Buzz
Want to enjoy steak but don’t have a grill? No problem! You can still cook a delicious steak using just a frying pan. Cut the steak into pieces at least 2.5 cm thick for the best result and sear each side for about 3-6 minutes. Brush a little butter and sprinkle some seasonings on the steak to enhance the flavor. Serve your steak with sides like mashed potatoes, broccoli, and a salad. And don’t forget the red wine!
Ingredients
- Steak meat (at least 2.5 cm thick)
- Salt
- Pepper
- Herbs (optional)
- Vegetable oil or canola oil
- Butter
Steps
Prepare the meat and the skillet. Make sure to select a cut of beef that’s about 2.5 cm thick for steak. While a thicker steak works, thinner pieces cook more evenly on both sides. Fresh meat yields the best results, though frozen meat works too if thawed properly before cooking. If the meat is too wet, be sure to pat it dry before cooking.
To enhance the flavor of your steak, marinate it before cooking. Place the steak in a plastic bag or glass container, pour the marinade over it, seal the bag or container, and refrigerate for at least 2 hours. For optimal flavor, marinate overnight.
- Use ½ cup (120 ml) of marinade for every half kilogram of meat.
- For best results, marinate overnight.
- If your marinade contains acid, alcohol, or salt, limit marinating to no more than 4 hours to avoid the food breaking down.
- If the marinade includes citrus juice, don't marinate for more than 2 hours, as acidic marinades may change the color of the meat.
Season the meat with kosher salt. Sprinkle one tablespoon (15 g) of salt on both sides of the steak to enhance its natural flavors and help it brown evenly. Salt also aids in achieving a golden crust.
- If you have the time, salt the steak overnight to allow it to absorb the seasoning more thoroughly.
- Season at least 4 minutes before cooking to boost the flavor.
- If you’re in a rush, add salt just before cooking. While it may not tenderize as much as an overnight salt, it still enhances the flavor.
- For extra flavor, consider adding black pepper, garlic powder, or thyme to the seasoning mix.
Allow the steak to reach room temperature before cooking. Remove it from the fridge 30 to 60 minutes before you cook it, ensuring that it cooks evenly all the way through. This step is especially important for thicker cuts of meat.
Give your steak time to warm up to room temperature before pan-searing. Take the meat out of the fridge about 30 to 60 minutes before cooking, ensuring it cooks more evenly. This step is crucial for thick cuts of steak.
Pour a thin layer of cooking oil into the bottom of the cast iron skillet and heat it for 1 minute. The oil should cover the entire bottom of the pan evenly to prevent the meat from burning. Turn the heat to high and wait until the oil begins to smoke.
- Cast iron pans are excellent for cooking steak as they retain heat well after the meat is added.
- You can substitute vegetable or canola oil with olive oil for a richer flavor and healthier option.
Fry the steak.
Place the steak in the center of the pan once the oil starts to smoke. When the oil begins to smoke, it means the pan is hot enough for cooking. You can use tongs or your hands to place the steak in the pan.
- If you’re using your hands, be careful not to burn yourself!
Sear one side of the steak for 3-6 minutes. The cooking time will depend on how well-done you prefer the steak and the thickness of the cut. On average, cook each side for about 5 minutes.
- If you prefer a rarer steak, cook both sides a little faster.
- If you like it more well-done, ensure the first side is browned and slightly charred before flipping.
- Another method is to flip the steak every 30 seconds for a quicker sear.
Flip the steak once and sear the other side for 3-6 minutes. After the first side is nicely browned, use a spatula or tongs to flip the steak. Flipping it just once helps achieve a perfect golden color on both sides while keeping the juices inside. This method is great if you like your steak rare or medium-rare, as the center will remain juicy and pink.
Use a cooking thermometer to check the meat’s temperature. Insert the thermometer’s probe into the center of the steak and remove it when the temperature is a few degrees below your desired level. Don’t wait until the steak reaches the exact temperature, as it will continue to cook even after it’s out of the pan.
- 48.8°C = Rare
- 54.4°C = Medium-rare
- 60°C = Medium
- 65.5°C = Medium-well
- 71.1°C = Well-done
If you don’t have a thermometer, use the finger test. Press your middle finger to your thumb, then use your other hand to press the area below your thumb. Now, press the steak with your finger and compare the sensation. If they feel the same, your steak is medium-rare! For other doneness levels, use these finger combinations:
- Rare: press the index finger to the thumb.
- Medium: press the ring finger to the thumb.
- Well-done: press the pinky to the thumb.
Slice the steak and serve it.
Remove the steak from the pan and let it rest for 5 to 15 minutes to achieve the best flavor. Letting it rest allows the juices to stay inside when you cut the steak. The steak will continue to cook slightly during this time.
- To keep the steak warm, you can cover it with foil or place it in the oven at its lowest setting.
Slice the steak against the grain. Identify the direction of the muscle fibers and use a sharp knife to cut across the grain instead of slicing along it.
- Cut the steak into slices about 1 to 2 cm thick.
Serve your steak with a variety of sides and wine. Steak pairs perfectly with sides like mashed potatoes, broccoli, garlic bread, and salad. Choose 1-3 sides to accompany your steak for a delicious and nutritious meal. A glass of Cabernet Sauvignon wine makes a great match for your steak.
- Steak can also be served with other vegetables like corn on the cob, spinach, and asparagus.
What you'll need
- Cast iron skillet or heavy pan
- Sharp steak knife
- Cooking spatula or tongs
Tips
- If you're preparing steak for others, be sure to ask how they like their steak. Not everyone prefers it rare or well-done.
- Remember that thinner cuts of meat cook faster than thicker ones. If using a thin cut like flank steak, keep a close watch to avoid overcooking it.
