Ella Walter
Pan-seared steak is a popular dish that can be made in the comfort of your own home. The key to achieving a perfect sear is using a pan that can retain high heat, such as a cast-iron skillet, and an oil with a high smoke point. Oils like avocado, canola, grapeseed, and vegetable oil are ideal due to their high smoke points, preventing them from burning at high temperatures. The pan should be heated until smoking hot before adding the oil and steak, creating a delicious crust while keeping the inside juicy.
| Characteristics | Values |
|---|---|
| Oil Type | Olive oil, avocado oil, grapeseed oil, canola oil, butter, ghee, clarified butter |
| Pan Type | Cast iron skillet, stainless steel pan, any non-reactive pan |
| Pan Temperature | Smoking hot, about 350°F |
| Steak Temperature | Medium Rare: 125°–135°F, Medium: 140°–145°F, Medium Well: 150°–155°F, Well Done: 160°–165°F |
| Steak Cut | Ribeye, New York Strip, Top Sirloin, T-Bone, Filet, Porterhouse |
| Steak Thickness | <co: 4>About 1" |
What You'll Learn
High smoke point oils are best
When cooking a steak in a pan, it is important to use an oil with a high smoke point. The smoke point of an oil is the temperature at which it starts to burn and smoke. Using an oil with a low smoke point will result in a burnt flavour and the oil will begin to release free radicals and toxins that are harmful to health.
Oils with a high smoke point include avocado oil, canola oil, grapeseed oil, refined peanut oil, refined sesame oil, refined sunflower oil, corn oil, soybean oil, safflower oil, and macadamia oil. These oils have smoke points over 400 degrees Fahrenheit, with avocado oil having the highest smoke point of any plant-based oil at 520 degrees Fahrenheit.
When searing a steak, it is important to get the pan very hot. However, this can result in the oil smoking and burning. To avoid this, only heat the pan to around 350 degrees Fahrenheit and use an oil with a high smoke point. You can also oil the steak itself rather than the pan, which will reduce the amount of smoke.
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Oil the steak, not the pan
When pan-searing a steak, you might be tempted to put oil in the pan first. But, according to some sources, the secret to a good steak is to oil the steak, not the pan. Here's why:
When you put oil in the pan, you run the risk of it smoking and catching fire. This is because the oil needs to be heated to a high temperature to sear the steak effectively. By putting oil directly on the steak, you can control how much oil is used and ensure it is distributed evenly. This method also reduces the amount of smoke generated during cooking.
However, there are some drawbacks to this method. Firstly, if you put too much oil on the steak, it may drip into the pan and cause smoking. Secondly, putting oil on the steak may not be as effective at creating a uniform, non-stick surface for the meat to cook on. This could lead to inconsistent cooking, especially if one side of the steak has more oil than the other.
To oil the steak effectively, simply drizzle or brush a small amount of oil onto the surface of the steak just before placing it in the pan. You only need enough oil to create a thin layer that will help the steak make good contact with the pan and promote even cooking.
When it comes to choosing the right oil for pan-searing steak, it's important to consider the smoke point. This is the temperature at which the oil will start to smoke and break down. Oils with a high smoke point, such as avocado oil, peanut oil, canola oil, and extra light olive oil, are better suited for high-heat cooking. On the other hand, oils with a low smoke point, such as extra virgin olive oil, butter, and grapeseed oil, should be avoided as they can impart undesirable flavours to the steak if they smoke.
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Pan material matters
The type of pan you use for searing steak is just as important as the oil you choose. The best pans for searing steak are made from cast iron, stainless steel, carbon steel, and copper. Each material has its own unique advantages and considerations. Here's what you need to know about each option:
Cast Iron
Cast iron is a popular choice for searing steak due to its excellent heat retention and high-temperature tolerance. It is thick, durable, and can withstand high temperatures, making it ideal for achieving a nice brown crust on your steak. Cast iron skillets are also relatively affordable and readily available. However, they require regular seasoning and maintenance to prevent the seasoning from stripping. They can also be more challenging to clean than other options. Cast iron is compatible with all cooktops and is perfect for open-fire cooking as it doesn't need to be cleaned afterward.
