How to Cook Steak in a Pan

Want to eat steak but don’t have a grill? Don’t worry! You can still make steak with just a frying pan. Cut steaks at least 2.5cm thick for best results and sauté each side for 3-6 minutes. Spread some butter and seasoning over the steak for extra flavor and enjoy the steak with accompaniments like mashed potatoes, broccoli, and salad. And don’t forget the red wine!

Table of Contents

Ingredient

Beef steak (at least 2.5 cm thick)
Salt
Pepper
Herbs (optional)
Vegetable oil or rapeseed oil
Butter

Prepare the meat and pan

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Use a boneless steak about 2.5cm thick. For best results, use thin slices of meat so that both sides cook evenly. Also, the steak will taste best when you use fresh meat, although you can use frozen meat and defrost it before frying. ^{[1] X Research Source}

If the meat is too wet, you need to pat it dry before cooking.
Some cuts of beef that are good for frying or sautéing include loin, loin tenderloin, and filet mignon. ^{[2] X Research Source}

Marinate the beef first to make it more flavorful. Put the meat in a plastic bag or glass container and pour the marinade over the meat. Seal the bag or cover the container and place in the refrigerator for at least 2 hours. ^{[3] X Research Sources}

Use ½ cup (120 ml) of marinade per half kilogram of meat.
For best results, marinate the meat overnight.
If the marinade contains acids, alcohol or salt, you should not marinate it for more than 4 hours, as these ingredients cause the food to deteriorate.
If the marinade contains citrus juice, do not marinate for more than 2 hours. Acidic marinades can change the color of the meat.

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Sprinkle a tablespoon (15 g) of kosher salt on each side of the meat. Salt will bring out the natural flavor of the meat and help it to golden evenly. Salt also helps the meat to brown more easily. ^{[4] X Research Sources}

Marinate the meat overnight if you have time and want the meat to be fully absorbed.
Marinate for at least 4 minutes before sautéing to slightly enhance the flavor of the meat.
If you’re preparing meat, sprinkle salt over the meat just before frying. This will still give the meat a richer flavor, although it may not be as tender as if it was marinated overnight.
To add more flavor to the meat, you can also season it with black pepper, garlic powder, or thyme.

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Wait for the meat to reach room temperature before sautéing. Take the meat out of the refrigerator 30 -60 minutes before frying so that the inside is cooked evenly. ^{[5] X Research Sources}

This step is especially important for thick cuts of meat.

Spread a thin layer of cooking oil on the bottom of a cast iron pan, then heat for 1 minute. Remember that the cooking oil must cover the entire bottom of the pan in a thin and even layer to prevent the meat from burning. Turn up the heat when heating the oil and wait for the oil to smoke. ^{[6] X Research Sources}

The heavy cast iron skillet has the ability to retain heat after you put the meat in the pan, so it is very suitable for cooking steak.
You can also replace vegetable or canola oil with olive oil for a better taste and better health.

Fried meat

Place the meat in the center of the pan when the oil is smoking. When the oil starts to smoke, the pan is hot enough to fry the meat. You can use your hands or tongs to place the meat in the center of the pan. ^{[7] X Research Sources}

If you put meat in the pan with your hands, be careful not to burn it!

Sear the meat on one side for 3-6 minutes. The time to fry the steak depends on the doneness you like and the specific piece of meat. On average, each side of the meat should be fried for about 5 minutes. ^{[8] X Research Sources}

If you prefer a pink steak, you should cook it faster on both sides.
If you want the steak to cook more thoroughly, be sure to let one side turn golden and scorch before flipping over to the other side.
Another way is to flip the meat every 30 seconds if you want to fry it faster.

Flip the meat once and sauté the other side 3-6 minutes. Once one side is golden brown, use a shovel or tongs to turn the meat over. Turning the meat only once will help the meat have a nice rich color on both sides and keep the juices in the meat. This is a good idea if you like to eat a steak that is rare or medium rare, as the middle of the piece is still pink and juicy. ^{[9] X Research Source}

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Use a cooking thermometer to check the meat temperature. Insert the thermometer tip into the center of the steak and remove the meat when the measured temperature is a few degrees away from the temperature you want. Don’t wait until the meat reaches the desired temperature, as the meat will continue to cook after you remove it from the pan. ^{[10] X Research Source}

48.8° C = Rare
54.4° C = Medium
60° C = Medium
65.5° C = Medium ripe
71.1° C = Well done

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Use the finger test if you don’t have a cooking thermometer. Clap your middle finger to your index finger and use your dominant hand to press the flesh below the thumb. Then, you will use this finger to press the meat to compare the feel. If you feel the same way, you’ve got a medium-rare steak! For other degrees of maturity, use your fingers as follows: ^{[11] X Research Source}

Re: pinch the index finger with the thumb.
Medium: pinch ring finger with thumb.
Thoroughly mature: pinch the little finger with the thumb.

Chop steak and serve

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Remove the steak from the pan and wait for about 5–15 minutes for the steak to reach its full flavor. Let the steak “rest” a bit to make sure the juices don’t come out when you cut it in. The steak will continue to cook a little more during this time. ^{[12] X Research Source}

To keep the steak from cooling, you can cover it with foil or put it in the oven on the lowest setting.

Things you need

Cast iron skillet or heavy, heavy pan
Sharp steak knife
Cooking shovel or tongs

Advice

If you prepare steaks for others, ask what type of steak people like to eat. Not everyone likes to eat undercooked or undercooked steak.
Remember that thin cuts of meat will cook faster than thick cuts of meat. If you’re using a thin cut of meat like a sirloin, watch carefully to make sure the steak doesn’t overcook. ^{[15] X Research Source}