This post is about how to pick the best frying pan for steak, and how to choose a good meat cut and pan vs steak compatible. At the end of the article, I will share the Gordon Ramsey-inspired recipe with you with a video.
Disclaimer: I am not affiliated with any specific brands or products mentioned in this article. My primary focus is to provide informative and objective guidance to help you make informed choices based on your individual needs and preferences. See full disclaimer.
Welcome to the ultimate guide for steak fans looking to find the perfect frying pan to sizzle up their favourite cuts! Whether you’re a seasoned chef or a home cook eager to impress at your next dinner party, selecting the right frying pan is crucial for achieving that delectable, mouth-watering sear. So, let’s dive into the essential criteria that make a frying pan ideal for cooking steaks.
Criteria for Choosing Types of Pans for Steaks
Before I share with you four types of frying pans, it’s important to understand what to look for in a pan that will elevate your steak game.
Material:
The material of your frying pan greatly influences heat conductivity and retention. Cast iron pans and stainless steel pans are top choices for cooking steak due to their ability to maintain high temperatures and withstand searing heat without warping.
Thickness:
A thick-bottomed pan ensures even heat distribution, preventing hot spots that can cause uneven cooking. Look for pans with a substantial base that speaks to quality and durability.
Size:
The size of the pan should be appropriate for the number of steaks you plan to cook. A pan that’s too small will overcrowd the meat, while a too-large pan may not distribute the heat as effectively to a single steak.
Handle:
A sturdy handle that stays cool is a must-have for safety and comfort. Consider pans with ergonomic handles that provide a secure grip, especially when transferring from stove to oven.
Compatibility with Heat Sources:
Ensure your frying pan is compatible with your cooking surface, whether it’s gas, electric, induction, or even suitable for the oven, for those who prefer to finish their steak with a broil.
Non-Stick vs. Traditional:
While non-stick pans offer convenience, they typically can’t handle the high heat needed for searing steak. A traditional pan without a non-stick coating is more suitable for achieving that crusty, caramelized exterior.
Maintenance:
Consider how much time and effort you’re willing to invest in maintaining your pan. Cast iron pans require seasoning and careful cleaning, whereas stainless steel is generally more low-maintenance.
Understanding the Difference: Frying Pan vs. Skillet
While the terms frying pan and skillet are often used interchangeably, there are subtle differences that can influence your cooking. The primary difference lies in the sides of the cookware.
A frying pan typically has a flat bottom with sides that flare outwards at an angle, which maximizes the cooking surface and allows for easy flipping and tossing of food.
Skillets, on the other hand, often have sides that are slightly higher and more vertical and come with a glass lid, making them better suited for dishes that require more depth for cooking liquids and sauces.
In terms of materials, both frying pans and skillets can be made from a variety of materials, including cast iron, stainless steel, and non-stick coatings. However, cast iron skillets have a reputation for heat retention and even cooking, which makes them a popular choice for searing steaks as well.
It’s also worth noting that many cast iron skillets come pre-seasoned, which adds a layer of non-stick capability and flavour enhancement over time. Whether you choose a frying pan or skillet may come down to personal preference and the specific dishes you plan to prepare.
The 4 Best Pans For Cooking The Perfect Steak
Now that you know what to look for, let’s move on to the main event. Each pan on our list meets the criteria above and has been chosen to suit a variety of needs and preferences. So, whether you’re looking for the heavyweight champion of heat retention or the sleek and stylish pro of even cooking, we’ve got the pan for you.
Pan Types and Their Steak-Cooking Potential:
1. Cast Iron:
Renowned for its exceptional heat retention and ability to sear beautifully, cast iron skillets are ideal for thicker cuts like ribeye and New York strip. Their seasoned surface imparts a unique flavour and caramelizes the steak’s exterior for a restaurant-worthy crust. However, preheating and proper maintenance is crucial.
- Recommended: Lodge Cast Iron Skillet – An iconic classic, the Lodge Skillet comes pre-seasoned and is renowned for its superior heat retention and even cooking.
