Pan-Seared Steaks: A Guide To Multiple Perfection

Pan-searing multiple steaks is a great way to cook for a group, but it can be challenging to get that perfect sear on more than one steak. The key is to have a hot pan, the right tools, and to manage the temperature so that your steaks are cooked evenly. Here's how to do it:

First, dry your steaks and season them with salt and pepper. Use a heavy cast-iron pan and heat it up on high. Add some vegetable oil and let it smoke. Place your steaks in the pan, making sure there's space between them—you don't want to crowd the pan. For thin steaks, cook for about 3 minutes on each side for a medium-rare finish. Thicker steaks will take 8-12 minutes and you can adjust the heat to medium if they're browning too fast. Flip your steaks as often as you like to get an even crust.

If you're using high heat, only add butter and aromatics like garlic and herbs towards the end of cooking, so they don't burn. Baste your steaks with the flavoured butter for extra taste. When your steaks are glistening brown, transfer them to a plate and cover with foil. Let the meat rest for at least 5 minutes so that the juices are retained and you're left with a juicy, delicious steak.

Choosing the right pan

The right pan is essential to achieving a restaurant-quality steak. The best pans for cooking steak include cast iron, carbon steel, stainless steel, and non-stick. Here are some things to consider when choosing the right pan:

Material

The material of the pan is crucial as it affects heat distribution and cooking performance. Cast iron and carbon steel are known for their excellent heat retention, but they can be heavy and require seasoning. Stainless steel is lightweight, durable, and heats up quickly, but it doesn't retain heat as well. Non-stick pans are easy to clean and versatile but may not handle very high temperatures.

Size

The size of the pan depends on the number of steaks you plan to cook simultaneously. For cooking multiple steaks, choose a larger pan to avoid overcrowding, which can cause steaming instead of browning. A 12-inch or larger pan is ideal for cooking multiple steaks or larger cuts.

Cooking Surface

The cooking surface should be able to reach high temperatures and distribute heat evenly. A smooth surface, such as that of a stainless steel pan, is preferred by some cooks when searing steaks. Cast iron skillets, on the other hand, have a rough surface that can help create a nice sear.

Temperature Maximum

Consider the temperature maximum of the pan, especially if you plan to finish cooking the steaks in the oven. Cast iron and carbon steel pans can withstand extremely high temperatures, while stainless steel has a lower maximum temperature but is still oven-safe.

Ease of Handling

Some pans, like cast iron, can be quite heavy and difficult to handle. Carbon steel and stainless steel are lighter-weight options that are easier to manoeuvre.

Durability

Stainless steel and carbon steel pans are known for their durability. They are long-lasting and can withstand frequent use without warping or tarnishing.

Maintenance

Cast iron and carbon steel pans require seasoning and special care, while stainless steel and non-stick pans are generally easier to maintain and may even be dishwasher-safe.

In summary, consider the material, size, cooking surface, temperature maximum, ease of handling, durability, and maintenance when choosing the right pan for searing multiple steaks. Cast iron and carbon steel pans offer superior heat retention but are heavier and require more maintenance. Stainless steel is a lightweight, durable, and low-maintenance option, but it may not retain heat as well. Non-stick pans are easy to clean and versatile but may have temperature limitations. Ultimately, the best pan depends on your specific needs and cooking preferences.

Preparing the steak

The first step to preparing your steak is to choose the right cut of meat. Look for well-marbled steaks—the extra fat enhances flavour and promotes tenderness. For thick cuts, such as ribeye, strip steak, or T-bone, choose steaks that are 1 1/2 to 2 inches thick for maximum juiciness. If you want to cook a thinner steak, look for flank, hangar, or skirt steak.

Before you season your steak, you must dry it thoroughly with paper towels. Moisture is the enemy of a perfect glistening brown crust. Once your steak is dry, season it well with salt and pepper on both sides. If you're cooking thin steaks, you can also add chopped herbs like oregano, thyme, or rosemary, and/or minced garlic. If you're cooking larger steaks, leave the aromatics for later. It's important to note that you should only season your steaks right before you're about to cook them, as the salt will draw out liquid if they sit for too long.

If you're cooking for a large group, it's best to rely on large, thick-cut steaks instead of trying to juggle multiple individual cuts. Opt for 36- to 42-ounce cuts, and aim for about five to six ounces of meat per person. This way, you can cook fewer steaks. Porterhouse and bone-in rib-eye steaks are great choices for serving multiple people.

If you want to get a head start on the seasoning process, you can season your steak 24 hours before cooking. Use a fine ground salt to season the steak generously and evenly on all sides, then place the salted steak upright on a rack or a plate in the fridge so the air can circulate. As it sits, the salt will permeate the steak and get rid of excess moisture on the outside. Remove it from the fridge and let it sit at room temperature for about 30 minutes before cooking.

Choosing the right pan

To sear your steaks, you'll need a large, heavy skillet. A 12-inch cast-iron pan is ideal, as it holds and retains heat well, helping to brown the steak more evenly. If you don't have a cast-iron pan, you can use the heaviest 12-inch stainless steel pan you have.

Heating the pan

Heat your large, heavy skillet over high heat until hot, then add 1-2 tablespoons of vegetable oil, swirling the skillet to coat the bottom. Continue to heat the pan until the oil starts to smoke. This should happen quickly.

Cooking the steak

When the oil is ready, add the steaks to the pan, making sure there are at least a couple of inches between them. If it's a tight fit, use two pans or cook the steaks in batches.

For thin steaks (anything less than 1 1/2 inches thick), cook until the meat is deeply browned, about 3 minutes per side for medium-rare.

