The Secrets of Pan-Frying Steaks

Published May 1, 1997.

Buy strip, rib-eye, or sirloin steaks for the best flavor. A cast-iron pan is not only economical but works as well as the pricier competition.

The Problem

We weren't sure what cuts of steak would work, exactly how they should be fried, or, for that matter, what sort of pan they should be fried in.

The Goal

Though many people prefer grilling, this isn't an option year-round for some of us. We wanted to find out how to cook a steak indoors by pan-frying and get that all-over caramelized crust that you get with grilling.

The Solution

Use smaller, more expensive cuts like rib eye, boneless strip, and sirloin, which brown evenly and have the full, rich flavor that we expect from a steak. As for frying technique, start with a really hot pan that will sear the steak upon contact. We found it best to heat the pan for about 10 minutes on medium heat and then retain this heat level throughout cooking. We also found it helpful to add some oil to the fry pan to help brown the steak and to keep it from sticking to the pan. As for pans, we ultimately found that cast iron does just as well as--and in some cases better than--more expensive, brand-name pans.

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