Pan sear question

[pacanis]

I was going to try cooking a small top sirloin tonight by pan searing, something I've only done once before and don't have a technique down yet. I pulled up a recipe saying to use a CI pan. I have one, but is there any reason I can't use a SS pan? BTW, the recipe also calls for preheating the pan in the oven to 500F.

Thanks for your reply. I've got a little time.

 

[GB]

Cast iron retains the heat better so it will drop less when the meat goes in. There is no reason you could not use SS though.

 

[Maverick2272]

...other than at those temps you may find the meat sticking to the SS more than it would the CI.
I would stick to the CI personally.

 

[pacanis]

Thanks, GB. This is one of the reasons I bought some SS pans in the first place, to go from stovetop to oven, and it's such a small piece of meat (Omaha Steak order).
Not to mention I can let SS soak overnight when I'm done

SS it is.

 

[DramaQueen]

Cast iron does retain the heat a lot better than stainless steel and the dark metal gives a browner sear, not to mention it will be able to take the 500 degree temperature better than stainless. Whatever you use remember the handle should be metal not plastic or wood. That's a very hot oven.

 

[pacanis]

Thanks Mav. If it doesn't release, I'll know why

Good to have you back, too

 

[pacanis]

Well just for knowing....
Say I was going to cook two or three steaks. My CI pan isn't that big, but I do have a SS saute and a fry pan that could handle that amount.
What do all the pan searing folk do? Have more than one CI pan, a large one, or opt for a large SS pan? Something I'm thinking you would be more likely to have.

And yes, my SS pan is all stainless.

 

[Andy M.]

Some clad SS is not recommended for temps in exess of 450 F. I believe that's the case for All-Clad.

 

[Maverick2272]

I have a full set of CI and a full set of SS, so I could use either pan to do multiple steaks at once. But, I wouldn't as it would be much harder to keep the higher temps with more than one steak in the pan at a time.

 

[pacanis]

Thanks Andy. I hadn't thought of that.
I just checked and my Cuisinart Chef's Classic fry pan is good to 550F.

 

[jet]

If the recipe calls for oil, make sure that it has a smoke point above 500 deg F.

I learned that lesson the hard way.

 

[ashwinsmommy]

Interesting post - thanks all!

 

[sattie]

Also, be prepared for some smoking, I assume you will be doing this indoors.

 

[pacanis]

I still remember giving my fingers a slight burn doing this....
I had pan seared only a couple times before, but never preheating the pan in the oven first, always heating it up on the burner.... So I pulled the pan out of the oven, set it on the burner, took my mitt off, grabbed the steak or something, then noticed the pan wasn't quite centered over the burner.....
That'll only happen once (lol).

 

[RobsanX]

I can't think of a good reason to preheat your pan in the oven. Preheating on the stove top will work just fine...

 

[pacanis]

I don't think the pan sear method I found gave a reason either, RobsanX, unless that temp can't be gotten on a burner on high.
Anyway, I've tried pan searing a few times, but grilling still remains #1 with me.

 

[FincaPerlitas]

I can't think of a good reason to preheat your pan in the oven. Preheating on the stove top will work just fine...

I agree. Preheating the pan in the oven is a tremendous waste of electricity. Furthermore, removing a 500 degree pan from the oven and cooking with it is dangerous. The only good reason I can think of to do so is to avoid the danger of overheating the pan on the stovetop, which can be a real concern for an inexperienced cook.

 

[Andy M.]

...then noticed the pan wasn't quite centered over the burner.....
That'll only happen once (lol).

I wish it'd happened only once!

I often pan sear steak in a SS pan preheated on the stovetop.

 

[pacanis]

Nice avatar, Andy. Traditional St Nick.

 

[Bacardi]

Not to mention I can let SS soak overnight when I'm done

If you want to clean a SS pan, once you're ready to clean, fill the pan 1/3 of the way with water and put on the cooktop on high...Let it boil for a couple minutes, dump the water and CAREFULLY wipe the empty pan in your sink with a scrubby sponge. I'd guess that's ten times as effective as soaking...If that's doesn't clean it, gotta use bar keepers friend or cameo...

As far as getting a nice pan sear, top of the stove is the best...I recommend a splatter shield (looks like a screen with a handle)...

Question I have, what desired temp did you want it, rare, med rare, med, etc? Lastly how thick are these steaks?

This isn't direct at you, just wanted to give a complete guide to help anyone reading this thread...

Basically if they're thin enough and/or you wanted them on the rare/med rare side, you probably can just cook it on each side for a min or two and it'll be done...If it's thick and/or you want it cooked med+, you're best to sear each side and finish in the oven...Some prefer the opposite approach, the reserve sear, start it in the oven, once it's hits a certain temp, then sear each side on the stovetop...

I recommend to you take the steak out, put some course or kosher salt along with other spices (if you chose other spices), wrap in foil and leave on the counter for an hour. This allows the steak to come up to temp...Lastly, be sure to let the steak rest for 10mins prior to cutting into it, to allow the juices to redistribute...Good luck