't overcook and reach an optimal internal temperature of 125°F to 135°F for a medium-rare steak. You can use an instant-read meat thermometer to monitor the temperature and ensure your steak is cooked to your desired doneness.
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