Ella Walter
Cooking the perfect steak can seem daunting, but with the right tools and techniques, you can achieve steakhouse-worthy results in your own kitchen. In this guide, we'll walk you through the steps to prep steak for a delicious pan-fried or pan-seared meal. From choosing the right cut of meat to mastering the cooking process, you'll be well on your way to becoming a steak connoisseur. So, get ready to fire up your stovetop and impress your taste buds with a juicy, mouthwatering steak!
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What You'll Learn
Choose the right cut of steak
Choosing the right cut of steak depends on your preferences, how you are preparing it, and what dish you are making. Here are some popular cuts of steak and how they are typically prepared:
T-Bone Steak
T-bone steaks are cut from the short loin of a cow, closer to the stomach than the rear. They are named for their T-shaped bone and are very tender. They are popular in steakhouses because they contain two different types of meat: a tenderloin on one side and a strip steak on the other, offering two steak flavors and textures in one cut. T-bone steaks are best prepared by pan-searing and are often served with sauces.
Ribeye Steak
Ribeye steaks are cut from the center of the rib section and are known for their juicy, well-marbled meat. They can be cooked with or without the bone, with boneless ribeyes being more expensive. Ribeyes are best seasoned with salt and pepper to accentuate their beefy flavor and are typically cooked over dry heat. They can be prepared on a grill, griddle, or cast-iron pan and are best served at medium-rare temperatures.
Filet Mignon
Filet mignon is a premium-priced prestige cut of steak that comes from the smaller end of the tenderloin. It is known for its delicate texture and fine marbling. It is best cooked quickly on a grill or in a skillet and is ideal when served rare or medium-rare. For pan-searing, a cast-iron skillet can be used to create a crusty sear, and it is important to keep an eye on the internal temperature to avoid overcooking.
Strip Steak
Strip steak is a flavorful cut from the short loin, located between the rib and sirloin. It is well-marbled but not as fatty as a ribeye. It is a versatile cut that can be cooked in the oven, in a pan, or on the grill. For pan-searing, look for a strip steak about 1 1/2 inches thick and sear each side over high heat for 3-4 minutes before moving to indirect heat for another 5 minutes for a medium-rare cook.
Top Sirloin Steak
Top sirloin is a flavorful and relatively lean cut of steak that offers good value for money. It is tender enough to be grilled or pan-seared and is best served medium to medium-rare.
When choosing a steak, it is important to consider the balance of fat and meat, with a good amount of marbling contributing to flavor and tenderness. Bone-in steaks are not ideal for pan-searing as they may cook unevenly, so it is recommended to use your oven or grill for these cuts.
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Prepare your ingredients
Preparing your ingredients is a crucial step in the process of cooking the perfect steak. Here is a detailed guide to help you through it:
Firstly, pat your steak dry with paper towels. This step is important as it helps to remove any moisture from the steak's surface, which is essential for achieving a good crust when searing.
Next, season your steak generously with salt and pepper. You can also try a classic steak au poivre by sprinkling cracked black pepper and sea salt on a plate and pressing the steak into the seasoning before adding it to the pan. If you have time, you can season the steak with salt in advance, allowing it to rest in the refrigerator for about 45 minutes. This helps the steak absorb the salt and become more evenly seasoned.
If you want to enhance the flavour and tenderise the meat further, you can use a marinade. A simple combination of balsamic vinegar, honey, and mustard can create a sweet glaze.
While the steak is resting, prepare the rest of your ingredients. For cooking the steak, you will need a high smoke point oil, such as sunflower oil, vegetable oil, canola oil, avocado oil, or groundnut oil. You will also need a heavy-duty, thick-based frying pan, preferably cast iron or stainless steel that can retain heat effectively.
Additionally, you might want to add aromatics like butter, garlic, and herbs such as thyme or rosemary to the pan for extra flavour. If you plan to serve a sauce with your steak, you can prepare that while the steak is resting after cooking.
Finally, ensure you have a clean plate for resting the steaks and a probe or instant-read thermometer to check the internal temperature of the steak during cooking.
By following these steps and preparing your ingredients thoroughly, you'll be well on your way to cooking a delicious steak.
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Dry the steak
To prep steak for the pan, it is important to dry the steak. This is because any moisture on the exterior of the steak must evaporate before the meat begins to brown. To do this, pat the steak dry with paper towels. If you have time, season the steak with salt and leave it uncovered in the fridge for 45 minutes to draw out more moisture from the surface of the raw steak. Then, pat the steak dry again with paper towels.
The salt will draw out moisture as it sits, but it will also give the steak time to absorb the salt and become more evenly seasoned throughout. If you are using a marinade, the steak should be left in the fridge for 2 hours for every 1cm of thickness.
If you are not seasoning the steak with salt, simply pat the steak dry with paper towels and you are good to go.
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Season the steak
Seasoning is an important step in preparing a steak for the pan. It is recommended to season your steak with salt and pepper. Firstly, pat the steak dry with paper towels. Then, season the steak generously and on all sides with salt and pepper. The salt will draw out moisture as it sits, creating a delicious crust. If you have time, you can season the steak with salt in advance, leaving it uncovered in the fridge for 45 minutes to draw out even more moisture. For every 1cm of steak thickness, leave it to sit for 2 hours. You can also add cracked black pepper by sprinkling it onto a plate and pressing the meat into the seasoning before putting it in the pan.
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Heat the pan
Heating the pan is a crucial step in the process of cooking steak. It is important to use a heavy-based, thick-based frying pan made of stainless steel or cast iron. These types of pans are ideal because they can withstand high temperatures and retain heat well, preventing the steak from sticking to the pan and ensuring even cooking.
Before heating the pan, it is recommended to use a high smoke point oil, such as sunflower oil, vegetable oil, canola oil, avocado oil, or groundnut oil. Add a small amount of oil, about half a tablespoon, to the pan to reduce splatter. Turn on the exhaust fan and heat the pan over medium-high to high heat until it is very hot and the oil begins to shimmer and move fluidly. The pan should smoke just a bit when it is properly heated, indicating that it is screaming hot and ready for the steak.
For a 12-inch cast-iron skillet, heat the pan for about 10 minutes. If you are using a standard-cut steak (around 1 inch thick), heat the pan over medium-high heat for 2 to 3 minutes before adding the steak. On the other hand, if you are cooking a thick-cut steak (around 1.5 inches thick), heat the pan for 5 minutes.
It is important to note that the size of the pan should be considered as well. Choose a pan that is large enough to accommodate the steak comfortably. If the pan is too small, it will cool down, and the steak will steam instead of sear properly. Additionally, avoid overcrowding the pan by cooking no more than two steaks at a time.
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Frequently asked questions
Boneless, quick-cooking cuts between one and one-and-a-half inches thick are best for pan-searing. Good options include NY Strip, ribeye, or filet mignon.
Pat the steak dry with a paper towel and season generously with salt and pepper. If desired, you can season with salt and let the steak rest in the fridge for 45 minutes to draw out more moisture.
Use a heavy-duty, thick-based frying pan made from stainless steel or cast iron. These pans can withstand high temperatures and retain heat well.
You will need a high smoke point oil, such as sunflower oil, vegetable oil, avocado oil, or canola oil. You may also want to add aromatics like butter, garlic, and herbs.
For a thick-cut steak, cook for 5 minutes or until the internal temperature reaches 125°F for medium-rare. For a standard-cut steak, cook for 2 to 3 minutes. Flip the steak and cook for another few minutes until a brown crust has formed.