2. Stainless Steel:
Offering even heat distribution and versatility, stainless steel pans excel at cooking various steak cuts, including thin filets and delicate hanger steaks. Their smooth surface prevents sticking and allows for easy manoeuvring. Remember, preheating is essential for perfectly seared steak.
- Recommended: Procook Professional Stainless Steel Frying Pan with Lid – This pan features a 7mm impact bonded base for even heat distribution and a sturdy, riveted handle. My husband has been using it for making steaks and it makes him feel like a real chef.
3. Non stick:
For effortless cooking and cleanup, nonstick pans are suitable for thinner cuts like sirloin or skirt steak. However, opt for high-quality options that can withstand higher temperatures without warping or releasing harmful fumes. Be mindful that achieving a deep caramelization might be limited.
- Recommended: Neverstick 28cm Frying Pan – With its dual-layer nonstick interior, this pan is ideal for those who prefer an easy release and cleanup. I like this one since I am not good or patient enough to preseason the pan. Therefore, this is perfect for me to make steaks or stirfry without paying lots of effort to clean.
4. Carbon Steel Pan:
Think of this kitchen rockstar as the edgy cousin of the cast iron, lighter in weight but just as bold in the kitchen showdown. Carbon steel skillets or pans get screaming hot real quick, making them your go-to wingman for getting that perfect, crispy skin on fish or nailing a tender, pan-seared with a sizzle.
They’re tough as nails too—but keep it on the down-low, they’ve got a soft spot for a little oil and some occasional pampering to keep that non-stick patina in prime condition.
- Recommended: Mauviel M’Steel Carbon Steel Skillet – A thick heavy pan which will help distribute the heat evenly – Gordon Ramsey’s choice
How To Choose A Good Steak
Grade:
Look for steaks that are USDA-graded. Prime grade is the highest quality and tends to have the most marbling (intramuscular fat), resulting in a more tender and flavourful steak. Choice grade is also good quality, while Select grade may be leaner and less tender.
Marbling:
Marbling refers to the white streaks of fat within the muscle tissue of the steak. More marbling generally indicates better flavour and tenderness. Look for steaks with visible marbling evenly distributed throughout the meat.
Color:
The colour of the meat should be bright red or pink, depending on the type of steak. Avoid steaks with a greyish or brownish hue, as this may indicate oxidation and age.
Texture:
The steak should feel firm and slightly springy to the touch. Avoid steaks that feel mushy or overly soft, as this could indicate poor quality or improper handling.
Thickness:
Choose steaks that are at least 1 inch thick, as thinner steaks can easily overcook and become dry. Thicker steaks provide more room for achieving a perfect sear on the outside while maintaining a juicy interior.
Cut:
Different cuts of steak offer different levels of tenderness and flavour. Popular cuts like ribeye, filet mignon, strip steak, and T-bone are known for their tenderness and rich flavour. Choose a cut that suits your preferences and cooking method.
Source:
Whenever possible, opt for steaks from reputable sources, such as local butcher shops or trusted meat purveyors. These establishments often offer higher quality, well-aged steaks that have been properly handled and stored.
Grass-fed vs. Grain-fed:
Grass-fed beef tends to have a leaner profile and may have a slightly different flavour compared to grain-fed beef. Consider your personal preferences when choosing between grass-fed and grain-fed steaks.
Certifications:
Look for certifications such as Certified Angus Beef (CAB) or Certified Hereford Beef (CHB), which indicate that the beef meets certain quality standards and specifications.
By considering these factors, you can make an informed decision when selecting a good steak that meets your expectations for quality, flavour, and tenderness.
By considering these factors, you can make an informed decision when selecting a good steak that meets your expectations for quality, flavour, and tenderness.
The Cut of Steak and Frying Pan Compatibility
Not all steaks are created equal, and the cut you choose can affect how you cook it. Here’s a quick guide to help you match your steak cut to the right pan:
Ribeye:
The rich marbling and robust flavour of ribeye thrive when seared in a heavy-duty cast iron trusty skillet, renowned for its exceptional heat retention and ability to deliver that coveted perfect sear.