For thicker steaks, cook until the meat is deeply browned, and an instant-read thermometer inserted into the thickest part registers 120°F for medium-rare or 130°F for medium. This should take 8-12 minutes, depending on your desired doneness. Adjust the heat to medium if the steak seems to be browning too quickly, and flip the steak halfway through cooking.

Adding butter and aromatics

To add even more flavour when cooking thicker steaks, add a bit of butter and aromatics (like herbs and/or garlic) to the pan during the last 2 minutes of cooking. Make sure you don't add the butter too early, as it will burn during the high heat of the steak cooking. During the last 2 minutes, toss in 1-2 tablespoons of butter, along with some aromatics such as thyme or rosemary branches, bay leaves, smashed garlic cloves, or sliced shallots. After the butter melts, tilt the pan and use a spoon to spoon the flavoured butter over the steak, allowing the flavours to infuse into the meat.

Resting the steak

When the steak is glistening brown and cooked to your preferred doneness, transfer it to a plate and loosely cover it with aluminium foil. It's important to let the steak rest for at least 5 minutes for thin steaks and 10 minutes for thick steaks. This allows the muscle proteins to relax and the meat juices to thicken, resulting in a juicier steak.

Cooking multiple steaks

Planning and Preparation:

Before you start cooking, it's essential to choose the right type of steak. For a crowd, consider selecting large, thick-cut steaks instead of individual cuts. Go for options like porterhouse or bone-in rib eye, which offer more meat per steak and make it easier to manage multiple servings. Opt for well-marbled steaks with good fat content, as this enhances the flavor and tenderness of the meat.

When it comes to seasoning, dry your steaks thoroughly with paper towels before applying any seasoning. Moisture is the enemy of a perfect crust, so make sure the steaks are nice and dry. Season the steaks liberally with salt and pepper on both sides, using about 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground pepper per pound of meat. If you're cooking thin steaks, you can also add chopped herbs like oregano, thyme, or rosemary, along with minced garlic. It's important to season the steaks just before cooking, as salt will draw out liquid if they sit for too long.

Choosing the Right Pan and Preheating:

For the best results, use a cast-iron pan or the heaviest stainless-steel pan you have. Cast iron retains heat well and helps to brown the steak evenly. Preheat your pan over high heat, then add a high-heat cooking oil with a high smoke point, such as canola or rice bran oil. You want the oil to shimmer, indicating it's almost at its smoke point.

Cooking the Steaks:

When the oil is ready, place the steaks in the pan, making sure to leave a couple of inches between them to avoid crowding the pan. If you're cooking for a large group, you may need to use multiple pans or cook the steaks in batches. For thin steaks (less than 1 1/2 inches thick), cook for about 3 minutes on each side for a medium-rare finish.

For thicker steaks, adjust the heat to medium if they are browning too quickly, and flip them halfway through the cooking process. Use an instant-read thermometer to check the doneness of thicker steaks. For a medium-rare steak, aim for an internal temperature of 120°F, and for medium, target 130°F. The total cooking time for thicker steaks will be 8-12 minutes, depending on your desired doneness.

Adding Flavor and Resting:

To enhance the flavor of your steaks, add butter and aromatics during the last 2 minutes of cooking. Toss in a couple of tablespoons of butter along with herbs like thyme or rosemary, bay leaves, smashed garlic cloves, or sliced shallots. Tilt the pan and use a spoon to baste the steaks with the flavored butter.

Once your steaks are cooked to your desired doneness, transfer them to a plate and loosely cover them with aluminum foil. This resting period is crucial, as it allows the juices to redistribute and thicken, ensuring a juicy steak. Let the steaks rest for 5 minutes for thin cuts and 10 minutes for thicker ones.

Serving:

After resting, cut the steaks against the grain into slices and serve. Alternatively, you can serve smaller steaks whole and let your guests cut them as they prefer.

Tips for Cooking Multiple Steaks:

• If you're cooking for a large group, consider using the oven to finish the steaks. After searing, transfer the steaks to a preheated oven (225˚F for convection and 250˚F for conventional) until they reach the desired doneness.
• Don't be afraid to flip your steaks multiple times. This helps them cook faster and more evenly, developing a nice crust.
• If you're using high heat, add butter and aromatics toward the end of cooking to prevent burning.
• Make sure to rest your steaks before serving to allow the juices to settle and ensure maximum juiciness.
• If you're cooking for a large group with varying temperature preferences, thicker steaks are more forgiving and can be finished in the oven to cater to different tastes.

By following these steps and tips, you'll be well on your way to becoming a master at cooking multiple steaks.

Adding butter and aromatics

To add butter and aromatics, tilt the pan and use a spoon to baste the steak with the flavoured butter. Continue to flip and baste the steak until it reaches your desired level of doneness.

Basting is a great way to cook your steak more gently and evenly, and it will also drastically cut down on cooking time. It will also help to brown any pale spots that appear around the bones when you try to sear a bone-in steak.

Resting the steak

Let the steak rest for at least 5 minutes for thin cuts and 10 minutes for thicker cuts. During this time, the muscle proteins relax, and the juices thicken slightly, ensuring they stay in place when the steak is cut. Use this time to prepare sides, set the table, or pour yourself a drink.

If you are cooking multiple steaks, you may want to use a warm plate or a very low oven to keep the steaks warm while the others rest. This will ensure that the first steaks you cooked do not get cold. However, be careful not to overcook the steaks in the oven.

When resting multiple steaks, it is important to ensure they are not overcrowded. Leave enough space between them for airflow to prevent the steaks from overcooking or becoming soggy.

Once rested, cut the steak against the grain into slices. For smaller steaks, you may choose to serve them whole and let your guests cut them as they please.

Finally, remember that the steak will continue to cook while resting due to residual heat. So, if you are cooking multiple steaks, take them out of the pan a little earlier than your desired doneness to account for this.

Frequently asked questions