Pan-Seared Perfection: Choosing The Right Beef Cut

Pan-searing is a great way to cook a steak. The best cuts of beef for pan-searing are boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as New York Strip, ribeye, or filet mignon. Thinner steaks, such as flank or flat iron, can also be used, but the cooking process will be much faster. When choosing a steak for pan-searing, look for a cut with good marbling or fat, as this will help to keep the steak juicy during cooking.

To prepare your steak for pan-searing, remove it from the refrigerator and let it come to room temperature for about 30 minutes. This will help the steak cook more evenly. Before adding any seasonings or spices, use a paper towel to pat the steak dry, as this will help it develop a nice crust in the pan. Season the steak generously on both sides with salt and pepper, or try a seasoning mix like kosher salt, black pepper, and thyme.

To cook your steak, heat a heavy pan, preferably cast iron or stainless steel, over medium-high heat until it is very hot. Add oil to the pan and heat until it shimmers. Carefully place your steak in the pan, releasing it away from you to avoid oil splatter. Leave the steak undisturbed for a few minutes to develop a crust, then flip and cook for another 3-4 minutes for rare or medium-rare. For medium or well-done steaks, cook a little longer, being careful not to burn the outside.

During the last minute of cooking, add butter and fresh thyme to the pan for extra flavour. Transfer the steak to a plate or cutting board and let it rest for 5-10 minutes before slicing against the grain. Enjoy your perfectly pan-seared steak!

Boneless steaks are best for pan-searing

The best boneless steaks for pan-searing are those that are between one and one-and-a-half inches thick, such as New York Strip, ribeye, or filet mignon. These cuts are quick-cooking and provide a good balance of flavour and tenderness. For example, the New York Strip is a versatile cut that can be cooked to different levels of doneness, from rare to well-done, without losing its juicy texture and flavour. Similarly, the ribeye is a popular choice for pan-searing due to its marbling, which adds flavour and helps keep the meat juicy. The filet mignon, while a bit more challenging to cook because of its thickness, is also a good option as it is tender and can be given an incredible sear in the pan.

When preparing boneless steaks for pan-searing, it is important to start with room temperature meat and ensure that the surface is thoroughly dried with paper towels. This step is crucial as it helps the steak form a nice crust in the pan. Generously season both sides of the steak with salt and pepper, or a rub of your choice, before placing it in a hot pan with oil or compound butter. To achieve the perfect sear, it is best to use a cast-iron skillet or a heavy stainless steel pan that can retain heat well. Place the steak in the pan and let it cook undisturbed for a few minutes on each side to develop a golden-brown crust. For a rare or medium-rare steak, cook the steak for an additional 3 to 4 minutes on the second side. If you prefer your steak more well-done, simply increase the cooking time by a minute or two. During the last minute of cooking, add a pad of butter, garlic, or fresh herbs to the pan for extra flavour.

Once the steak is cooked to your desired level of doneness, transfer it to a plate or cutting board and let it rest for a few minutes before slicing. This resting period allows the juices to redistribute and ensures that your steak stays juicy and tender. Boneless steaks are an excellent choice for pan-searing as they offer versatility in terms of cooking time, flavour, and texture. With the right preparation and cooking techniques, you can easily create a restaurant-quality steak in the comfort of your own home.

Thicker steaks take longer to cook

When it comes to pan-searing steak, the best cuts of beef are boneless steaks that are between one and 1.5 inches thick. Thicker steaks take longer to cook, so it's important to adjust your cooking timings accordingly to avoid overcooking the outside of the steak while the middle remains undercooked.

For example, a 2cm-thick sirloin steak cooked to a medium-rare level of doneness will take around 4 minutes in total, turning the steak every minute. In contrast, a thicker 3cm-4cm fillet steak cooked to a medium-rare level will take around 7 minutes, with an extra 30-45 seconds for a medium level.

To ensure even cooking and a nice char on both sides of the steak, it's important to flip it regularly during the cooking process. For thicker steaks, it's recommended to cook them for the total time stated in the recipe, turning the steak every minute, rather than cooking one side perfectly browned and the other side for less time. This will help create an even crust and prevent overcooking.

Additionally, thicker steaks may benefit from being finished in the oven to ensure even cooking throughout. This is especially true for T-bone steaks, which are larger and can be challenging to cook evenly on the stovetop.

When cooking thicker steaks, it's crucial to pay attention to the internal temperature and use a meat thermometer to check for doneness. For a medium-rare steak, aim for an internal temperature of 130°F, while a medium steak should be cooked to 140°F.

Remember, thicker steaks will take longer to cook, so adjust your cooking times accordingly, and always rest your steak for at least as long as you cooked it to allow the fibres to relax and ensure a juicy, tender result.

