You should be able to get a reasonable steak stovetop using a cast iron grill pan, if you have a strong enough exhaust. Oil the cast iron pan (with canola or such), then heat it very hot, until it starts to smoke. Make sure the meat is completely dry on the outside (wipe with a paper towel, water will prevent browning) and gently place in the pan. Leave it there for a minute or two (it'll smoke quite a bit!), rotate 90° to get the nice grill marks. Leave for another minute or two. Flip, and repeat for the other side.
It may splatter, have a splatter screen handy. It will smoke, quite a bit, make sure the exhaust is on high.
You will probably have a medium-rare steak now. Using a thinner cut will make it more well done (you can cut a thick steak in half with your chef's knife, making two thin steaks); so will plopping it in the oven (not sure if you want the oven before or after searing, I like 'em medium rare...).
Remember to let the meat rest for 5 minutes or so before serving.
Also, if your steaks are coming out ridiculously tough, you're probably using the wrong cut of meat, or some terrible grade. What cut are you using?
[edit: I should note that, in case it wasn't obvious, the burner should be up pretty high]
Edit by rumtscho There is a reason this answer specifies a cast iron pan. If you are limited in your cookware choice, pay attention to the maximum temperature your pan can tolerate. If you are using a non-stick pan, you have to go on medium heat and wait longer, else you'll damage the pan. (And sorry, but you can't get it as tasty as on high heat that way).
I have made steak with a stainless steel pan and I haven't any issues achieving browning. Yes, a cast iron pan would be better, but a good stainless steel pan can work too.
Here is my technique (I am also using gas):
- Heat pan without anything in it.
- When it's hot enough, I add the oil to coat the bottom.
- Then add the meat to sear both sides. I usually finish the whole thing in the oven. (Make sure to check your pan is oven safe).
- Depending on the size of the steak, sometimes I just finish it there, sometimes I finish it in the oven.
Other notes:
- Make sure the pan is hot enough
- If your stainless pan is really thin, you may still have an issue. If this is the case you may want to invest in another pan. Cast iron pans last for ever and can be had for cheap.
- Make sure your steaks are at room temperature. Take them out of the fridge 30 minutes prior to cooking.
- Remove any moisture from the surface prior to cooking. You don't want to have to heat the water first (steaming the meat), and then browning. You want it to brown right away.
Edit: to add the info suggested by jalbee and Henrik
Best Answer
I don't think there is any single answer to this question, because it would depend on:
Even if we could give you a single answer, it would probably be in terms of the surface temperature of the pan before you put a steak into it, and unless you have an infrared thermometer (which have only become reasonably available in the last 10 years or so, and are not typical kitchen equipment), that answer would not be actionable to you.
So we fall back on less precise methods, saying things like the oil should just be smoking, or that it should be shimmering, or that a bread cube should brown in about 5 seconds.
Perhaps the best test also requires the most experience to apply. Hold your hand, open, palm down, over the surface of the pan about 1 inch (2.5 cm) from the surface for a few seconds. The length of time it takes for it to become uncomfortable tells you hot how the pan is. It should be about 3-4 seconds, but again, requires experience to use this method, and everyone's perception varies.
In any case, you are going to have to employ trial and error as you learn the idiosncracies of your own burner, and your own taste in steak.
That said, there are a couple of methods that are more forgiving. Possibly the best is cooking sous-vide, and only searing for browning afterwards in the pan, but not everyone has the equipment and wherewithal of that method.
A technique that anyone can do is to put the steak in a slow oven (about 250 F 120 C) until it is cooked through about 5 degrees F (2-3 C) below the doneness you like, as tested with an instant read thermometer. IT will be wan and pale looking but this is okay. You then sear it in a quite hot pan, until it is brown and delicious. This should only take a couple of minutes, since the steak is cooked through; you are just developing the crust. This shorter time should be much less likely to burn.
Note: within limits, a thicker steak requires a lower temperature, but this is very limited.
Thick steaks truly require a two-stage cooking method, such as the ones outlined above, or traditional pan roasting (searing in the frying pan, then transferring to the oven).
In the end, though you will always have to come back to experience with your equipment, and your preferences on how you do your steaks.