Anybody can cook the perfectly juicy and medium rare steak at home! Pan frying steak is one of the easiest method to cook steaks. All you need is salt, pepper, oil and 5 minutes of cooking time. Chances are, these are already readily available in all home kitchens.
1. If the steak is frozen, thaw steak in the refrigerator for 24 hours. Remove the steak from the refrigerator 20-30 minutes before cooking to bring the steak to room temperature.
2. Pat the steaks dry with paper towels, then season the steaks generously with salt and pepper for both sides. Note: only season your steaks right before you are about to cook them, since the salt will start drawing out liquid from the steaks
3. Heat pan over high heat until hot, then add 1-2 tbsp vegetable oil and coat the pan. Continue to heat the pan until oil starts to smoke.
4. When oil is ready, add steaks to the pan. Cook meat according to the following general time (note: general guidelines for 1” thick steaks, may vary according to individual cooking setup):
- Medium Rare: 2 minutes each side
- Medium: 2.5 minutes each side
- Well Done: 3 minutes each side
5. To add more flavour, add butter and aromatics (e.g. garlic, rosemary, thyme) to the pan during the last 2 minutes of cooking. After the butter melts, tilt the pan and use a spoon to baste the flavoured butter over the steak, allowing the flavours to infuse into the meat.
6. When the steak is cooked to your preferred doneness, transfer it to a plate and loosely cover with aluminum foil. Let it rest for 10 minutes for the steak to retain its juiciness.
7. After the meat has rested, cut it against the grain into slices and serve.
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At MY MEATBOX, we slice our steak to 1" thickness. The best steaks, especially when it comes to premium cuts like ribeyes and strips, are around 1 inches in thickness. For most, a 1 inch steak is the perfect size for at-home grilling, broiling, or pan-searing.
With a 1-inch-thick steak, you can get a good sear on your steak while the center still retains its juiciness. This is because the steak’s center will be better insulated compared to thinner steaks, allowing you to be much more precise when it comes to doneness.