4 Simple Rules For Pan Frying A Perfect Steak

 
 

While grilling is almost always the preferred method, sometimes it’s just inconvenient. Sometimes, we have to resort to the fast, “pan fry” method.  Sure, cooking in a pan means no grill marks and generally a lack of that grill charred outer exterior, but sometimes circumstances demand we cut our losses and just cook our meat with whatever means necessary.

Who are we to share this knowledge? Well, our family has been in the business of beef for over a century. We’re not just a meat processor in Miami, we’re also chefs, burger makers, butchers, and grilling aficionados… among other things. So, after 100 years of burger making and shipping steaks around the globe, here are the 4 simple rules for pan frying a perfect steak, passed down from generation to generation (and yes, they really are simple).

1.         Warm Steaks To Room Temperature

Let your steaks sit out and warm up before throwing them on the heat. This simple rule will help the meat cook evenly inside and out, because the entire piece of meat is the same temperature when you toss it on the pan. If you leave your steak out for approximately half an hour before cooking, you should be all set.

2.         Salt 40 Minutes Prior To Cooking

Spend time reading a few cooking articles and you are bound to see different answers on when it’s best to salt your steaks. Salting breaks down muscle fibers and increases tenderness, but it also pulls the moisture (and flavor) out to the steak’s surface. You don’t want to salt a steak and throw it on the pan right away- you’d basically just sear out the liquid within and lose some key flavor. We’ve found that 40 minutes gives the steak enough time to reabsorb the juices pulled to the surface from salt. With this method, you’ll end up with much more concentrated flavor and a more tender cut of meat.

3.         Wait Until The Pan Is Smokin’ Hot

You want the pan to be at a stable heat before you start cooking. Use about 1-2 teaspoons of natural oil (canola or anything else that works with high heat is fine), and wait until it smokes. Then start cooking your steak. You’re looking to hear the steak and oil sizzle when it hits the pan. If you hear a sizzle, you’re on your way to meaty greatness.

4.         Let It Rest

You’ve spent time reading this so clearly you intend to cook up some quality beef. Don’t blow it now. Once you’ve cooked your steak to perfection DO NOT CUT INTO IT. Let it rest for at least 5 minutes away from the hot pan.  This allows the juices within the steak to settle. Cutting your steak too soon is a sure way to spill out all the flavor you’ve worked so hard to enhance and preserve.

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**Pro tip: Whatever temperature you want your steak to cook to (we like ours around 130°-135° F, medium rare) cook it until it reaches about 5° less than that. Your steak will continue to cook while it’s resting.

 

And there you have it. Our simple 4 simple rules for pan frying a perfect steak. Enjoy!