On days where you really feel like you’re in your chef bag and you’ve come up with a nice meal, there’s nothing like the anticipation of a well seared steak from a scorching hot frying pan. I’ve saved money by making my fair share of perfectly seared steaks from the comfort of my humble abode.
You don’t need a grill, nor do you need to do anything fancy, such as sous vide. All that’s required is you and that pan accompanied with the right technique, and you can achieve a beautifully seared, juicy steak right on your stovetop — crispy on the outside, tender on the inside, and full of flavor.
I’m going to give you everything you need to know, from choosing the best cut to nailing the perfect crust. If you’re not so comfortable with cooking steaks just yet, this guide will give you a step-by-step approach to help you learn how to cook steak in a pan with ease.
Choosing the right cut
Not all steaks cook equally well in a pan. Some cuts are better suited for high-heat, quick cooking, while others may be better for slow roasting or braising. For pan-searing, go for thicker, well-marbled steaks that develop a deep crust while staying juicy inside.
Best steak cuts for pan-searing
- Ribeye: Rich in fat and flavor, great for a juicy steak with a crispy crust.
- New York strip: A firm, flavorful cut with moderate marbling.
- Filet mignon: The most tender but with less fat, so it benefits from butter basting.
- T-bone/Porterhouse: Combines the tender filet and flavorful strip steak in one.
Yes, even leaner cuts such as sirloin or flank steak can be cooked in a pan, but don’t be surprised if you need to implement extra butter or a marinade to make it stay juicy.
Preparing the steak
The best steaks always begin with deliberate thought as to how it will be prepared–here’s how to set yourself up for success.
Steps to prep your steak:
- Allow it to come up to room temperature; cold steak won’t cook evenly. Take it out of the fridge 30-45 minutes before cooking.
- Moisture prevents a good crust. Use a paper towel to remove excess moisture.
- Salt and black pepper are essential. Season both sides well for optimal flavor.
- Optional: Dry brine! Letting the steak sit with salt for 30 minutes draws moisture to the surface, then reabsorbs it for deeper seasoning.
If you want to add extra flavor, you can also rub the steak with garlic powder, smoked paprika, or crushed rosemary.
Choosing the right pan
The pan you use makes a huge difference in how your steak turns out. The best pans for cooking steak are:
- Cast iron skillet: Retains heat well, creating an intense sear.
- Stainless steel pan: Great for developing a rich fond (browned bits that enhance sauce-making).
- Nonstick pan: Not ideal, as it doesn’t create the same crispy crust, but it works in a pinch.
You can choose any of these pans, but make sure it’s large enough to avoid overcrowding because if the steak is too close to the edge, it will steam instead of searing.
Cooking the steak: Step-by-step
Follow these steps for a beautifully seared, juicy steak. Make sure that you take care of the steak from start to finish, and treat each step as equally important.
Step 1: Heat the pan
Set the pan over high heat and let it heat for at least 2-3 minutes. Add a high-smoke-point oil like canola, avocado, or vegetable oil. The best oil to sear a steak should shimmer but not smoke excessively.
Step 2: Sear one side without moving it
Place the steak in the pan and leave it alone for 3-4 minutes. Moving it too soon prevents a proper crust from forming. I know the temptation is strong to want to take a peak or press down, but you should flip only when the bottom is a deep golden-brown color.
Step 3: Flip and baste with butter
Once flipped, add butter, garlic, and fresh thyme or rosemary to the pan. Tilt the pan slightly and use a spoon to baste the melted butter over the steak. This adds extra delicious richness and flavor.
Step 4: Cook to desired doneness
Use a meat thermometer to check for doneness:
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Medium-Well: 150–155°F (65–68°C)
- Well-Done: 160°F+ (71°C+)
If you don’t have a thermometer, press the steak with your finger:
- Soft = rare
- Slightly firm = medium rare
- Firm = medium-well
If you want to improve your steak skills, celebrity chef Jamie Oliver shares his tried-and-true method for pan-searing steak. He emphasizes bringing the steak to room temperature and ensuring the pan is blazing hot for the ultimate crust.
Resting the steak (don’t skip this step!)
Resting allows juices to redistribute, keeping the steak tender. All you have to do is remove from the pan and place it on a cutting board. Cover loosely with foil and let it rest for 5–10 minutes before slicing. While you may want to rush it, skipping this step leads to dry steak, as the juices will run out when you cut into it too soon.
Making a pan sauce (bonus tip)
Don’t let those browned bits in the pan go to waste — turn them into a rich sauce. It doesn’t take much to make a quick sauce that’ll really amp up the flavor of your steak. You’ll start out by removing the excess fat from the pan but keeping the flavorful bits. From there, add ½ cup beef broth or red wine and scrape the pan to loosen what’s kind of stuck on. Stir in a tablespoon of butter for extra richness, and let it reduce for a few minutes, then drizzle over the steak.
Common mistakes you’ll want to avoid
Even experienced cooks make mistakes when cooking steak. Here’s a cheat sheet on what not to do:
- Skipping the preheat: A cold pan won’t sear properly.
- Overcrowding the pan: Too much steak = steaming instead of searing.
- Using too little seasoning: The debate on how to season steak is endless, but one thing is for sure: Steak needs more salt than you think to bring out the flavor.
- Pressing down on the steak: This squeezes out the juices, making it drier.
- Cutting too soon: Always let the steak rest first.
Sear, rest, enjoy
Cooking a steak in a pan might seem intimidating, but with the right technique, you can achieve steakhouse-quality results right in your kitchen. The hardest part, at least for me, was always just trying to figure out how hot your pan should be and worrying about whether I was going to burn it. But once you work out the kinks, you’ll be good to go. Just choose a good cut, season it well, use a hot pan and don’t forget to let it rest.