Stainless Steel
Stainless steel pans are another excellent option for searing steak. They heat quickly and evenly, eliminating hot spots and ensuring consistent browning. Stainless steel is also highly durable and can withstand intense heat without warping or losing its shape. Additionally, stainless steel pans are typically non-stick without harsh chemicals and are dishwasher-safe, making them easier to maintain than cast iron. However, they may develop heat tints (rainbow stains) if exposed to high temperatures for extended periods.
Carbon Steel
Carbon steel pans offer the best of both worlds, combining the heat retention of cast iron with the lightweight maneuverability of stainless steel. They heat up quickly, distribute heat evenly, and retain heat effectively, making them perfect for searing steak. Carbon steel is also naturally non-stick and tolerates high temperatures. These pans are compatible with various heat sources, including stovetops, grills, and open flames, making them versatile for different cooking methods. However, carbon steel pans may require seasoning and hand washing, similar to cast iron.
Copper
Copper pans are also suitable for searing steak, but you need to choose the right thickness to ensure heat retention. Thin copper pans heat up fast but don't retain heat well, so opt for a thicker gauge, such as 2.5-gauge copper, for searing steak. Copper pans offer excellent heat conductivity and come in a wide range of gauges and thicknesses, allowing you to find the perfect balance between heat retention and responsiveness.
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Pan temperature
Achieving the perfect pan-seared steak requires a balance between pan temperature and oil type.
The ideal temperature for your pan is about 350°F. This temperature allows for the Maillard reaction to occur, which caramelizes the surface of the steak without overcooking the inside. A pan that is too hot will burn the steak, and one that is not hot enough will fail to create the desired crust.
To achieve the perfect temperature, it is recommended to use a cast-iron skillet due to its excellent heat capacity and retention. Preheat the pan for about 5 minutes on medium to medium-high heat. You can test the temperature with an infrared thermometer.
Once the pan is hot, add the oil, and then immediately add the steak. This will help prevent the oil from smoking and burning.
Oil Type
When it comes to oil type, it is essential to choose an oil with a high smoke point, as this will prevent it from burning and smoking at high temperatures. Oils with a high smoke point include:
- Avocado oil
- Canola oil
- Vegetable oil
- Grapeseed oil
- Extra virgin olive oil
However, it is important to note that olive oil has a lower smoke point than the other options, so it may not be the best choice if your pan tends to smoke a lot.
By combining the right pan temperature with the right oil type, you'll be well on your way to achieving the perfect pan-seared steak.
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Resting the steak
During the resting period, the steak's internal temperature will continue to rise, so it's important to remove it from the heat source a few degrees before it reaches your desired doneness. A good rule of thumb is to take the steak off the heat when it's about 5-10 degrees Fahrenheit below your target temperature. This is especially important if you're cooking a thicker steak, as the carryover cooking will be more significant.
While the steak is resting, you can prepare any sides or sauces to go along with it. If you're serving the steak with a pat of butter on top, you can use this time to melt the butter and let it foam, adding a rich flavor to the dish. You can also use the time to prepare a plate and any garnishes, such as fresh herbs or sliced lemons.
Additionally, resting the steak gives you a chance to clean up your cooking area and ensure that everything is ready for serving. It's a good idea to have all your tools and ingredients easily accessible so that you can focus on the steak during the cooking process.
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Frequently asked questions
Oils with a high smoke point, such as avocado oil, peanut oil, canola oil, grapeseed oil, or vegetable oil, are recommended for pan-searing steak.
While olive oil has a lower smoke point, some chefs still use it for pan-searing steak. It is recommended to use extra virgin olive oil, as it has a higher smoke point than regular olive oil.
It is recommended to oil the steak rather than the pan. This ensures that the oil is exactly where you need it and helps reduce smoke.
Butter can be used, but it has a lower smoke point than most oils, so it is best added towards the end of cooking at a lower heat to avoid burning it.
A pan-seared steak should be cooked at a high temperature, but the exact temperature is not as important as the behavior of the food. You want to see some smoke, but if your oil is billowing large smoke clouds and your steak is charring on the outside, reduce the heat.
