How To Cook Steak In Pan

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Introduction

The art of pan-searing a steak is a cornerstone of culinary skill, transforming a simple cut of meat into a restaurant-quality meal in the comfort of one’s home. This method, prized for its speed and ease, allows for a beautiful crust and tender interior. The “how to cook steak in pan” method has become increasingly popular due to its accessibility and the ability to control the cooking process. It avoids the need for specialized equipment like grills or smokers, making it a favored option for everyday cooking and special occasions alike.

Ingredients

Essential ingredients for pan-searing a steak are simple but crucial.

• Steak: Select a cut such as ribeye, New York strip, sirloin, or filet mignon, approximately 1-1.5 inches thick.
• Salt: Coarse kosher salt is preferred for seasoning.
• Black Pepper: Freshly cracked black pepper enhances the flavor.
• Oil: High-smoke-point oil like canola, avocado, or grapeseed oil is necessary. Butter can be added later for flavor.
• Optional Aromatics: Garlic cloves, sprigs of rosemary or thyme, and a pat of butter elevate the taste.

For substitutions, different cuts of steak can be used based on preference. Olive oil is acceptable, although it has a lower smoke point.

Preparation Steps

Proper preparation is critical for a perfectly cooked steak.

1. Pat the steak dry: Use paper towels to thoroughly dry the surface of the steak. This is essential for achieving a good sear.
2. Season Generously: Liberally season the steak with salt and pepper on both sides. Do this at least 30 minutes before cooking, or even better, an hour ahead, allowing the salt to penetrate the meat.
3. Bring to Room Temperature: Allow the steak to sit at room temperature for 30-60 minutes. This helps it cook more evenly.
4. Prepare Aromatics (Optional): Smash garlic cloves and have fresh herbs ready for use.

Tip: Salting the steak well in advance not only seasons it but also helps draw out moisture, which then evaporates, leading to a better sear.

Cooking Instructions

The “how to cook steak in pan” method requires careful execution to achieve optimal results.

1. Heat the Pan: Place a heavy-bottomed skillet (cast iron is ideal) over high heat. Allow the pan to get screaming hot.
2. Add Oil: Add a high-smoke-point oil to the pan about 1-2 tablespoons. The oil should shimmer and almost smoke.
3. Sear the Steak: Carefully place the steak in the hot pan. Do not overcrowd the pan; cook steaks in batches if necessary. Sear for 2-4 minutes per side, depending on the thickness and desired doneness, until a deep brown crust forms.
4. Add Aromatics (Optional): Add smashed garlic, herbs, and a pat of butter to the pan during the last minute of cooking. Tilt the pan and use a spoon to baste the steak with the melted butter and aromatics.
5. Check for Doneness: Use a meat thermometer to check the internal temperature. Refer to the temperature guide below for desired doneness.
6. Rest the Steak: Transfer the steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Recommended Temperatures:

• Rare: 125-130F (52-54C)
• Medium Rare: 130-135F (54-57C)
• Medium: 135-145F (57-63C)
• Medium Well: 145-155F (63-68C)
• Well Done: 155F+ (68C+)

Note: The steak’s internal temperature will continue to rise slightly while resting, so remove it from the pan a few degrees before reaching the target temperature.

Serving Suggestions

A perfectly cooked steak is a versatile dish that can be paired with a variety of accompaniments.

• Classic Sides: Mashed potatoes, roasted vegetables (asparagus, Brussels sprouts), creamed spinach, or a simple salad.
• Sauces: Serve with a classic barnaise, peppercorn sauce, chimichurri, or garlic butter.
• Garnishes: Fresh herbs (parsley, chives), a sprinkle of flaky sea salt, or a squeeze of lemon juice.
• Plating Ideas: Slice the steak against the grain and fan it out on a plate. Drizzle with pan juices or sauce and garnish with fresh herbs.

Tips and Common Mistakes

Mastering the “how to cook steak in pan” technique involves avoiding common pitfalls.

• Don’t overcrowd the pan: This lowers the temperature and results in steaming, not searing.
• Use a hot pan: A screaming hot pan is essential for a good sear.
• Don’t flip the steak too often: Allow a crust to form before flipping.
• Don’t skip resting: Resting allows the juices to redistribute, resulting in a more tender steak.
• Use a meat thermometer: This is the most accurate way to determine doneness.
• Avoid using low smoke point oils: High smoke point oils are essential for searing without burning.

Tip: If your steak is thicker than 1.5 inches, consider finishing it in a preheated oven at 350F (175C) after searing to ensure even cooking.

Explore More Cooking Guides

Learning “how to cook steak in pan” unlocks a world of culinary possibilities, offering a delicious and satisfying meal experience. Its rich flavor, adaptable nature, and simple execution make it a valuable addition to any home cook’s repertoire. From elegant dinner parties to quick weeknight meals, this technique can be tailored to suit any occasion. Unleash your inner chef, try this method at home, and discover more exciting cooking guides at foodrecipestory.com.