Pan-Roasted Steak: Medium-Rare Perfection

Pan-searing is the best and easiest way to cook a medium-rare steak. It involves cooking the surface of your steak undisturbed in a hot pan until a crisp, golden-brown, flavourful crust forms. The best cuts of beef for pan-searing are boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, rib eye or filet mignon.

To pan-sear a medium-rare steak, first, pat the steak dry with paper towels and season generously with salt and pepper. Heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat. Add oil to the pan and wait until it shimmers. Carefully place the steak in the pan, releasing it away from you to avoid oil splatter. Leave the steak undisturbed for a few minutes to develop a crust, then flip and cook for another 3 to 4 minutes for rare or medium-rare.

Choose a thick cut of steak

Choosing the Right Cut of Steak

When it comes to choosing a steak for pan-roasting, selecting a thick cut is essential. The ideal thickness for a steak that is intended to be cooked to a medium-rare level is between one and one-and-a-half inches. This ensures that the steak will have enough time to develop a delicious, golden-brown crust without overcooking the interior.

The best candidates for pan-roasting are boneless, quick-cooking cuts such as:

• New York Strip
• Ribeye
• Filet Mignon

These cuts are perfect for achieving a juicy, tender, and flavourful steak. For thicker cuts, such as those weighing between 24 and 32 ounces, you may need to finish the cooking process in the oven to ensure even cooking throughout.

When purchasing your steak, look for well-marbled meat. This means that the steak has a good amount of intramuscular fat, which will add moisture and flavour to the meat as it cooks. A thicker steak may take longer to cook through, but it will be worth the wait!

In addition to thickness and marbling, consider the grade of the meat. In the US, beef is graded by the United States Department of Agriculture, with prime cuts being the most abundantly marbled and choice coming in second. Prime cuts are typically reserved for restaurants and specialty butchers, so you may need to seek out a good butcher or high-end supermarket to find them.

Finally, you may also want to consider dry-aged or wet-aged meat. Dry-aged meat has been stored in a temperature and humidity-controlled environment for several weeks, resulting in moisture loss, tenderisation, and a deeper, nuttier flavour. Wet-aged meat, on the other hand, has been vacuum-sealed and allowed to rest for a few weeks, resulting in some improvement in tenderness.

Marinate in the fridge

Marinating your steak in the fridge is an important step in the process of pan-roasting a steak to medium-rare. Firstly, remove your steaks from the fridge and pat them dry with paper towels. This step is crucial as any moisture on the exterior of the steak must evaporate before the meat begins to brown.

Next, season the steaks generously with salt and pepper on both sides. The seasoning will stick to the surface and help create a delicious crust. Place the steaks side by side in a large casserole dish and add your chosen marinade. A simple marinade can be made using orange juice, cider vinegar, olive oil, and Worcestershire sauce. Alternatively, you can use a store-bought marinade of your choice.

Cover the casserole dish and place it in the refrigerator. The length of time you leave the steaks to marinate will depend on the type of marinade you are using, so check the instructions on the marinade you have chosen. As a general rule, the steaks should be left to marinate in the fridge for at least 45 minutes.

Once the steaks have finished marinating, remove them from the refrigerator and let them come to room temperature for at least 15 minutes. During this time, preheat your oven to 425°F (220°C).

Now you are ready to begin the pan-searing process. 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 shimmers and moves fluidly. Carefully place the steaks in the pan, ensuring that you release them away from you to avoid oil splatter.

Leave the steaks undisturbed for a few minutes to allow a brown crust to form. Then, flip the steaks when they release easily and the bottom is a deep brown color, usually around 3 minutes. Continue cooking the steaks for another 3 to 4 minutes on the second side for a medium-rare finish.

During the last minute of cooking, you can add some butter and fresh thyme to the pan for extra flavor. Finally, transfer the steaks to a cutting board and let them rest, covered with aluminum foil, for 5 to 10 minutes. This resting period allows the juices to redistribute, ensuring a juicy and tender medium-rare steak.

