Pan-Seared Steak: Flip Or No Flip?

There are differing opinions on whether you should flip a steak more than once when pan-searing. Traditional methods suggest that you should only flip a steak once, allowing each side to cook through and develop a crust. However, some experts argue that flipping a steak multiple times can result in a more evenly cooked steak with a better sear and a juicier, more tender texture.

The key to successful steak-flipping lies in ensuring the steak is dry before searing, cooking over high heat, and allowing each side to develop a good sear before flipping. This technique helps create a delicious, crispy crust while preventing the steak from sticking to the pan.

The pros and cons of flipping your steak multiple times

There are differing opinions on whether you should flip your steak multiple times or just once during the cooking process. Some experts believe that flipping a steak multiple times does not allow the internal meat to cook thoroughly, leaving it at an uneven temperature. Flipping too often could also prevent the outside from getting a proper sear and could even cause steaks to start sticking, especially on the grill.

However, others argue that flipping your steak multiple times may not be as bad as once thought. In fact, some tests have shown that when using other proper steak-cooking methods, like cooking over high heat and ensuring that steaks are dry before searing, multiple flips did not ruin steak sears or cooks. It can also help the steak absorb more of the natural pan juices, allowing it to remain juicier and more tender.

If you are cooking your steak on the grill, it is generally recommended to flip it just once, halfway through the cooking process. This is because the steak is not getting direct heat on one side like it would on a pan, and the heat is circulating more.

For oven-cooked steak, flipping the steak once is also sufficient as it allows heat to work its magic equally on both sides of the steak.

The main thing to remember when pan-searing a steak is to let one side get a good sear before flipping it. Then, let that side sear too. After that, if you'd like to flip your steak a few more times, that's fine—just keep it moist by spooning some of the pan juices on top after flipping.

The importance of a hot pan

A hot pan is crucial to achieving a delicious, evenly cooked steak with a mouth-watering crust. Here's why:

Firstly, a hot pan ensures that your steak develops a crisp, golden-brown crust. This crust is not just about aesthetics; it adds a whole new dimension of flavour and texture to your steak. By searing your steak in a hot pan, you are effectively browning the surface, creating a delicious, flavourful exterior while keeping the inside juicy and tender. This technique is known as pan-searing, and it is widely regarded as the best and easiest way to cook a steak that rivals any you'd find at a high-end steakhouse.

Secondly, a hot pan helps prevent your steak from sticking to the pan. When the pan is hot enough, the steak will release easily, making it easier to flip and ensuring that you don't end up with a stuck-on, burnt mess. This also means that you won't need to add as much oil to the pan, which can help prevent your steak from becoming greasy or oily.

Thirdly, a hot pan allows you to cook your steak more evenly. By maintaining a high temperature, you reduce the risk of the steak continuing to cook on one side while the other side is still cooking. This results in a more consistent colour and doneness throughout the steak. Additionally, a hot pan helps to reduce the grey edges that can form when a steak is cooked too slowly or at a lower temperature.

Finally, a hot pan can speed up your cooking time. A steak cooked in a hot pan will sear more quickly, reducing the overall cooking time by a few minutes. This is especially useful when cooking for a crowd or when you're short on time.

When heating your pan, it's important to use a heavy, stainless steel or cast-iron skillet that can withstand high temperatures. Avoid using non-stick pans, as they often can't handle the high heat required for a proper sear. Heat your pan over medium-high heat until it is very hot, and add oil that has a high smoke point, such as vegetable oil. Once the oil is shimmering and fluid, you'll know it's hot enough to add your steak.

How to achieve a good sear

Preparation

Before you start cooking, there are a few things to consider. Firstly, the thickness of your steak. For a good sear, your steak should be at least 1 inch thick, with the best results coming from steaks between 1 and 1.5 inches thick or 1.5 to 2 inches thick. This thickness allows a crust to develop without overcooking the interior.

Next, you'll want to make sure your steak is dry. Use paper towels to pat the exterior of the steak until it is completely dry. This is important because moisture is the enemy of a good sear. You can also leave your steak uncovered in the fridge overnight to help it dry out.

Finally, season your steak generously with salt and pepper on both sides. It's best to salt the steak at least 40 minutes in advance and let it sit on a rack until the salt is reabsorbed into the surface.

