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How to Pan-Fry Steak

How to Pan-Fry Steak

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Highlights
    • DON’T FEAR THE POKE. Though some chefs insist on tongs or a spatula to turn steaks, using a fork to gently pierce and flip meat won’t ruin it. Feel free to flip with whatever utensil you’ve got.
    • FLIP, AND FLIP, AND FLIP. Many people stand by flipping a steak only once during cooking. Truth is, the more you flip, the faster and more evenly it cooks. Up to 30% faster!
    • SEASONS BEST. Prepare a simple DIY steak rub by mixing equal parts Italian seasoning, minced onion and garlic powder. Then rub it on before pan-frying.

     

Preparing the perfect steak isn’t rocket science. But it does take a little bit of know-how and a few secrets in your back pocket. For instance, skip the grill next time and reach for the pan! That’s right—pan-frying steak will give you the most tender, buttery steak with a nice crust, just like the kind people are willing to pay top dollar for at the nicest restaurants. Here are the basic steps for pan-frying steak to perfection.

1. COOK THE RIGHT CUT

Not all steaks stand up well to pan-frying, so be selective. Higher-end cuts ribboned with fat are best for quick cooking. We’re talking a medium-thick (1 to 1-1/2 inches) rib eye, tenderloin, New York strip or T-bone (porterhouse) for best results. We’re sure you have your fave—if not, check out The Great Steak Debate.

2. THAW TO ROOM TEMP

For even cooking, remove steaks from the fridge 20 to 30 minutes before you’re ready to pan-fry.

3. DRY BEFORE SEASONING

Just before cooking, pat steak as dry as possible with paper towel. Salt and pepper generously. While there is some debate as to whether meat should be salted before cooking, drying and salting a steak before pan-frying is critical to getting a nice, browned crust. Mouth watering yet?

4. HEAT THE SKILLET

Another important factor to getting that perfect steak crust? A hot skillet. For best results, heat a REVERE WARE COPPER CONFIDENCE CORE™ STAINLESS STEEL COOKWARE 12” FRY PAN with 2 tablespoons avocado oil over medium heat. With a center disc of copper, and an inner layer of encapsulated aluminum, these pans heat quickly and evenly throughout the pan.

Though other oils work, avocado oil has a higher smoke point than most, making it a nice choice for pan-frying. Good choices that you probably already have in your pantry are olive oil or canola oil.

5. ADD BUTTER FOR SEARING STEAK

When the pan is hot, add a tablespoon of butter to the pan and immediately top with steak. To ensure a nice crust, which seals in the juices, be patient. Don’t move the steak for 3 minutes. Flip the meat, add another pat of butter and cook the second side.

To ensure proper cook time, insert a meat thermometer into the center of the thickest part of the steak and use the following for guide your preferred doneness. If needed, turn steak several times to ensure even cooking.

STEAK DONENESS TEMPS

  • 120°F Rare
  • 130°F Medium-Rare
  • 140°F Medium
  • 150°F Medium-Well
  • 160°F Well-Done

6. LET IT REST

When you heat the meat, the juices transfer to the center of the cut. To allow the juices to redistribute, and to keep the meat juicy and tender throughout, transfer cooked steaks to a serving platter and allow to sit for 5-10 minutes before serving.

7. BOOST THE FLAVOR

Totally optional, but totally recommended. While the meat rests, return the pan to the stove over medium heat. Toss in 1 clove finely chopped garlic, 2 tablespoons butter and 1/4 cup beef broth. Stir, dredging up any bits of meat and drippings stuck to the pan to create a thin sauce. Drizzle over steak or serve as a flavorful au jus or dipping sauce.

YOUR TURN: What’s your favorite way to cook steak? #REVEREware

Highlights
    • DON’T FEAR THE POKE. Though some chefs insist on tongs or a spatula to turn steaks, using a fork to gently pierce and flip meat won’t ruin it. Feel free to flip with whatever utensil you’ve got.
    • FLIP, AND FLIP, AND FLIP. Many people stand by flipping a steak only once during cooking. Truth is, the more you flip, the faster and more evenly it cooks. Up to 30% faster!
    • SEASONS BEST. Prepare a simple DIY steak rub by mixing equal parts Italian seasoning, minced onion and garlic powder. Then rub it on before pan-frying.