Cooking a great steak at home doesn’t require a grill or fancy equipment — all you need is a good frying pan and the right technique. With a well-heated pan, proper seasoning, and a little patience, you can create a beautifully seared crust and tender, juicy centre. Whether you're preparing a quick weeknight meal or treating yourself to a restaurant-style steak, this guide makes it simple and reliable.
Using a quality frying pan from Scanpan, Pyrolux, Valira, Chasseur, or Flonal helps ensure even heat distribution and a perfect sear every time.
Why Pan-Frying Is One of the Best Ways to Cook Steak
- Great for achieving a rich, golden crust
- Easy to control the heat
- Perfect for small kitchens or quick meals
- No special equipment needed
- Allows finishing with butter, herbs, and garlic for extra flavour
Heavy-base pans like those from Chasseur and Scanpan retain heat exceptionally well, which is key for searing steak properly.
Ingredients You Need
- Steak of your choice (ribeye, sirloin, scotch fillet, rump, etc.)
- Salt and pepper
- 1–2 tablespoons oil (high smoke-point oil recommended)
- Optional: butter, crushed garlic, rosemary or thyme
How To Cook Steak in a Frying Pan (Step-by-Step)
1. Bring Steak to Room Temperature
Remove the steak from the fridge 20–30 minutes before cooking. This helps it cook more evenly.
2. Pat Dry and Season
Pat both sides dry with a paper towel — moisture prevents browning. Season generously with salt and pepper.
3. Heat the Frying Pan
Heat your pan over medium-high until very hot. Pans from Pyrolux and Flonal heat quickly and evenly, giving a clean, consistent sear.
4. Add Oil and Place Steak in Pan
Add a tablespoon of oil and swirl to coat. Place the steak in the pan, laying it away from you to avoid splatter. You should hear a strong sizzle immediately.
5. Sear Without Moving
Cook for 2–4 minutes per side depending on thickness and preferred doneness. Avoid pressing or moving the steak too much — this affects the crust formation.
6. Add Butter and Aromatics (Optional)
During the final minute, add a small amount of butter, crushed garlic, and herbs. Tilt the pan and spoon the melted butter over the steak for extra flavour.
7. Rest the Steak
Transfer to a plate and rest for 5 minutes. This helps the juices redistribute for a tender, juicy result.
Steak Doneness Guide
- Rare: 48–50°C (bright red centre)
- Medium Rare: 54–56°C (warm red centre)
- Medium: 60–63°C (pink centre)
- Medium Well: 65–68°C (slightly pink)
- Well Done: 70°C+ (fully cooked through)
Using a meat thermometer is the easiest way to get the exact level of doneness you want.
Best Frying Pans for Cooking Steak
Durable non-stick surfaces and excellent heat retention — ideal for searing without sticking.
Strong, efficient pans that heat up fast and provide great value for everyday steak cooking.
Lightweight but strong, with impressive heat response for precise cooking.
Heavy cast iron construction perfect for deep browning and rich flavour development.
Italian-made non-stick pans known for even cooking and easy cleaning.
Explore our full frying pan collection here: Shop Frying Pans
Serving Suggestions
- Serve with roasted vegetables or mashed potatoes
- Add garlic butter on top just before serving
- Pair with sautéed mushrooms or steamed greens
- Enjoy with chips for a classic steak and fries meal
Final Thoughts
Cooking steak in a frying pan is simple, fast, and incredibly rewarding. With a good pan from Scanpan, Pyrolux, Valira, Chasseur, or Flonal, you can consistently achieve restaurant-quality results at home. Just remember the basics — high heat, proper seasoning, patience, and resting time.
Looking to upgrade your cooking tools?
