Cody Casey
Pan-frying steak is a quick and easy way to cook a steak that rivals a high-end steakhouse. The best pans for pan-frying steak are stainless steel or cast iron since they can withstand high temperatures. The best cuts of steak for pan-frying are ribeye, porterhouse, New York strip, flank, skirt, and filet mignon. Thicker cuts of steak, such as ribeye, will take about 5 minutes on each side, while thinner cuts will only take about 2 to 3 minutes per side.
| Characteristics | Values |
|---|---|
| Best cuts of steak | Ribeye, Porterhouse, New York Strip, Flank, Skirt, Filet Mignon, Sirloin, Strip Loin, and Filet |
| Pan type | Stainless steel or cast iron |
| Steak preparation | Pat steak dry with paper towels, season with salt and pepper, and bring to room temperature |
| Oil type | Vegetable oil, canola oil, or extra light olive oil |
| Cooking time | 2-4 minutes per side, depending on thickness and desired temperature |
| Temperature | 120°F-155°F, depending on desired temperature |
| Resting time | 5-10 minutes |
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What You'll Learn
Pan-frying steak: the best cuts of meat
Pan-frying is a great way to cook steak, yielding a juicy, tender interior and a caramelized exterior. The best pans for pan-frying steak are stainless steel or cast iron, as they can withstand high temperatures. Non-stick pans are not recommended, as they make it difficult to achieve a good crust.
When it comes to the best cuts of meat for pan-frying, there are several options to consider:
Ribeye
Ribeye is a popular choice for pan-frying due to its heavy marbling and flavourful fat. It is best served medium to medium-rare. You can choose a boneless ribeye or a bone-in ribeye, also known as "côte de boeuf".
New York Strip
Also known as strip loin, New York strip is another excellent option for pan-frying. Its thickness, marbling, and fat strap add incredible flavour during the cooking process.
Sirloin
Sirloins are prime steaks that offer more flavour than filets. They are best served medium to medium-rare.
Filet
Filets are beloved for their tenderness and low-fat content. This cut is best cooked medium to rare. However, it is also the most expensive option.
Other Options
In addition to the cuts mentioned above, flank, skirt, and filet mignon steaks can also be successfully pan-fried. Thinner cuts of steak, such as those less than one inch thick, can be pan-fried but require a shorter cooking time to avoid overcooking. Bone-in steaks are not ideal for pan-frying and may be better suited for oven or grill cooking to ensure even cooking.
When pan-frying steak, it is important to let the meat come to room temperature before cooking, and to pat it dry to achieve a crispy exterior. Seasoning with salt and pepper is essential, and you can also add herbs, butter, and garlic to enhance the flavour. Always ensure your pan is very hot before adding the steak to achieve a good sear.
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Pan-searing vs. pan-frying
Pan-searing and pan-frying are two different methods of cooking steak, each yielding distinct results. Pan-searing is a technique that creates a caramelised, crispy exterior with a juicy centre. It involves using high heat to quickly cook the steak, forming a rich, brown crust. On the other hand, pan-frying is a versatile method that can be used for various cuts of steak and involves cooking the steak in a thin layer of oil or butter in a frying pan.
Pan-Searing
To achieve the perfect pan-seared steak, it is essential to use a heavy pan, such as a cast-iron skillet, which can withstand high temperatures and distribute heat evenly. The pan should be heated until it is very hot, and a thin layer of oil or fat should be added—just enough to coat the base of the pan. The steak should be seasoned with salt and pepper and can be basted with butter to enhance flavour and browning.
When cooking, it is crucial to avoid repeatedly flipping the steak. A brown crust will develop after about three minutes, indicating that it is time to flip. For a rare or medium-rare steak, cook for an additional three to four minutes on the second side. To ensure the desired doneness, use a meat thermometer to check the internal temperature.
Pan-Frying
Pan-frying is a flexible method that can accommodate different steak cuts and desired doneness levels. It is essential to use a suitable pan, such as a stainless steel or cast-iron skillet, and ensure it is hot before adding the steak. The steak should be patted dry and seasoned with salt and pepper before cooking.
The cooking time for pan-frying varies depending on the thickness of the steak. For thicker cuts, such as ribeye, allow for about five minutes on each side. Thinner cuts will require less time, approximately two to three minutes per side. Similar to pan-searing, it is important to let the steak rest after cooking to ensure even cooking and retain its juices.
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How to achieve a perfect crust
Many steak cuts can be pan-fried, including New York Strip, Ribeye, and Top Sirloin. To achieve a perfect crust, there are several steps you can take. Firstly, ensure you are using the right type of pan. Thick, heavy pans made of cast iron, stainless steel, or heavy-based pans are ideal as they retain heat well and facilitate even cooking. Avoid non-stick and aluminium pans, as the former can make it difficult to achieve a good crust, and the latter does not retain heat effectively.
Next, prepare your steak. It is recommended to bring the steak to room temperature before cooking, to prevent moisture loss. Pat the steak dry with paper towels, then season with salt and pepper. You can also add a few grinds of black pepper to bring some heat to the dish. If you like, you can season the steak with salt and refrigerate for 45 minutes, then pat it dry again.
