Emilie Meyer
There are many types of meat that can be cooked in a pan, including steak, pork, chicken, and lamb. The best candidates for pan-searing are boneless, quick-cooking cuts of steak, such as ribeye or filet mignon. It is important to heat the pan before adding the meat to ensure a crispy texture and even sear. Additionally, using a stainless steel or cast-iron skillet over medium-high heat is recommended for achieving the perfect brown crust on the meat. For thicker cuts of steak, it is suggested to cook them for about 5 minutes on each side, while thinner cuts will only take about 2 to 3 minutes per side. To enhance the flavor, herbs like thyme and rosemary can be added to the hot fat while cooking.
| Characteristics | Values |
|---|---|
| Meat type | Steak, pork chops, chicken thighs, chicken legs, lamb chops, beef |
| Meat cut | Boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, rib eye, filet mignon, rump steak, sirloin, onglet, hanger steak |
| Meat preparation | Pat dry with paper towels, season with salt and pepper, use a meat thermometer to check doneness |
| Pan type | Stainless steel, cast iron, heavy-duty thick-based frying pan, non-stick |
| Pan preparation | Heat oil in the pan until it shimmers, ensure the pan is hot before adding meat, avoid using a cold pan |
| Cooking technique | Pan-searing, pan-frying, basting with butter, adding aromatics and spices |
| Sauce | Pan sauce made with wine, broth, water, thyme, rosemary, lemon zest, Dijon mustard, miso, Worcestershire sauce, butter |
| Safety | Avoid using water to put out a fire, keep the lid handy to smother flames |
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What You'll Learn
Pan-searing steak
Pan-searing is one of the best ways to cook a steak. It is a simple technique that can be used to create a restaurant-quality steak at home.
Preparation
Before you begin cooking, it is important to ensure your steak is at room temperature. This is important for achieving the perfect crust or sear. Next, pat the steak dry with a paper towel to remove any excess juices. Then, season the steak generously with salt and pepper. Some recipes suggest pre-salting the steak to allow the juices to be reabsorbed, resulting in better browning. However, this may cause the steak to lose heat energy as the moisture evaporates.
Cooking
Turn on your exhaust fan and heat a heavy pan, preferably cast iron or stainless steel, over medium-high heat until it is very hot. Add a high-heat oil, such as avocado oil, to the pan and heat until it shimmers. Carefully place the steak into the pan, releasing it away from you to avoid oil splatter. It is important to leave the steak undisturbed for a few minutes to develop a brown crust. Flip the steak when it releases easily from the pan, after about 3 minutes. Continue cooking the steak for another 3 to 4 minutes for rare or medium-rare. During the last minute of cooking, you can add butter and aromatics, such as garlic and rosemary, to the pan for extra flavor.
Resting and Serving
If you plan to slice the steaks, transfer them to a cutting board and let them rest, covered, for 5 to 10 minutes. This allows the juices to redistribute and prevents them from pouring out when sliced. Slice the steak thinly against the grain and serve hot.
Tips
- Use a pan large enough to avoid steaming the steak.
- Avoid non-stick pans as you will need the browned bits as the flavor base for your sauce.
- A meat thermometer can be useful to ensure your steak is cooked to your desired temperature.
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Pan-frying steak
Pan-frying is the best and easiest way to cook a steak. Here is a step-by-step guide to achieving a steakhouse-worthy meal.
First, pat the steak dry with paper towels. This is an important step as 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 create a delicious crust.
Turn on your exhaust fan and heat a heavy pan over medium-high heat until it is very hot. The best pans for pan-frying are stainless steel or cast iron since they can withstand high temperatures. Avoid non-stick pans as you need the steak to stick to the pan to create a flavour base for your sauce.
Add oil to the pan. A neutral oil with a high heat tolerance is best, such as canola, vegetable, avocado, or grapeseed oil. Heat the oil until it begins to shimmer and move fluidly around the pan.
