How to Cook Steak in a Teflon Pan

The most common way that I cook steak is in a Teflon pan. No broiler needed. No skillet required. We're not finishing it in the oven. I even prefer a Teflon pan to throwing it on my outdoor grill. For me, I want a crusty sear on my steak and the Teflon pan delivers. So let me show you how to cook steak in a Teflon pan.

does the steak fit the pan?

You'll want to make sure you've chosen the right size pan to cook your steak. Choose a Teflon pan where the steak can lay absolutely flat. You don't want the pan too small or the steak will be misshapen and not cook evenly. For best results, the steak should lay flat with a little pan room around all edges.

To watch the full video, click "stay" so it doesn't forward to the next video. To watch the video with the live tasting commentary go to the bottom of the recipe card.

Size Matters: a one-pound, one-inch steak is perfection

Yes, I know: nothing is perfect, but we still use this as the measurement of things that we feel passionately about. Therefore, I will use the term from time to time when I think it's appropriate. To me, the perfect steak is a one-pound, one-inch steak... just shy of one-inch also works so don't worry. For the purposes of this blog post and cooking specifications: we're working with a one-pound, one-inch steak.

The reason this works out great with one inch is because you don't have to do any supplemental planning. With larger cuts, you may have to get your sear in the pan and then finish it in the oven. Then there are oven variables, gas or electric? Does your oven run hot? What temperature?

With a one-inch steak, were cooking this in one pan on the stove top for about 7 ½ minutes total on medium-to-high heat. No broiler to get it charred on top. No baking it to finish cooking. Just the pan.

What kind of Steak should you use?

My preferred cut is a Ribeye which is a large tender cut from the outer rib of the cow. Yes, I know Ribeye can be an expensive cut. I always wait for the sales and I found a $6.99/lb ribeye (which is unheard of) so I bought a bunch of one-pound steaks. I think they were labeled wrong because ribeyes seldom go on sale and when they do it's usually a minimum of $9.99/lb. The norm is $14.99-19.99/lb where I live.

That being said, I have used this same technique on a T-bone, porterhouse, strip steak, regular sirloin, petite sirloin and filet mignon. In fact, if you love a good filet mignon, you should check out my dinner for two: steak au poivre with potatoes au gratin.

An excellent, more budget-friendly cut is the petite New York sirloin. This goes on sale more often than the ribeye at my grocery stores and is also a delicious cut.

cost comparison for restaurant vs home cooking

To give you an example of the restaurant cost I did a little research. I Googled the cost of a ribeye steak at Outback Steakhouse (13 oz for $28.99 and 18-ounce bone-in for $32.99). At Longhorn Steakhouse, it was a 12 oz ribeye for $26.79 and a 20-ounce, bone-in ribeye for $32.79. Lastly, at Texas Roadhouse a 16-ounce ribeye is $28.99 and the bone-in version at 30 ounces is $30.99. And these are the more family and budget-friendly places!

I won't even tell you what a place like Capital Grille, Ruth's Chris Steak House or Morton's of Chicago would charge for this cut.

Needless to say, my one-pound ribeyes on sale for a crazy $6.99/lb were the best bargain I've ever found!

how to get a crust on the steak

Two components are required to get a crust on your steak:

• Neutral oil
• High heat.

You cannot get a good sear/crust without these two things. Drizzle a little vegetable or canola oil in your pan. Let it heat on medium-to-high for a minute before adding your steak. You may think a hot pan alone can get that sear, but it will not be the same as adding oil. The ribeye is a slightly fattier cut with really good marbling. This is what will make you think you may not need oil in the pan, but you do.

It's the same as cooking a great burger in a pan. The ground beef you are using may generate a bit of fat while cooking. But when the pan STARTS with heated oil, you will get a much better and more consistent crust.

recap: how to cook steak in a teflon pan

If you follow these steps you can very easily make a steakhouse-quality steak right at home for a fraction of the cost.

• Take steak out of refrigerator and get to about room temperature before cooking.
• Season both sides with a light sprinkling of salt and pepper. You can also salt the edges if you like.
• Drizzle a little neutral oil (vegetable or canola) in a Teflon pan and heat on medium-to-high heat.
• Add steak to pan and swirl gently just to make sure you've got oil on the bottom of steak. You could also press with a fork to make sure steak is laying flat.
• Let cook on medium-to-high heat for 5 minutes without touching it.
• Turn steak at 5-minute mark and cook another 2 ½ minutes.
• Optional: using tongs pick up steak and sear the edges for a few seconds.
• Add butter to pan at the end of the 2 ½ minutes on the second side, let melt, tilt pan (CAREFULLY) and baste the steak with butter (use a spoon for this). To be really safe, you could turn the heat off before basting so you don't potentially cause a fire.
• Transfer steak to a plate and pour all the butter, juices and fat from the pan on top.
• Let steak rest for five minutes before cutting into it.

Easy steps to cooking ribeye in a teflon pan

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