Use a meat thermometer to check the internal temperature if you’re unsure: 50☌ for rare, 55☌ for medium-rare, 65☌ for medium, and 75☌ for well-done. Resist the temptation to move the steak around in the pan, as this can prevent proper searing.įlip the steak and cook it for another 2-3 minutes for rare, 3-4 minutes for medium-rare, or 4-5 minutes for medium.įor well-done steaks, you may need to reduce the heat and cook for a longer time. Sear the steak for 2-3 minutes on one side until a beautiful, golden-brown crust forms. Frying steak in a pan Step 7: Cook The Steak To Desired Doneness If you’re cooking multiple steaks, cook them in batches to avoid lowering the pan’s temperature. Step 6: Sear The SteakĬarefully place the steak in the hot pan, ensuring it’s not overcrowded. A thin layer is enough to coat the bottom of the pan and prevent the steak from sticking. Next, add a small amount of oil with a high smoke point, such as rapeseed or sunflower oil. Preheating is crucial for even cooking and a perfect sear. Place your pan on the hob and preheat it over medium-high heat for a few minutes until it’s hot. Non-stick pans can also work, but make sure they are suitable for high-heat cooking. I recommend using a cast iron or stainless steel pan, as these materials provide excellent heat retention and distribution for an even, well-seared crust. Step 4: Selecting the Perfect Steak PanĬhoosing the right pan is essential for cooking steak. I recommend a simple seasoning of sea salt and freshly ground black pepper but feel free to add your favourite herbs and spices for an extra kick. Step 3: Season The Steak Season the steak Pat the steak dry with kitchen paper to remove excess moisture, as this will help you achieve a better sear. This helps the meat cook evenly and prevents it from being overcooked on the outside while still being cold in the middle. ![]() ![]() Step 2: Bring Steak To Room Temperatureīefore cooking, take your steak out of the fridge and allow it to come to room temperature. When selecting your steak, look for good marbling (the white flecks of fat) and a thickness of at least 2-3 centimetres, as this ensures a tender, flavoursome result. Sirloin SteakĮach cut has a unique flavour and texture, so trying them to find your favourite is worth it. Popular cuts for pan-cooking include ribeye, sirloin, fillet, and T-bone. ![]() The first thing to consider is the cut of steak you’ll be cooking. So, put on your apron and grab your favourite pan-it’s time to become a steak expert! Step 1: Choosing the Right Cut of Steak In this easy guide, you’ll learn how to cook an amazing steak in a pan, from picking the right cut to getting a perfect sear. Once you learn how to cook steak in a pan, you’ll be able to create mouth-watering, restaurant-quality steaks right in the comfort of your own home.
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