How To Cook Steak In A Frying Pan

 




THE PERFECT STEAK IN A PAN

   This method ensures the juiciest, tastiest, well-done steaks and chops, despite the howls of derision that will probably arise from the lips of "expert" chefs!


INGREDIENTS

Steaks or chops about 1" thick
Salt, pepper, herbs
Cooking oil, such as canola,or light olive oil

Rinse steaks with cold water, pat dry.

STEP 1   Rinse steaks with cold water, pat dry. Let the meat come to room temperature before cooking (take out the cut 30-60min before it hits the pan). When Room Temp, liberally sprinkle salt (preferably sea salt) and pepper over one side and rub in well, using either your fingertips or the back of a spoon. Turn over and repeat on the other side.

Pour oil into frying pan, preferably stainless steel.

STEP 2   Pour oil into frying pan, preferably stainless steel. Use a larger amount than you think is necessary, 1/8-1/4in will do, it can always be drained off later - oil facilitates heat transfer necessary to develop a flavorful crust. Heat up to medium/medium high heat. When the oil is just about smoking (hot), put meat into pan, being careful not to crowd the steak (if you crowd the steak with other cuts it will steam, not sear). You should hear a sizable sizzle.

After a few minutes, check the underside of the steak
 to see how the sear is developing.

STEP 3   After a few minutes, check the underside of the steak to see how the sear is developing. You are looking for a deep, brown/mahogany crust. Adjust the heat as necessary to avoid charring or overcooking the meat - you do not want to heat it too long or it will become dry.

When well seared, flip the meat and wait a few more
 minutes, depending on the thickness of your
 cut and how long the sear took to develop.

STEP 4   When well seared, flip the meat and wait a few more minutes, depending on the thickness of your cut and how long the sear took to develop. Remove the pan from the heat, drain off the oil and add a good chunk of unsalted butter and (optionally) some sprigs of thyme and rosemary. Another great way to add flavor is to make a brush out of the twiggy herbs and use it to slowly 'paint' the meat a few times with the butter and the pan juices. Often we see professional chefs 'basting' the flipped meat by spooning the hot oils onto it over and over. This can help develop a deeper top crust, but be careful not to splash the hot oils.

Remove from the heat when just under-done and wait
5-10 minutes.

STEP 5   Remove from the heat when just under-done and wait 5-10. The residual heat of the steak will cook it to medium-rare perfection. There are many ways to check doneness without cutting into the steak. Poke the steak lightly and try and get a feel for what RARE feels like, what MED RARE feels like etc. Or get a thermometer. Put aluminum foil over the meat to prevent heat loss, but always let the meat rest so the juices have a chance to settle in the steak. Consume.

You notice there are brown bits left in the pan
 (you used a stainless steel pan right?).

STEP 6   You notice there are brown bits left in the pan (you used a stainless steel pan right?). You can make a sauce out of them by deglazing the pan with wine or stock and adding flavorings such as butter, herbs, shallot, mushrooms, garlic, whatever you wish. This is known as a pan sauce.

Pour any residual fats off of the pan,
leaving a relatively dry surface full
 of tasty brown bits.

STEP 7   Pour any residual fats off of the pan, leaving a relatively dry surface full of tasty brown bits. While the pan is still hot, pour a healthy amount of stock/wine/cognac and scrape up the brown bits with a wooden spoon. Keep on the heat to reduce to desired consistency - feel free to add butter.

(alternative pan sauce) Leave the residual fats left
in pan untouched, add garlic and shallot
and sweat them, then add your wine, butter and extras.

STEP 8   (alternative pan sauce) Leave the residual fats left in pan untouched, add garlic and shallot and sweat them, then add your wine, butter and extras. Either pan sauce can be strained or served as is.