Now, prepare your pan. Add oil to the pan and heat it until it shimmers and moves fluidly. Use a neutral cooking oil with a high smoke point, such as vegetable, cottonseed, grapeseed, or canola oil. Avoid using butter at this stage, as it smokes too much; instead, use clarified butter or avocado oil, which have higher smoke points. Once the oil is hot, carefully place the steak in the pan, ensuring that you do not splatter the oil.
To develop a good crust, leave the steak undisturbed for a few minutes. It should sizzle and form a brown crust, releasing easily from the pan when it is ready to be flipped. At this point, you can baste the steak with butter to enhance the flavour and aid in forming a brown crust. Flip the steak and continue cooking for the desired level of doneness. For a rare steak, cook for a total of 6-7 minutes; for medium-rare, cook for 8-10 minutes; and for medium, cook for 11-12 minutes.
Finally, let the steak rest. Place it on a cutting board, covered with aluminium foil, for 5 to 10 minutes. This allows the juices to redistribute and ensures a juicy, evenly cooked interior.
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How to avoid overcooking
To avoid overcooking your steak, there are several steps you can take. Firstly, choose the right cut of meat. Look for cuts with good marbling, as the fat interspersed within the meat adds flavour and helps keep the steak moist during cooking. Some popular cuts include ribeye, t-bone, strip loin (New York), and filet mignon.
Next, ensure your steak is at room temperature before cooking. This will allow the meat to cook evenly. You should also season the steak at least an hour before cooking, as this will enhance its flavour.
When you're ready to cook, use a cast-iron skillet for the best results. Heat oil in the pan until it shimmers and moves fluidly, then carefully place your steak in the pan, releasing it away from you to avoid oil splatters.
To prevent overcooking, use a meat thermometer to monitor the internal temperature of your steak. The ideal temperature will depend on your desired level of doneness, which you can determine using a steak temperature chart. For rare steak, cook for 2 minutes on each side; for medium-rare, cook for 3 minutes on each side; for medium, cook for 4 minutes on each side; for medium-well, cook for 5 minutes on each side; and for well-done, cook for 6 to 8 minutes on each side.
If you prefer to cook without a thermometer, set a timer for the desired level of doneness and stick to it. Do not second-guess yourself or cut into the steak to check, as this will cause the juices to escape.
Finally, once your steak is cooked to your desired level of doneness, transfer it to a cutting board and let it rest for 5 to 10 minutes before slicing. This allows the juices to redistribute, ensuring a juicy and flavourful steak.
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What to serve with pan-fried steak
Pan-fried steak is a quick and easy meal that can be served with a variety of sides and sauces. Here are some ideas for what to serve with your pan-fried steak to make it a delicious and balanced meal:
Classic Steakhouse Sides
Steakhouse sides are a great option to serve with your pan-fried steak. Some classic choices include:
- Caesar salad
- Potatoes (baked, mashed, roasted, or fried)
- Sautéed mushrooms
- Steamed or grilled vegetables (such as asparagus, broccoli, or green beans)
Starchy Sides
Starchy sides can add some carbohydrates to your meal and help to soak up any delicious steak juices. Consider serving your steak with:
- French fries or steak fries
- Mashed potatoes
- Rice (such as garlic rice or fried rice)
- Bread (such as a crusty baguette or garlic bread)
Vegetables and Salads
Vegetables and salads can provide a fresh and healthy contrast to your steak. Some options include:
- Green salad with a vinaigrette dressing
- Roasted vegetables (such as carrots, parsnips, or Brussels sprouts)
- Grilled vegetables (such as zucchini, eggplant, or peppers)
- Sautéed spinach or kale
Sauces and Toppings
Sauces and toppings can add extra flavor and moisture to your steak. Here are some ideas:
- Steak sauce (such as a simple pan sauce made with butter, garlic, and rosemary, or a store-bought steak sauce)
- Herb butter (such as garlic butter or compound butter)
- Chimichurri sauce
- Red wine reduction or gravy
- Fried onions or shallots
Leftovers and Meal Prep
If you have any leftover steak, it can be refrigerated for 3-4 days or frozen for 2-3 months. Leftover steak is great for meal prep and can be used in various dishes, such as:
- Steak Cobb salad
- Steak tacos or fajitas
- Steak sandwiches or wraps
- Steak stir-fry or fried rice
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Frequently asked questions
The best steaks for pan-frying are ribeye, porterhouse, New York strip, flank, skirt, and filet mignon.
The best pans for pan-frying steak are stainless steel or cast-iron as they can withstand high temperatures.
This depends on the thickness of the steak and your desired level of doneness. Thicker cuts, such as ribeye, will take around 5 minutes on each side. Thinner cuts will only take around 2-3 minutes per side.
The best way to tell when your steak is cooked is to use a meat thermometer. For a rare steak, the internal temperature should be 120-125°F, medium-rare is 130-135°F, medium is 140-145°F, and medium-well is 150-155°F.
