Cooking a good steak in a pan can be a daunting task, especially for those who are new to cooking. However, with the right techniques and a bit of practice, you can achieve a perfectly cooked steak that rivals those found in high-end restaurants. In this article, we will take you through the steps to cook a delicious steak in a pan, from choosing the right cut of meat to serving it with your favorite sides.
Choosing the Right Cut of Meat
The first step in cooking a great steak is to choose the right cut of meat. There are many different types of steak, each with its own unique characteristics and flavor profiles. Some popular types of steak include:
- Ribeye: A rich, tender cut with a lot of marbling, which makes it juicy and flavorful.
- Sirloin: A leaner cut with a firmer texture, which makes it great for those looking for a slightly healthier option.
- Filet Mignon: A tender and lean cut, which makes it perfect for those who prefer a milder flavor.
When choosing a cut of meat, look for the following characteristics:
Quality of the Meat
- Look for meat that is labeled as “grass-fed” or “grain-fed,” as these types of meat tend to be higher in quality and more flavorful.
- Choose meat that is labeled as “dry-aged” or “wet-aged,” as these types of meat have been aged to perfection and will have a more complex flavor profile.
- Avoid meat that is labeled as “select” or “standard,” as these types of meat may be lower in quality and less flavorful.
Thickness of the Meat
- Choose a steak that is at least 1-1.5 inches thick, as this will allow for even cooking and a more tender final product.
- Avoid steaks that are too thin, as they may cook too quickly and become tough.
Preparing the Steak
Once you have chosen the right cut of meat, it’s time to prepare it for cooking. Here are a few steps to follow:
Bringing the Steak to Room Temperature
- Remove the steak from the refrigerator and let it sit at room temperature for at least 30 minutes before cooking.
- This will allow the steak to cook more evenly and prevent it from cooking too quickly on the outside.
Seasoning the Steak
- Sprinkle both sides of the steak with salt and pepper, making sure to season it evenly.
- You can also add other seasonings, such as garlic powder or paprika, to give the steak more flavor.
Adding Oil to the Steak
- Rub both sides of the steak with a small amount of oil, making sure to coat it evenly.
- This will help the steak cook more evenly and prevent it from sticking to the pan.
Cooking the Steak
Now that the steak is prepared, it’s time to cook it. Here are a few steps to follow:
Heating the Pan
- Heat a skillet or cast-iron pan over high heat, making sure it is hot before adding the steak.
- You can test the heat of the pan by flicking a few drops of water onto it – if they sizzle and evaporate quickly, the pan is ready.
Adding the Steak to the Pan
- Add the steak to the pan, making sure it is centered and not touching the sides.
- You may hear a sizzling sound when the steak hits the pan – this is a good sign, as it means the pan is hot enough.
Cooking the Steak
- Cook the steak for 3-5 minutes per side, depending on the thickness of the steak and the level of doneness you prefer.
- Use a thermometer to check the internal temperature of the steak – for medium-rare, the temperature should be at least 130°F, while for medium, it should be at least 140°F.
Level of Doneness
| Level of Doneness | Internal Temperature |
| — | — |
| Rare | 120°F – 130°F |
| Medium-Rare | 130°F – 135°F |
| Medium | 140°F – 145°F |
| Medium-Well | 150°F – 155°F |
| Well-Done | 160°F – 170°F |
Resting the Steak
Once the steak is cooked to your liking, it’s time to let it rest. Here are a few steps to follow:
Removing the Steak from the Pan
- Remove the steak from the pan and place it on a plate or cutting board.
- Tent the steak with foil to keep it warm and prevent it from losing heat.
Letting the Steak Rest
- Let the steak rest for at least 5-10 minutes, depending on the thickness of the steak.
- This will allow the juices to redistribute and the steak to retain its tenderness.
