Cody Casey
Pan-frying steak is a simple technique that can rival a high-end steakhouse. The key is to pan-sear the steak, which involves getting a heavy pan very hot, adding oil, and placing the steak in the pan away from you to avoid oil splatter. The steak should be left undisturbed for a few minutes to develop a brown crust before flipping and cooking the other side. The steak is then transferred to a plate or cutting board, covered, and allowed to rest for 5 to 10 minutes before slicing and serving.
| Characteristics | Values |
|---|---|
| Pan | Large cast-iron or heavy stainless steel |
| Oil | Vegetable, canola, extra light olive, or any high-heat cooking oil |
| Steak | New York Strip, Ribeye, Top Sirloin, T-bone |
| Steak thickness | 1 inch or 1 1/4 inch |
| Steak weight | Known weight is better |
| Steak preparation | Pat dry with paper towels, season with salt and pepper, pre-salting is better |
| Cooking time | 3 minutes per side for a 1-inch steak, 1.5 minutes per side for a thicker steak, 2 minutes per side for a rare steak in the oven |
| Cooking technique | Sear, flip once or flip every minute or every 15-30 seconds, baste with butter, thyme, and garlic |
| Resting time | 5-10 minutes |
| Serving | Slice thinly against the grain, serve with butter sauce |
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What You'll Learn
Choosing the right steak
Thickness and Cut
Opt for a thicker cut of steak, ideally between 1 to 1.5 inches thick. Thicker steaks, such as a New York strip steak, boneless ribeye, or top sirloin, tend to stay juicier and provide a more substantial bite. If you prefer a thinner steak, choose cuts like flank or flat-iron, but be mindful that the cooking process will be faster.
Bone-in or Boneless
Boneless steaks are generally recommended for pan-frying. Bone-in steaks can result in uneven cooking, so they are better suited for grilling or oven cooking.
Marbling and Fat Content
Look for steaks with plentiful marbling, which is the white fat that runs throughout the meat. Fat helps retain moisture during cooking, ensuring your steak stays juicy and flavourful. The fat will also contribute to the overall taste and texture, giving you that authentic steakhouse experience.
Budget and Taste
Different cuts of steak offer varying levels of flavour and tenderness, so consider your taste preferences and budget. For instance, sirloin steaks are known for their robust flavour and are best served medium to medium-rare. In contrast, filet steaks are prized for their tenderness but carry a higher price tag.
Pan Type
The choice of pan is also essential for achieving the perfect sear. Cast iron pans are highly recommended for their superior heat conduction and ability to form a delicious, crispy crust. Stainless steel pans, particularly heavy ones, are another good option. Avoid non-stick pans, as they may hinder the formation of the desired crust.
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Preparing the steak
First, decide on the grade and cut of steak you want to use. A higher-grade steak will produce better results. Next, consider the thickness of your steak, as this will affect the cooking time.
Before cooking, ensure your steak is at room temperature. Pat the steak dry with paper towels, then season with salt and pepper. You can also dry brine the steak with salt a few hours before cooking, which will help to soften the meat and improve browning. If you want to add other seasonings, coat the steak in olive oil, salt, and pepper.
Use a heavy pan, preferably cast iron or stainless steel, that is large enough to fit the steak without crowding. Heat the pan over medium-high heat until it is very hot. Add oil to the pan—vegetable, canola, olive, or another high-heat cooking oil will work—and heat until it shimmers and moves fluidly.
Now you're ready to cook the steak. Carefully place the steak in the pan, releasing it away from you to avoid oil splatter. Press the steak down as it hits the pan to ensure it makes contact with the surface. Leave the steak undisturbed for a few minutes to develop a brown crust.
Flip the steak when it releases easily from the pan and has a deep brown colour on the bottom. This will usually take about three minutes. For a rare or medium-rare steak, cook for another three to four minutes on the second side.
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Preparing the pan
Firstly, choose the right type of pan. A heavy pan made of cast iron or stainless steel is ideal, as it will distribute heat evenly and prevent hot spots that can cause uneven cooking. Make sure the pan is large enough to accommodate the steak without crowding; a pan that is too small will cool down quickly and cause the steak to steam instead of sear.
Next, heat your pan over medium-high heat until it is very hot. You want the pan to be smoking hot before adding any oil or steak. This intense heat is what will give your steak a delicious brown crust.
