Best way to pan fry a 1 inch thick steak?
- Thread starter MX2
- Start date
Use a cast iron skillet. Sear the meat on both sides then put skillet + meat in 500 degree oven and cook to youe desired level of doneness. If you try to cook it on the skillet alone, you'll burn the outside to a crisp before you cook the inside.
It works out ok, if you have a cast-iron skillet. Salt and pepper it, rub oil into it.
Pre-heat the pan, really hot. Slap it in there, maybe a minute. DO NOT MOVE IT. Flip, again for a minute. Finish it off in an oven, 500 degrees. Not long, maybe a min or two each side. I assume you know how to tell doneness. Let it rest 3-5 mins off the heat, before cutting or serving. Deglaze the pan with a bit of red wine, add a bit of beef-stock in the bottom, and you get a jus, if that's your thing. Reduce the crap out of it. Not needed on a sirloin, in fact a bit of a waste IMO. Tenderloin's flavour is mild enough that you may want this.
Pre-heat the pan, really hot. Slap it in there, maybe a minute. DO NOT MOVE IT. Flip, again for a minute. Finish it off in an oven, 500 degrees. Not long, maybe a min or two each side. I assume you know how to tell doneness. Let it rest 3-5 mins off the heat, before cutting or serving. Deglaze the pan with a bit of red wine, add a bit of beef-stock in the bottom, and you get a jus, if that's your thing. Reduce the crap out of it. Not needed on a sirloin, in fact a bit of a waste IMO. Tenderloin's flavour is mild enough that you may want this.
In case you do decide to do this, be warned that using a blazing hot skillet will put off a LOT of smoke. Be prepared to air out your house, or don't turn the heat up so high.
amish
Diamond Member
- Aug 20, 2004
- 4,295
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you can cook a steak on just a pan i've done it many times. lightly oil the pan with olive oil. let meat get to around room temp and put your spices on it. place steak and a piece of bacon in the pan. flip steak continuously so that it will not get seared too much. the bacon will give the steak a different flavor and it will keep the steak moist from the grease. the pan should be set at medium heat.
1 inch thick, if you want it medium rare, you don't even need the oven step.
if you want more doneness, do the 500 degree oven step like others have suggested.
if you want more doneness, do the 500 degree oven step like others have suggested.
AH! You want to minimize the steak movement as much as possible. Continuously flipping the steak is a wonderful way to remove all the juice from inside the steak where you want it to outside the steak where you don't want it.
Here is what I have decided to do per all the good info
Marinade to room temp with worchester sauce, italian dressing, salt, pepper. Pan for one minute both sides @ med-high heat to sear. Oven 500 till done. Roasted asparagus on the side
I'll post pics.
Marinade to room temp with worchester sauce, italian dressing, salt, pepper. Pan for one minute both sides @ med-high heat to sear. Oven 500 till done. Roasted asparagus on the side
I'll post pics.
Originally posted by: MX2times
Here is what I have decided to do per all the good info
Marinade to room temp with worchester sauce and italian dressing, salt, pepper. Pan one minute both sides @ med-high to sear. Oven 500 till done. Roasted asparagus on the side
I'll post pics.
Marinate!? OOOHHHNOOOOOOOOO!
Originally posted by: FrustratedUser
Originally posted by: MX2times
Here is what I have decided to do per all the good info
Marinade to room temp with worchester sauce and italian dressing, salt, pepper. Pan one minute both sides @ med-high to sear. Oven 500 till done. Roasted asparagus on the side
I'll post pics.
Marinate!? OOOHHHNOOOOOOOOO!
Don't hate on the marinators. It takes time to learn to be a good carnivore (meaning no sauce, no marinades, just rare,bloody meat)
Just season with a little salt and a liberal amount of black pepper and chili powder before you throw it in the hot cast iron pan. The marinade won't help much.
a good cut of meat needs no marinade.
just salt and cracked pepper and maybe a bit of garlic.
if you want a sauce, after you remove steak from pan, deglaze the pan juices with a red wine, reduce, add butter.
just salt and cracked pepper and maybe a bit of garlic.
if you want a sauce, after you remove steak from pan, deglaze the pan juices with a red wine, reduce, add butter.
place cast iron skillet in oven preheat to 500 degrees leave there for a while to heat the pan up
rub fancy salts and pepper/spices that you like into the meat which is not frozen or too cold..cover the steak w/ saffron oil i think (one w/ a high flash point so there is not a lot of smoke)
Take pan out of oven put it on a stove w/ high heat...place steak on it..flip after 45 seconds..cook another 45 seconds on the other side (this is the searing step)
put the entire pan inth eoven let it cook fora 2-4 min deponding on doneness..then flip the meat and let it cookf or another 2-4 min..finaly place the steak on an inverted bowl or somethin w/ holes in it so the juice doesn't pool up at the bottom of th steak..leti t sit like that for 5 min or more.. then put it on a plate and eat it
rub fancy salts and pepper/spices that you like into the meat which is not frozen or too cold..cover the steak w/ saffron oil i think (one w/ a high flash point so there is not a lot of smoke)
Take pan out of oven put it on a stove w/ high heat...place steak on it..flip after 45 seconds..cook another 45 seconds on the other side (this is the searing step)
put the entire pan inth eoven let it cook fora 2-4 min deponding on doneness..then flip the meat and let it cookf or another 2-4 min..finaly place the steak on an inverted bowl or somethin w/ holes in it so the juice doesn't pool up at the bottom of th steak..leti t sit like that for 5 min or more.. then put it on a plate and eat it
You shouldn't oil the whole pan, either, just the meat itself. It will minimize the smoke output, although it will still be pretty smoky.
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