Tillie Doyle
Cooking steak in a pan is a quick and easy way to achieve a juicy and flavourful meal. Pan-searing is a simple technique that can be used to cook a variety of steak cuts, including boneless ribeye, NY strip, and filet mignon. The key to a perfect steak is a good sear, which creates a crisp, golden-brown crust on the outside while keeping the inside juicy. This can be achieved by using a heavy pan, preferably cast iron, and heating it over medium-high heat until it is very hot. The steak should be seasoned generously with salt and pepper, and oil should be added to the pan to prevent sticking and ensure even cooking. With the right technique and a few simple ingredients, anyone can cook a delicious steak in a pan.
| Characteristics | Values |
|---|---|
| Steak type | Boneless steaks, preferably NY strip, ribeye, filet mignon, flat iron, flank steak, or porterhouse |
| Steak thickness | Between 1 and 1.5 inches |
| Steak temperature | Bring to room temperature before cooking |
| Pan type | Heavy, preferably cast iron or stainless steel |
| Pan temperature | Very hot, until it smokes |
| Oil type | Olive oil, vegetable oil, or any plain oil |
| Seasoning | Salt and pepper |
| Cooking time | 3-4 minutes on each side for rare or medium-rare |
| Butter | Add towards the end of cooking for flavor |
| Resting time | 5-10 minutes before slicing |
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What You'll Learn
The best cuts of steak for pan-frying
Pan-searing is the best and easiest way to cook a steak. The best cuts of steak for pan-frying are boneless and between one and one-and-a-half inches thick. Thicker cuts, such as those over two and a half centimetres, will need to be finished in the oven. Bone-in steaks are more difficult to cook properly in a pan and can lead to uneven cooking.
The best cuts for pan-frying include New York strip steak, ribeye, and filet mignon. For steaks that fall under one inch, such as flank steak or flat iron, the overall cooking process will be much faster.
When cooking a steak in a pan, it is important to get the pan very hot before adding the steak. This helps to create a nice crust on the steak. It is also important to pat the steak dry with paper towels before adding it to the pan, as any moisture on the exterior of the steak must evaporate before the meat begins to brown.
To ensure even cooking, it is recommended to season the steak generously on both sides with salt and pepper before cooking. Salting the steak ahead of time, such as 30 minutes to 24 hours before, can also help to create a dry surface for searing and enhance the flavour. However, it is important to note that salting the steak too far in advance can cause the salt to draw out moisture, inhibiting a good sear.
When cooking the steak, it is important to avoid the temptation to flip it repeatedly. The steak needs a few minutes undisturbed to develop a brown crust. For a rare or medium-rare steak, cook the steak for about 3 to 4 minutes on each side. During the last minute of cooking, add butter, garlic, and herbs such as thyme or rosemary to the pan for extra flavour.
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How to prepare your steak for the pan
Preparing your steak for the pan is a crucial step in achieving that perfect, juicy steakhouse-quality steak. Here is a step-by-step guide to help you prepare your steak for the pan:
Choose the Right Cut of Steak
Select a boneless steak that is at least 1-inch thick, ideally between 1 and 1.5 inches. Thicker cuts like New York Strip, ribeye, or filet mignon are great options. These cuts ensure even cooking and are ideal for pan-searing.
Seasoning
Generously season your steak with salt and pepper on both sides. You can also season your steak ahead of time by using salt 30 minutes before cooking or even 18 to 24 hours in advance. Salting creates a dry surface for searing and enhances flavor.
Pat Dry
Use paper towels to pat the steak dry. This step is crucial, as it helps reduce oil splatter and ensures a perfect sear by allowing the steak's surface to brown instead of steam.
Preheat the Pan
Turn on your exhaust fan. Use a heavy-bottomed pan, preferably cast iron or stainless steel, as these pans can withstand high temperatures. Preheat the pan on medium-high heat until it is very hot. You want the pan to be hot enough that it smokes a little.
Add Oil or Butter
Add a small amount of oil or butter to the pan. Heat until the oil shimmers and moves fluidly, or until the butter has melted. This step ensures that your steak won't stick to the pan and adds flavor.
Place the Steak in the Pan
Carefully place the steak in the pan, releasing it away from you to avoid oil splatter. Press the steak down gently to ensure good contact with the pan's surface. Now, leave it alone! Do not touch, peek, or flip the steak for the next 3 to 4 minutes to allow a brown crust to form.
Flip and Cook
After the first side has developed a deep brown crust, it's time to flip the steak. For a rare or medium-rare steak, cook the second side for another 3 to 4 minutes. For a medium steak, cook for an additional 3 minutes after flipping. Adjust the cooking time according to your desired doneness.
Now, your steak is ready to be served or sliced and plated. Remember, the key to a perfect steak is mastering the pan-searing technique, which involves creating a flavorful crust while keeping the inside juicy and tender.
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The best pans to use for cooking steak
Cooking steak is an art, and to master it, you need the right tools. While there are many ways to cook a steak, pan-searing is considered the best and easiest way to cook a steak that rivals your favourite steakhouse. The key to a perfect steak is creating a crisp, golden-brown, flavourful crust while preventing sticking and giving your meal a restaurant-quality appearance.
