Pan-seared steak is tender and juicy on the inside with a crispy sear on the outside. Use a cast iron skillet or non-stick pan, cook uncovered with minimal turning, and use tender cuts of beef. Preheat the skillet, use medium-high heat, and turn the steak with tongs to avoid piercing the meat.
Cooking a steak in a pan usually results in one that has a crispy sear on the outside and is tender and juicy on the inside. To pan-seared steak, you need to use a tender cut of beef and cook it to the right temperature to ensure even cooking of the steak. A cast iron skillet is recommended for best results, but a non-stick one can also be used. Steaks should be cooked in an uncovered pan, with minimal turning, to form a good crust on the outside.
Using a skillet on the stove to cook steaks is an alternative to the grill. Tender cuts of beef, such as rib eye or sirloin, are recommended for pan cooking. This way you shouldn’t be preparing tough cuts of meat that are usually braised or stewed. The steak should be at room temperature before cooking and a small amount of fat should be left on the steak for extra flavor. Skillet steak can be seasoned or marinated before cooking, but it is recommended not to add salt until after the meat is done, as salt can absorb its moisture.
For best results, use a cast iron skillet when preparing the steak. This type of pan holds heat well and typically cooks a steak evenly. A cast iron skillet should be preheated in the oven before the steak is placed in it. If a cast iron skillet isn’t available, you can use a nonstick ovenproof skillet. When cooking a skillet steak, it’s best to use only a small amount of butter or oil to keep the steak from becoming greasy.
To ensure even cooking, the top stove temperature should be set to medium-high. If the heat is too high, the outside will be cooked before the inside is done. We recommend cooking the pan steak on medium to medium-rare. Cooking it to medium-well or well done typically results in a dry, tough steak. A well-done steak will have a crust on the outside, while still having a pink center.
Steaks require minimal handling when cooked this way. After the first side has been seared and cooked, the steak only needs to be turned once, to cook the other side. Tongs should be used to turn the steak rather than a fork, because piercing the meat will release the juices that keep a steak tender.
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