You won’t believe me – but frying a steak properly is the easiest thing I have ever done. Like with any basic cooking skill, with only a few tools, you can get a blast of flavor through your Chuck Cut. You can impress your family and friends with this technique for any special moment or even a basic weeknight dinner! Interested in how steak is fried ? Let us assist you.
Table of Contents
Choosing the Right Steak
The taste and the texture of the steak that you order will depend on the cut that you take. For a buttery taste, select cuts that are rich in marbling, like ribeye and strip steak. For tenderness, filet mignon would be ideal, while sirloin’s claim to fame is its price as it is relatively cheaper than others as well as flavorful.
The thickness of the steak is critical to hat the pan-fry is successful, meaning you should target steaks that are at least 1-1.5 inches thick. Avoid cuts that are thinner since they usually cook faster than the rest. One key factor is to have steak that is fresh and of good quality. Let’s say you have unffrozen ribeye in the fridge. So how would you cut it, if you were to pan fry it? Which cut would you be using?
Preparation Before Cooking
Doing the necessary preparation will guarantee that your steak is tasty and cooked throughout evenly. The first step is to dry the steak with paper towels so that it is devoid of moisture—this promotes good searing.
Apply pepper and salt in abundance. Apply salt to the meat ahead of time, for at least 30-40 minutes so that it sets in. Add garlic powder for flavor or a hint of your favorite steak rub.
Before cooking, allow the steak to warm up. The cold meat leads to inconsistency while cooking the steak. Now that the steak is prepped, let us equip ourselves with the right tools and ingredients!
Essential Equipment and Ingredients
Utensils You Should Have Before You Start Pan-Frying Steak
- Cast Iron or Stainless Steel Skillet: These have the ability to improve the outcome sear due to their ability to conserve heat.
- Tongs: These are paramount as they allow one to flip the steak without puncturing it.
- Meat Thermometer: Makes checking doneness levels easier.
- Basting Spoon: For further drizzling melted butter over the steak.
Ingredients Required For Pan-Frying Steak
- Steak: Cuts such as ribeye or strip steak or filet mignon are more recommended.
- Cooking Oil: Oils such as avocado or canola oil will work due to their high smoke point.
- Butter: This works wonders in adding extra richness and flavor, when basting.
- Garlic and Herbs: Will enhance the taste. Fresh rosemary or thyme and smashed garlic will work.
- Salt and Pepper: Again, crucial ingredients that make the ultimate difference.
It is safe to conclude that having an appropriate set of the right equipment and the right ingredients guarantees success. Looking forward to making some magic together? Let’s follow it up with the step by step guide on pan frying steak like a pro!
Step-by-Step Guide to Pan-Frying Steak
1. Preparing the Steak
30 minutes before cooking, take out the steak from the refrigerator. Before steaming, let it completely dry and generously apply salt and pepper. It should be kept at room temperature to help bring it to a slightly warmer position for better cooking.
2. Heating the Pan
Lift your skillet up onto the heat source until it is on fire. A burnt pan will give you a very good outside crust, and with a little bit of oil, you need to just cover the surface of the pan.
3. Searing the Steak
Place the steak in the pan gently, away from you to avoid splatters. Press it down lightly for maximum surface contact. Sear the first side for 2–3 minutes without moving it.
4. Flipping the Steak
Using tongs, flip the steak to the other side. Sear for another 2–3 minutes. Avoid pressing down too hard to retain juices.
5. Basting with Garlic Butter
Reduce the heat to medium. Add butter, smashed garlic, and herbs to the pan. Tilt the pan and use a spoon to baste the steak with the melted butter for added flavor.
6. Steaks Resting Phase
Remove the steak from the pan and allow it to sit for somewhere around 5-10 minutes on a cutting board. Resting allows the juices to redistribute and gives you a soft and juicy bite back.
Checking for Doneness
How to Use a Meat Thermometer
Insert a meat thermometer into the thickest part of the steak. That way, you don’t need to cut the meat to be sure of the doneness of the meat.
