Cody Casey
Pan-searing is widely considered the best and easiest way to cook a steak. This technique involves cooking the surface of the steak undisturbed in a hot pan until a crisp, golden-brown, and flavorful crust forms. To pan-sear a steak, it is recommended to use boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as New York Strip, rib eye, or filet mignon. The steak should be patted dry with a paper towel, seasoned generously with salt and pepper, and then placed in a hot pan with oil. After searing each side for 3-4 minutes, the steak is then cooked to the desired level of doneness.
| Characteristics | Values |
|---|---|
| Pan type | Heavy-bottomed, oven-safe, preferably cast iron or stainless steel |
| Steak type | Boneless, quick-cooking cuts between one and one-and-a-half inches thick, e.g. NY Strip, rib eye, or filet mignon |
| Steak preparation | Pat dry with paper towels, season generously with salt and pepper, and let it come to room temperature |
| Pan preparation | Preheat the pan on medium heat, brush with oil, and wait until it shimmers and moves fluidly |
| Cooking | Sear each side for 3-4 minutes until a brown crust forms, then cook the edges for 1 minute each. Baste with butter and aromatics like garlic and rosemary. |
| Resting | Let the steak rest for 5-10 minutes before slicing against the grain |
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What You'll Learn
Choosing the right steak
If you are pan-grilling, the best candidates for pan-searing are boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, ribeye, or filet mignon. For larger or slow-cooking cuts, like beef tenderloin or beef stew, pan-searing is usually the first step, and then you finish the cooking in the oven.
If you are grilling, you can choose from a variety of steaks, including ribeye, NY Strip, and T-bone. Grilling is a good option if you prefer to cook outdoors or use less oil in your cooking.
Some factors to consider when choosing a steak include the thickness of the cut, the cooking time, and the desired level of doneness. For example, a thicker steak may require a longer cooking time and may be better suited for grilling, while a thinner steak may cook more evenly in a pan.
Additionally, the type of pan you use can also impact your choice of steak. For example, a cast-iron skillet or heavy-duty, thick-based frying pan is ideal for getting a charred, smoky finish on the surface of your steak.
Ultimately, the right steak for pan grilling depends on your individual preferences, budget, and cooking equipment.
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Preparing the steak
Next, you'll want to let your steaks come to room temperature. Take them out of the fridge and set them on the counter for 20-30 minutes before cooking. This will ensure that your steaks cook evenly.
Before placing the steaks in the pan, you'll want to pat them dry with paper towels. This will help you get a perfect sear and reduce oil splatter. Then, season the steaks generously with salt and pepper on both sides. Some recipes recommend pre-salting your meat and letting it rest for 10-15 minutes before cooking to guarantee better browning.
Finally, heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it's very hot. Brush the pan with oil and place the steaks in the pan, being careful to release them away from you to avoid oil splatter.
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Preparing the pan
Now, it's time to season the steak. Sprinkle both sides of the steak generously with salt and pepper. Some recipes suggest pre-salting the steak, anywhere from 10 minutes to a few days in advance, to allow the juices to be reabsorbed and to guarantee better browning. However, others suggest salting the pan and placing the meat directly on top.
Next, turn on your exhaust fan and heat a heavy pan over medium-high heat until it is very hot. A cast-iron skillet is recommended for the best heat conduction, but a large, heavy stainless steel pan will also work. If you don't have an oven-safe pan, you can preheat a metal sheet pan in the oven and transfer the steak to it after searing.
Once your pan is hot, add oil. You'll know it's hot enough when it shimmers and moves fluidly around the pan. Now, you're ready to add the steak!
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Cooking the steak
Firstly, let your steaks come to room temperature instead of cooking them straight from the fridge. Set them on the counter for 20-30 minutes. Pat the steaks dry with paper towels. This is an important step as any moisture on the exterior of the steak must evaporate before the meat begins to brown.
Pre-salting the meat is a good idea as it seasons it fully and gives enough time for any juices drawn out by the salt to be reabsorbed, guaranteeing better browning later. Sprinkle both sides liberally with salt and pepper. Some people prefer to salt the pan and place the meat directly on top.
Turn on your exhaust fan and heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it's very hot. Using a large pan will prevent the steak from steaming instead of searing. Add half a tablespoon of oil to the pan and heat until it begins to shimmer and move fluidly.
Carefully place the steaks in the pan, releasing them away from you so the oil doesn't splatter. It should sizzle. Leave the steaks undisturbed for a few minutes to develop a brown crust. They will release easily from the pan when ready to flip. Sear each side for 3-4 minutes for a rare or medium-rare steak.
Flip the steaks and cook the other side for the same amount of time, then use tongs to turn them on their sides and sear the edges for one minute each. During the last minute of cooking, add butter, aromatics, and herbs to the pan. Tilt the pan to spoon the garlic butter over the steaks and cook to your desired doneness.
Remove the steaks from the pan and let them rest for 5-10 minutes before slicing. Resting allows the juices to redistribute and prevents them from pouring out when sliced.
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Resting the steak
Resting your steak is a crucial step in the cooking process. It ensures your steak is juicy and flavorful. When you cook a steak, the muscle fibres constrict, pushing the juices in those fibres away from the heat source and towards the centre of the meat. This means that if you cut into the steak right after cooking, all the juices will pour out, leaving you with a dry cut of meat.
To rest your steak, transfer it to a cutting board, warm plate, or serving platter. Tent the steak with aluminium foil to trap heat and prevent it from cooling down too much. For a rare or medium-rare steak, rest it for 5 to 10 minutes before slicing thinly against the grain. The steak's internal temperature continues to rise as it rests, so remove it from the pan about 5-10 degrees before reaching your desired doneness.
Keep in mind that cooked meat can only sit out for less than two hours before entering unsafe temperatures. According to the USDA, food items between 40-140 degrees Fahrenheit are in the Temperature Danger Zone and at risk of growing bacteria. To prevent food poisoning, do not leave food out for extended periods.
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Frequently asked questions
Pan-searing is the best way to cook a steak. Pat the steak dry with paper towels, then season generously with salt and pepper. Heat a heavy cast iron or stainless steel pan over medium-high heat, then add oil. Carefully place the steak in the pan and sear each side for 3-4 minutes until a brown crust forms. Add butter, garlic, and rosemary, then cook to your desired doneness. Rest for 5-10 minutes before slicing.
Boneless, quick-cooking cuts between one and one-and-a-half inches thick are best for pan grilling. Good options include NY Strip, rib eye, or filet mignon.
The best way to know when your steak is done is to use a food thermometer. For a medium-rare steak, take it off the heat when the internal temperature reaches 125 degrees Fahrenheit.