Now, carefully add the steak to the pan, releasing it away from you so that the oil doesn't splatter. It should sizzle. Leave the steak undisturbed for a few minutes so that a brown crust can develop. Flip the steak when it releases easily from the pan and the bottom is a deep brown colour (usually about 3 minutes).
For a rare steak, cook the other side for another 3 to 4 minutes. For a medium-rare steak, cook for 4 to 5 minutes. During the last minute of cooking, add a tablespoon of butter and a few sprigs of fresh thyme to the pan (this is optional but delicious).
If you are serving the steak unsliced, transfer it to a plate and serve hot. If you plan to slice the steak, transfer it to a cutting board and let it rest, covered with aluminium foil, for 5 to 10 minutes. Then, slice thinly against the grain.
To make a pan sauce, pour off any excess fat from the skillet, keeping the browned bits in the pan. Add aromatics like chopped shallots or garlic, and spices like yellow mustard seeds or crushed black peppercorns. Cook for about 4 minutes, then add a liquid like wine or broth. Simmer until the liquid is thickened and reduced by about half, then remove from the heat and swirl in a knob of butter. Season with salt and pepper, and a squeeze of lemon juice. Finally, drizzle the sauce over your sliced steak or serve it on the side.
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Chicken thighs in a pan
Chicken thighs are a great option for a quick and easy weeknight dinner. They can be cooked in a pan and are versatile enough to be adapted to suit your taste.
Firstly, you'll want to pat the chicken thighs dry with a paper towel to remove any excess moisture. This will help ensure a crispy skin when cooking. Next, season both sides of the chicken generously with your chosen spices and a good amount of salt and pepper. For bone-in, skin-on chicken thighs, a simple rub of onion powder, garlic powder, and paprika will do the trick. If you're using boneless chicken thighs, you might want to add some cumin, coriander, and turmeric to your spice mix.
Now it's time to heat up your skillet. For chicken thighs, a cast-iron or stainless steel skillet is best, as non-stick pans won't allow the skin to crisp up properly. Heat your oil—olive oil or avocado oil are good options—over medium-high heat until it's shimmering. Then, carefully add your seasoned chicken thighs to the skillet, smooth/skin side down.
Let the chicken thighs cook undisturbed for 5 to 8 minutes, depending on the thickness of the thighs and whether they have bones. You're looking for a golden brown, crispy skin. Avoid moving the chicken around, as it may stick to the pan or prevent the skin from crisping properly. Once the chicken releases easily on its own, flip it over and reduce the heat to medium.
For boneless chicken thighs, cook for another 6 to 7 minutes, or until no longer pink. For bone-in chicken thighs, you'll need to cook them a little longer, around 7 to 10 minutes. To check if your chicken is cooked, pierce the thickest part with a skewer or fork—the juices should run clear. You can also use an instant-read thermometer, which should register between 170ºF and 180ºF.
Once your chicken is cooked, remove it from the pan and let it rest. If you want a simple pan sauce, now is the time to make it. Pour off any excess fat from the skillet, leaving behind the crispy browned bits. Add some butter and minced garlic to the pan and cook until fragrant, about 20 to 30 seconds. Then, pour in some chicken broth to deglaze the pan, scraping up all the tasty bits from the bottom. You can also add some fresh herbs like thyme or rosemary, or a splash of lemon juice. Simmer the sauce for a few minutes until it thickens, then season to taste and drizzle over your chicken.
And that's it! You've got some juicy, tender, and flavorful chicken thighs ready to be served with your favorite sides. Enjoy!
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Pork chops in a pan
There are many types of meat that can be cooked in a pan, including pork chops.
Pork chops are a great choice for a quick and easy dinner. They are simple to prepare and can be cooked in a variety of ways, such as pan-searing or pan-frying. The key to a perfect pork chop is to get a nice sear on the outside while keeping the meat juicy and tender on the inside.
- Take the pork chops out of the fridge about 20 to 30 minutes before cooking to bring them to room temperature. This will help the meat cook more evenly.
