How To Pan-Fry Steak

Ingredients: – Steak (your choice of cut) – Salt and pepper (to taste) – Olive oil or cooking oil with a high smoke point – Optional: Garlic, rosemary, or thyme for additional flavor

Instructions: 1. Choose the Right Steak:Select a good quality steak, preferably one that is at least 1 inch thick. Common choices include ribeye, sirloin, or filet mignon.

Bring the Steak to Room Temperature:Remove the steak from the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. This helps ensure even cooking.

Season the Steak:Pat the steak dry with paper towels. Season both sides generously with salt and pepper. If you like, you can also add other seasonings like garlic powder or herbs for extra flavor.

Preheat the Pan:Place a heavy-bottomed skillet or pan over medium-high heat. Add a small amount of oil and let it heat until it shimmers. Make sure the pan is hot before adding the steak.

Sear the Steak:Place the seasoned steak in the hot pan. Allow it to sear without moving it for a few minutes until a golden-brown crust forms. Flip the steak and sear the other side.



Adjust the Heat:Reduce the heat to medium after achieving a good sear. Continue cooking to your desired level of doneness. Use a meat thermometer to check the internal temperature. For medium-rare, aim for about 130-135°F (54-57°C).

Add Extra Flavor (Optional):In the last couple of minutes, you can add butter, garlic, and herbs to the pan. Baste the steak with the melted butter for extra flavor.

Rest the Steak:Once the steak reaches your desired doneness, remove it from the pan and let it rest for about 5 minutes. This allows the juices to redistribute, resulting in a juicier steak.

Slice and Serve:Slice the steak against the grain into thin strips. This helps ensure tenderness. Serve immediately and enjoy your delicious pan-fried steak!