How to Cook Beef on Pan

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If you want to eat a delicious steak but don't have a grill available, no worries! You can easily cook your steak in a frying pan. Use a cut of steak at least 1 in (2.5 cm) thick for best results, and heat it up for 3-6 minutes on both sides. Baste your steak with butter and spices for some extra flavor, and eat your steak with sides like mashed potatoes, broccoli, and side salad. Don't forget the red wine!

Ingredients

Steak (at least 1 in (2.5 cm) thick)
Salt
Pepper
Herbs (optional)
Canola or vegetable cooking oil
Butter

1
Use a boneless cut of steak about 1 in (2.5 cm) thick. For best results, use a thinner cut of steak, so you can cook it thoroughly on each side. Additionally, the steak will taste best if it's fresh, though you can also defrost a frozen steak prior to frying.^[1]
- If your steak is very wet and moist, pat it dry before you cook it.
- Some good cuts for frying or pan-searing include rib-eye steak, New York strip steak, and filet mignon.^[2]
2
Marinate your steak in advance to add additional flavor (optional). Place your meat in a bag or glass container, and cover it in a marinade of your choice. Then, seal up the bag or cover the container and place the steak in the fridge for at least 2 hours.^[3]
- Use about ¹⁄₂ c (120 mL) of marinade per 1 lb (450 g) of meat.
- For best results, marinate your steak overnight.
- If your marinade has acid, alcohol, or salt, don't marinate for more than 4 hours, since these ingredients denature the food.
- If your marinade has citrus juices like lime or lemon, don't let it sit it for more than 2 hours. Acidic marinades can change the color of your meat.
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3
Sprinkle 1 tablespoon (14.8 g) of kosher salt onto each side your steak. The salt will bring out the steak's natural flavors and help the steak brown evenly as you cook it. Salt also helps the browning process as you cook the meat.^[4]
- Salt the steak overnight if you have the time and want to maximize your flavor.
- Salt the steak 40 minutes before you cook it to mildly enhance the flavor.
- If you are preparing your steaks now, sprinkle salt over them immediately before you cook. This will still enhance the flavor, though the meat may not be as tender as it would be if you let it soak overnight.
- For extra flavor, you can also season your steak with black pepper, garlic powder, or thyme.
4
Let your steak come to room temperature before you cook it. Remove your steak from the fridge about 30-60 minutes before you cook it so the inside will cook consistently and thoroughly.^[5]
- Do this in particular if you have a thick cut of steak.
5
Coat the bottom of cast iron skillet lightly with vegetable oil, then heat for 1 minutes. Make sure the vegetable oil covers the entire bottom of the pan in a light, even layer to prevent burning. Use high heat as you heat your oil, and wait until your oil smokes.^[6]
- Cast iron and heavy-duty pans retain heat after you place the steak into the pan, making them great when cooking the steak.
- You can also use olive oil as a tasty and healthy alternative to vegetable or canola oil.
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1
Place the steak onto the center of your pan when the oil smokes. When you notice smoke forming from your oil, your pan is hot enough to sear your steak. Put your steak in the middle of your pan using your hands or tongs.^[7]
- If using your hands, be careful not to burn yourself!
2
Cook the steak on one side for 3-6 minutes. The length of time you should cook your steak depends on your preferred temperature and particular cut of steak. On average, each side should brown for about 5 minutes.^[8]
- If you prefer a pinker steak, cook each side for less time.
- For a more well-done steak, ensure the outside is brown and charred before you flip it.
- Alternatively, you can flip your steak every 30 seconds or so if you want to cook your steak faster.
3

Flip your steak once and cook the other side for 3-6 minutes. After the first side of your steak is browned, use tongs or a spatula to flip your steak. Flipping your steak only one time helps develop a rich color on both sides and maintain the juices of the meat. This is a good idea if you prefer rare or medium-rare steaks since the center stays pink and juicy.^[9]
4
Use a cooking thermometer to check the temperature of your meat. Place the tip of a cooking thermometer into the center of your steak, and wait for the steak to be about 5 degrees away from your desired temperature, before removing it from the heat. Don't wait for the steak to reach your desired temperature, since your steak will continue to cook after it is removed from heat.^[10]
- 120° F (48.8° C) = Rare
- 130° F (54.4° C) = Medium rare
- 140° F (60° C) = Medium
- 150° F (65.5° C) = Medium well
- 160° F (71.1° C) = Well done
5
Use the finger test if you don't have a cooking thermometer. Touch your middle finger to your thumb, then use your dominant hand to poke the fleshy spot underneath your thumb. Then, use the same finger to poke the steak and compare the feeling. If they feel the same, your steak is medium rare! For other temperatures, use the following fingers:^[11]
- Rare: touch your index finger to your thumb.
- Medium: touch your ring finger to your thumb.
- Well-done: touch your pinkie finger to your thumb.
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1
Remove the steak from the pan and let it sit for about 5-15 minutes for best results. Letting your steak rest ensures none of the tasty juices will run out when you cut into it. Your steak will also continue to cook slightly during this time.^[12]
- To make sure your steak doesn't cool, cover it with aluminum foil or place it in your oven set to the lowest setting.
2
Cut your steak into small strips by slicing against the grain. Locate the direction of the grain, or the way the muscle fibers are in place. Then, use a sharp steak knife to slice the meat across the grain, instead of parallel with it.^[13]
- Make your cuts every ¹⁄₂ – ³⁄₄ in (1.3–1.9 cm) to make thin slices.
3
Serve your steak with delicious sides and wine. Steak goes great with side dishes like mashed potatoes, broccoli, garlic bread, and salad. Pick 1-3 sides and eat them along with your steak for a delicious, healthy meal. Pair your steak with cabernet sauvignon for a delicious wine option.^[14]
- You can also eat vegetables like corn on the cob, spinach, and asparagus with your steak.
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Add New Question

