If you want to eat a delicious steak, but don't have the grill, don't worry! You can easily cook it in a pan. For an excellent result, choose a slice that is at least 2.5 cm high and put it on the stove for 3-6 minutes on both sides. To make it tastier, season it with butter and spices and accompany it with a side dish, such as mashed potatoes, broccoli or salad. Don't forget the red wine!
Ingrediants
- Steak (at least 2.5 cm high)
- salt
- pepper
- Odors (optional)
- Canola or olive oil
- Butter
Steps
Part 1 of 3: Prepare the Steak and the Pan
Step 1. Choose a boneless cut about 2.5cm thick
For best results, opt for a steak that's not too tall, so you can cook it well on both sides. If it's fresh, it will be even tastier, although you can take a frozen one out of the freezer and thaw it before cooking.
- If it is very humid, dry it well before putting it on the stove.
- Some good cuts for stir-frying or stir-frying include rib steak, sirloin, and filet mignon.
Step 2. Marinala to make it tastier (optional)
Place the meat in a bag or glass container and pour in the marinade sauce of your choice. Then, close the bag or container and put the steak in the fridge for at least 2 hours.
- Use approximately 120ml of marinade sauce for 450g of meat.
- To flavor it well, let it marinate overnight.
- If the marinade mix contains acids, alcohol or salt, do not keep it for more than 4 hours, as these ingredients can spoil the meat.
- If the marinade is based on citrus juice, such as lime or lemon, do not leave it for more than 2 hours. Acidic substances can change the color of the meat.
Step 3. Sprinkle 15g of kosher salt on each side of the steak
The salt will enhance its natural flavor and allow it to brown evenly. Plus, it will help it form a nice crunchy browning.
- If you have time and want to flavor it well, leave the salt overnight.
- Salt the steak 40 minutes before cooking to slightly enrich its flavor.
- If you don't have time for this type of preparation, sprinkle the salt just before cooking it. Either way, it will be tastier, even if it won't become as appetizing as if you had covered it in salt from the day before.
- For some extra flavor you can also add black pepper, garlic powder or thyme.
Step 4. Leave the steak at room temperature
Take it out of the fridge about 30-60 minutes before cooking it so that it cooks evenly inside.
It is especially important if the slice is high enough
Step 5. Pour the oil into a cast iron skillet, then heat it for one minute
You need to form a thin layer all over the bottom of the pan, also to prevent it from burning. Use high heat to heat it and wait until it starts smoking.
- Cast iron pans and thick bottomed pans retain heat when you put the steak in, promoting perfect cooking.
- As a healthy and tasty alternative you can also try using extra virgin olive oil.
Part 2 of 3: Cooking the Steak
Step 1. Place it in the center of the pan when the oil starts to smoke
As soon as you see the smoke rising, it means that the pan is hot enough to cook the meat. Place it in the center using your hands or with a pair of kitchen tongs.
If you use your hands, be careful not to burn yourself
Step 2. Let it cook on one side for 3-6 minutes
The time depends on the preferred doneness and the cut of the meat. On average, each side should cook for about 5 minutes.
- If you prefer a pinker steak, leave it less, at most 3 minutes on each side.
- If you like it well done, let it brown before turning.
- Alternatively, you can leave it 30 seconds on each side if you want to hurry.
Step 3. Flip once and cook the other side for 3-6 minutes
Once the first side is browned, use a pair of tongs or a spatula to turn it upside down. If you turn it just once, it will begin to develop a nice golden crust on both sides and keep its mood. This is a great way to go if you prefer a rare or medium-rare steak because the center will keep it pink and juicy.
Step 4. Use a kitchen thermometer to check the internal temperature
Place the tip in the center of the steak and wait until it is about 5 degrees from the desired temperature before removing it from the heat. Do not wait for it to reach the ideal temperature, as it will continue to cook once removed from the pan.
- 50 ° C: rare cooking;
- 55 ° C: medium rare;
- 60 ° C: medium cooking;
- 65 ° C: well done on average;
- 71 ° C: well done.
Step 5. Use your fingers if you don't have a cooking thermometer
Use your middle finger to touch the fleshy part under your thumb. Then use the same finger to touch the steak and compare the texture. If they look the same to you, the steak is medium rare! To understand the other cooking, proceed as follows:
- Rare: Use your index finger on your thumb.
- Middle: Use the ring finger on the thumb.
- Well done: use your little finger on your thumb.
Part 3 of 3: Cutting and Serving the Steak
Step 1. Remove the steak from the pan and let it rest for about 5-15 minutes
That way, you'll keep her from losing her mood when you cut her. It will continue to cook for a while even after it has been removed from the pan.
To make sure it doesn't get cold, cover it with aluminum foil or put it in the oven on low
Step 2. Cut it into thin strips against the direction of the fibers
Identify the direction in which the muscle fibers are composed. Then, use a sharp steak knife to cut the slice perpendicular to the fibers rather than parallel to it.
To get thin strips, cut it every 1.5-2 cm
Step 3. Serve with delicious wine and side dishes
The steak goes well with mashed potatoes, broccoli, garlic bread and salad. Choose a few side dishes and eat it along with the steak for a delicious and healthy meal. If you want to drink wine, accompany it with Cabernet-Sauvignon.
