One of the best ways to cook a steak is by pan searing it. Pan searing is a cooking method that involves heating a pan to a high temperature, adding a bit of oil or butter, and cooking the steak on both sides until it's golden brown and cooked to the desired temperature.
Yes, you can cook a steak in a frying pan. Heat the pan to medium-high heat and add a little oil or butter. Place the steak in the pan and cook for 3--4 minutes on each side until cooked to your desired doneness.
You can basically do everything in a sauter pan that you can do in a frying pan BUT not the other way around. If you do sear meat in a sauter pan, you don't get quite the same amount of steam evaporation as you get in a frying pan for obvious reasons, but the searing end result is close to identical anyway.
Butter(or other solid fats) is better than oils to cook steak. Oil heats to a too hot temperature, causing less consistent cooking (burning and raw). Butter has a lower temperature, which means it is easier to cook on amln ideal temperature.
A heavy pan: A cast iron pan or skillet or a heavy stainless steel skillet work best. For 2 big steaks I usually use a 12-inch skillet and for smaller steaks (especially filet mignon) I use a 10-inch. Cast iron retains heats better and helps create a nice crust.
Perhaps the best choice on this list is a cast-iron frying pan or skillet, as they have proven superior when cooking steak. It comes down to substance, and once iron is heated, it stays heated throughout, and its dense nature means it will warm your meat evenly.
Tip #2 Pan-frying requires high heat
To pan-sear steak perfectly, it is best to use a heavy pan like a cast iron skillet, which helps to distribute the heat more evenly and give the surface an even cook.
Steaks should always be cooked on high temperatures to sear the outside and trap the juices and flavor inside. Steaks should almost always be cooked on a grill or in a pan on high heat: all cooking guidelines below are for one-inch thick steaks. Rest your steak for five minutes under aluminum foil before eating.
It makes for a glossy finish. It enhances the steak's texture. It forms a delicious sauce that pairs well with the steak and other accompaniments.
While it's tempting to sear your steak in creamy, delicious butter, you should actually opt for olive oil. Butter could result in a steak that's either burnt or lacking a good crust, because it has a low smoke point, i.e. the temperature at which it starts burning.
Non-Stick Sauté Pans are another useful option, as they prevent food or sauce from sticking to the pan, making them ideal for eggs and omelettes. However, one of the disadvantages of this sauté pan is that they tend to have a short lifespan.
Any pan of any material is fine for frying eggs! If you're concerned about eggs sticking or don't want to use a lot of butter, choose a nonstick skillet or a well-seasoned cast iron skillet. Stainless steel skillets are just fine, but be sure to use an extra teaspoon or two of butter.
The straight sides make the sauté pan better suited for certain tasks that require cooking ingredients in a liquid, such as shallow frying or braising, because these liquids could leak over a skillet's slated sides. A sauté pan can also be used to sauté, stir-fry, or sear in the same way that a skillet can.
Saute pans typically have straight sides and are deeper, compared to a frying pan which tends to have curved, slanted sides. Saute pans and frying pans can be used interchangeably, however a saute pan is perfect for the following uses: Browning meats for stews and casseroles. Reducing sauces and warming through gravies.
Season it as though it were right about to hit the grill. IF YOU PUT A TON OF SALT ON YOUR STEAK, IT WILL BE SALTY! Just use as much salt as you normally would add to a steak, and do not rinse the steak before cooking.
Season steak both sides with salt and pepper. Heat oil in a medium skillet with Teflon™ nonstick coating. Add garlic and sauté over medium until garlic browns lightly; remove from pan. Using tongs, place both steaks lengthwise fatty-edge strip down; then turn down flat in the pan when strip on each steak is browned.
Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.
What all this means is that the best cooking medium for a steak is actually plain old oil. And make sure to use plenty of it so that your steak cooks nice and evenly. I like to use at least a quarter cup in a 12-inch skillet. Adding butter to the pan a few minutes before it's done cooking is a fine idea.
Craving a grilled steak but don't have a grill, or can't fire it up during the winter months? Bring out the cast iron skillet and butter! By basting (spooning hot butter) your steak on a hot skillet, you'll get an evenly seared, golden-brown crust.
Heat a very little oil in a frying pan (it should just barely cover the surface of the pan) until hot and almost smoking. Brown the steaks quickly on one side, then turn the heat down to medium and cook for the required length of time, determined by how you like your steak cooked (see above).
Rule of thumb #1: Cuts with high fat content and marbling should be cooked low and slow, while leaner cuts need the hot and fast treatment. Low and slow: Even though there certainly are cuts that prove to be an exception to this rule, it is still a good general rule to work with.
Before adding the steak, the skillet needs to be hot enough (375°-449°F). If the pan isn't hot enough, the sear will not be as consistent and will lead to uneven cooking. An easy way to check the heat is to add some water to the pan. If the water evaporates, the pan is likely to temperature.
Cooking steak on a grill yielded the most charred meat with the absolute best flavor, thanks to the smoky coals. While the meat was not as tender as other methods like sous vide steak and the stovetop-to-broiler method, I believe the flavor and crackly charred exterior makes up for a little chewiness.
It's all about the sizzle.
If using a frying pan, the heavier the base, the better – heavy-based pans hold heat longer and cook the meat evenly. It's important not to overcrowd the pan or BBQ, or the meat will stew rather than sear. Cook the steak in batches or use two pans if need be.