Serving the Steak
Now that the steak is cooked and rested, it’s time to serve it. Here are a few ideas for sides and sauces:
Sides
- Grilled vegetables, such as asparagus or Brussels sprouts
- Roasted potatoes or sweet potatoes
- Sauteed spinach or kale
Sauces
- Béarnaise sauce, made with butter, eggs, and herbs
- Peppercorn sauce, made with cream, black pepper, and garlic
- Chimichurri sauce, made with parsley, oregano, garlic, and red pepper flakes
By following these steps and tips, you can cook a delicious steak in a pan that rivals those found in high-end restaurants. Remember to choose the right cut of meat, prepare it properly, cook it to the right level of doneness, and let it rest before serving. With a bit of practice, you’ll be a steak-cooking pro in no time!
What type of steak is best suited for pan-cooking?
When it comes to pan-cooking a steak, the type of steak you choose can make a big difference. Look for steaks that are at least 1-1.5 inches thick, as they will cook more evenly and retain their juiciness. Ribeye, strip loin, and filet mignon are popular choices for pan-cooking, as they have a good balance of marbling and tenderness.
It’s also worth considering the grade of the steak. Look for steaks that are labeled as “prime” or “choice,” as they will have a more tender and flavorful texture. Avoid steaks that are labeled as “select” or “standard,” as they may be tougher and less flavorful.
How do I prepare the steak for pan-cooking?
Before cooking the steak, make sure to bring it to room temperature. This will help the steak cook more evenly and prevent it from cooking too quickly on the outside. Remove the steak from the refrigerator and let it sit at room temperature for at least 30 minutes to an hour before cooking.
Next, pat the steak dry with a paper towel to remove any excess moisture. This will help create a crispy crust on the steak. Season the steak with your desired seasonings, such as salt, pepper, and garlic powder. Be careful not to over-season the steak, as this can overpower the natural flavor of the meat.
What type of pan is best for cooking a steak?
When it comes to cooking a steak in a pan, the type of pan you use can make a big difference. Look for a pan that is made of a heat-conductive material, such as cast iron or stainless steel. These pans will distribute heat evenly and help to create a crispy crust on the steak.
Avoid using pans that are made of non-stick materials, as they can prevent the steak from developing a crispy crust. Also, avoid using pans that are too small, as they can cause the steak to cook too quickly and become overcooked.
How hot should the pan be before adding the steak?
Before adding the steak to the pan, make sure it is hot. You can test the heat of the pan by flicking a few drops of water onto the surface. If the water sizzles and evaporates quickly, the pan is ready. If the water just sits there, the pan is not hot enough.
Aim for a pan temperature of around 400-450°F (200-230°C). This will help to create a crispy crust on the steak and cook it to the desired level of doneness. Use a thermometer to check the temperature of the pan, or use the water test to gauge the heat.
How long do I cook the steak for?
The cooking time for the steak will depend on the thickness of the steak and the desired level of doneness. Use a meat thermometer to check the internal temperature of the steak. For medium-rare, the internal temperature should be around 130-135°F (54-57°C). For medium, the internal temperature should be around 140-145°F (60-63°C).
As a general rule, cook the steak for 3-4 minutes per side for medium-rare, and 5-6 minutes per side for medium. Use a timer to keep track of the cooking time, and flip the steak halfway through. Don’t press down on the steak with your spatula, as this can squeeze out juices and make the steak tough.
How do I know when the steak is cooked to the right temperature?
Use a meat thermometer to check the internal temperature of the steak. Insert the thermometer into the thickest part of the steak, avoiding any fat or bone. Wait for a few seconds until the temperature stabilizes, then read the temperature.
You can also use the finger test to check the doneness of the steak. Press the steak gently with your finger. If it feels soft and squishy, it’s rare. If it feels firm and springy, it’s medium. If it feels hard and doesn’t yield to pressure, it’s well-done.
How do I let the steak rest after cooking?
After cooking the steak, remove it from the pan and let it rest on a plate or cutting board. Tent the steak with foil to keep it warm and prevent it from cooling down too quickly. Let the steak rest for at least 5-10 minutes, depending on the thickness of the steak.
During this time, the juices will redistribute throughout the steak, making it more tender and flavorful. Don’t slice the steak too soon, as this can cause the juices to run out and make the steak dry. Let the steak rest for the full 10 minutes before slicing and serving.