Marianne Martinez
Pan-searing is widely considered the best and easiest way to cook a steak. The best cuts of steak 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. Thinner cuts of steak, such as flank steak and flat iron, can also be pan-seared, but they cook much faster, so a digital thermometer is recommended to avoid overcooking. Bone-in steaks are not ideal for pan-searing because they can lead to uneven cooking, but they can still be pan-fried with a little more care.
| Characteristics | Values |
|---|---|
| Steak cuts for pan-cooking | Boneless cuts, such as NY Strip, ribeye, filet mignon, flat iron, and flank steak |
| Steak thickness | Between one and one-and-a-half inches thick |
| Pan type | Cast iron or stainless steel |
| Oil type and quantity | 1/2 Tbsp of plain oil, or butter cut with oil |
| Cooking time | 3-5 minutes on each side, depending on the thickness of the steak |
| Temperature | Medium-high heat |
| Resting time | 5-10 minutes before slicing |
| Slicing technique | Slice thinly against the grain |
| Seasoning | Salt and pepper, or garlic and rosemary |
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What You'll Learn
Boneless steaks are best for pan-frying
When it comes to cooking steak in a pan, boneless steaks are the best option. This is because they are quicker to cook and tend to cook more evenly. Boneless steaks that are between one and one-and-a-half inches thick are ideal for pan-frying. Thicker cuts like a New York strip steak, ribeye, or filet mignon are great choices. These cuts have ample marbling, which is the white fat that runs throughout the meat. This fat helps keep the steak juicy during cooking and gives it a desirable meaty flavour and texture.
Bone-in steaks are more challenging to cook in a pan and can lead to uneven cooking. This is because as the meat heats up, it contracts, causing the bone to protrude and elevate the meat from the pan. This makes it difficult to brown the areas of meat directly around the bone. However, it is still possible to pan-fry bone-in steaks with a technique called basting. This involves pouring hot fat over the meat as it cooks, allowing both sides to cook simultaneously and reducing the cooking time.
Some of the best cuts of steak for pan-frying include ribeye, strip steak, flat iron steak, and filet mignon. Ribeye is a thick cut that stays tender during cooking due to the fat that runs through it. It develops a nice crust when pan-fried while remaining juicy and tender on the inside. Strip steak, also known as New York strip or strip loin, is a flavorful and tender cut that is similar to ribeye. It is thicker and does well when cooked in a pan. Flat iron steak is a thinner cut that requires close monitoring during cooking but is a good option when you're short on time. Filet mignon is one of the thickest cuts and can be tricky to perfect in a pan, but its tenderness is what makes it stand out.
To ensure a perfect pan-fried steak, it is important to follow certain steps. First, pat the steak dry with paper towels to get a perfect sear and reduce oil splatter. Then, season the steak generously with salt and pepper just before cooking. Preheat your pan, preferably cast iron, on medium heat and brush with oil. Sear the steak for 3-4 minutes on each side until a brown crust forms. For thicker cuts, you can sear the steak for 4-5 minutes on each side. Finally, add butter and aromatics like garlic and rosemary to the pan and spoon the melted butter over the steak until it reaches your desired doneness.
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Thicker cuts like NY Strip, ribeye, or filet mignon are good options
Thicker cuts of steak such as NY Strip, ribeye, or filet mignon are excellent choices for pan-frying due to their size and flavour. These cuts are typically between one and one-and-a-half inches thick and are best cooked using the pan-searing method.
NY Strip, also known as strip loin, is a boneless cut of steak that is flavourful and tender. It is known for its marbling and fat strap, which adds incredible flavour during the cooking process. When pan-frying, sear the steak for 4-5 minutes on each side, and then set the temperature to low if the inside requires more cooking for your desired doneness.
Ribeye is another popular choice for pan-frying due to its tenderness and flavour. The fat that runs through the meat renders down during cooking, transferring flavour throughout the steak and leaving it juicy and tender. As a thicker cut, ribeye develops a nice crust on the outside when pan-fried, while remaining juicy and tender on the inside.
Filet mignon is one of the thickest steak cuts, making it a bit more challenging to cook in a pan. However, its tenderness is what sets it apart. When cooked correctly, filet mignon should be so tender that you barely need to chew it. Pan-searing gives it an incredible sear, enhancing its texture and giving it a more robust, savoury flavour. The ideal cook for filet mignon is medium-rare, which can be achieved by cooking it for a few minutes on each side in the pan.
To ensure a perfect pan-fried steak, it is important to follow certain steps. First, pat the steaks dry with paper towels to get a perfect sear and reduce oil splatter. Next, season the steaks generously with salt and pepper just before cooking. Preheat your pan on medium heat and brush it with oil. Sear the steaks for 3-5 minutes on each side, depending on the thickness, until a brown crust forms. Then, use tongs to turn the steaks on their sides and sear the edges for 1 minute per edge. Finally, add butter and aromatics like garlic and rosemary to the pan and continue cooking to your desired doneness.
