The Perfect Sear: Steak In A Non-Stick Pan

Searing steak on a non-stick pan is possible, but it's not the best method. Ideally, steaks need to be prepared in a preheated, super-hot pan to get the right sear that locks in the juicy flavour. Non-stick pans are not designed to reach such high temperatures, and using them in this way may ruin both the pan and the steak. However, if you don't have access to a cast-iron skillet or stainless steel pan, there are ways to get a good sear on your steak using a non-stick pan.

Use a cast-iron skillet for the best results

While it is possible to cook steak in a non-stick pan, it is not recommended. Non-stick pans fail to reach the optimum level of heat required to sear steak, which limits the flavour.

So, if you want to cook the finest quality of steak, invest in a cast-iron skillet. This type of skillet is ideal because cast iron heats very evenly and retains heat exceptionally well. A pre-heated cast iron skillet provides the intense heat needed to sear the exterior of a steak to a crispy, golden-brown while also cooking the interior to perfection.

• Choose the right cut of steak. A thinner cut, such as a 1-inch thick cut of meat, is preferable as it ensures that both sides cook thoroughly and improves the flavour by preventing burnt sides.
• Before cooking, ensure your steak is completely thawed. It is recommended to thaw the steak in the refrigerator for at least 24 hours. Then, remove the steak from the refrigerator 15-40 minutes before cooking to allow it to come to room temperature.
• Pat the steak dry with paper towels to remove excess moisture. Moisture is the enemy of a delicious steak as it can reduce the searing process and make the steak less flavourful.
• Season your steak as desired. It is recommended to season the steak just before searing to prevent drawing out too much moisture with the salt. A simple mixture of salt, pepper, and garlic powder will do the trick, but if you want to get fancier, add a pat of butter, some crushed garlic, and a sprig of rosemary or thyme after the first flip.
• Preheat your cast-iron skillet over high heat until hot, for about 5 minutes. A hot skillet delivers the best sear. Splash your pan with a few drops of water—if it sizzles and vanishes, you’re at the right temperature.
• Add 1–2 tablespoons of vegetable oil or butter to the pan (enough to coat the bottom) and immediately place your steak in the hot skillet.
• Sear the steak for two minutes, then flip and sear the opposite side for another two minutes.
• If your steak is less than 1 inch thick, continue cooking for another 2-3 minutes for a rare steak.
• If your steak is 1 inch or thicker, use the oven to finish cooking. After searing both sides, place the skillet with the steaks in an oven preheated to 350 degrees Fahrenheit for 3-5 minutes, depending on your desired doneness.
• Remove the steak from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute and prevents them from ending up on your plate instead of in your steak.

By following these steps, you'll be able to cook a juicy and tender steak with a rich, golden-brown exterior that every steak lover craves.

Non-stick pans can be used, but they may not reach the optimum level of heat

Non-stick pans can be used to sear steak, but they may not reach the optimum level of heat. This is because non-stick pans are not designed to withstand very high temperatures. Teflon coatings, for instance, start to break down at 570°F and above. As a result, your steak may not develop the same flavour and texture as it would in a cast-iron or stainless-steel pan.

To sear steak in a non-stick pan, it is recommended that you start with a cold pan. This is because adding your steak to a hot pan can cause the pan to cool down, resulting in a dry and chewy steak. You should then increase the heat to high and cook for a couple of minutes on each side. After this, lower the heat to medium and continue cooking, flipping the steak every couple of minutes. This will allow you to build up a crust without overcooking the meat.

It is also important to note that you should not overcrowd the pan when searing steak, as this can lead to uneven cooking. Additionally, make sure your steak is thoroughly dry before adding it to the pan, as moisture can hinder the searing process.

While it is possible to sear steak in a non-stick pan, it may not be the best method for achieving the perfect steak. If you are looking for a golden brown crust and juicy flavour, it is recommended that you use a cast-iron or stainless-steel skillet instead. These pans can withstand higher temperatures and will provide a better sear.

