Are you dying for a steak, but you don't have a grill at home? Do not worry! You can also prepare meat in a skillet. Choose a cut at least 2.5 cm thick so that the meat is just right and fry it for three to six minutes on each side. To make the steak even more flavorful, add seasoning and a little butter. Serve the meat with mashed potatoes, broccoli and salad. And don't forget the red wine!
- Steak at least two fingers thick.
- Herbs (optional).
- Canola or vegetable oil.
Part 1 of 3: Preparing the steak and skillet
Step 1. Choose a boneless cut about 2.5 cm thick
To get the meat in the right spot, the ideal is to choose a thinner cut so that it cooks well on both sides. The meat will also taste much better if it's fresh, but you can also thaw a frozen steak before frying.
Dry the steak before taking it to the fire if it is too moist
Step 2. Marinate the steak to add flavor to the meat (optional)
Place the steak in a bag or glass container and cover it with the marinade of your choice. Close the bag or cover the container and refrigerate the meat for at least two hours.
- Use half a cup (120ml) of marinade for every 450g of meat.
- Marinate the meat overnight for best results.
- Do not marinate meat for more than four hours if the marinade contains acid, alcohol, or salt. These ingredients can denature foods.
- If the marinade contains some citrus juice, such as lemon or lemon, do not soak the meat for more than two hours. Acid marinades can change the color of the meat.
Step 3. Sprinkle a tablespoon (15 g) of coarse salt on each side of the steak
The salt will accentuate the meat's natural flavor and make the steak browner when frying, in addition to making cooking more even.
- If you have time, let the salty steak sit overnight to maximize the meat's flavor.
- Season the steak with salt 40 minutes before cooking it to enhance the flavor just a little bit.
- Season the steak just before frying it if you're in a hurry. The salt will continue to accentuate the flavor of the meat, but the steak will not be as tender as if it had rested overnight.
Step 4. Wait for the meat to come to room temperature before frying it
Take the steak out of the fridge 30 minutes or an hour before you fry it so it cooks evenly and well.
Do this especially if the cut is thick
Step 5. Lightly grease the bottom of a cast iron skillet with vegetable oil and heat for one minute
Cover the bottom of the pan well with the oil so as not to burn the meat. Heat the oil to a high temperature and wait for it to start to smoke.
Industrial and cast iron skillets continue to retain heat after food is added, making them perfect for frying cuts of meat
Part 2 of 3: Frying the meat
Step 1. After the oil starts to smoke, place the steak in the center of the pan
When the oil in the pan starts to smoke, it's time to cook the meat. Place the steak in the middle of the skillet with your hands or with a tongs.
Be careful not to burn yourself if you prefer to use your hands
Step 2. Fry one side of the steak for three to six minutes
The exact time will depend on the ideal temperature for you and the cut of meat. Typically, each side of meat takes about five minutes to fully cook.
- If you prefer a rare steak, fry the meat for a shorter time.
- To prepare a well-done steak, wait for the meat to be well toasted before turning it over
- You can also flip the steak every 30 seconds or so for quicker frying.
Step 3. Turn the steak over once and fry the other side of the meat for three to six minutes
After one side of the meat is well fried, turn the steak with a spatula or a tongs. Do this just once so that both sides of the meat are a nice color and the steak doesn't lose its juiciness. This method is ideal for those who prefer rare or medium steaks, as it keeps the center of the meat pink and juicy.
Step 4. Measure the temperature of the meat with a kitchen thermometer
Stick the tip of a kitchen thermometer into the center of the meat. Take it out of the heat when it is about five degrees from the desired temperature. The steak will continue to cook after it is removed from the heat. So don't wait for it to reach the exact temperature before removing it.
- 50 °C = rare.
- 55 °C = to the point for rare.
- 60 °C = to the point.
- 65 °C = to the point for well done.
- 70 °C = well done.
Step 5. Place a finger on the meat if you don't have a kitchen thermometer
With the middle finger of your dominant hand, jab the flesh just below the thumb. Then use the same finger to skewer the meat and compare the two consistencies. The steak will be ready for rare if they are the same. Use the following fingers to measure other points:
- Rarely: prick your thumb with your index finger…
- To the point: pierce the thumb with the ring finger.
- Well done: poke your thumb with your pinky.
Part 3 of 3: Cutting and Serving the Steak
Step 1. Take the steak out of the pan and let it sit for five to 15 minutes so that it is just right
This is to prevent the broth from running off when you cut it. The steak will continue to cook lightly while it rests.
To keep the meat from getting cold, cover it with aluminum foil or place it in a low-temperature oven
Step 2. Cut the meat into strips, in the opposite direction to the fibers
Take a look at the steak and see which direction the fibers are facing. With a sharp steak knife, slice the steak over the fibers, not parallel to them.
To make the slices very thin, leave 1, 5 cm to 2 cm of space between them
Step 3. Serve the meat with a delicious accompaniment and wine
The steak will be perfect with a good mashed potatoes, a portion of broccoli, a garlic bread and a salad. Choose between one and three sides to prepare a healthy and super tasty meal and try combining the steak with a delicious carbernet sauvignon.