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Basting is key to a perfect pan-seared steak
Pan-searing is the best and easiest way to cook a steak. The ideal 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.
To baste a steak, tilt your pan so that the hot butter collects near the handle, then use a spoon to pour it over the top of the steak. You can add aromatics like thyme or rosemary, along with sweet alliums like shallots or garlic, to infuse the fat with flavour.
In addition to basting, there are a few other key steps to cooking a perfect pan-seared steak. First, pat the steak dry with paper towels. Next, season the steaks generously on both sides with salt and pepper. Heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it's very hot. Then, add a high-heat oil like avocado oil to the pan and wait until it glistens or shimmers before adding the steaks.
Let the steaks cook for 3-4 minutes on each side without touching them. Then, add aromatics like garlic, butter, and thyme to the pan and baste the steak with the butter. Finally, remove the steak from the heat and let it rest for 5-10 minutes before serving.
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Use kosher salt, not regular table salt
When it comes to cooking steak in a pan, there are several cuts of beef that are well-suited to this method. Boneless cuts of beef are generally the best option for pan-frying, as they cook more evenly and quickly. Some recommended boneless cuts include the New York Strip, ribeye, and filet mignon. If you prefer a bone-in cut, ribeye is a popular choice due to its tenderness and flavour.
Now, let's talk about why you should use kosher salt, not regular table salt, when seasoning your steak. Firstly, kosher salt has larger grains or granules than regular table salt. This makes it easier to sprinkle and distribute evenly with your fingers, ensuring a consistent seasoning across your steak. The larger grain size also means that kosher salt draws more initial moisture out of the meat, which can enhance the texture and flavour of the final product.
Additionally, kosher salt is typically free of additives, whereas table salt may contain anti-caking agents or iodine. Some people prefer the pure taste of kosher salt, and it is also a good option if you want to avoid iodine. Kosher salt is also versatile and can be used for various cooking techniques, including the koshering process of removing blood from meat.
When seasoning your steak, it is recommended to do so at least a few hours to a few days in advance. This allows the salt time to work its way into the meat, enhancing its flavour and texture. If you use regular table salt for this, you may end up with an overly salty steak, as the finer grains can be more readily absorbed by the meat.
Finally, kosher salt is often the preferred choice of professional chefs and is widely used in restaurants. Its ease of use, versatility, and ability to enhance the flavour and texture of steak make it the ideal choice for seasoning your pan-seared steak.
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Cast iron pans are best for a perfect, crisp crust
To cook steak in a pan, it is recommended to use a heavy pan, preferably made of cast iron or stainless steel. Cast iron pans are ideal for creating a perfect, crisp crust on your steak.
Firstly, choose a steak that is about 1 to 1.5 inches thick with good marbling. A thicker steak will take longer to cook, so opt for thinner cuts if you're in a rush. For even cooking, it is best to use boneless cuts. However, bone-in cuts can also be used, but the meat around the bone may be more challenging to brown.
Before cooking, dry the steak in the refrigerator for 1-3 days to remove moisture and promote a better crust. Then, bring the steak to room temperature and lightly score it with a chef's knife. About an hour before cooking, sprinkle sea salt or kosher salt on the steak evenly. You can also experiment with other spices, such as Cuso's Gravel Seasoning, which can enhance the crust.
When you're ready to cook, heat your cast-iron pan over medium-high to high heat. Brush the steak with olive oil and season with salt and pepper, if you haven't already. Place the steak in the hot pan and press down gently to ensure even contact. Cook each side for 3 to 5 minutes, flipping occasionally to prevent burning. You can also use tongs to hold the steak upright and brown the fat on the sides.
After achieving a nice crust on both sides, your steak should be smaller in size, firmer, and have a deep brown caramelized crust. At this point, check for doneness by touching the steak or using an instant-read thermometer. For medium-rare, aim for an internal temperature of 120 to 125 degrees Fahrenheit.
Finally, transfer the steak 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 tender steak with a perfect crust.
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Frequently asked questions
Boneless steaks that are between one and one-and-a-half inches thick are the best for pan-frying. Some examples include New York strip steak, ribeye, and filet mignon.
Pan-searing is the best way to cook steak. To do this, heat a heavy cast iron or stainless steel pan on medium-high heat. Pat the steak dry with paper towels and season with salt and pepper. Sear each side for 3-4 minutes until a brown crust forms, then sear the edges. Add butter, garlic, and rosemary to the pan and spoon the sauce over the steak. Let the steak rest for 5-10 minutes before slicing thinly against the grain.
The temperature of your steak will depend on how well-done you want it. Rare steak should be 125°F, medium-rare should be 130°F-135°F, medium should be 140°F-145°F, and well-done steak should be 155°F.
