Perfectly cooked steak in a non-stick pan - here's how!
Preparing a juicy steak to perfection in your own kitchen is easier than you might think. With the right choice of meat, a good non-stick pan and a few professional tips, you're guaranteed to succeed!
Quality is crucial: choose well-matured beef, e.g. fillet, ribeye or rump steak. Look for a nice marbling, as the fat ensures juiciness and flavor.
Room temperature: Take the steak out of the fridge approx. 30 minutes before cooking.
Pat dry: Use kitchen paper to remove excess moisture so that the meat browns better.
Salting? There are two methods: either directly before frying or afterwards to minimize juice loss.
A high-quality non-stick pan prevents sticking and makes cleaning easier. Use heat-resistant oils such as rapeseed or avocado oil, as butter alone would burn too quickly.
Cooking level:
Rare
Core temperature:
ca. 48-52°C
Pressure test:
Very soft
Cooking level:
Medium-rare
Core temperature:
ca. 52-55°C
Pressure test:
Soft with slight resistance
Cooking level:
Medium
Core temperature:
ca. 55-60°C
Pressure test:
Springy
Garstufe:
Well-done
Kerntemperatur:
über 65°C
Drucktest:
Sehr fest
Leave the steak to rest for 5 minutes after cooking so that the meat juices are evenly distributed.
Serve the steak with side dishes such as rosemary potatoes, grilled vegetables or a fresh salad. A knob of butter with fresh herbs as a topping provides extra flavor.
With these tips, you can achieve a perfectly cooked steak in a non-stick pan - juicy, aromatic and cooked to perfection!