Pan-Seared Steak: Marinade Magic

Pan-searing a marinated steak is a great way to cook a juicy, decadent steak without a grill. It's a simple process that can be done in a cast-iron skillet on a stovetop. The key to a good sear is ensuring the steak is dry before adding it to a hot pan with hot fat, such as oil or butter. This will help create a crust and seal in the juices.

Choosing the right steak

Type of Steak

The type of steak you choose will depend on your personal preference and the desired outcome. Some popular options include ribeye, strip steak, T-bone, flank steak, hangar steak, and skirt steak. If you're looking for a more affordable option, you can try alternative cuts like shoulder tender, which can be a great substitute for filet mignon.

Quality of Meat

Start with good-quality meat from your local butcher or a high-quality grocery store. Look for well-marbled steaks, as the extra fat enhances flavour and promotes tenderness. A good rule of thumb is to choose steaks with a thicker cut, usually 1 1/2 to 2 inches thick, for maximum juiciness. Thinner steaks are also an option but will cook faster and may not yield the same level of juiciness.

Marinade or Dry Rub

You can choose to marinate your steak or go for a dry rub. Marinating your steak can help lock in juices and add extra flavour. If you decide to marinate, do it up to 24 hours in advance to allow the flavours to penetrate the meat. Blot the steak with paper towels before placing it in the pan to remove excess moisture, which can interfere with the searing process. If you prefer a dry rub, simply coat the steak with a liberal amount of your chosen spices just before cooking.

Resting the Steak

Once you've cooked your steak to your desired level of doneness, it's essential to let it rest. Transfer the steak to a plate or cutting board and loosely cover it with aluminium foil. Set it aside for 5-10 minutes for thinner steaks and up to 10 minutes for thicker cuts. This resting period allows the juices to redistribute, ensuring a juicy and tender steak.

Slicing the Steak

After the steak has rested, it's time to slice it. Always cut the steak against the grain to ensure maximum tenderness. For certain dishes, such as tacos or sandwiches, you may want to slice the steak on the diagonal to achieve the desired texture and presentation.

Remember, the key to choosing the right steak is to select a cut that suits your preferences, marinate or season it well, and allow it to rest after cooking for the best results.

Preparing the marinade

Firstly, gather your ingredients. A good marinade has an acidic element, so lemon juice or balsamic vinegar are popular choices. You will also need an oil, such as olive oil, to form the base of the marinade. For saltiness and flavour, soy sauce is a good option, and Worcestershire sauce is a must-have for a steak marinade. For extra flavour, add some Italian seasoning, dried basil, parsley, garlic, and pepper. If you like your steak spicy, add some red pepper or hot sauce.

Once you have your ingredients, simply blend them all together. You can use a blender, or whisk them together in a bowl. It is a good idea to add the oil first, and then add the remaining ingredients.

Now your marinade is ready to be used. Place your steaks in a resealable plastic bag and pour the marinade over them. Seal the bag, removing any excess air, and place in the refrigerator. Depending on the cut of your steak, you can leave it to marinate for anywhere from 2 hours to overnight.

Heating the pan

To heat the pan, turn the stove top to medium-high or high heat. If using a cast-iron skillet, heat the pan for two minutes to ensure it gets hot enough. If your steak marinade includes olive oil or another type of oil, you may not need to add more oil to the pan. However, if your steak is particularly lean or your marinade doesn't include oil, you can add a small amount of canola oil, grapeseed oil, or another oil with a high smoke point to the pan.

Once the pan is hot, it's important to dry the steak thoroughly before adding it to the pan. This will help ensure a good sear and prevent the steak from steaming instead of searing. Use paper towels to gently dab the steak dry, removing any excess marinade. Don't worry, this won't affect the flavour as the marinade will have already been absorbed by the meat.

Now you're ready to add the steak to the pan! Place the steak in the centre of the pan and let it cook for about three to four minutes on one side. Use tongs, not a fork, to check if the underside of the steak is a nice golden brown. Once it is, flip the steak and cook the other side.

Cooking the steak

Now that your steak has been marinated, it's time to cook it! The first step is to pat the steak dry with paper towels. This is an important step, as it will help ensure a good sear and crust on the steak. You don't want to remove the marinade that has been absorbed by the meat, but you do want to remove any excess liquid from the surface.

Next, heat your skillet on medium-high to high heat. If you're using a cast iron skillet, it's best to heat it slowly and thoroughly for a few minutes. You want the oil in the pan to be shimmering almost to the smoking point. If your marinade doesn't contain oil, add a little canola or grapeseed oil to the pan.

Once the pan is hot, it's time to add the steak. For a medium-rare steak, cook it for about 3 to 4 minutes on each side. If you prefer your steak more well done, cook it a little longer on each side until it reaches your desired level of doneness. Use tongs to flip the steak, as piercing it with a fork will cause it to lose its juices.

After searing both sides, you can finish cooking the steak in the oven. Preheat your oven to 300 degrees Fahrenheit and place the pan with the steak inside. Turn off the oven and let the steak sit inside for 7 to 10 minutes, depending on its thickness. This will give you a nice, pink or red centre.

Finally, remove the steak from the oven and let it rest for a couple of minutes before slicing it. This will allow the juices to settle and distribute throughout the steak, ensuring a juicy and flavourful bite. Enjoy your perfectly cooked, pan-seared steak!

Resting the steak

After removing the steak from the pan, cover it with a piece of foil and let it rest for 5 to 10 minutes. This resting period gives the steak time to finish cooking and lets the juices settle, so be sure not to skip this step! During this time, the steak's internal temperature will continue to rise. For example, if you are aiming for a medium-rare steak, you should remove it from the heat at 135°F, and it will continue to cook and settle at around 145°F during the resting period.

While the steak is resting, the juices will redistribute and settle throughout the meat. If you were to cut into the steak right after cooking, those delicious juices would end up on your cutting board and make your steak dry and less flavorful. So, giving the steak a few minutes to rest will result in a more juicy and flavorful bite.

Additionally, resting the steak gives you time to prepare any sides or sauces to accompany your meal. You can also use this time to clean up your cooking area and prepare your plates.

Once the steak has rested, you can slice it against the grain and serve it. Enjoy your perfectly cooked, juicy steak!

Frequently asked questions