Pat steaks dry for a perfect sear

When pan-searing steak, it's important to pat the meat dry to get a better sear. This is because surface moisture on the steak will cause it to steam and turn soft, rather than developing a crusty sear.

To pat steaks dry, take them out of the refrigerator about 30 minutes to one hour before cooking. Place the steaks on a roasting rack or a paper towel-lined plate and use paper towels to pat them dry.

If you have more time, you can salt the steaks and let them sit for 40 minutes to two hours before cooking to enhance the flavour and texture. The salt will draw out moisture, which will then be reabsorbed into the meat along with the salt, resulting in a juicy steak that is seasoned throughout. If you have even more time, you can place the salted steaks on a rack in the refrigerator uncovered overnight. They will be dry by the time you're ready to cook the next day and will have absorbed a good amount of salt.

Just before cooking, pat the steaks dry again with paper towels and season generously with salt and pepper.

Ribeye is a great cut for pan-searing

Ribeye: A Great Cut for Pan-Searing

Ribeye is a fantastic cut of beef for pan-searing, offering a range of benefits that make it a popular choice for steak lovers. This cut is renowned for its superior texture and flavour, making it a staple in steakhouses. Here's why ribeye is a great option for your next pan-seared steak.

Beefy Flavour and Tender Texture

Ribeye steaks are cut from the fore rib, specifically the eye of the fore rib, and they carry a little more fat than other types of steak. This fat content is key to their delicious flavour and tender texture. As the meat cooks, the fat renders down, infusing the steak with flavour and keeping it juicy and tender. This results in a steak that's easy to chew and packed with that signature beefy taste.

Thick Cut for a Perfect Sear

Ribeye steaks are typically thicker cuts, which is ideal for pan-searing. When you sear a ribeye, you create a delicious crust on the outside while keeping the inside juicy and tender. The thickness of a ribeye allows for a nice, crisp exterior without overcooking the centre. This makes it perfect for those who prefer their steaks cooked medium-rare.

Simple Preparation

Like other boneless cuts, ribeye steaks are quick and easy to cook. Before cooking, simply pat the steak dry with paper towels to ensure a perfect sear and reduce oil splatter. Then, season generously with salt and pepper just before cooking. For added flavour, you can also try a rub of kosher salt, black pepper, and thyme.

Pan-Searing Tips

To pan-sear your ribeye, use a cast-iron skillet or a heavy stainless steel pan that can withstand high temperatures. Heat your pan over medium-high heat, and add oil with a high smoke point, such as vegetable or canola oil. Once the oil is hot, carefully add your steak, releasing it away from you to avoid oil splatter.

Let the steak cook undisturbed for a few minutes to develop a deep brown crust, then flip and cook the other side. For a rare or medium-rare steak, cook each side for 3-4 minutes. During the last minute of cooking, add a pat of butter and some fresh thyme for extra flavour.

Rest and Serve

After cooking, transfer your ribeye to a cutting board and let it rest, loosely covered, for 5-10 minutes. This allows the juices to redistribute and ensures a juicy steak. Finally, slice your ribeye thinly against the grain and serve.

With its flavourful profile, tender texture, and versatility, ribeye is an excellent choice for pan-searing. It's a cut that delivers a restaurant-quality steak experience right in the comfort of your own home.

Flat iron steak is good for a quick cook

Flat iron steak is a great option for a quick cook. It is cut from the beef shoulder, and the connective tissue is removed to separate the top shoulder blade into two cuts: the top blade and the flat iron. This cut of steak is nicely marbled, making it extremely tender and flavourful when cooked correctly. It is also less expensive than other steaks, which is a bonus!

Flat iron steak is perfect for pan-searing as it is a thinner steak, and the entire cooking process happens much faster. It is best to use a heavy-weight non-stick or cast-iron skillet to withstand high temperatures. Heat the skillet for about ten minutes, or until it smokes, to create a nice crust on the steak.

To prepare the steak, take it out of the refrigerator 30 minutes to an hour before cooking. Place it on a roasting rack or a paper towel-lined plate and pat it dry. Season both sides generously with salt, and let it sit for 10-15 minutes. You can also add other seasonings like Italian seasoning, black pepper, garlic powder, and onion powder.

When you're ready to cook, heat butter or oil in the skillet over medium-high heat. Add the steak to the pan and cook for 3-6 minutes on each side, or until a crust forms and the steak is no longer sticking to the pan. For a medium-rare steak, aim for an internal temperature of 130°F (54°C).

Once the steak is cooked to your desired doneness, remove it from the pan and let it rest for 5-10 minutes before slicing against the grain. This will help keep the steak juicy and tender.

With its quick cooking time and delicious results, flat iron steak is an excellent choice for a weeknight dinner or any time you're craving a juicy, pan-seared steak.

Frequently asked questions