Searing Steak: Nonstick Pan Secrets

Searing a steak in a nonstick pan is possible, but there are a few things to keep in mind. Firstly, it is important not to heat the pan to ultra-high temperatures as it can damage the coating. Instead, start with a cold pan and gradually increase the heat to high once the meat is added. This will allow the heat to build up gradually and prevent the steak from overcooking. For well-marbled cuts like ribeye, you won't need to add any oil as the steak will release enough fat during cooking. However, for other cuts, a small amount of cooking oil can be added to the pan.

It is also crucial not to overcrowd the pan, as nonstick pans have lower heat retention than cast iron or carbon steel. This can lead to uneven cooking. Ensure your steak is thoroughly dry before adding it to the pan, as moisture can affect the searing process. Season the steak with salt and pepper, and for thicker cuts, use a meat thermometer to check the doneness.

With these tips, you can achieve a golden-brown crust and a juicy steak using a nonstick pan.

Start with a cold pan

To sear a steak in a nonstick pan, you can start with a cold pan. This is a counterintuitive technique, as most people assume that a pan should be preheated before searing. However, starting with a cold pan has several benefits.

Firstly, it allows the interior of the steak to heat up gradually and evenly. By placing the steak in the pan before turning on the heat, you give the meat time to adjust to the temperature change. This gradual heating helps ensure that the steak is cooked evenly throughout, resulting in a consistent doneness from edge to edge.

Secondly, starting with a cold pan helps to prevent the steak from sticking. Nonstick pans are designed to prevent food from adhering to their surfaces, but when overheated, their performance may be compromised. By starting with a cold pan, you can better control the temperature and reduce the risk of overheating, which can damage the pan's coating and affect its nonstick properties.

To use this method, pat your steak dry with a paper towel and season it with salt and pepper. Place the steak in your nonstick pan, ensuring it is thoroughly dry, tempered, and seasoned. Then, turn the heat up to high. The temperature of the steak will prevent the pan from overheating, and the gradual heat build-up will contribute to even cooking.

Cook the steak for a couple of minutes on each side, and then lower the heat to medium. Continue cooking, flipping the steak every couple of minutes, until you achieve the desired level of doneness. For a medium-rare steak, aim for an internal temperature of 120-125°F (49-54°C).

Using this technique, you can achieve a perfectly seared steak with a golden-brown crust and a juicy interior, all without the smoke and splatter typically associated with traditional searing methods.

Crank up the heat

Cranking up the heat is essential to achieving a good sear on your steak. But before you do, make sure your non-stick pan is designed to withstand high temperatures. While cast iron or carbon steel pans are better suited for getting and staying at high temperatures, you can still achieve a good sear in a non-stick pan.

Start with a cold pan. Place your steak in the pan before turning the heat up to high. This will allow the heat to build gradually, cooking the steak from the inside out.

Cook your steak for a couple of minutes on each side on high heat. This will help you achieve a golden brown crust. Then, lower the heat to medium and continue to cook, flipping every couple of minutes. This will allow you to build up a crust without overcooking the meat.

For a medium-rare steak, cook until the interior registers 120-125°F (49-54°C). For a rare steak, aim for an internal temperature of 120-130°F (49-54°C).

Lower the heat

After searing both sides of your steak on high heat, it's time to lower the heat to medium. This is an important step as it allows you to build up a nice crust on your steak without overcooking the inside.

By reducing the heat and flipping your steak every couple of minutes, you can ensure that your steak is cooked evenly on both sides and avoid ending up with a grey band of overcooked meat.

The ideal temperature for a medium-rare steak is around 120-125°F (48.9-51.7°C) for the interior, so use a meat thermometer to check that your steak is at the desired level of doneness.

If you are cooking multiple steaks or smaller cuts of meat, be sure not to overcrowd your pan as this can lower the overall temperature and lead to uneven cooking.

For thicker cuts of meat, like a ribeye or New York strip, you can simply sear the outside and let the inside remain rare, as the high heat will not have had time to penetrate to the centre of the steak.

However, if you prefer your steak to be cooked all the way through, you can lower the heat and cook for longer, flipping regularly, until the steak is done to your liking.

Remember, the heat levels and timings provided here are just guidelines, and the exact heat and duration will depend on various factors such as the thickness of your steak, whether it is boneless or not, and your personal preference for the level of doneness.

Don't overcrowd the pan

When searing steak in a non-stick pan, it is important not to overcrowd the pan. This is a common mistake when cooking in large quantities. If you are cooking several steaks at the same time, make sure you leave plenty of extra room in the pan. Non-stick pans have lower heat retention than cast iron or carbon steel skillets, so overcrowding can lower the overall temperature of the pan and lead to uneven cooking.

When too many steaks are placed in the pan and they are touching or overlapping, a great deal of moisture is released. This liquid lowers the temperature in the pan, preventing it from turning to steam and escaping. The liquid builds up and the steaks begin to stew, resulting in a soft, spotty steak.

To avoid this, arrange the steaks with at least an inch of space between them. If you are cooking a large quantity, cook the steaks in batches, keeping the first batch warm while cooking the rest. If the steaks have been marinated, leave a bigger gap to allow extra moisture to escape.

Remember, the food should lie flat in the pan and not be piled or overlapping. Keep the heat high enough so that the steam evaporates. As the liquid evaporates, the steak will begin to brown and you will get a nice golden crust.

Thoroughly dry your steak

When it comes to cooking steak, moisture is the enemy of flavour. To get a nice, even sear on your steak, you'll want to make sure that it's surface is thoroughly dry before it goes anywhere near the pan.

The Maillard reaction is the term for the process by which browning occurs in food. It's the Maillard reaction that gives browned, charred foods like caramelized onions, crusty bread, and, of course, steak, their savoury flavour. To get a good sear on your steak, you'll want to make sure that the Maillard reaction can occur as efficiently as possible.

When your steak hits the pan, the heat will begin to evaporate the moisture on its surface. Evaporating this moisture takes a lot of energy, and while this is happening, the Maillard reaction can't occur. So, to make sure your heat isn't being wasted, it's important to pat your steak dry before cooking.

One way to ensure your steak is dry is to salt it ahead of time and let it sit for at least 30 minutes. This will help to draw out the moisture, and will also allow the salt to penetrate the meat more thoroughly. You can then pat the steak dry with a paper towel just before adding it to the pan.

If you want to be extra sure that your steak is dry, you can also leave it uncovered in the fridge for a night or two. This will allow its surface moisture to evaporate.

Frequently asked questions