Get the Right Equipment

The best pans for pan-searing are made from stainless steel or cast iron since they can withstand high temperatures. You'll also want to use an oil with a high smoke point, such as vegetable, avocado, light olive oil, soybean, or clarified butter.

Heat Control

When it comes to heat, you don't want to crank it up as high as it will go. Set your heat to medium and give the pan enough time to come up to a high heat before adding your steak. You want the oil to be shimmering and moving fluidly around the pan before you add the steak.

The Sear

Now it's time for the sear. Carefully place the steak in the pan, releasing it away from you so the oil doesn't splatter. It should sizzle when it hits the pan. Leave the steak undisturbed for a few minutes to develop a brown crust—about 3 minutes for a deep brown colour.

The Flip

Now it's time for the flip. You can either stick to the traditional method of only flipping once, or you can try the multiple-flip method. If you're only flipping once, wait until the bottom of the steak is a deep brown and then flip. If you're using the multiple-flip method, flip the steak every 30 seconds or so.

Finishing

Continue cooking the steak on the second side for 3-4 minutes for rare or medium-rare. For medium, cook for 4-5 minutes, and for well-done, cook for 5-6 minutes. During the last minute of cooking, you can add a tablespoon of butter and a few sprigs of fresh thyme for extra flavour.

Resting

If you're serving the steaks unsliced, transfer them to plates and serve hot. If you plan to slice the steaks, transfer them to a cutting board and let them rest, covered with aluminium foil, for 5-10 minutes. Resting allows the juices to redistribute, so if you slice too soon, the juices will pour out.

The best cuts of steak for pan-searing

When it comes to pan-searing steak, you want to opt for boneless steaks that are between one and 1.5 inches thick. A good amount of marbling or fat running through the steak will help to keep the meat juicy. Thinner steaks, such as flank or flat iron, can also be pan-seared, but the cooking process will be much faster.

• Rib-eye: These steaks are cut from the eye of the fore rib and are usually about 2.5cm thick. They have a little more fat than other cuts, which makes them very flavoursome.
• Sirloin: Sirloin steaks are lean, tender, and boneless. They are usually cut about 2.5cm thick and have a thin layer of fat along one edge. They have great flavour and are suitable for all quick-cooking methods.
• Fillet: Fillet steaks are very lean and are usually cut to about 4cm thick. They are the most expensive option because their tenderness is guaranteed.
• New York strip: This cut can benefit from additional aromatics being added to the pan during cooking.
• Porterhouse: These steaks are cut on the bone from the rib end of the sirloin and are usually cooked to serve two people.
• T-bone: While T-bone steaks are great for grilling, they can also be pan-seared if you're careful to manage the flare-ups from the fat.
• Rump: Rump steaks are large, usually about 2.5cm thick, and have a firmer texture than cuts from the sirloin, but with more flavour.
• Feather: These are thinly sliced steaks cut from the blade and are best suited to very quick cooking.

The best oils for pan-searing steak

The key to a good steak sear is choosing the right oil. If you notice an odd smell or a smoking pan, you're probably using the wrong type of oil. Not all oils are made the same—some can't handle high temperatures, so they're not ideal for searing. For a good sear, you need an oil with a high smoke point and no additives.

Avocado oil

BetterBody Foods Avocado Oil has a smoke point of 520°F (271°C) and contains oleic acid, which helps control blood pressure. It's also GMO- and gluten-free.

Grapeseed oil

Pompeian Grapeseed Oil has a smoke point of between 470-510°F (243-265°C). It's rich in Omega fatty acids and Vitamin E. It's also non-allergenic, naturally processed, and free from chemical additives.

Safflower oil

Safflower oil has the highest smoke point of all the oils at around 510°F (265°C).

Extra light olive oil

Bel'Olio Extra Light Olive Oil has a smoke point of approximately 468°F (242°C). It's non-allergenic and gluten-free, with no trans fats or additional ingredients.

Canola oil

Wesson 100% Natural Canola Oil has a smoke point of 400°F (204°C). It's rich in Omega-3s and is cholesterol and trans-fat-free.

Peanut oil

Lou Ana Pure Peanut Oil has a smoke point of 450°F (232°C). It's made in the USA and contains no trans fat or gluten.

Other oils with high smoke points that are suitable for pan-searing steak include vegetable oil, seed oils, plant oils, and nut oils.

Frequently asked questions