Pan-Seared Lamb Steak Perfection

Pan-searing is the best and easiest way to cook a lamb steak. This technique involves undisturbed cooking of the surface of your food in a hot pan until a crisp, golden-brown, and flavorful crust forms. The best cuts for quick-cooking are sirloin and leg steaks. The ideal thickness for lamb steaks is 3/4 to 1 inch, but thicker steaks can be butterflied to make them thinner and quicker to cook.

Before cooking, trim any thick cushions of fat around the edges of the steak down to a modest 1/4 inch. To prevent curling during cooking, make shallow incisions every few inches around the perimeter to break up the membrane that will shrink and buckle in a hot skillet.

When it comes to seasoning, lamb has a milder flavor than beef, which allows for stronger, more elaborate, or more adventurous preparations. Choose ingredients that complement lamb, such as cumin, coriander, chili pepper powder, garlic, onion powder, rosemary, thyme, and mint. You can also use a premade dry rub or seasoning mixture, such as herbs de Provence.

To cook the lamb steak, heat a cast-iron skillet over medium-high heat until it's very hot. Add oil to the pan and swirl it around to coat. Carefully place the lamb steaks in the pan, leaving them undisturbed for about two minutes to develop a nice sear, then flip and repeat for the other side. Reduce the heat to medium and continue cooking, occasionally spooning some of the pan juices over the top, until the steaks reach an internal temperature of 145 degrees Fahrenheit, the minimum safe temperature for consumption of lamb.

Transfer the lamb steaks to plates or a carving board and let them rest for a few minutes before serving to allow the internal juices to settle.

Choosing the right cut of lamb

If you're looking for a more affordable option, the shoulder is a great choice. It's slightly fattier than the leg, but it's very tender when slow-cooked. The neck is another underrated and inexpensive cut that requires a little longer cooking than more popular options, but it has a lot of flavour.

For a special occasion, a rack of lamb is a showstopper. This cut features tender meat and bone-in chops that are perfect for searing or roasting. The loin is another prized cut that is very tender and can be cooked quickly.

The lamb shank and the rib are excellent choices if you're seeking juicy, tender meat. The shank is great value and is perfect for slow cooking. The rib is tender and juicy, and the marbling adds a burst of flavour to every bite.

Marinating the lamb

Firstly, remove the lamb steak from the fridge at least an hour, but no more than two hours, before cooking. This is a crucial step as it ensures even cooking and juiciness. If the lamb is too cold, the outside will burn before the inside is cooked to the desired doneness.

Next, blot the lamb steak dry with a paper towel. This step is important because any excess moisture on the surface of the meat must evaporate before browning can occur. By patting the steak dry, you speed up the browning process and promote a better sear.

Now, it's time to season the lamb. Sprinkle both sides of the lamb steak generously with salt and pepper. You can also add other herbs and spices that complement lamb, such as cumin, coriander, chilli pepper powder, garlic powder, onion powder, rosemary, thyme, or mint. If you prefer a simpler approach, you can use a premade dry rub or seasoning blend, such as herbs de Provence.

Once the lamb is seasoned, place it on a plate and cover it with plastic wrap. Return the lamb to the refrigerator and let it marinate for up to a few hours. This step allows the flavours to penetrate the meat and further enhance its taste.

When you're ready to cook the lamb, remove it from the refrigerator and let it stand at room temperature for about an hour. This step is important because if the lamb is still chilled when it goes into the pan, it will cook more slowly and unevenly.

Finally, follow the steps for pan-searing the lamb steak, as outlined in the previous response.

Preparing the lamb for cooking

The first step in preparing lamb steaks for cooking is to choose the right cut of meat. The best cuts for quick-cooking are sirloin and leg steaks. Sirloin steaks are boneless, while leg steaks contain a single round bone. The ideal thickness for lamb steaks is between 3/4 to 1 inch, but thicker steaks can also be used, especially boneless sirloin ones. If you have thicker steaks, you can butterfly them by cutting the meat almost in half horizontally and folding it open like a book to create thinner steaks that will cook more quickly.

If your lamb steaks have a thick layer of fat around the edges, it is recommended to trim it down to about 1/4 inch. Additionally, to prevent leg steaks from curling during cooking, make shallow incisions every couple of inches around the perimeter to break up the membrane that will shrink and buckle in the hot pan.

Once you have selected and prepared your lamb steaks, it is time to season them. While lamb has a naturally tender and sweet flavour, pre-seasoning the meat can enhance its texture and taste. You can keep the seasoning simple, using just salt and pepper, or get creative with spices like cumin, coriander, chilli pepper powder, garlic, onion powder, rosemary, thyme, and mint. If you have the time, it is best to season the lamb steaks ahead of time, anywhere from 1 to 8 hours before cooking. This will allow the flavours to really penetrate the meat. After seasoning, let the steaks stand, uncovered, for about 1 hour at room temperature before cooking. This step is important because if the steaks are still chilled when they go into the pan, they will cook more slowly and unevenly.

Cooking the lamb

Take the lamb steaks out of the fridge at least an hour before cooking. This is an important step as it ensures the meat cooks evenly and allows the juices to redistribute. If you can, take the steaks out of the fridge two hours before cooking.

Before cooking, pat the lamb steaks dry with a paper towel. This will help the meat to brown.

Next, season the lamb steaks generously with salt and pepper on both sides. You can also add other herbs and spices, such as cumin, coriander, chilli pepper powder, garlic, onion powder, rosemary, thyme, and mint. If you prefer, you can use a premade dry rub or seasoning mixture, such as herbs de Provence.

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. You can also use a cast-iron skillet.

Add 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 lamb steaks in the pan, releasing them away from you so the oil doesn't splatter. You should hear a sizzle.

Leave the lamb steaks undisturbed for about two minutes to develop a nice sear, then flip them and do the same for the other side.

Reduce the heat to medium and turn the steaks back to the first side. Cook them for another four minutes, occasionally spooning some of the pan juices over the top to impart more flavour and speed up the cooking.

For a medium-rare steak, cook until the internal temperature reaches 125°F to 130°F. For a medium steak, cook until the internal temperature reaches 135°F to 140°F.

Transfer the lamb steaks to plates or a carving board and let them rest for three to five minutes before serving.

You can also add aromatics, such as butter, garlic, and rosemary, to the pan during the last minute of cooking.

Resting the lamb

During the resting period, the lamb will continue to cook slightly due to residual heat, so it's important to take this into account when determining the ideal doneness temperature. For instance, if you're aiming for a medium-rare steak, you'll want to remove it from the heat at around 135°F, as it will continue to cook and reach the ideal temperature of 140°F to 145°F during the resting period.

Additionally, resting the lamb on a wire rack is ideal, as it allows the meat to retain the highest proportion of its juices. If a wire rack is not available, a cutting board or plate can also be used, but be aware that some juices may pool on the surface.

Finally, while it's tempting to cut into the lamb steak to check its doneness, it's important to resist this urge. Cutting into the steak too early will cause the juices to run out, resulting in a drier and less flavorful steak. Instead, use an instant-read thermometer to check the internal temperature of the lamb to ensure it has reached your desired level of doneness.

Frequently asked questions