How to Perfectly Pan Fry Steak

Nothing tastes better than a perfectly cooked steak. It is easy to do and with the proper technique and practice, you can create restaurant quality steak. After talking with Chef Jamie Celaya of OKRA FoodBar, we provide easy to follow tips to pan fry your steak.

Our stainless clad pan is perfect to sear at high heat; essential to creating a golden-brown, crisp crust and preventing sticking. NY Strip, rib-eye or filet mignon are the simplest cuts to pan sear. Ideal thickness is 2.5-4 cm thick but you can vary thickness and type of cut to your desire.

Step 1

Make sure your meat is at room temperature before you put it onto the pan. (Note: cold meat cooks unevenly and is easy to overcook.)

Step 2

Pat dry the steak with a cloth to remove excess moisture on the exterior of the steak. (Note: steak cannot begin to brown until all the moisture evaporates from the exterior surface.)

Step 3

Then generously season the steak with salt and pepper on both sides. This helps create a delicious crust as the steak browns. You can season the steak right before you are ready to pan sear it. Better yet, season the meat 30 minutes before cooking.

Step 4

“Heat your stainless steel clad pan to medium-high heat and add 1 tablespoon of oil such as sunflower, canola or grapeseed. At the very first signs of the oil smoking, it is ready for the beef to mooooooove in.”

Step 5

Place your meat gently into the pan so the oil doesn’t splatter. The meat should immediately sizzle. (Note: make sure the pan does not cool down too much after adding the meat as this will steam your steak instead of sear it.)

Step 6

Sear the steak on the pan for “about 2” minutes. Do not move or look under the steak as it needs to sit undisturbed to develop a good brown crust. When ready, the steak will easily release from the pan and you can flip it without sticking.

Step 7

“Flip the steak and continue” to cook the steak for another 2 minutes. Add 1.5 TBL spoons of butter, 2 garlic cloves cut in ½ and fresh herbs such as Thyme for basting and allowing it to get a nice brown color and flip sides and reach a med rare temp.” Add time for more well-done steak.

Step 8

Let the steak rest for 4 to 6 minutes on a plate before serving.