When it comes to choosing the right pan for the job, there are a few options to consider. Firstly, a heavy cast-iron pan is a popular choice for steak enthusiasts. Cast iron pans are known for their excellent heat conduction and retention, making them ideal for getting that sought-after crust on your steak. They can withstand extremely high temperatures, but it can be harder to reduce the temperature of the pan due to their heat retention properties. Cast iron pans require some maintenance, such as scrubbing, drying, and seasoning with cooking oil, but they can last for generations if properly cared for.
Another option is a stainless steel pan. Stainless steel pans are lightweight yet heavy-duty, making them easy to manoeuvre while still being able to achieve a serious sear. They are also oven-safe and can withstand temperatures up to 800°F (454°C). Preheating a stainless steel pan is important to prevent food from sticking, and it's crucial to use oven mitts when handling due to their hot handles. Additionally, stainless steel pans require less maintenance than cast iron pans and can even be dishwasher-safe.
Carbon steel pans offer the best of both worlds, combining the lightweight nature of stainless steel with the heat retention of cast iron. They have excellent heat control, making it easy to adjust the temperature, and their design is ideal for basting steaks. Carbon steel pans can withstand temperatures up to 1200°F (649°C) and are safe to use on various heat sources, including the oven, grill, and open flame.
Non-stick pans are another option, though they may not provide the same sear as the other pan types. They can be a good choice for those seeking convenience as they are known for their easy cleanup. However, it's important to note that some studies have raised concerns about the potential health effects of non-stick coatings.
Ultimately, the best pan for cooking steak will depend on your specific needs and preferences. Cast iron provides excellent heat conduction and retention but requires more maintenance. Stainless steel and carbon steel offer lightweight options with good heat retention, and non-stick pans are convenient for easy cleanup.
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The ideal cooking temperature and timings
Firstly, it is important to ensure your steak is dry before placing it in the pan. Pat the steak with paper towels to remove any excess moisture. This will help to create a good crust. You can also salt the steak and leave it to rest in the fridge for around 30 minutes to 24 hours to draw out moisture.
For a thick-cut steak (around 1.5 inches), heat oil in a heavy cast-iron or stainless steel pan over medium-high heat until it is very hot and just about to smoke. Place the steak in the pan and cook for 5 minutes. Then, flip the steak and add butter before reducing the heat to medium.
For a standard-cut steak (around 1 inch), heat oil in a heavy cast-iron or stainless steel pan over medium heat. Place the steak in the pan and cook for 3-4 minutes until a brown crust has formed. Then, use tongs to turn the steak on its sides and sear the edges for 1 minute per edge.
If you are cooking a thinner steak (under 1 inch), the overall process will be much faster. You should still heat oil in a heavy pan over medium-high heat until it is very hot, but you will only need to cook the steak for 2-3 minutes on each side.
For a rare steak, the internal temperature should be between 125°F and 130°F. For medium-rare, remove the steak from the pan at 135°F, and it should rise to 140°F as it rests. For medium, remove at 145°F for a final temperature of 150°F. For medium-well, remove at 155°F, and it will reach a final temperature of 160°F. Well-done steaks should be cooked to an internal temperature of 160°F.
Let the steak rest for 5-10 minutes before slicing against the grain.
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How to test for doneness
There are several ways to test for the doneness of a steak cooked in a pan.
One popular method is the finger test. This involves poking the steak with your finger to gauge its firmness and then comparing it to the feeling of your own hand. To do this, open your palm and relax your hand. Take your index finger and push on the fleshy area between the thumb and the base of the palm. This is what raw meat feels like. Then, gently press the tips of your pinky, ring, and middle fingers to your thumb. The flesh beneath your thumb should feel firmer with each finger. This is what well-done, medium, and rare meat feels like, respectively. The finger test is simple and quick, but it may not be the most accurate, as it relies on subjective interpretation. It also takes practice to get comfortable with this method.
Another way to test for doneness is to use a meat thermometer to measure the internal temperature of the steak. This is the most accurate and effective method. For a rare steak, the internal temperature should be 125˚F, which will rise to 130˚F as it rests. For a medium steak, remove it from the pan at 135˚F, and it should rise to 140˚F. A medium-well steak should be removed at 145˚F and will rise to 150˚F, while a well-done steak should be removed at 155˚F and will reach 160˚F. The USDA recommends cooking steaks to at least 145˚F. When using a thermometer, insert it horizontally into the side of the steak so that it penetrates the thickest part of the center without touching the bone or fat portions.
Finally, you can also cut into the steak and examine its color. A rare steak is red or pink, a medium steak is somewhere in between, and a well-done steak is brown throughout. However, this method may cause the steak to cook improperly, and some people cannot stomach the thought of cutting into their steak prematurely.
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Frequently asked questions
Boneless steaks that are at least 1-inch thick are best for cooking in a pan. The best steaks for this method include NY strip, ribeye, and filet mignon.
First, pat the steak dry with a paper towel and season generously with salt and pepper. Heat a heavy cast-iron or stainless steel pan over medium-high heat and brush with oil. Place the steak in the pan and sear each side for 3-4 minutes until a brown crust forms. Then, tilt the pan and add butter, garlic, and herbs like thyme or rosemary. Cook until your desired doneness is reached.
Use an instant-read thermometer to check the internal temperature of your steak. For a medium-rare steak, the internal temperature should be 130-135°F (51-57°C). For a medium steak, the temperature should be 135-145°F (57-63°C).