Use a cast-iron skillet

A cast-iron skillet is the best pan to use when cooking a medium-rare steak. Cast iron absorbs and retains heat like no other surface. It heats up fast and cooks evenly. A hot cast-iron skillet puts a quick sear on steaks, creating a beautiful caramelized crust without overcooking the centre of the steak.

To begin, pat your steak dry with paper towels. This is an important step as any moisture on the exterior of the steak must first evaporate before the meat begins to brown.

Season the steaks generously on both sides with salt and pepper. The seasoning will stick to the surface and help create a delicious crust.

Turn on your exhaust fan and heat your cast-iron skillet over medium-high heat until it is very hot.

Add the oil to the pan. You'll know it's hot enough when it begins to shimmer and move fluidly around the pan.

Carefully place the steak in the pan, releasing it away from you so the oil doesn't splatter in your direction. It should sizzle. Use a pan that is large enough that it's not a tight fit, or the pan will cool down and your food will steam instead of sear.

Leave the steak alone! Avoid the temptation to peek or flip repeatedly. The steak needs a few minutes undisturbed to develop a brown crust. Don't worry about sticking; the steak will release easily when it's ready to flip.

Flip the steak when it releases easily and the bottom is a deep brown colour (usually about 3 minutes).

Continue to cook the steak for another 3 to 4 minutes on the bottom side for rare or medium-rare.

During the last minute of cooking, add a tablespoon of butter and a few sprigs of fresh thyme to the pan with the steak (this is optional but delicious).

If you are serving the steak whole, transfer it to a plate and serve hot. If you plan to slice the steak, transfer it to a cutting board and let it rest, covered with aluminium foil, for 5 to 10 minutes; then slice thinly against the grain. Resting allows the juices to redistribute from the outside of the steak; if you slice too soon, the juices will pour out.

Sear the steak

To sear your steak, you'll need to pat it 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.

Next, season the steaks generously on both sides with salt and pepper. The seasoning will stick to the surface and help create a delicious crust.

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.

Add the oil to the pan and heat until it begins to shimmer and move fluidly. You'll know it's hot enough when the oil begins to shimmer and move fluidly around the pan.

Now it's time to add the steak. Carefully place the steak in the pan, releasing it away from you so that the oil doesn't splatter. It should sizzle when it hits the pan.

Leave the steak undisturbed for a few minutes to allow a crust to form. Avoid the temptation to peek, fiddle, or flip repeatedly. The steak will release easily from the pan when it's ready to be flipped, which should be after about 3 minutes.

Flip the steak and continue cooking for another 3-4 minutes for a rare or medium-rare steak. If you prefer your steak medium, cook for 4-5 minutes, or 5-6 minutes for a well-done steak.

During the last minute of cooking, you can add a tablespoon of butter and a few sprigs of fresh thyme to the pan for extra flavour (this step is optional).

Rest the steak

Resting the steak is an important step in the cooking process. It allows the juices to redistribute throughout the meat, ensuring that they don't pour out when you slice into it. This is a crucial step in ensuring your steak is juicy and flavourful.

After removing the steak from the pan, transfer it to a cutting board and let it rest, covered with aluminium foil, for 5 to 10 minutes. This is the perfect time to make a pan sauce if you're using one, as the steak will be nicely rested by the time the sauce is ready.

If you're serving the steaks unsliced, you can transfer them straight to plates and serve hot. However, if you plan to slice the steaks, it's important to let them rest before slicing. This will help keep the juices in the steak, rather than ending up on your cutting board.

After the steak has rested, you can slice it thinly against the grain. This will ensure that your steak is tender and easy to chew.

Resting the steak doesn't just allow the juices to redistribute, it also allows the steak to continue cooking slightly. This is important to consider when deciding how long to cook your steak in the pan. If you're aiming for a medium-rare steak, with an internal temperature of 130°F, the temperature will continue to rise by about 5 degrees as the steak rests. So, you'll want to remove it from the pan before it reaches the desired temperature, as it will continue to cook while resting and reach the perfect temperature of 130°F to 135°F.

Frequently asked questions