Emilie Meyer
Cooking steak in a pan is a simple technique that can rival a high-end steakhouse. The best cuts of beef for pan-searing are boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, ribeye, or filet mignon. The key to a good pan-seared steak is a dry surface, a hot pan, and a generous seasoning of salt and pepper. This will create a delicious, crunchy crust. The pan should be stainless steel or cast iron, heated to medium-high, with a thin layer of oil. The steak should be left to cook undisturbed for a few minutes, developing a brown crust, before being flipped and cooked for another few minutes.
Explore related products
What You'll Learn
Use a stainless steel or cast-iron pan
To prepare steak in a pan, it is recommended to use a medium stainless steel or cast-iron skillet. These materials are ideal for pan-searing as they can withstand high temperatures and provide even heat conduction. Here is a step-by-step guide to using a stainless steel or cast-iron pan for the perfect steak:
Step 1: Prepare the Steak
Start by patting the steak dry with paper towels. This step is crucial as it helps to remove any surface moisture, ensuring a better sear and reducing oil splatter. You can also season the steak with salt at this stage, as it will draw out moisture and enhance the flavour. Let the steak rest uncovered in the refrigerator for around 45 minutes.
Step 2: Heat the Pan
Place your stainless steel or cast-iron pan over medium-high heat. Avoid using non-stick or aluminium pans, as they may not retain heat effectively and can affect the crust formation. Heat the pan until it is very hot and the oil begins to shimmer and move fluidly. You can also preheat the pan for about 5 minutes before adding the steak to ensure a good sear.
Step 3: Cook the Steak
Carefully place the steak in the pan, ensuring that it is released away from you to avoid oil splatter. You should hear a sizzle. Leave the steak undisturbed for a few minutes to develop a brown crust. For thicker cuts of steak (around 1 1/2 inches), cook for about 5 minutes before flipping. For standard-cut steaks (around 1 inch), cook for 2 to 3 minutes.
Step 4: Baste and Flip
After the initial cooking time, it's time to baste the steak with butter. Tilt the pan and spoon the melted butter over the steak. You can also add aromatics like garlic and rosemary sprigs for extra flavour. Then, flip the steak and continue cooking for the same amount of time on the other side.
Step 5: Finish and Rest
For a thick-cut steak, cook for an additional 5 minutes or until the internal temperature reaches 125°F for medium-rare. For a standard-cut steak, it should take around 2 to 3 minutes. Transfer the steak to a cutting board and let it rest for at least 5 minutes, allowing the juices to redistribute. The steak will continue to cook slightly during this resting period.
Step 6: Slice and Serve
Finally, slice the steak against the grain and season with sea salt. For the best presentation, slice the steak at an angle. If you prefer unsliced steak, simply transfer it to a plate and serve hot. Enjoy your perfectly cooked steak prepared in a stainless steel or cast-iron pan!
Pan-Mass Challenge: A Long Road to Ending Cancer
You may want to see also
Explore related products
Prepare the steak
Firstly, pat your steak dry with paper towels. This is an important step as any moisture on the exterior of the steak must evaporate before the meat begins to brown and form a crust.
Next, season the steak generously on both sides with salt and pepper. This will help to create a delicious crust. You can also add other seasonings of your choice, such as garlic or rosemary. Some chefs recommend refrigerating the steak for 45 minutes after seasoning to draw out more moisture, but this is optional.
If you want to check the temperature of your steak as it cooks, use an instant-read thermometer. Insert it into the side of the steak so that it penetrates the thickest part of the centre without touching any bone or fat.
When you're ready to cook, heat oil in a medium stainless steel or cast-iron skillet over medium-high heat. Avoid non-stick or aluminium pans, as they don't retain heat well and can cause your steak to stick. You'll know the oil is hot enough when it begins to shimmer and move fluidly around the pan.
Now you're ready to add the steak to the pan. Carefully place it in the pan, releasing it away from you to avoid any oil splatter. It should sizzle when it makes contact with the pan.
##
Finding PAN through GST: A Simple Guide
You may want to see also
Explore related products
Get the pan hot
To prepare a steak in a pan, the first step is to get the pan hot. This is crucial for achieving a good sear and preventing the steak from sticking to the pan. Here's a detailed guide on how to do it:
Start by choosing the right pan for the job. Stainless steel or cast-iron pans are excellent options as they retain heat well and can withstand high temperatures. Avoid using non-stick or aluminum pans, as they may cause the steak to stick and affect the quality of the sear.
Turn on your exhaust fan to keep the kitchen well-ventilated, as there will be some smoke when searing the steak. Place the pan over medium-high heat and let it heat up. You want the pan to get very hot.
Add a small amount of oil to the pan. Use a high-heat cooking oil, such as vegetable oil, canola oil, or extra light olive oil. You'll know the oil is hot enough when it begins to shimmer and move fluidly around the pan. This is the key indicator that the pan is ready for the steak.
Once the oil is shimmering, carefully place the steak in the pan. Release the steak away from you to avoid any oil splatter. It should sizzle as soon as it touches the oil. It's important to note that you should not add the steak to the pan before it is hot enough, as this will affect the sear and browning of the meat.
