Tillie Doyle
Cooking the perfect steak in a pan is a simple technique that can rival a high-end steakhouse. The best steaks for pan-searing are boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, rib eye, or filet mignon. The key to a great pan-seared steak is a combination of the right pan, temperature, seasoning, and timing.
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What You'll Learn
Choosing the right steak
Thickness and Size:
Opt for a steak that is between 1 to 1.5 inches thick for the best results. Thicker cuts, such as a New York strip steak, boneless ribeye, or filet mignon, tend to stay juicier during the cooking process. If you prefer a thinner steak, cuts like flank or flat-iron steak can also be used, but they will cook much faster.
Bone-in vs. Boneless:
Boneless steaks are generally recommended for pan-frying as they cook more evenly. Bone-in steaks can lead to uneven cooking and are better suited for the oven or grill.
Cut and Marbling:
Different cuts of steak offer varying levels of flavor and tenderness. For example, the sirloin is a prime cut with a more robust flavor, best served medium to medium-rare. In contrast, the filet is known for its tenderness and is best cooked medium to rare. Consider your taste preferences and budget when selecting the cut. Look for steaks with abundant white saturated fat running through the meat, as this marbling contributes to a juicy and flavorful steak.
Quality and Budget:
Buy the best quality steak you can afford. Investing in a good cut of meat will significantly impact the final result. While it may be more expensive than other meats, cooking steak at home can still be more cost-effective than dining at a steakhouse.
Freshness:
Whenever possible, choose fresh steak over frozen. Fresh steak will provide a better dining experience, and you can support local businesses by purchasing from nearby butcher shops or farms.
Remember, the key to choosing the right steak is understanding your preferences and budget. Don't be afraid to explore different cuts and experiment with various cooking techniques to find your perfect pan-fried steak.
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Preparing the steak
Before cooking, pat the steak dry with paper towels. This will help to evaporate any moisture on the exterior of the steak, which is necessary 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. Some recipes suggest salting the steak 30 minutes before cooking, or even 18 to 24 hours before, to create a dry surface for searing and a more concentrated flavour.
When you are ready to cook, add oil to the pan and heat until it begins to shimmer and move fluidly around the pan. Carefully place the steak in the pan, releasing it away from you so the oil doesn't splatter. The oil should sizzle. Leave the steak alone for a few minutes to develop a golden crust. Flip the steak when it releases easily and the bottom is a deep brown colour, about 3 minutes.
For a rare steak, cook the steak for another 3 to 4 minutes on the second side. For a medium steak, cook for 4 to 5 minutes, and for a well-done steak, cook for 5 to 6 minutes. During the last minute of cooking, add butter, herbs, aromatics, and garlic to the pan for extra flavour.
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Preparing the pan
To prepare the pan for cooking a steak, you will need a heavy-based pan, preferably cast iron, and a source of fat such as oil or butter. Some cooks recommend using both, heating the oil first and then adding butter just before you put the steak in the pan or during the last minute of cooking.
The best steaks for cooking on the stovetop are boneless steaks that are between one and one-and-a-half inches thick. Thicker cuts, such as New York strip steak or boneless rib-eye, work best for this method, but you can use thinner cuts such as flank or flat iron. Bone-in steaks are more difficult to cook properly in a pan and are better suited for the oven or grill.
To prepare your pan, first, pat the 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. Some recipes recommend seasoning the steak 30 minutes before cooking, or even salting it 18 to 24 hours ahead of time.
When you are ready to cook the steak, heat your pan over high heat until it is very hot. You want the pan to be hot enough that it smokes a little before adding the steak. Add the oil to the pan and heat until it shimmers and moves fluidly. Carefully place the steak in the pan, releasing it away from you so the oil doesn't splatter. The oil should sizzle.
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Cooking the steak
First, pat the steak dry with paper towels. This is an important step in achieving a good sear and reducing oil splatter. Next, season the steak generously with salt and pepper on both sides. You can also choose to season with other spices, such as garlic powder, onion powder, or red pepper flakes. Some recipes recommend pre-salting the meat and letting it rest for 40 minutes to a few days before cooking to enhance the flavour and guarantee better browning.
Heat a heavy pan, preferably cast iron or stainless steel, over medium-high heat until it is very hot. Add oil to the pan and heat until it begins to shimmer and move fluidly. Avoid using non-stick or aluminium pans as they are not ideal for achieving a good sear. Use a neutral oil with a high heat tolerance, such as canola oil, vegetable oil, or avocado oil.
Carefully place the steak in the pan, releasing it away from you to avoid oil splatter. You should hear a sizzle. Press the steak down just as it hits the pan to ensure contact with the surface. Leave the steak undisturbed for a few minutes to develop a brown crust. Avoid the temptation to flip it repeatedly.
Flip the steak when it releases easily from the pan and the bottom has a deep brown colour, usually after about 2-5 minutes, depending on the thickness of the steak. For thicker steaks, you may need to cook for longer and reduce the heat to medium after flipping. Continue to cook the steak for another 3-5 minutes on the second side for rare to medium-rare. During the last minute of cooking, add butter, thyme, and/or garlic to the pan for extra flavour, if desired.
Remove the steak from the pan and let it rest for at least 5-10 minutes before slicing. This allows the juices to redistribute and ensures a juicy, tender steak. Slice the steak against the grain and at an angle for the best presentation.
You can also finish cooking the steak in the oven or an air fryer if you prefer. For a proper sear and even cooking, it is recommended to use a combination of cooking methods.
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Resting the steak
The amount of resting time depends on the thickness of your steak. For a thinner steak, cooked on a stovetop, a resting time of 5 to 10 minutes is recommended. During this time, the steak's internal temperature will continue to rise, so it's important to remove it from the heat before it reaches your desired doneness. For example, if you're aiming for a medium-rare steak, you should remove it from the pan at around 125°F, and it will continue to cook to 130°F while resting.
While the steak is resting, it's best to cover it loosely with foil to prevent excessive heat escape. You can also transfer the steak to a cutting board to rest, ensuring any juices that run off don't dry out the steak.
If you're cooking thicker cuts of steak, you may need to finish the cooking process in the oven to ensure even cooking. In this case, the resting time will be shorter, around 3 to 5 minutes, as the steak will continue to cook while resting and the internal temperature will continue to rise.
The resting process is essential in ensuring your steak is juicy and flavorful. It allows the steak's fibers to relax and the juices to be reabsorbed, creating a more tender and tasty bite. This step is often overlooked but is key to achieving that perfect steakhouse-quality steak.
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Frequently asked questions
Boneless steaks that are between one and one-and-a-half inches thick are best for pan-searing. Good cuts include NY Strip, rib eye, or filet mignon.
Pat the steak dry with paper towels and season generously with salt and pepper. Some recipes recommend seasoning the steak 30 minutes before cooking, while others suggest salting the steak a full day in advance.
A heavy cast-iron pan is best for heat conduction. If you don't have a cast-iron pan, a large, heavy stainless steel pan will also work.
The pan should be very hot, preferably smoking, before adding the steak. This will help create a nice crust on the steak.
For a rare or medium-rare steak, cook each side for 3-4 minutes. For medium, cook 4-5 minutes on the second side, and for well-done, cook for 5-6 minutes on the second side.