- Season the pork chops generously with salt, pepper, and any other desired spices. A good crust is important for flavour, so don't be afraid to season aggressively. You can also use a spice rub or a flour mixture for extra flavour and texture.
- Use a heavy pan, preferably made of cast iron or stainless steel, as these materials can withstand high temperatures and are ideal for searing.
- Heat the pan over medium-high heat until it is very hot. Add oil to the pan, such as canola oil, and heat until it shimmers and moves fluidly. You can also add butter to the pan for extra flavour and colour.
- Carefully place the pork chops in the pan, releasing them away from you to avoid splattering hot oil.
- For thicker pork chops, cook for about 4 minutes on each side, flipping only once the first side is deeply browned. For thinner chops, cook for 2 to 3 minutes on the first side and 1 to 2 minutes on the second side.
- Use a meat thermometer to check for doneness. Pork chops are considered done when they reach an internal temperature of 145°F.
- Let the pork chops rest for a few minutes before cutting into them. This allows the juices to redistribute and ensures a juicy, tender chop.
You can also create a delicious pan sauce to accompany your pork chops:
- After removing the pork chops from the pan, pour off any excess fat while retaining the browned bits in the pan.
- Add aromatics such as chopped shallots or garlic, and spices if desired. Cook until softened.
- Pour in liquid such as wine, broth, or water, and add herbs like thyme or rosemary. Simmer and reduce the liquid by half.
- Remove from the heat and swirl in a knob of butter for a smooth and creamy sauce. Season with salt and pepper, and a squeeze of lemon juice if desired.
- Drizzle the sauce over the pork chops or serve it on the side.
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Preparing the pan
Firstly, choose the right type of pan. For pan-searing meat, stainless steel or cast-iron pans are ideal as they can withstand high temperatures and help achieve a good sear. Avoid non-stick pans, as they can make it difficult to get that perfect crust on your meat.
Before placing the meat in the pan, heat the pan to a very high temperature. This is important, as adding meat to a cold pan can cause it to stick and affect the colour and consistency of the sear. Use a heavy-duty, thick-based frying pan or skillet for best results.
Once the pan is hot, add a suitable cooking oil. Oils with high smoke points, such as canola oil, vegetable oil, avocado oil, sunflower oil, or groundnut oil, are recommended. Avoid using oils with low smoke points, as they may smoke out your kitchen. Butter can also be added to the pan for flavour and to help achieve a brown crust.
When adding the meat to the pan, be careful to avoid splashing hot oil on yourself. Use a pan that is large enough to avoid overcrowding, which can cause the meat to steam instead of sear. Place the meat in the pan away from you to prevent oil from splattering in your direction.
If you are cooking thicker cuts of meat, you may need to adjust the heat to ensure even cooking. A constant-read thermometer can help you monitor the internal temperature of the meat, ensuring it reaches your desired doneness. Thicker cuts may also require additional cook time, so be sure to adjust your timing accordingly.
Lastly, remember to use a lid when cooking meat in a pan. If a fire starts, you can quickly smother the flames by calmly placing the lid on the pan. This is an important safety precaution to keep in mind.
By following these steps, you can effectively prepare your pan for cooking meat and achieve delicious results.
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Frequently asked questions
The best meats to cook in a pan include steak, pork chops, chicken thighs, and chicken legs. For beef, the best cuts for pan-searing are boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, ribeye, or filet mignon.
First, heat your pan to a high temperature. Then, add oil to the pan, followed by the meat. Cook the meat until it is browned and cooked through, then let it rest. You can then add aromatics such as shallots and garlic, as well as spices.
The best types of pans for cooking meat are stainless steel and cast iron. These pans can withstand high temperatures and are less likely to stick. Non-stick pans are not ideal for cooking meat as they can lower the temperature and prevent a good sear.
The cooking time will depend on the type and thickness of the meat. A meat thermometer can be used to check the internal temperature of the meat. For example, a thick-cut steak will be medium-rare when the internal temperature reaches 125°F.