Now, leave the steak undisturbed for a few minutes. This is crucial for developing a deep brown crust. Resist the temptation to peek, fiddle, or flip the steak repeatedly. The steak will release easily from the pan when it's ready to be flipped, usually after about 3 minutes.
In summary, getting the pan hot is a critical step in preparing a steak in a pan. It ensures a good sear, prevents sticking, and contributes to the overall quality of the finished steak. By following these steps, you'll be on your way to cooking a delicious steak with a beautiful crust.
Caring for Stainless Steel: Pans Edition
You may want to see also
Explore related products
Cook the steak
Cooking steak in a pan is a great way to achieve a high-quality steakhouse meal at home. Here is a step-by-step guide to cooking the perfect steak in a pan:
Firstly, ensure your steak is at room temperature. Take it out of the fridge 20 minutes before cooking. Then, pat the steak dry with paper towels. This step is crucial for achieving a good sear on the steak. Next, season the steak generously with salt and pepper on both sides. Some recipes suggest refrigerating the steak for 45 minutes after seasoning to allow the salt to draw out moisture, resulting in better browning. However, this step is optional.
Preheat a medium stainless steel or cast-iron skillet over medium-high heat. Avoid non-stick or aluminium pans as they are not suitable for high temperatures. Add some oil to the pan. You'll know it's hot enough when the oil begins to shimmer and move fluidly. Carefully place the steak in the pan, ensuring the oil doesn't splatter. It should sizzle. Leave the steak undisturbed for a few minutes to develop a good sear. For a thick-cut steak (around 1 1/2 inches), cook for about 5 minutes, then flip. For a standard-cut steak (around 1 inch), cook for 2 to 3 minutes before flipping.
After flipping the steak, add butter and aromatics like garlic and thyme to the pan. Baste the steak frequently by tilting the pan and spooning the melted butter over it. For a thick-cut steak, cook for another 5 minutes or until the internal temperature reaches 125°F for medium-rare. For a standard-cut, it should take around 2 to 3 minutes.
Finally, hold the steak upright and sear the outer edges for about 1 minute per side. For a well-done steak, you can cook it for a little longer. Use an instant-read thermometer to check the doneness of your steak. For a medium-rare steak, remove it from the heat when the internal temperature reaches 125°F.
Hanging Pot and Pan Rack: DIY Guide
You may want to see also
Explore related products
Rest the steak
Resting your steak is a critical step in the cooking process. It is important to remove the steak from the heat a few minutes before it reaches the ideal temperature, as the steak will continue to cook while resting. A good rule of thumb is to rest the steak for at least as long as it was cooked. For example, if your steak was cooked for 10 minutes, let it rest for at least 10 minutes. This allows the steak to reach its ideal temperature without overcooking.
During the resting period, the steak's internal temperature will continue to rise, and the meat will continue to cook. This is known as carryover cooking. The outer layers of the steak will begin to cool, while the centre will continue to heat up. The latent heat travelling through the steak causes this phenomenon. The density of the steak will determine how much the temperature rises.
Resting the steak also allows the muscle fibres to relax and reabsorb some of the moisture lost during cooking. If the steak is not allowed to rest, the juices will pool out when the steak is cut, resulting in a dry and less juicy steak. Tenting the steak with aluminium foil during the resting process will help to conserve heat and prevent the steak from cooling down too much.
The resting time will depend on the thickness of the steak and your desired level of doneness. For a medium-rare steak, the internal temperature should reach 130-135°F (54-57°C). However, it is recommended to remove the steak from the heat at around 115-125°F (46-52°C) as it will continue to cook while resting.
To check the doneness of your steak, use an instant-read meat thermometer. Insert it into the thickest part of the steak and take a temperature reading. If you do not have a meat thermometer, you can also check the doneness by poking the steak with your finger and comparing the firmness to different parts of your hand.
Remember, the resting process is essential for a juicy and flavorful steak. Letting the steak rest undisturbed will ensure that the juices redistribute evenly, resulting in a delicious and tender steak.
Wash Foil Pans? It Depends
You may want to see also
Frequently asked questions
First, pat the steak dry with paper towels. Season it with salt and pepper and let it sit in the fridge for 45 minutes. Next, heat oil in a medium stainless steel or cast-iron skillet over medium-high heat. When the oil is shimmering and about to smoke, add the steak and let it cook undisturbed for 3-5 minutes. Then, flip the steak and add butter before reducing the heat to medium. For a thick-cut steak, cook for another 5 minutes or until the internal temperature reaches 125°F for medium-rare. For a standard-cut steak, cook for 2-3 minutes. Finally, transfer the steak to a cutting board and let it rest for at least 5 minutes before slicing against the grain.
Boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, rib eye, or filet mignon are the best candidates for pan-searing.
The steak will release easily from the pan when it is ready to be flipped. This usually takes about 3 minutes. The bottom of the steak should be a deep brown color.
The best way to check if your steak is cooked to your desired level of doneness is to use an instant-read thermometer. Insert the thermometer horizontally into the side of the steak so that it penetrates the thickest part of the center without touching the bone or fat portions.
