A tasty, juicy steak may be fried quickly and easily in a pan. A pan must be heated on the stove, a tiny amount of oil or butter added, and the steak cooked for a few minutes on each side over high heat. This is a fantastic alternative if you don’t have access to a grill or want to cook a steak inside.
Choosing the appropriate cut of meat and letting it come to room temperature before frying is essential for a delicious pan-fried steak. So take your preferred steak cut, and let’s start cooking!
You can make a succulent steak that is soft and flavorful with the appropriate method and some time. We’ll also offer some advice on maximizing the benefits of pan frying and guarantee that your steaks come out correctly every time.
How to Pan Fry Steak?
A high-quality cut of steak can be prepared easily and deliciously by pan-frying. Following a few straightforward steps, your premium beef cut, like ribeye, sirloin, or fillet mignon, is required to pan-fry a steak. You may have a properly cooked, delicious, and tender steak following a few straightforward steps.
You’ll need a pan big enough to fit the steak in without crowding it, a stove or cooktop to heat the pan, and the steak to pan-fry. In addition, you’ll need some cooking oil, such as vegetable or olive oil, and salt and pepper. Also, add other herbs and spices to give the steak more flavor.
The following is a quick recipe for pan-frying a steak. Pick the steak from the fridge and leave it for 30 to 60 minutes to reach room temperature. The steak will cook more uniformly as a result. You may have a properly cooked, delicious, and tender pan-fried steak following these instructions.
- A steak (such as ribeye, sirloin, or fillet mignon)
- Salt and pepper
- A cooking oil, such as olive oil or vegetable oil
- To give the steak more taste, you can decide to add extra ingredients like herbs, spices, or a marinade.
- Heat a pan to a medium-high temperature.
- On each side of the steak, season with salt and pepper. You can also include other seasonings like paprika or garlic powder if desired.
- Simply enough oil should be added to the pan to cover the bottom. You can utilize oil with a high heat point, such as vegetable or canola oil.
- Carefully place the steak in the pan once it is heated. For medium-rare, cook the steak for 3–4 minutes on each side. If you prefer your steak more well-done, cook it longer.
- Check the interior temperature of the steak with a meat thermometer. An ideal internal temperature for a medium-rare steak is around 145°F, whereas an ideal internal temperature for a well-done steak is around 160°F.
- Detach the steak from the pan once it is cooked to your preference, let it rest for a few minutes, and then slice and serve. This will make the steak more tender by allowing the liquids to be distributed evenly throughout it.
- Take pleasure in your pan-fried steak with your preferred sides and sauces.
Additional Tips for Making Pan Fry Steak:
- When determining if meat is done, you can use a meat thermometer or a touch test. A medium-rare steak will preheat to around 145 degrees Fahrenheit when prodded.
- A medium steak should feel firm and be about 160 degrees Fahrenheit. A well-done steak should feel quite solid and be around 170 degrees Fahrenheit.
- Preheat the pan for 5 minutes before adding the meat for a superb sear with good color and flavor.
- To ensure the steak makes contact with the pan’s surface as soon as it hits the pan, press down immediately.
- Steaks should be loosely covered and rested on a chopping board for 10 minutes before slicing to prevent drying out.
- Please don’t cut the steak too thin, or it will cool down too quickly.
- Cut meat at an angle against the grain for a steakhouse presentation.
- You can add herbs or spices to the seasoning mix to give your extra steak flavor or marinate it in a solution of oil, vinegar, and spices before cooking it.
- After flipping the steak, you can add a pat of butter to the pan to add flavor and give the outside of the steak a good sear.
How Long does it Take to Fry a Steak in a Pan?
The thickness of the steak and the amount of doneness you choose will determine how long it takes to fry in a pan. Cook steaks untouched for 3 to 4 minutes or until a golden brown crust forms.
For rare or medium-rare, turn the food over and cook it for 2 to 4 minutes. After transferring, wait 5 minutes before cutting. Slice the steaks against the grain and, if wanted, serve with sauce.
Why is My Fried Steak in the Pan Tough?
A cold piece of steak will become tough and chewy when it comes into contact with a highly hot pan. The muscle fibers will relax as the meat reaches room temperature, promoting more consistent cooking and preventing moisture loss in the steak.
Several Factors can Cause a Pan-Fried Steak to come out Tough:
- The steak was overdone, which can result in roughness and dryness: Make sure to verify the steak’s doneness using a meat thermometer or the touch test to determine its firmness.
- When pushed, a medium-rare steak should have a temperature of around 145 degrees Fahrenheit. A medium steak should feel firm and be about 160 degrees Fahrenheit. A well-done steak should feel quite solid and be around 170 degrees Fahrenheit.
- The steak was cut too thinly, which could have caused it to cook too rapidly and turn rough. The fat and marbling of a bigger cut of steak will help keep it moist and tender while it cooks.
