Pan-Seared Steak: No Oil, No Problem

How to Pan-Sear a Steak Without the Oil

Pan-searing is the best way to cook a steak that rivals your favourite steakhouse. The traditional method involves heating oil in a hot pan to achieve a golden-brown crust on the outside. However, this often leads to a messy, oily kitchen. Here's an alternative way to pan-sear a steak without the oily mess.

Choose a tender, well-marbled cut of meat

Choosing the right cut of meat is essential for achieving a tender, juicy steak without the oily mess. Look for a well-marbled steak, which means it has thin, light flecks of fat distributed evenly throughout the meat. This marbling will melt into the meat as it cooks, infusing it with flavour and moisture. The most common examples of well-marbled cuts include ribeye, strip steak (also known as New York Strip), and T-bone. These cuts tend to be more expensive, but they are worth it for the flavour and tenderness they offer.

When selecting a steak, avoid cuts with thick, chunky bits of fat around the edges or layers of fat between muscles. These types of fat are not the same as marbling and will not enhance the flavour or texture of your steak. Instead, look for the white flecks and streaks of intramuscular fat that give well-marbled steaks their characteristic marble-like appearance.

If you're looking for a more affordable option, consider a cut like flank, hangar, or skirt steak. These thinner steaks are less expensive but still pack a lot of flavour. Just be aware that they may require a shorter cooking time to avoid overcooking.

When shopping for your steak, it's best to go to a local butcher or a high-quality grocery store. There, you can ask for recommendations and find the best quality steak within your budget. Remember to choose a tender, well-marbled cut, and you'll be well on your way to creating a delicious, juicy steak without the oily mess.

Use a nonstick or carbon-steel skillet

To pan-sear a steak without oil, you'll need a nonstick or carbon-steel skillet. First, pat your steak dry with paper towels. Any moisture on the exterior of the steak must 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, then place the seasoned steak in your nonstick or carbon-steel skillet. Do not preheat the pan.

Turn the heat up to high and cook each side of the steak for two minutes. The steaks won't look brown yet, but a crust will slowly form. Lower the heat to medium and continue cooking, flipping the steak every two minutes until your desired doneness is reached. Use a food thermometer to check. You'll know your steak is ready when a crust has formed on each side and it has reached the desired internal temperature.

Start with a cold pan

How to Pan-Sear a Steak Without Oil

When pan-searing a steak, you can use a cold pan to achieve a good crust without the need for oil. This technique is known as cold searing. It is important to note that this method is not suitable for stainless steel pans as the steak will stick to the surface. Instead, use a non-stick or well-seasoned cast-iron pan.

To begin, take your steak and season it with salt. Place the steak in the refrigerator for 45 minutes. After this time, remove the steak from the fridge and pat it dry with a paper towel. Season with pepper.

Place the steak in your cold, ungreased pan. Turn the heat to high and sear each side for two minutes. Then, reduce the heat to medium and continue cooking, flipping the steak every two minutes, until it reaches your desired doneness. This method will give your steak a perfectly crusted exterior and an even temperature inside, without the grey band that can occur when starting with a hot pan.

It is important to note that you will need to constantly monitor the steak and flip it every couple of minutes to ensure even cooking. This technique may not be suitable for those who are new to cooking, as it requires close attention and quick reflexes.

Additionally, when using a non-stick pan, be cautious not to overheat it as this can cause the release of fumes. It is always best to cook with your windows open for ventilation.

Sear for 2 minutes each side

Once you've prepped your steak by patting it dry, seasoning it, and heating your pan, it's time to sear. Place your steak in the hot pan and leave it undisturbed for 2 minutes. This will give your steak a nice, golden-brown crust. After 2 minutes, use tongs to flip the steak. You may need to prod it with the tongs to dislodge it from the pan. Then, sear the other side for another 2 minutes.

If you're cooking a thicker steak, you may need to cook it for a bit longer to reach your desired level of doneness. You can use an instant-read thermometer to check the internal temperature of your steak. For a rare steak, cook it to an internal temperature of 120°F (43°C). For a medium steak, aim for 130°F (54°C).

Once your steak is seared and cooked to your desired level of doneness, it's important to let it rest before slicing and serving. This will allow the juices to redistribute, ensuring a juicy and tender steak. Depending on the thickness of your steak, let it rest for 5 to 10 minutes.

Lower heat to medium and flip every 2 minutes

Lowering the heat to medium and flipping the steak every two minutes is the final step in preparing a pan-seared steak without oil. This step is necessary to ensure your steak reaches your desired level of doneness. Using a food thermometer, you can determine when your steak is ready.

During this process, you will notice a crust slowly forming on each side of the steak. This method may take a little more time, but it will reward you with tender steaks and an oil-free kitchen.

If you are adding butter and aromatics to your steak, you should do so during the last two minutes of cooking. Adding butter too early will cause it to burn during the high-heat cooking.

When your steak is glistening brown and cooked to your desired level of doneness, transfer it to a plate and loosely cover it with aluminium foil. It is tempting to eat your steak immediately, but it is best to set the plate aside for five minutes for thin steaks and ten minutes for thick steaks. Allowing the meat to rest will result in the juiciest steak.

Frequently asked questions