Filet Mignon:
Renowned for its tender texture and delicate flavour, filet mignon benefits from the even heat distribution provided by a stainless steel pan, ensuring consistent cooking throughout.
Strip Steak:
With its hearty texture and bold flavour, strip steak achieves culinary greatness when seared in a well-seasoned cast iron skillet, which imparts a flavourful crust while sealing in moisture.
T-Bone:
The substantial size and distinctive shape of a T-bone demand a spacious cooking vessel, making a large cast iron or stainless steel pan the ideal choice for ensuring even cooking and impeccable flavour.
Sirloin:
To achieve a quick and flawless sear without the risk of the steak adhering to the pan, a nonstick pan with a thick bottom proves indispensable for cooking sirloin to perfection.
Remember, regardless of the cut, always bring your steak to room temperature and pat it dry before cooking to ensure the best sear.
For an added touch of flavour, consider seasoning your pan with herbs and spices that complement the natural flavours of the steak. A sprig of rosemary, thyme, or a dash of smoked paprika or garlic powder can make all the difference in enhancing the taste of your dish.
Don’t overcrowd the pan, as this will lower the temperature and result in steamed instead of seared steak.
Lastly, don’t forget the importance of resting your steak after cooking. Extra time to rest allows the juices to redistribute throughout the meat, ensuring a juicy and succulent bite every time.
Pair your perfectly cooked steak with a complementary side dish, such as roasted vegetables or a fresh salad, for a meal that’s sure to impress.
Gordon Ramsay’s Ribeye Steak Recipe
Ingredients:
- 2 ribeye steaks, about 1 inch thick
- Sea salt and freshly ground black pepper
- Olive oil
- 2-3 cloves of garlic, crushed
- Fresh thyme sprigs
- Unsalted butter
Instructions:
- Remove the ribeye steaks from the refrigerator. Let them come to room temperature for about 30 minutes. Pat them dry with paper towels.
- Preheat your grill or a heavy-bottomed skillet over high heat. You want it very hot to get a good sear on the steak.
- Season both sides of the steaks generously with sea salt and freshly ground black pepper.
- Once the grill or skillet is hot, put some olive oil, and carefully place the steaks in the skillet. Cook for about 30 seconds then add thyme and garlic on top of the steaks then a knob of butter on the side.
- Cook for about one more minute then flip and cook for 90 seconds for medium-rare. While the steaks are cooking, add a knob of unsalted butter to the pan and baste the steaks with the melted butter using a spoon. This adds flavour and helps keep the steaks moist.
- Feel free to adjust the cooking time according to your preferred level of doneness.
- Once cooked to your liking, remove the steaks from the grill or skillet and let them rest on a cutting board for a few minutes.
- Slice the ribeye steaks against the grain and serve immediately. You can drizzle any remaining butter from the pan over the sliced steaks for extra flavour.
This recipe incorporates some of Gordon Ramsay’s signature techniques, such as using high heat for a good sear, seasoning simply with salt and pepper, and adding butter and aromatics like garlic and thyme for flavour. Adjustments can be made based on personal preference and equipment available.
Check the video for detailed instructions here.
Want more recipes? Check out this collection from Food & Wine
Do you know steak is one of the best dishes for keto diet followers? Skip mashed potato and replace it with a colourful salad and you will help the grade-A meal.
Conclusion
No matter your preference or cooking style, there’s a frying pan on this list that’s perfect for your steak adventures. Remember, the key to a great steak starts with the right pan. So choose wisely, treat it with care, and you’ll be serving up steakhouse-quality meals in no time. Happy cooking!
Credit:
- Gordon Ramsay
- Image by KamranAydinov on Freepik
- Image by KamranAydinov on Freepik
- Image by Freepik
- Image by senivpetro on Freepik
- Image by timolina on Freepik
- Photo by Kyle Mackie on Unsplash
- Image by valeria_aksakova on Freepik
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