- The steak wasn’t given time to rest after cooking: The steak needs time to rest so the liquids can redistribute. The juices drain from the steak if cut too soon, leaving it harsh and dry.
- The steak was not cooked at the required temperature, which resulted in a tough steak. The meat will only sear correctly if the pan is hot enough. On the other hand, if the pan is overly hot, the steak may burn on the surface while still being underdone inside.
- The steak’s seasoning was insufficient: The flavor and softness of the steak can be improved with the right seasoning. Make careful to season the steak with salt and pepper on both sides before frying.
Which is Better for Pan-Frying Steak, Butter or Oil?
You can pan-fry steak using butter or oil, and the decision will come down to your taste and health preferences. For pan-frying steak, you can use either butter or oil; each has its advantages.
Try combining the two for a mix of flavor and stability at high heat if you’re unsure. When choosing between butter and oil for pan-frying steak, take into account the following factors:
Flavor: While oil has a neutral flavor, butter gives the steak a rich, savory flavor. Butter and oil can give the steak a little extra flavor. Use oil instead to bring out the steak’s natural taste.
Smoking Point: The temperature at which cooking oil begins to degrade and emit smoke is known as the smoking point. Because they are less likely to burn, oils with high smoking points, like grapeseed or vegetable oil, are preferable for pan frying at high heat. Butter may not be ideal for pan frying at high heat because it has a lower smoke point than most oils.
Health: If the healthiness of your cooking oil worries you, consider switching to a healthier option like olive oil or avocado oil. These oils both have a high smoke point and contain a lot of monounsaturated fats, which have been associated with various health advantages.
What does Bad Steaks’Odor Look Like?
When determining a steak’s quality, it’s crucial to exercise the best judgment. A bad steak could smell awful, look slimy, or have a discolored appearance.
It is preferable to throw away a steak if it smells bad, looks slimy, or has any of those characteristics. Food poisoning, which can manifest as nausea, vomiting, and diarrhea, can result from consuming rotten meat. You can check like this:
- Unpleasant odor: A poor steak may have an odor that is off or sour, akin to spoilt milk or rotting eggs.
- Inconsistency: A fresh steak should be a vibrant, reddish-pink color. The possibility of spoilage increases if the meat becomes brown or grey.
- Sliminess: A new steak shouldn’t be slimy, just damp. The possibility of spoilage increases if the touch of the steak is slimy.
Are Pan-Fried Steaks Safe to Eat?
Pan-fried steaks can be edible when cooked to a safe internal temperature. For medium-rare, medium, and well-done beef steaks, the minimum internal temperature should be 145 degrees Fahrenheit, 160 degrees, and 170 degrees, respectively.
The steak must be handled and stored appropriately to reduce the danger of foodborne illness. It is advised to use a meat thermometer to check the steak’s internal temperature to ensure it is cooked safely.
To avoid cross-contamination, keep raw steak away from other meals and thoroughly wash your hands and utensils after handling raw beef. When you’re ready to cook the steak, keep it in the fridge or freezer.
If you keep the steak in the fridge, cook it within a few days, and if you keep it in the freezer, cook it within a few months. These recommendations will help you prepare a secure and delectable pan-fried steak.
What Should you Serve with Steaks?
A variety of delectable side dishes can be paired with steaks to make a full-course meal. Steaks go nicely with mashed potatoes, a traditional side dish to which you can add cheese, herbs, or spices for flavor. Asparagus, broccoli, bell peppers, and sweet potatoes may all be roasted to create a tasty and nutritious side dish.
A light, crisp salad, like a mixed greens salad with a vinaigrette dressing or a Caesar salad with grilled romaine lettuce, might counteract the meat’s richness. Mushrooms, such as cremini or shiitake, that have been sauteed give a savory and earthy flavor.
Zucchini, eggplant, and bell peppers can all be roasted or grilled to produce a tasty and nutritious side dish. Sauteed mushrooms, like cremini or shiitake, give the steak a delicious, earthy flavor. Beans, onions, and bacon are combined to make baked beans, a filling, and a savory side dish.
Red potatoes or Yukon gold potatoes roasted in the oven make an easy and excellent side dish. You are guaranteed to find a side dish that goes well with your steaks, with various alternatives available.
The best-pan-fried steak recipe is quick and simple and ensures perfectly browned skin, juicy inside and delicious steak cooked in garlic butter on the burner. You learned how to pan-fry a delicious, flavorful, and better-than-restaurant-grade steak.
You’ll love this pan-fried steak recipe because it’s easy to prepare and yields perfectly cooked steak every time. Depending on how rare or well-done you like your steak, this pan-seared steak cooks for about 6 to 10 minutes when pan-fried. You’ll use this dish again and again because it’s so wonderful.