Beef Steak Meat Doneness
- Rare (120–125°F): Cool, red center.
- Medium Rare (130–135°F): Warm, red center; this is very desirable because it is what most people after the steak.
- Medium (140–145°F): Warm, pink center; this is somewhat more cooked but has the right texture.
- Medium Well (150–155°F): A little bit browned at the center; this is yet more cooked.
- Well Done (160°F+): Thoroughly cooked and no red around; feels firm against the bite.
Finger Test
If you don’t have a thermometer, use the finger test instead. Hold your index finger against the steak and compare the tension to the fleshy part of your palm:
- Soft = Rare
- Slightly tighter = Medium Rare
- Tight = Well Done
Achieve your ideal level of doneness and your steak will turn out just right all the time without fail. Are you ready? Let’s look at how to arrange and accompany your pan-fried steak when it comes time to eat!
Serving Your Steak
How to Slice Steak for the Best Texture
Always slice the steak against the grain. This shortens the muscle fibers, making each bite tender and easy to chew. Use a sharp knife for clean, even slices.
What to Serve with Pan-Fried Steak
- Traditional Accompaniments Dainty: Pommes purée, the finest of roasted vegetable medley or salad verde.
- Sauce To Make It Irresistible: Flank steak topped with either garlic butter, peppercorn sauce, or even some zing with aa touch of balsamic glaze will set the dish just right.
- Sides with a Strong Personality: To start with some cream spinach, or perhaps caramelised onions, grilled asparagus for that rich touch.
Expert Tips for Perfect Pan-Fried Steak
1. Start with a Hot Pan
Ensure the skillet is properly preheated to get a rich, caramelized crust. A cold pan will result in uneven cooking.
2. Use the Right Oil
On the subject of oils, try to stick to avocado or grapeseed oil as they have a much larger smoking point to avoid any burning during the searing process.
3. Avoid Overcrowding the Pan
Cook one or two steaks at a time. Overcrowding reduces heat and prevents a proper sear.
4. Flip Only Once
Limit flipping to once during cooking to allow the steak to develop a deep crust.
5. Rest the Steak
Always let the steak rest for 5–10 minutes after cooking. This locks in the juices and enhances tenderness.
6. Experiment with Flavors
While sauting, you can also toss thyme or rosemary and garlic into the pan for a better aroma as well.
FAQs
What is the best pan for pan-frying steak?
A heavy duty frying pan, especially of cast iron gravity, would be the best pan for steak. They are great in terms of heat retention and also aid greatly in the formation of a delicious browned crust.
How do I know when my steak is done?
If one wants to be certain in regards to cooking times, it is best to use a meat thermometer. A medium rare cut should have an internal temperature of 130-135 °F or alternatively, one also can do a touch test for relative measurement.
Should I season my steak before or after cooking?
Dry brine or seasoning the steak about 30 minutes before cooking is advisable, as this is best in allowing salt for penetration into the meat which provides an enhancement of taste. Secondly, be careful not to over season the steak, as this will result in moisture being schooled from within.
Can I use olive oil for pan-frying steak?
Because of the low smoke point that olive oil holds, it will not be great for pan frying steak at high heat, one must stick instead to oils like grapeseed or avocado oil which have a low smoking point.
How long should I rest my steak after cooking?
Steak once out of the fire needs to rest for about 5-10 minutes, this is needed for the juices to move around making the cut much juicier and more tender.
Conclusion
Steak pan-frying gives an appealing taste that is restaurant-like within the comforts of your home. Picking the right cut, techniques and mistakes are easy to avoid and perfect results can be achieved whenever you want. Whther it’s a special dinner for someone or a dinner for yourself on the weekend that you prepared earlier, well even the tips can help you out to always enjoy the meal. Just a bit of practice and your guests will be stunned when you serve them steak, no more dry and tough steak ever! Cooking will never be the same, enjoyment and perfection awaits.