Don't overcrowd the pan—leave room for even cooking

When searing steak, it's important not to overcrowd the pan. This is because overcrowding the pan can lead to a build-up of moisture, which will prevent the steak from browning properly and developing a nice crust.

When meat comes into contact with a hot surface, it starts to release moisture. If there is not enough space in the pan, this moisture will create steam and prevent the Maillard reaction from occurring. The Maillard reaction is a flavour-producing reaction where amino acids react with sugars at high temperatures, resulting in browning. This reaction is key to developing flavour and texture in your steak.

By overcrowding the pan, you also lower the temperature, which can lead to the steak stewing in its juices and becoming chewy. This will affect the quality of your steak, making it less flavoursome and visually appealing.

To avoid overcrowding, make sure to leave at least 1 inch (2.5 cm) between each piece of steak. It's better to cook in batches if you're preparing a large quantity. This will ensure even cooking and allow the hot air to circulate, resulting in a perfectly seared steak.

Additionally, it's important to use a pan that can retain heat well, such as a cast-iron skillet, as non-stick pans may not reach the optimum level of heat needed to sear steak effectively.

Dry your meat before cooking to help achieve a good crust

When searing steak, it's important to ensure that the surface of the meat is dry. This is a crucial step in achieving a good crust and preventing the steak from becoming soggy or chewy. Here are some tips to help you dry your meat effectively before cooking:

Use Paper Towels or a Dish Cloth

Before placing the steak in the pan, use paper towels to absorb any excess moisture or blood. Cover the steak with paper towels and gently press on it to soak up the moisture. You may need to use several paper towels until no more moisture is being absorbed. Alternatively, you can use a designated dish cloth to dry the steak. Dish cloths are reusable and can be washed after use, reducing waste.

Avoid Overcrowding the Pan

Adding too much meat to the pan at once can cool it down, affecting the searing process. It's important to give the steak enough space to ensure proper browning and evaporation of surface moisture.

Don't Salt Too Early

While salting the steak before cooking can enhance flavour and texture, it's important not to do it too early. If you salt the steak too far in advance, it will draw out moisture, making it harder to achieve a good sear. Instead, wait to salt the steak right before placing it in the pan or just before putting it in the sous vide bag.

Bring the Steak to Room Temperature

Taking the steak out of the fridge and bringing it to room temperature before cooking can help prevent the outside from burning and the inside from remaining cold. Aim to take the steak out of the fridge for about 30-60 minutes before cooking, depending on its thickness.

Choose the Right Pan and Heat Level

Use a heavy-set, good quality pan, preferably cast iron, as it conducts heat better than other pans. Get the pan nice and hot, but be mindful of the limitations of your cookware. Non-stick pans, for example, should not be heated to ultra-high temperatures. A medium heat level is generally recommended for searing steak in a non-stick pan.

By following these tips and ensuring your meat is dry before cooking, you'll be well on your way to achieving a delicious, crusty sear on your steak.

Use a good-quality pan with high heat retention

To sear a steak, you need a good-quality pan with high heat retention. Cast iron pans are ideal for searing steak as they conduct and retain heat well, and their surface provides a better sear than a stainless steel pan. Granite frying pans are also suitable, as they have excellent heat distribution thanks to their die-cast aluminium core and expanded and thickened magnetic bottom.

Cast iron pans are affordable and long-lasting, and they are naturally non-stick. They are the preferred choice of professional chefs and experts. If you don't have a cast-iron skillet, you can use any uncoated pan with good heat retention, such as a heavy-bottomed or copper-core pan. It is not recommended to use non-stick pans for searing steak, as they cannot reach the optimum level of heat to sear the meat properly.

When choosing a pan, pick one that is close in size to your steak. If you use a pan that is too big, the uncovered areas will be covered in burnt steak juices.

Frequently asked questions