How to cook steak in a pan without overcomplicating dinner

Use a pan with enough room

A heavier pan that holds heat evenly is useful here. If you are cooking two large steaks, check that there is space between them. Otherwise, cook in batches rather than squeezing the meat together.

Get the side dishes ready first. Once the steak is in the pan, it is not the moment to start peeling potatoes.

Dry the surface and prepare your seasoning

Pat the meat's surface dry with kitchen paper, then season to taste. Heat the pan and add a little oil suitable for frying. Avoid letting the pan smoke uncontrollably, especially in a small kitchen.

Allow the surface to brown, then turn the steak. For a thicker piece, reduce the heat after the initial sear so you can control the centre without burning the outside.

Do not judge only by minutes

Thickness, the meat's starting temperature and your hob all affect cooking time. A thermometer is more useful than a universal promise of three minutes on each side. For a straightforward conservative target for a whole beef steak, USDA guidance gives at least 63°C in the centre followed by at least three minutes of rest. This is not the same guidance used for mince or chicken.

If you want butter and herbs, add them towards the end and lower the heat so the butter does not burn.

Rest before slicing

Give the steak a short rest on a clean plate or board before cutting it. For a sharing plate, slice across the direction of the muscle fibres. A little salt, a side dish and the meat's own juices may be all you need.

Sources and further reading

• Food Standards Agency, Cooking your food
• FoodSafety.gov, Safe Minimum Internal Temperatures