Choose boneless cuts of steak, like ribeye, filet, or New York strip, that are around 1–1 1⁄2 in (2. 5–3. 8 cm) thick. Save bone-in steaks for cooking in the oven or on the grill so they cook evenly. [2] X Research source If you’re preparing a frozen steak, put it in your fridge the night before so it can thaw and defrost.
Salt also helps draw out some of the steak’s moisture so your steak gets a perfect sear. Alternatively, marinate your steak for at least 1 hour or let it sit overnight. Avoid marinating for longer than 1 day since it will get over-seasoned. Avoid putting pepper or any other seasonings on your steak before you cook it since the flavors may burn off before you even taste them.
Many cooks don’t use cooking oil to pan-fry a steak, but it may prevent the meat from sticking to the surface. [5] X Research source If you want to use it, swirl 1 tablespoon (15 ml) of vegetable oil on the bottom of the pan once it’s hot.
If you’re making multiple steaks, avoid crowding them all into one pan since they may not cook evenly. Prepare the steaks separately or use a larger pan with space for all of the meat.
Try cooking steaks both ways to see what you like best flavor-wise. If you’re making thin pieces of flank or flat-iron steak, it may only take 1–2 minutes per side. Steaks can overcook quickly if you aren’t paying attention to them, so prep any sides you want to serve before you start cooking the meat.
Rare: 115–120 °F (46–49 °C) Medium-rare: 120–125 °F (49–52 °C) Medium: 130–135 °F (54–57 °C) Medium-well: 140–145 °F (60–63 °C) Well-done: 155–160 °F (68–71 °C) If you don’t have a meat thermometer, try doing a touch test instead. Feel your palm just below your thumb. Touch your thumb to your index finger to know what rare steak feels like, middle finger for medium-rare, ring finger for medium, and pinky for well-done.
Toss a salad or mash potatoes to serve along with your steak to make a delicious, hearty meal. Enjoy some red wine for a classic pairing with steak.
