Yes, you can definitely cook a steak in a frying pan. It's a popular method that allows you to achieve a deliciously seared steak with a flavorful crust. Here's a general guide on how to cook a steak in a frying pan:
Choose the right steak: Select a steak of your choice, such as ribeye, striploin, or tenderloin. Aim for a steak that is at least 1 inch thick for best results.
Let the steak come to room temperature: Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes. This helps the steak cook more evenly.
Season the steak: Pat the steak dry with a paper towel to remove any excess moisture. Season it generously with salt and pepper, or any other desired seasonings like garlic powder or herbs. Allow the steak to absorb the seasonings for a few minutes.
Preheat the frying pan: Place a frying pan or skillet over medium-high to high heat. Allow the pan to heat up for a few minutes until it's hot. A cast-iron skillet is a great option for achieving a good sear.
Add oil or butter: Once the pan is hot, add a small amount of cooking oil with a high smoke point, such as canola or vegetable oil. Alternatively, you can use butter or a combination of oil and butter for added flavor. Swirl the oil or butter around the pan to coat the surface evenly.
Sear the steak: Carefully place the seasoned steak in the hot pan. Allow it to sear for 2-3 minutes without moving it. This step helps develop a flavorful crust on one side of the steak.
Flip and sear the other side: Use tongs to flip the steak to the other side. Cook it for another 2-3 minutes without moving it. Adjust the cooking time depending on your desired level of doneness. For medium-rare, aim for an internal temperature of around 130-135°F (54-57°C).
Check the temperature: For accuracy, you can use a meat thermometer to check the internal temperature of the steak. Insert the thermometer into the thickest part of the steak, away from bone or fat.
Rest the steak: Once the steak reaches your desired level of doneness, remove it from the pan and transfer it to a cutting board or plate. Let it rest for about 5 minutes to allow the juices to redistribute and the steak to become more tender.
Slice and serve: After resting, slice the steak against the grain to ensure tenderness. Serve it immediately while it's still hot.
Remember, cooking times may vary depending on factors such as the thickness of the steak and the desired level of doneness. Adjust the cooking time accordingly and use a meat thermometer to achieve your preferred internal temperature.