However, in case you want to eat delicious steak, you don’t have a flame grill available, don’t worry! You can quickly cook your steak in a pan. For at least the best results, use a piece of steak at least an inch thick and heat on both sides for 3-6 minutes. Drizzle your steak with margarine and flavorings for added flavor, and eat your steak with top dishes.

For best results, use a thinner piece of steak so you can cook it entirely on each side. Plus, the steak tastes excellent when new. However, you can also thaw frozen steak before frying it.

If your steak is not wet and damp, dry it before cooking.

Some significant cuts to fry or sear are rib eye, New York striped steak, and filet mignon.

Marinate your steak ahead of time to add flavor (optional). Put your meat in a bag or glass container and divide it in a marinade of your choice. At this point, seal the bag or divide the box and place the steak in the cooler for at least 2 hours.

Sprinkle one tablespoon (14.8 g) of salt on each side of your steak. The salt brings out the natural flavors of the steak and helps ensure that the steak is evenly earthy in color when cooked. Salt also allows you to measure the browning while the meat is cooking.

Let your steak come to room temperature before cooking it. Remove your steak from the refrigerator about 30 hours before cooking so that the inside cooks reliably and thoroughly.

Gently brush the bottom of the cast iron frying pan with vegetable oil and heat at this point for 1 minute. Make sure the vegetable oil covers the entire bottom of the pan with a light, even layer to prevent burns. Use high heat when heating your oil and wait for it to smoke.

Place the steak on the focal point of your pan when the oil is smoking. By the time the smoke begins to build up from your oil, your pan is hot enough to cook your steak. Place your steak in the pan with your hands or tongs.

Cook the steak on one side for 3-6 minutes. How long your steak cooks depends on your preferred temperature and the steak in question. On average, each side should brown for about 5 minutes.

Flip your steak once, and cook the opposite side for 3-6 minutes. After grabbing the main side of your steak, use tongs or a spatula to flip your steak. Turning your steak just once creates rich shading on both sides and preserves the gravy. It’s a smart idea that you might be prone to rare or medium-rare steaks because the center remains pink and delicious.

Use a cooking thermometer to check the temperature of your meat. Place the tip of a cooking thermometer in the focal point of your steak and wait until the steak is about 5 degrees from your ideal temperature before removing it from the heat. Don’t wait for the steak to reach your perfect temperature because your steak will continue to cook after being removed from the heat.

Use the finger test if you don’t have a cooking thermometer. Touch your thumb with your middle finger, then use your dominant hand to stab the fleshy area under your thumb. At this point, use the same finger to prick the steak and compare the feel. In case they feel the same, your steak is medium-rare

Remove the steak from the pan and let stand for about 5 to 15 minutes for the best results. Allowing your steak rest ensures that none of the flavorful juices will run out when you cut it. Your steak will continue to cook a little during this time.

Cut your steak into small strips, slicing it against the grain. Find the grain rolling or how the muscle filaments are attached. At this point, use a sharp steak blade to cut the meat across the grain rather than parallel to it.