Question

Apart from salt, what else can I add?

Pepper and some Montreal seasoning. Let the steak sit at room temperature for 15-20 minutes. Add some olive oil and a pat of butter to the frying pan, on high; sear the meat, turn over and sear other side. Turn heat down to low-med and finish to desired doneness, longer for well done. You can also put the steak in the oven to finish cooking.
Question

How can I use the finger test to make sure the steak is cooked the way I like it?

Relax your left hand and touch the tip of the index finger of your right hand to the muscle between where the base of the thumb and the base of the index finger are closest. This is analogous to the feel of a rare piece of meat. Close the relaxed left hand and repeat. This is what a medium burger or steak feels like. Next make a tight fist with the left hand and press on the same muscle. This is what well done feels like.
Question

Is it possible to use olive oil?

Yes, but don't let it smoke. Olive oil burns at lower heat than canola oil. Olive oil is a healthier oil, though. When any oil starts to burn or smoke, that is when the oil turns bad.
Question

If I marinate my steak and refrigerate it for 24 hours, what process should I use to get a tender steak?

Karley Snyder

Community Answer

Simply use the same steps, minus the addition of the salt! Marinade is a great way to add flavor to your steak.
Question

Do I puncture the steak while it's cooking ?

Never. Use tongs to flip the steak while frying. If you use a fork to pick it up, juices can easily escape during the cooking process, which will dry out the steak.
Question

Can I cook my steak in a non-stick frying pan?

Yes you can, though you may want to grease the pan a little bit first just to be sure and to add a little bit extra flavor to the steak.
Question

What's a simple and delicious marinade recipe?

Mix 2 Tbsp oil, 1/4 cup soy sauce, 1/4 cup honey, 2 Tbsp brown sugar, 2 Tbsp vinegar, 1 1/2 tsp ginger and a pinch of garlic in a pot, then warm on medium heat until honey becomes liquid and flavors meld (about 10 minutes). Cool to room temp, place steaks in a Ziploc bag, add marinade, suck out air and throw in fridge. Marinade for 8 - 24 hours. Remove from fridge, rinse steaks and pat dry with a paper towel, let sit on a plate for 1 hour, then grill.
Question

Is the oil used to sear the steak?

Karley Snyder

Community Answer

The oil is used to provide a buffer between the steak and the pan. This protects the steak from getting excessively burnt as the inside gets cooked.
Question

After the oil smokes, should I turn down the heat from high to medium before place the meat in the pan?

If your oil is smoking, it is already burnt and bitter and close to igniting. Add oil to a hot, cast iron pan and start cooking when the oil begins to shimmer.
Question

Can I cook steak in a slow cooker?

You can, but it would ruin a good cut of meat. You usually slow-cook your tougher and more sinewy meats, like roasts and brisket.

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VideoRead Video Transcript

Things You'll Need

Cast iron skillet or heavy-duty pan
Sharp steak knife
Tongs or spatula

If you are cooking steak for other people, ask everyone how they prefer their steak before you cook it. Not everyone likes rare or well-done steaks, for instance.
Keep in mind that thicker steaks will take longer to cook than thin ones. If you're cooking a really thin cut, like a skirt steak, you'll need to watch it closely to make sure it doesn't get over-cooked.^[15]

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About This Article

Article Summary X

To cook steak in a frying pan, first season the steak with your favorite seasonings, like salt and pepper. Then, add a light layer of vegetable oil to a frying pan or cast-iron skillet and heat it on high for 1-2 minutes until it barely starts smoking. Carefully add the steak to the pan. Cook the steak on high heat for 3-6 minutes, depending on how cooked you want it. The longer you cook the steak for, the more well-done it will be. It will take thicker cuts of steak longer to cook. After 3-6 minutes, flip the steak over and cook it for an additional 3-6 minutes. Use a meat thermometer to check the doneness of the steak. For medium rare steak, aim for 130°F (54.4°C). Every additioanl 10°F (5.6 °C) is one more level of donenes. If you don't have a meat thermometer, you can press the meat and see if the meat is firm for well-done, or soft for rare. Let the steak rest for 5-15 minutes on a plate so the juices absorb into the meat. Finally, garnish your steak with a dash of thyme, rosemary, or fresh parsley. For ways to add extra flavor to your steak, including tips on how to marinate the steak for a great taste, read on!

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