Pan frying a steak is a totally different game to braaiing one. With the right technique, you can achieve that juicy, flavour-packed, golden-crusted steak without firing up the grill. Whether you like your steak blue, medium-rare, or well done, here are our top tips for pan-frying the perfect steak.
Top tips for pan frying a steak
Cooking steak on the stovetop is surprisingly simple, but small details make a big difference. All you need is the right heat, the right fat for frying, and your favourite cut (ribeye and rump are my go-tos).
Choose the right oil
Avoid smoking out the kitchen with a neutral, smoke-point oil like:
- Canola or vegetable oil
- Sunflower oil
- Peanut oil
Season generously with salt
Salt is a crucial element for perfecting a pan-fried steak. Not only does it flavour the steak, it helps caramelise and render the fat, giving it that amazing golden colour and textured crust. Kosher or sea salt is recommended by most chefs, but if table salt is all you have on hand, use it more sparingly.
If you’d like to take it to the next level, pat your steak dry, salt it and leave it in the fridge for up to 45 minutes. Remove excess moisture by patting it down again before frying, for that restaurant-worthy crust and colour.
A steak’s best friend
Black pepper and steak are best friends in the culinary world. True steak lovers know that all you need to enhance a steak is some freshly cracked black pepper and a good red wine or beer. Add a generous sprinkling before frying.
Butter, butter, and more butter
This is your secret weapon. Basting the steak with melted butter will aid in forming that golden crust, but also adds an umami element to the steak’s flavour. Plus, whoever said you can go wrong with butter?
Step-by-Step Guide to Pan-Frying the Perfect Steak
1. Heat your pan
-
-
Use stainless steel, non-stick, or (ideally) cast-iron.
-
Heat to medium-high and add your chosen neutral oil.
-
2. Prep your steak
- Pat dry (especially if salted beforehand).
- Season with salt and freshly ground black pepper.
3. Sear
- When the oil is just about smoking, place the steak in the pan.
- For a 2cm thick steak: Cook 2–3 minutes per side for medium-rare.
- For thicker steaks: Cook 4–5 minutes per side before flipping.
4. Baste with butter
- Add a knob of unsalted butter after flipping.
- Lower the heat to medium and spoon the melted butter over the steak repeatedly.
5. Check doneness
- Medium-rare: Additional 2–3 minutes after flipping.
- Medium to well-done: 4–5 minutes (longer for thicker cuts).
6. Rest the steak
- Transfer to a board or plate and rest for 5 minutes (cover loosely with foil if desired).
- This allows the juices to redistribute for a tender, flavour-packed bite.
7. Serve and enjoy
Slice against the grain and serve with mashed potatoes, fries, or your favourite sides.
A perfect steak is all about confidence and timing—don’t overthink it. Start with a hot pan, good seasoning, and patience while it rests. That’s it. You’ll be plating up restaurant-worthy steak from your kitchen in no time.
