Grilled and pan-seared steak are two of the most popular beef preparation methods. They are both delicious, but some fundamental differences in how they are cooked will affect the final flavor profile of the meat. This article will explore those differences in-depth and help you decide which cooking method suits you.
What is Grilled Steak
Grilled steak is when the meat is cooked on a grill. Grill means that it’s cooking on an open fire. Grilled steak is any meat. It can be beef, pork, chicken, or turkey. The heart is cooked over hot coals or gas flames, which makes it taste smokey and charred.
The Advantages of Grilled Steak
Grilled steak’s main advantage is its development of a great charred flavor. The smokey taste from the grill adds a lot of depth to the meat, and many people find it irresistible. Grilling also results in a nice crust on the steak’s outside, which helps lock in all the juices and flavors.
The Disadvantages of Grilled Steak
Grilling can be tricky to get right. The meat can quickly become overcooked and dry if you’re not careful. It’s also challenging to achieve a consistent temperature throughout the steak, making some parts more well-done than others.
How to Grill a Steak
Prepare your ingredients first. You’ll need:
- One steak (any kind)
- Salt and Pepper (or any preferred grill rub you have)
- Olive oil or butter
- Your grill (gas or charcoal)
If you want to grill a steak, start about 20 minutes before grilling, remove the steak from the refrigerator:
- Let it sit, cover it, and bring it to room temperature.
- Heat your grill to medium-high heat.
- Rub the steak with some oil and salt and Pepper generously.
- Place the steak on the grill and cook for 3-4 minutes per side for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F), or 8 to 10 minutes for medium-well (150 degrees F), or until it’s cooked to your desired level of doneness.
If you don’t know how soft the meat should feel for your desired doneness, use a meat probe or a meat thermometer to determine its doneness. 5 minutes of rest allows the steak to rest for 5 minutes before serving.
What is pan-seared steak?
Pan searing is a technique used to cook meat in a hot pan. Pan-seared steak is when the meat is cooked in a pan on the stovetop. Pan-seared steak refers only to beefsteak. The meat is seared in a hot skillet with some oil until it’s nice and browned. Then, the heat is reduced, and the steak is cooked through.
The Advantages of Pan-Seared Steak
Pan-searing is a much quicker and easier cooking method than grilling. It’s also much more forgiving, so it will still taste delicious even if your steak isn’t cooked evenly throughout. Pan-seared steak also has a nice crispy crust on the outside, which most people find irresistible.
The Disadvantages of Pan-Seared Steak
The main disadvantage of pan-seared steak is that it has a different smoky flavor than grilled steak. It also doesn’t have the charred crust, which some people find essential to a good steak.
How to Pan-Sear a Steak
Prepare your ingredients first. You’ll need:
- One steak (preferably beef)
- some oil (canola, vegetable, or grapeseed are all good choices)
- Salt and Pepper (or any rub you prefer)
- butter
- Aromatics (fresh rosemary, garlic, or any aromatic that you like)
If you want to pan-sear a steak:
- Start by letting your meat come up to room temperature before cooking.
- Add oil and preheat a skillet over medium-high heat or little wisps of smoke from the pan.
- Place the steak in the hot pan (you must hear sizzling noises when the meat hits the pan; otherwise, the pan is not hot enough to cook the meat perfectly).
- Cook the steak for 3-4 minutes per side for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F), or 8 to 10 minutes for medium-well (150 degrees F), or until it’s cooked to your desired level of doneness.
Remember to flip the meat constantly every minute to allow the steak to cook evenly on both sides. At the last minute, melt your butter and add the aromatics to your pan (garlic, fresh rosemary sprigs, or any aromatics you want). Tilt the pan to spoon the aromatic butter over your steaks.
If you don’t know how soft the meat should feel for your desired doneness, use a meat probe or a meat thermometer to determine its doneness. There should be at least 5 minutes of rest before serving the steak.
What are the differences in taste between grilled and pan-seared steak?
Grilled and pan-seared steaks offer distinct taste differences due to their cooking methods:
Grilled Steak:
- Grilled steaks have a smoky and charred flavor. This comes from direct contact with the grill’s open flame or hot coals.
- The high, even heat of the grill helps create a uniform sear on the outside of the steak, locking in juices and creating a flavorful crust.
- Grilled steaks often have subtle grill marks, adding to their visual appeal.
- The smokiness from the grill can vary depending on the type of wood or charcoal used, contributing to the overall taste.
Pan-Seared Steak:
- Pan-seared steaks have a rich, caramelized flavor due to the direct contact with a hot pan and the Maillard reaction, which browns and crisps the meat’s surface.
- The searing process in a pan creates a deep, savory crust, which enhances the steak’s taste.
- Pan-seared steaks can also be cooked with butter and aromatics like garlic and herbs, adding additional layers of flavor.
- The pan juices can create a delicious sauce, further enhancing the taste.
Conclusion
Grilled steak and pan-seared steak are both delicious options for cooking steaks. Grilled steak has a smoky flavor and a charred crust, while pan-seared steak has a crispy crust and a delicious caramelized flavor. Which cooking method is suitable for you? That depends on your personal preferences. Try both ways and see which you like best.