Once the pan is hot enough, add your choice of cooking oil. You can use vegetable oil, olive oil, or any other high-heat cooking oil such as canola or extra light olive oil. Add enough oil to coat the bottom of the pan generously. Heat the oil until it begins to shimmer and move fluidly around the pan.
At this point, you can add aromatics to the oil to infuse flavour into it. Aromatics such as garlic, rosemary, or thyme can be added whole and removed later, or you can chop them finely and leave them in the oil to be served with the steak.
Now, it's time to add the steak. Pat the steak dry with paper towels and season generously with salt and pepper on all sides. Carefully place the steak in the pan, releasing it away from you to avoid oil splatter. You may also choose to press the steak down gently as it hits the pan to ensure good contact with the surface.
Finally, let the steak cook undisturbed for a few minutes. Depending on the thickness of your steak and your desired doneness, this could be anywhere from 1 to 3 minutes. Do not be tempted to peek or flip repeatedly. The steak will release easily from the pan when it is ready to be flipped, and you should aim for a deep brown crust on the first side.
Remember, the key to a successful pan fry is a hot pan, a generous amount of oil, and patience while the steak develops that mouthwatering crust.
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Cooking the steak
Firstly, pat the steak dry with paper towels. Season the steak with salt and pepper. You can also dry brine your steak with salt for a few hours before cooking. Pre-salting the meat guarantees better browning.
Turn on your exhaust fan and heat a heavy pan, preferably cast iron or stainless steel, over medium-high heat until it is very hot. Add oil to the pan and heat until it begins to shimmer and move fluidly.
Carefully place the steak in the pan, releasing it away from you to avoid oil splatter. Press the steak down just as it hits the pan to ensure it makes contact with the surface. Leave the steak undisturbed for a few minutes to develop a brown crust.
Flip the steak when it releases easily from the pan and the bottom is deep brown. This should take around 3 minutes. Continue cooking the steak for another 3 to 4 minutes on the bottom side for rare or medium-rare.
Reduce the heat to medium and add butter, garlic, and herbs like thyme or rosemary to the pan. Spoon the butter sauce over the steak for about a minute or until the steak is about 5-10 degrees from your desired doneness.
Transfer the steak to a cutting board and let it rest, covered, for 5 to 10 minutes. This allows the juices to redistribute. Slice the steak thinly against the grain and serve.
Note that cooking times may vary depending on the thickness of your steak and your desired level of doneness. For a well-done steak, you may need to cook it for a longer duration.
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Resting and serving the steak
Resting the steak is a crucial step in the cooking process. It allows the steak's internal temperature to rise to your desired doneness. For example, if you want a medium-rare steak, remove it from the pan at 125˚F, and it will rise to 130˚F as it rests. The USDA recommends cooking steaks to at least 145˚F.
After removing the steak from the pan, transfer it to a cutting board and cover it loosely with aluminum foil. Let the steak rest for 5 to 10 minutes. This allows the juices to redistribute evenly throughout the meat, ensuring a juicy and tender steak.
Once the steak has rested, it's time to slice it. Use a sharp knife to cut the steak into thin slices, cutting against the grain and at an angle for the best presentation. Be careful not to slice the steak too thin, as it may cool down too quickly.
Finally, serve the steak immediately. If you added a butter sauce to the steak, spoon some extra sauce over the sliced steak before serving. Enjoy your perfectly cooked, juicy, and flavorful steak!
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Frequently asked questions
First, pat the steak dry with paper towels. Season the steak with salt and pepper. You can also try dry brining your steak for several hours before cooking. Then, turn on your exhaust fan and heat a heavy pan, preferably cast iron or stainless steel, over medium-high heat until it is very hot.
You can use vegetable oil, olive oil, or any other high-heat cooking oil such as canola or extra light olive oil.
Add the oil to the pan and heat it until it begins to shimmer and move fluidly. Then, carefully place the steak in the pan, releasing it away from you to avoid oil splatter.
For a rare steak, cook each side for about 2 minutes. For medium-rare, cook for an additional 3-4 minutes on the second side. If your steak is only 1 inch thick, reduce the cooking time to 1.5 minutes per side.
During the last minute of cooking, add butter, thyme sprigs, and, if desired, garlic and rosemary to the pan. Continue cooking until the steak is about 5-10 degrees Fahrenheit below your desired doneness temperature. Then, transfer the steak to a cutting board, cover it loosely, and let it rest for 5-10 minutes before slicing.
